Menus written for you
No photocopied set lists. We sit with you, talk through flavours, family traditions and the dishes you actually crave, then draft a menu that only fits your wedding.
Weddings, done properly
Wedding Catering
Your wedding menu should taste like the two of you, not like a template. We build wedding catering around your story — a barefoot ceremony on the sand at Palm Cove, a long shared table under the figs, or a black-tie dinner in a heritage hall. Menus are written from scratch, every sauce is made in-house, and the service team moves quietly so your guests never notice the machinery behind a great meal.
Getbonuswinner · Tropical North Queensland specialists
870+
Weddings catered
4.9
Average couple rating
18
Years feeding lovebirds
Why couples pick us
Wedding food worth remembering long after the last dance
Logistics that just work
Beach, farm, rainforest clearing or city rooftop — we survey the site beforehand, plan power, water and cold-chain, and arrive with everything needed to plate on location.
Local produce first
Reef fish from the morning boats, Atherton Tablelands vegetables, mangoes and macadamias from growers we know by name. Short supply chains, louder flavour.
Quiet, sharp service
Uniformed wait staff who know when to appear and when to disappear, so the speeches land, the photos breathe, and nobody is left waiting on a drink.
94%
of couples book us again for anniversaries
How we build the day
A tasting-first approach that removes the guesswork
Most wedding catering horror stories start with a menu nobody tasted and a timeline nobody stress-tested. We flip that. You taste three full menu directions in our Cairns kitchen, we build a minute-by-minute service plan, then rehearse the tricky parts with your venue. By the week of the wedding there are no surprises left — just a room full of people eating very well.
- Complimentary tasting session for up to four guests before you sign anything
- Dietary planning that treats vegan, halal and gluten-free guests as first-class diners
- Full service timeline shared with your celebrant, photographer and venue manager
3
Menu directions offered at tasting
42
Minutes average plating window for mains
0
Hidden corkage surprises, ever
Meet the crew
Talk to a wedding planner
Chefs who have plated more weddings than they can count
Getbonuswinner was started by two Cairns chefs who got tired of seeing beautiful venues let down by lukewarm food. Sixteen seasons later we run a tight brigade of twelve, from a pastry lead who used to work in Lisbon to a grill chef raised on his family's cattle station near Mareeba. They have fed cyclones, surprise engagements and one memorable wedding where the couple's dog ate the cake topper.
12
Permanent kitchen and service staff
Front-of-house leads
Every wedding gets a named service captain who has run at least sixty events, briefs the waiters personally and stays in radio contact with the kitchen.
Beverage pairings
A small but serious wine and cocktail list built with Queensland growers and distillers, or we pour your own selections with sensible, transparent corkage.
Timekeeping
We are obsessive about when the entree lands. Speeches, first dances and sunset photos all slot into a service plan you sign off weeks in advance.
Wet-weather backup
Tropical downpours happen. We carry marquee contingency, portable cooking gear and a plan B timeline that has kept more than one ceremony on schedule.
Wedding packages
Three ways to feed your wedding, all fully customisable
Every wedding is priced after the tasting and site visit, so the numbers below are starting points per guest for a typical Cairns celebration. Add or drop courses, swap proteins, and the quote adjusts honestly — no mystery line items.
Coastal Grazing
Relaxed cocktail-style reception with roaming canapes and a dessert table.
A$96per guest
- Eight canape selections passed for the first ninety minutes
- Two substantial fork-and-knife bites served from a live station
- Dessert grazing table with tropical fruit and house-made sweets
- Service captain plus one waiter per twenty-five guests
Most booked
Long Table Feast
Shared-plate dining seated at long tables, the format most couples choose.
A$148per guest
- Alternating entree, four shared mains and two side dishes per table
- Whole reef fish carved at the table on request
- Plated dessert plus late-night cheese and fruit trolley
- Full wait staff, glassware and linen hire included
Black Tie Dinner
Formal courses with silver service for heritage venues and ballrooms.
A$235per guest
- Five-course degustation with amuse-bouche and palate cleanser
- Matching wine pour or signature cocktail with each course
- Petit fours, coffee station and a dedicated pastry chef on site
- Two service captains, sommelier and one waiter per fifteen guests
Minimum guest counts apply on Saturdays between April and October. A 1.9 percent surcharge covers card processing on final invoices.
From first chat to last dance
How your wedding menu actually comes together
Six clear steps, no vague promises. You will always know what happens next and who to call.
Start the conversation-
Discovery call
A thirty-minute chat about guest numbers, venue, vibe and the dishes you cannot live without.
-
Tasting session
You and three guests sit down in our kitchen to taste three menu directions with matching drinks.
-
Written proposal
A clear quote arrives within five business days, itemised so you can trim or add without guesswork.
-
Site walkthrough
We visit the venue with your planner to lock down power, kitchen access, timelines and wet-weather backups.
-
Final headcount
Two weeks out you confirm numbers and dietary needs; we send a run sheet to every supplier involved.
-
Wedding day
The team arrives early, plates on schedule, quietly resets for the party and leaves the venue spotless.
Recent weddings
Rooms, tables and plates we still think about
Wedding questions
Everything couples ask us before booking
Yes, and it is on us. Once you enquire we invite you and up to three guests to a tasting session in our Cairns kitchen, where you try three menu directions with matching wines. There is no charge and no obligation to book afterwards.
Every allergy is logged against the guest's name, not just the table. We prepare vegan, halal, gluten-free and nut-free plates in a separate part of the kitchen, and the service captain briefs waiters so the right dish reaches the right person without fuss.
Constantly. We regularly work in Port Douglas, Palm Cove, Mission Beach, the Atherton Tablelands and the Daintree. Travel beyond a fifty-kilometre radius is quoted as a flat fee so you see exactly what the distance costs.
A twenty-five percent deposit locks in your date. The remaining balance is due seven days before the wedding, and we accept direct transfer, credit card or cheque. Deposits are fully refundable if you cancel more than ninety days out.
Absolutely. We charge a flat per-bottle corkage that covers glassware, ice, chilling and service. Many couples mix a small curated bar from us with their own family favourites, and we are happy to advise on quantities beforehand.
We carry marquee contingency, portable cooking equipment and a revised timeline that has been rehearsed at your venue walkthrough. In sixteen years of tropical weddings we have never had to cancel a service because of weather.
Still unsure about something? Ring us on a weekday morning and a real person will pick up.
Let us plan your menu
Tell us about your wedding
Share the date, the venue and rough guest numbers and we will send a written proposal with tasting dates within five working days. No sales pressure, no automated nonsense.
Speak to a wedding planner
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