Food that tastes deliberate, every course.
Seasonal sourcing, clear flavour logic, no filler. Browse our sample menus and package formats to see what a Kellermann event looks like on the plate.
Sample menus, seasonally composed
Starter
Seared scallop, celeriac purée, crispy capers, brown butter. Vegan option: roasted beetroot, whipped goat's curd, toasted hazelnuts.
Main
Pan-roasted duck breast, dauphinoise potato, roasted heritage carrots, red wine jus. Vegan option: wild mushroom Wellington, parsnip purée.
Dessert
Dark chocolate tart, salted caramel, crème fraîche. Gluten-free option available on request — confirmed at brief stage, not the day before service.
Seasonal soup or salad. Carved roast or hot buffet main. Warm bread rolls and condiments. Plated dessert or pastry selection. Available for 10–300 guests.
Scoped by format and guest count
Formal plated service
Hot and cold buffet
Passed canapés, drinks service
Working lunches, boardroom service
Two or three courses served to seat. Suited to weddings, gala dinners, and corporate award evenings. From 30 to 600 guests.
Self-serve or staffed stations for flexible event formats. Dietary sections labelled and segregated. From 20 to 1,200 guests.
Seasonal canapé selections passed by staff. Works standalone or as a reception before a plated dinner. From 20 to 500 guests.
Structured menus for corporate settings. Delivered, set, and cleared on a fixed schedule. From 10 to 300 guests.
First-class options, not afterthoughts
Vegan, gluten-free, nut-free, and allergen-specific menus are built from the first brief — not adapted at the last minute. Every dietary section is segregated, labelled, and confirmed in writing before service.
We provide a full allergen matrix with every confirmed menu. If your guest list changes, we update the matrix. Timing is non-negotiable; dietary accuracy is the same.