The Grecian Kitchen

(5 reviews)
Service Area
Melbourne & Surrounding Areas  View Map
Business Hours
6 Days
9.00am - 5.00pm
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Expert Advice

As a wedding professional, The Grecian Kitchen offers expert advice to help couples plan their perfect day. Ask a question or read their expert advice.

Are grazing tables a bad idea for summer?

Anything the Bride and Groom want, should be considered and made to happen, unless they desire and 50 piece Marching band, that i can't do.

All Grazing tables should be organised on their own merit, for example, Weather restrictions, Size, Foods Desired, Time of the Day,  etc.

So when organising a Table all variables should be considered and hashed out for the end result. There's always a solution for everything and being organised for any situation is the key.  Too hot, is there shelter, under a tree, small marquee, choose the right foods for example no meats, just Cheese, Crackers and Fruits.

Have a grazing table for Dessert/ late Supper instead of Cocktail Hour, when its nice and cool.

Of course all food should be kept refrigerated until its time for it to be consumed.  So timing is a factor.  Practise getting that table laid in 10 minutes lol.  Organise everthing in containers ready for placement.

Of course you have your time restraints for foods left out, so have a plan in place not to leave it out for too long.  Organise a Grazing table to be presented at the best time of the day for it to be consumed by hungry hungry guests, so your not having the chance of too much food being left over.  It's really not a good idea to have one out just for show.  Maximise it's purpose and make it a real show stopper.

Don't be afraid to ask the caterer all those niggling questions, like the ones above, they should be happy to work with you to make sure everything looks and tastes amazing and all Health Regulations are being adhered too

Best of Luck x

What's some good things to serve during cocktail hour?

We find that Wedding Guests are quite hungry by the time Cocktail Hour comes around, so something substantial but still keeping to Mini size is good. We serve Mini Souvlaki Sticks straight off the BBQ including Honey & Coriander Prawn, Lemon & Herb Chicken and Fig & Honey Marinated Quail.. Our most popular dish is our Zucchini & Feta balls with Minted yogurt and another popular choice is our Marinated Capsicum & Feta on Little Breads. Always remember, keep the amount of items on the Cocktail Hour Menu to no more than four, because you want your guests to enjoy their dinner as well. The trick is to make those four items, unforgettable!

Another great way to feed your guests during Cocktail Hour is a Fruit & Cheese Table. An absolute WOW factor and talking point for your guests while they sip their champaign. A Good selection of Quality Cheeses, complimented with Dried and Fresh Fruits is a great way to prepare your guests for a magical night.

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