Set the tone with canapés that are as inviting to look at as they are to taste. Passed selections, seafood stations and beautifully arranged displays bring variety to your reception, with service that feels natural throughout the room.
A canapé goes in one bite and leaves nothing behind but a napkin, so a guest can keep a glass in the other hand and keep talking. Trays move on a rhythm through the whole room, and the food lands around your programme rather than across it.
Built for one hand — one bite, a glass in the other, nothing to put down afterwards.
Finished on site — the last tray out of the kitchen is as crisp as the first.
Passed through the whole room — the staff work a route, so the far corner is served as often as the door.
Dietary bites made as their own canapés — kept on their own trays and told apart at a glance.
Our own chefs and service staff — passing, replenishing and clearing through the evening.
Canapés passed through the reception, a raw bar or a station when the room wants a reason to move, a display to hold the middle of the evening, and something sweet at the end. Greek and Mediterranean at its heart, with sushi and Spanish bites when you want them, built with you and cooked on site.
Excellent food, great presentation and unique flavors! The bartender was excellent and had a great attitude. Overall, the staff was very professional and attentive.
Four to six pieces for a drinks hour before a seated dinner, eight to ten for a two-hour reception with dinner after it, and twelve to fifteen plus a station when the reception is the whole evening. Tell us which of those it is and we will size it properly.
Usually both. We start passed, open a station mid-way and finish passed, so the room keeps moving and the trays are not carrying the whole evening on their own.
For passed service we plan around one member of service staff per twenty to twenty-five guests, plus the kitchen team. The final number is confirmed with your headcount.
No. Galleries, showrooms, rooftops and raw event spaces rarely have one, so we build a working kitchen on site, bring the equipment and power we need, and take it all away afterwards.
Dietary bites are made as their own canapés, kept on their own trays, and the staff passing them know exactly what is on them. Vegetarian, vegan and gluten-free are designed with the menu.
The bar is arranged separately. We work alongside bar teams regularly and can bring a bartender in through the people we already use, or coordinate with whoever you have booked.
Yes, and it often makes for a better evening: people stay standing, keep moving and keep talking. It is built for it, with more pieces per guest, more substantial bites late on and at least one station.
Every reception is quoted individually, because the piece count, the staffing and the venue all move the number. Two to four weeks ahead is comfortable and December fills early; send the date, the headcount and the length of the reception.
Every memorable reception begins with a conversation. Share what you have in mind, and we’ll take care of the details.
Receptions at galleries, showrooms, rooftops, homes and event spaces across Miami and South Florida, including venues with no kitchen of their own.
Launches, client entertaining and executive dinners, cooked on site, served to your run sheet, and invoiced the way your finance team needs it.
See the service →The drinks hour and the dinner that follows it, cooked on site by the same kitchen and built with you at the tasting.
See the service →