Kavian Borhani / Irina and Matej, Klaras Table
Vows at the altar, the first kiss, a dance under the stars—sure, these are the moments everyone remembers from the wedding. But let’s be honest, once the “I dos” are done, all eyes turn to the table. Guests (and the newlyweds, of course) are secretly counting down to that first bite, craving the meal that’s at the center of the celebration. In 2025, wedding menus are no longer playing it safe and are instead embracing inventive dishes that reflect their tastes and wow their guests. From the dishes to the overall dining experience, we asked top caterers and chefs what to serve now, focusing on flavors and formats designed to impress every guest.
Shared Entrées & Plated Mains
The most memorable dining experience strike a balance between abundance and elegance. Mi Scusi Food, the Perth-based catering company founded by executive chef Marco Bevilacqua and event director Olivia Ledge, notes a rising appetite for formats that feel both generous and refined, such as shared entrées served family-style across the table, followed by individually plated mains. “This structure encourages conversation and connection early in the evening, without compromising on elegance and service as the night unfolds,” the team explains. “At Mi Scusi, we’ve curated a rotating list of shared entrée dishes that feel abundant, well-balanced, and full of flavour, like our stracciatella, thinly sliced mortadella, or beef tartare. These are placed down the center of the table with house-made bread and truffle or parmesan butter, creating a lively, communal atmosphere. As guests settle in, individual mains are then delivered with quiet precision.”
As a heartwarming touch, Amandine Anglade, chef and creative director of Citron Pavot suggests crafting a menu inspired by the couple’s own love story, whether that means recreating a favorite home-cooked dish or a meal from a beloved restaurant where a special memory was made.
Numchok Sawangsri, Citron Pavot / Yolanta Birkhane,
Mi Scusi Food / Annie Lila
Citron Pavot / Lei Lei Clavey, RMNE, Mi Scusi Food / Partografia
The Frisella Moment
When it comes to food, authenticity always wins hearts. Alba De Leo, founder of Rotondo Catering, a Southern Italian wedding catering company, has seen a growing appreciation for simple, traditional dishes — especially at Italian weddings. One great idea? Serving frisella (a typical Apulian dry bread) with various toppings. “The classic version features fresh tomatoes and Apulian olive oil, but friselle are incredibly multifaceted,” says De Leo. “They can be dressed up with creamy stracciatella and yellow tomatoes, or homemade giardiniera (pickled vegetables), offering authenticity for any wedding aperitif.”
Rotondo Catering by Alba / The Saums,
Eataly London, Rotondo Catering by Alba
Zucchini Blossoms with a Twist
Light and fresh, stuffed zucchini blossoms make a perfect addition to any summer wedding menu. Alba De Leo suggests filling them with fresh ricotta and mint, then serving alongside classic San Marzano tomatoes marinated in delicate vanilla-infused oil. “This elegant starter not only brings a light, graceful flavor to the table but also offers versatility,” she shares. “Zucchini blossoms make a perfect pairing in a creamy risotto, elevated with fragrant summer black truffle.”
Amit Barnir, We Are Ona, Stokehouse Reastaurant / Griffin Simm,
Herrlich Dining, Margaret Zhang, Rotondo Catering by Alba
Unique & Interactive Experiences
The cocktail-style reception may be having a moment, but the classic seated dinner isn’t going anywhere. To elevate the experience, Pinch Food Design, a go-to caterer in New York City, recommends adding a spin to the wedding table with interactive courses that are playful, unexpected, and spark guest participation. “A favorite is our Smash Tres Leches,” they share. “It's a bowl topped with a delicate sugar ceiling that guests must crack open with a tiny mallet to reveal the dessert underneath.”
Idan Gilony, Pinch Food Design, Pinch Food Design
Comforting Late-Night Bites
After hours on the dance floor (and maybe one too many cocktails), guests will be dreaming of a quick, comforting bite. Whether it’s a slice of pizza, a plate of french fries, or mini sliders, these nostalgic treats are the perfect way to refuel and keep the party going. “Late-night snacks have always been a hit, but in 2025, they’re practically essential,” says Pinch Food Design. “One of our favorite ways to serve is with our Pizza Pop-Up: a multi-tiered pizza box carried by two waiters that opens to reveal layer upon layer of hot, fresh pizza.”
Mi Scusi Food agrees: “Late-night wedding snacks are no longer an afterthought, they’re a highlight. We’ve developed the perfect menu selection of elevated comfort foods, to serve just at the right time. Think chicken parmi slider with alla vodka sauce, melted mozzarella, and fresh basil.”
Le Supper Club, Ethereal Reflections, Flash & Fourchette
Mi Scusi Food, Gucci Osteria, Pinch Food Design
Statement-Making Cocktails
What’s in the glass matters, but how it’s served makes the moment. Citron Pavot suggests getting creative with presentation: “Serve your favorite cocktail in the right glass with a fun garnish, like a big square chili ice cube.” For those ready to go bold, the team at Pinch Food Design encourages swapping out the traditional champagne tower for something even more spectacular. “Our cocktail fountain is an endlessly flowing stream of cocktails where guests can serve themselves, snap photos, and sip straight from the experience. It’s unexpected, theatrical, and totally on theme with the trend of shared celebration.”
Pinch Food Design, Sabato, Idan Gilony
Chic & Delicious Pavlova
Wedding cake is forever, no doubt. But smaller alternatives, like elegant pavlovas, offer a refreshing, modern twist on the classic sweet finale. Klara Abraham, cake artist and face behind Klaras Table, shares, “Pavlova is such a simple and versatile dessert. It can be shaped, styled, and topped exactly the way you imagine. One of my favorites is a red berry pavlova. You can keep it understated with a single cherry on top, or go full red berry galore with raspberries, redcurrants, and cherries.”
If you’re after a more interactive experience, Mi Scusi Food offers their signature roaming pavlova trolley. “Prepared by our chef team and finished tableside or beside the dance floor, the pavlova is built fresh on the spot, piled high with whipped cream and meringue, then topped with a cascade of raspberries—often dusted by the bride and groom for a sparkling, theatrical moment.“
Klaras Table, Love & Sweets, Sasha Piligian
Mi Scusi Food / Annie Lila Smith, Klaras Table,
Citron Pavot / Barbara Markiewicz
Nostalgic Tiramisu
If pavlova feels light and playful, tiramisu brings a rich, indulgent depth. “Tiramisu is the uncrowned queen of desserts,” says Klara Abraham. “The deep, rich flavours of coffee and cocoa and the light, fluffy mascarpone cream – it’s a match made in heaven. I love how tiramisu adds a new, playful dimension to the classic cake moment. Go big: serve it generously on vintage silver trays over a big, draping tablecloth and let guests scoop their own portion into elegant silver coupes.”
For a grander statement, Alba De Leo suggests the tiramisu tower—a refined, show-stopping version of Italy’s beloved dessert. “The traditional tiramisu cake is served live in champagne coupes, with a vibrant touch of fresh raspberries for color and contrast. The end result is a pyramid of sweetness and elegance.”
Rotondo Catering by Alba, Holy Sugar / Thomas JPG, The Old Vicarage
