Last week we had the pleasure of catering a three-day wedding celebration at Mt William Station, two dinners, two breakfasts, a full bar, and a freshly shucked oyster station. After weeks of planning, warehouse runs, and menu tastings, everything came together seamlessly, and the result was something pretty special.
The weekend kicked off with a relaxed sit-down dinner, welcoming guests to Mt William Station and setting the tone for the celebrations of Dez and Ash. We served our signature share-style feast, designed to bring people together around the table:
- House baked focaccia with whipped Copper Tree Farm butter
- Rolled pork belly porchetta with rosemary and fennel gravy
- 14-hour smoked Black Angus brisket with chipotle sauce and fried shallots
- Flame-grilled chicken skewers with jalapeño cream, lime, and micro herbs
- Roasted vegetable spread:
- Thrice-cooked potatoes with Maldon sea salt and rosemary
- Roast pumpkin with Meredith goat’s cheese
- Honey roasted carrots
- Beetroot and feta salad with sesame, spinach, and honey mustard dressing
- Couscous salad with roast pumpkin, spinach, and yoghurt dressing
To finish, guests enjoyed roaming tarts from Tarts Anon.
Later that afternoon, we rolled into cocktail hour with a lineup of roaming canapés: potato latkes, QLD prawn skewers, chicken street tacos, classic bruschetta, and beef steamed bao.
For the main event, we served a standout dish, specially requested and tailored for the couple. Chicken and chorizo paella with Australian prawns, cooked in a rich, house-made seafood broth. Prepared fresh and served straight from pan to table, it created a shared, interactive dining experience that guests loved.
This paired perfectly with our oyster shucking ice bar, where guests could watch oysters being shucked to order and served with house-made vinaigrette, lemon, Tabasco, horseradish, bacon crumbs, and sambal chilli.
We wrapped up the meal with cake cutting, followed by tiramisu served to guests at their tables.
As the night rolled on, the energy stayed high, guests moved between the dance floor and the BYO bar, celebrating the newlyweds with speeches, laughter, and plenty of dancing. Our team kept the vibe going with late-night snacks: NY cheeseburger sliders and hand-cut triple-cooked fries.
To round out the weekend, guests were treated to a much-needed Sunday brunch featuring roaming brekky toasties, smashed avo on mini sourdough, breakfast tacos, Harry toasties, granola cups, and B.L.T. sliders.
The whole weekend couldn’t have gone better, and we’re so grateful to have been part of Ash and Dez’s celebration, an unforgettable few days in an incredible setting.
