The menu is one of the most talked-about memories of a wedding: guests forget many details, but they rarely forget whether they ate well. Choosing well means deciding the service style, building a balanced menu and coordinating drinks with the party's flow. In this guide we explain the service styles, how to build the menu and the keys to choosing the catering.
Plated
Formal table service, course by course. Elegant and controlled, ideal for formal weddings.
Buffet
Variety and freedom to serve yourself. More relaxed and usually good for large groups.
Stations
Themed food points (grill, pasta, sweets) that invite guests to move and socialize.
Service styles
Plated service is the most formal: each guest receives their plate at the table, at a careful pace. The buffet offers variety and freedom, works well for large groups and is usually more affordable. Themed stations (grill, pasta, seafood, sweets) create a dynamic atmosphere that invites socializing. The choice depends on the wedding's tone and the budget.
How to build the menu
A classic menu is structured into starter, main and dessert, ideally with an option covering vegetarians and allergies. Think about the weather and time: in Caribbean heat, fresh dishes; at a night wedding, something more substantial. Do not overload with courses; three well executed beat five rushed. If you want to go deeper into catering for the whole event, we cover it in our event catering guide.
Drinks and cocktails
The bar and cocktails set the party's mood. A welcome cocktail relaxes guests while everyone arrives, and a well-stocked bar accompanies the dancing. Consider a signature option representing the couple and, always, non-alcoholic alternatives and plenty of hydration, especially in warm climates.
How to choose the catering
- Do a tasting before hiring: paper has no flavor.
- Confirm whether it includes staff, tableware, linens and setup, or if they are separate.
- Ask how they handle allergies and dietary restrictions.
- Request references from weddings the size of yours.
- Get a clear written agreement: guest count, timing and what happens with changes.
