A wedding night leaves no room for trial and error. This is how Marble plans its catering, from the first call to the last plate.
A wedding night is the occasion guests remember longest, and the food is part of the memory. So we do not start with the menu but with the night itself: the headcount, the layout of the hall, and the timing of each part of the evening.
When planning starts
The earlier planning starts, the more time there is to build the menu and taste it. After the first contact we send a proposal with the menu, the programme and the cost within 48 hours, then adjust it with you. For large events we arrange a tasting at Marble ahead of the day.
A hall or a private venue
We cater weddings and engagements in halls, istirahas and private venues. The wood smoker is part of the service and has its place in the plan, so we agree its position with you well before the day.
The menu
Every wedding gets its own menu. At its heart is what Marble's guests know: brisket smoked for ten hours over samar wood, and meat carved in front of the guests. Around it we add what suits the occasion, with options for vegetarians and for allergies.
Timing in both sections
The programme follows the layout of the hall, including the service time in each section. The chef and team arrive before the guests with the fire lit, so service starts on time.
Headcounts
Off-site catering usually starts at 50 guests and goes beyond 1,000. For an engagement or a smaller family dinner, Marble hosts 8 to 24 guests at a private dinner, or up to 80 with a full buyout (/en/private-dining).
How to begin
Tell us the date, the headcount and the place on the events page (/en/catering) and the events team will be in touch. For carving stations in front of the guests, see live cooking (/en/live-cooking).
