Brookleigh Estate | Wedding Catering
Congratulations to Owen and Monica for your stunning wedding under the stars in The Secret Garden at Brookleigh Estate.
Brookleigh Estate is an iconic Swan Valley wedding venue where the couple held their wedding ceremony and reception. Griffin Catering & Events were honoured to help the couple design their unique wedding menu and create their special day.
Designing the Wedding Menu
The couple liked the grazing tables and the shared table style catering that Griffin Catering & Events offer in our Wedding Packages. Like a lot of weddings there were guests with specific dietary requirements. We suggested a variety of delicious dishes to accommodate their guests.
As always, we are happy to customise menus to suit our client’s needs.
Griffin Catering & Events worked closely with Owen and Monica to select the perfect dishes to suit their guests and preferred cuisine.
Chef Paul Griffin designed a wedding tasting menu where the couple were able to sample a variety of dishes that would suit their tastes, from which they made their choices on their wedding menu.
Selection of sliced cold and cured meats including, Pastrami, salami, ham, served with marinated olives, fetta, pickled vegetables, marinated mushrooms, Chef’s arancini balls Baba Ghanoush & Hummus dips, pickled vegetables, flat bread crisps
Bridal Table Share Plate
Weisswurst Bratwurst sausage, smoked thick cut bacon German style Sauerkraut & onions Baby potatoes
Five spice pork belly, crackle, sweet potato, macadamia nut, chilli caramel, Asian salad (gf)
Pumpkin & zucchini quinoa fritters, hummus, cherry tomato & chicory salad, olive oil dressing
Hot main dishes served share style
Greek style lamb, lemon & oregano marinate, tzatziki, warm pitta bread (df)
Potato & goats cheese gnocchi, butternut pumpkin, spinach, garlic thyme cream (v)
Balsamic field mushrooms, kale & capsicum cauliflower rice, baby carrots, new potatoes, beetroot & orange salad
Sides served share style
Baby glazed carrots with honey & ginger (gf,v)
Roasted new potatoes with garlic & rosemary (gf,v)
Roasted beetroot, orange, kale, fetta and walnuts & balsamic dressing (gf,v)
Dessert Grazing Table
Fresh baked doughnuts, various toppings
Lemon curd tartlet, Italian meringue
Vanilla bean panna cotta, berry compote in mini cups
Vegan mini fruit cups, coconut yogurt (vg, gf)