Wedding & Gala Buffet

The full multi-act menu (fully customisable):

Act 1, Cocktail hour

• Ahi Tuna Wonton: wasabi-lime cream and micro-cilantro
• Petite Filet Wellington: forest mushroom duxelle in a buttery gougère
• Truffle Mac & Cheese Bites: mini copper ramekins with a kale pesto drizzle
• Tomato Soup Shooters: with a button-sized aged Vermont cheddar grilled cheese

Act 2, Grand buffet

• Artisanal Bread & Butter Board: hand-scored sourdough boule with smoked sea salt, honey-lavender and black garlic butters
• Lobster & Heirloom Tomato Mosaic: lobster medallions, sturgeon caviar and saffron aioli
• Burrata & Stone Fruit Salad: arugula, grilled peaches or figs, toasted pistachios, balsamic reduction
• Mediterranean Mezze: sprouted chickpea hummus, za'atar-spiced olives, whipped feta with hot honey
• Herb-Crusted Rack of Lamb: pomegranate-mint glaze
• Miso-Marinated Black Cod: braised baby bok choy, ginger-soy reduction
• Wild Mushroom Ravioli (V): baby peas and truffle-parmesan froth
• Dauphinois Potatoes: Gruyère and fresh thyme
• Honey-Roasted Root Vegetables: tri-color carrots, parsnips and beets with lemon vinaigrette

Act 3, Live stations

• The Carvery: whole roasted filet mignon carved to order with horseradish cream
• Modern Pasta Toss: fresh orecchiette tossed in a giant parmesan wheel with roasted garlic and sun-dried tomatoes

Act 4, Dessert finale

• Cheesecake Shooters: raspberry coulis and graham cracker crumble
• Macaron Tower: flavors from Earl Grey to salted caramel
• Signature Coffee Bar: nitro cold brew and artisanal lattes with custom dust art

Act 5, Late-night snacks

• Wagyu Sliders: caramelized onions and truffle aioli
• Churro Umbrellas: warm cinnamon churros with spicy chocolate dipping sauce
• French Fry Cones: parmesan salt with garlic aioli and sriracha mayo dips

Halal-friendly options available on request. Vegetarian, vegan and other dietary needs accommodated with advance notice.

On-site setup and teardown are included. A dedicated event coordinator manages timing, portions and service flow from confirmation to the final clear-down. We recommend booking at least one month ahead so the kitchen can plan around your date. Delivery is islandwide across Singapore; final delivery and manpower fees depend on venue, guest count and timing.