Catering - Weddings
Wedding catering with a pulse
Carib-fusion for the day everyone remembers what they ate.
A wedding menu is the longest setlist there is: cocktail hour, the main set, the late-night encore. Chef Phil builds it with you, course by course, from a menu that runs from Trini doubles and plantain bruschetta to oxtail, curry goat and macaroni pie.
Chef, service staff and bartenders are available for the day. Tell the desk your date, your guest count and your town, and the estimate builds itself from the published menu before anyone picks up a phone.
Worked example: a 100-guest reception
| From the published menu | Order | Line |
|---|---|---|
| Plantain Bruschetta | 9 dozen | $450 |
| Jerk Chicken Skewers | 9 dozen | $450 |
| Trini Doubles | 5 dozen | $375 |
| Classic Soulyve Jerk Chicken | 10 orders of 10 | $650 |
| Oxtail | 5 trays | $650 |
| Tofu & Vegetable Curry | 3 trays | $240 |
| Rice & Peas | 10 trays | $450 |
| Macaroni Pie | 6 trays | $300 |
| Mumbo Salad | 6 trays | $300 |
| Fried Plantain | 6 trays | $180 |
| Mango Cheesecake | 5 dozen | $200 |
| Apple Blossom | 4 dozen | $160 |
| Food estimate | 100 guests | $4,405 |
About $44 a guest for the food. Chef, service staff, bartenders and delivery are additional, and prices can change with season and supply. A worked example, not a quote.
More occasions
Also on the list.
Towns served
The desk
Hold the date.
Orders need 48 hours notice. The desk checks it for you.