Top 7 Menu Ideas for Small Wedding Catering
- Chef Justin Jennings
- Feb 15
- 14 min read
Updated: Feb 18
Planning a small wedding in Portugal? Here's a quick guide to crafting a memorable menu that combines local flavours with global inspiration. From seafood canapés to dessert, these ideas cater to gatherings of 10–50 guests, ensuring a personalized dining experience.
Highlights:
Seafood Fusion Canapés: Salt cod tempura and octopus carpaccio with global twists.
Soup Tasting Station: Seasonal options like Caldo Verde or chilled Gaspacho.
Chevre Puff Pastry: Goat cheese with honey and walnuts, paired with arugula.
Bacalhau Fritters & Grazing Board: Regional cheeses, meats, and petiscos.
Hake or Monkfish: Served with a shellfish sauce and seasonal sides.
Slow-Cooked Lamb Rump: Marinated in Port wine with fusion accents.
Passion Fruit Chocolate Dessert: A blend of Portuguese, Asian, and Australian influences.
Menus can include vegan, gluten-free, and child-friendly options without extra cost. Starting at €65 per person, private chefs like Justin Jennings offer tailored solutions, combining local ingredients with international techniques. Perfect for intimate celebrations!
How to Create a Crowd Pleasing Menu for Your Wedding | Tips from the Pros
1. Seafood Fusion Canapés
Seafood fusion canapés are a fantastic way to showcase Portugal's rich maritime heritage while adding a global twist. These elegant, bite-sized starters are ideal for small weddings, especially during cocktail hour, offering guests a taste of creativity and tradition.
Fusion of Portuguese, Asian, and Australian Influences
These canapés bring together the best of Portuguese seafood, Asian culinary techniques, and Australian presentation styles. Imagine salt cod tempura served with a miso dipping sauce or thinly sliced grilled octopus carpaccio finished with lime and chilli - a fresh take on Portugal's beloved polvo. Interestingly, Japanese fusion dishes have seen a 40% rise in popularity in Sydney, reflecting the growing appeal of such creative combinations.
"Fusion lets you honour heritage while still delighting guests who expect something fresh." - Kristen Nguyen, Caterking
For a Portuguese-Asian blend, you might serve clams steamed with Thai lemongrass and ginger or seared scallops topped with pickled daikon and chilli jam. These dishes not only highlight innovation but also stay in harmony with Portugal's seasonal ingredients, ensuring every bite feels connected to the local culinary heritage.
Celebrating Seasonal and Fresh Ingredients
Portugal's seafood calendar is a guide to creating unforgettable canapés. Shellfish like clams and mussels are at their best from September to April, while fresh sardines steal the spotlight from May to August. Staples like octopus and salt cod are available year-round, with the latter famously prepared in countless ways - over 365 recipes, to be precise.
When sourcing seafood from Portuguese markets, look for fish with clear, bright eyes and a fresh, briny aroma. Justin Jennings Private Chef, for instance, works exclusively with local suppliers to ensure every ingredient is at its peak, making these fusion dishes shine with quality and freshness.
Tailored to Dietary Preferences
Seafood fusion canapés also excel in accommodating dietary needs, a crucial element for intimate weddings. Gluten-free alternatives like cucumber slices, nori crackers, or black rice crackers keep the presentation elegant without compromising taste. Smaller guest lists make it easier for chefs to cater to individual preferences, ensuring everyone feels included.
"Smaller guest counts make accommodating dietary needs much simpler." - Maria Marlowe, Nutritionist
For pescatarians, focus on simple yet flavourful seafood options enhanced by fusion sauces such as ponzu, chilli jam, or soy and mirin cures. These thoughtful touches create canapés that are not only inclusive but also packed with bold flavours, perfectly suited to Portugal's coastal wedding atmosphere.
2. Portuguese Soup Tasting Station
A Portuguese soup tasting station is a wonderful way to celebrate the country's rich culinary traditions at intimate weddings. In Portugal, starting a meal with soup is more than just a custom - it's a cherished part of the dining experience. This makes it an ideal choice for couples wanting to bring an authentic touch to their special day. Soups can be prepared in large quantities while still being served with elegance, offering a balance of practicality and sophistication that enhances the overall dining atmosphere.
Uses Seasonal and Fresh Ingredients
Crafting your soup station around seasonal ingredients not only highlights freshness but also elevates the dining experience. For summer weddings, chilled soups like Gaspacho (made with tomatoes, cucumber, and peppers) or Beetroot with yogurt deliver refreshing flavors. In contrast, winter celebrations call for heartier options like Sopa de Castanhas (chestnut soup) or the iconic Caldo Verde, a comforting blend of finely shredded kale, potatoes, and smoked chouriço.
Infuses International Flavors
While rooted in tradition, Portuguese soups can be enhanced with global influences for a modern twist. Imagine a classic pumpkin purée elevated with Asian-inspired sansho pepper and a touch of lemongrass foam. Another creative idea is offering a tasting of two soups, such as a warm Sopa de Tomate com Ovos Escalfados paired with a chilled Vichyssoise Watercress. This approach invites guests to explore contrasting flavors and temperatures, adding an interactive element to the meal.
Caters to Dietary Preferences or Restrictions
A soup station is incredibly versatile, making it easy to accommodate dietary needs. Vegetarian options like Sopa de Agrião e Feijão (watercress and bean) or Sopa de Abóbora (pumpkin) are both hearty and satisfying. Even traditional soups like Caldo Verde can be adjusted for vegan or gluten-free diets by simply omitting the chouriço and cornbread.
"Caldo Verde (Kale Soup) is likely the most famous of Portuguese soups." - Sonia Nolasco, Author
For a tailored culinary experience that respects tradition while embracing creativity, consider collaborating with Justin Jennings Private Chef. They can help design a Portuguese soup tasting station that perfectly matches your wedding's theme and style. Up next, explore another gourmet concept that blends local flavors with unexpected surprises.
3. Chevre Puff Pastry with Honey Walnuts
This refined starter combines creamy goat cheese, honey, and crunchy walnuts atop a base of peppery arugula. Perfect for intimate weddings, it offers a touch of Michelin-level sophistication.
Highlights Seasonal and Fresh Ingredients
Freshness is key here. Use arugula or baby spinach as the base, complemented by Algarve oranges turned into a tangy vinaigrette. Seasonal touches like roasted pumpkin or fresh berries can add depth to the flavours. A drizzle of green olive oil ties it all together with an unmistakably Portuguese flair.
Adds a Fusion Twist
This dish embraces fusion by incorporating elements from various cuisines. Think Moroccan-spiced pumpkin, pomegranate seeds for a pop of colour and flavour, or a hint of Asian spices. It’s a perfect example of blending local traditions with global influences.
Adaptable for Dietary Needs
Vegetarian by design, this dish can easily be tailored to different dietary requirements. Gluten-free pastry or vegan cheese alternatives ensure no one is left out. Locally sourced honey not only enhances the flavour but also reflects a commitment to supporting regional producers. For events hosting around 30 guests - where luxury plated meals typically range from €140 to €235 per person - this starter delivers both elegance and inclusivity.
Justin Jennings Private Chef brings dishes like this to life, specialising in intimate weddings across Lisbon and Cascais. His fusion of Portuguese roots with international inspiration creates unforgettable culinary moments. Up next, discover how a grazing board can turn Portuguese tradition into edible art.
4. Bacalhau Fritters and Grazing Board
This menu idea brings together Portugal’s iconic bacalhau and petiscos, creating a naturally social and interactive dining experience. The star of the show is the bacalhau fritters, which can take the form of the traditional potato-rich Pastéis de Bacalhau or the lighter, crispier Pataniscas de Bacalhau. These are paired with a grazing board featuring regional cheeses like those from Serra da Estrela, cured meats such as presunto and chouriço, and a variety of seasonal vegetables. The result? A vibrant spread that invites guests to mingle and enjoy.
Fusion Twists on Tradition
Chef Justin Jennings, with over 25 years of international culinary expertise, adds a creative spin to these beloved classics. The bacalhau fritters are elevated with piri-piri or Asian-inspired dipping sauces, giving them a fresh twist without losing their traditional roots. For a vegetarian-friendly addition, Peixinhos da Horta - battered green beans often regarded as the precursor to Japanese tempura - make a delightful option. Adding to the experience, table-side flame-grilled chouriço offers both flavour and a touch of drama.
Seasonal Ingredients Shine
The fritters are brought to life with ingredients like garlic, onions, parsley, and lemon zest, while the grazing board evolves with the seasons. Summer might feature vibrant additions like caracóis (snails) and fresh cherry tomatoes, while winter brings comforting elements such as roasted Batatas a Murro and a warming watercress soup. A refreshing Salada de Polvo (octopus salad with peppers and onions) adds a seafood highlight, ensuring the selection stays fresh and varied throughout the year.
Perfect for Intimate Gatherings
This setup is ideal for smaller events, ranging from 10 to 50 guests. Canapé packages are priced at approximately €125 for 50 pieces or €250 for 100 pieces, making it easy to cater to your specific needs. Chef Justin Jennings Private Chef services start at €65 per person and include everything from menu planning and shopping to cooking and cleanup. This flexibility ensures the catering fits seamlessly with the size and style of your event.
Adaptable for Dietary Needs
The bacalhau fritters and grazing board can be tailored to accommodate dietary preferences or restrictions. Gluten-free options, such as cauliflower fritters and crackers, are available, and vegetarian choices are thoughtfully included. Clear labelling ensures guests with specific needs can enjoy their meal without worry. As Chef Justin explains:
"Vegan alternatives, gluten-free canapés, and kid-friendly dishes available at no extra cost. Just let me know during the menu planning process."
5. Hake or Monkfish with Shellfish Sauce
This sophisticated main dish highlights Portugal's incredible Atlantic seafood, blending traditional flavours with a touch of global inspiration. The star of the plate is fresh hake (pescada) or monkfish (tamboril), accompanied by a shellfish sauce crafted from razor clams (lingueirão), prawns, and common clams (amêijoas). The recipe combines classic Portuguese methods - like sautéing with garlic, white wine, and coriander - with modern techniques that bring a fresh perspective to this timeless combination.
Fusion Cuisine Influences
Chef Justin Jennings brings 25 years of international culinary expertise to this dish, infusing it with unique elements. For example, dashi-poached potatoes, an Asian-inspired addition, provide a savoury base that enhances the fish's delicate flavour. The shellfish sauce takes cues from the beloved Amêijoas à Bulhão Pato, with its garlic, olive oil, and white wine foundation, but gains added complexity through sustainable, zero-waste cooking practices. Australian influences shine through in the use of responsibly sourced white fish and native sea herbs, which add light, coastal accents. This thoughtful fusion pairs seamlessly with seasonal produce, creating a dish that's both inventive and grounded.
Seasonal and Fresh Ingredients Matter
The timing of ingredients is crucial to ensuring the best flavours. Portuguese bivalves are at their peak from September to April - months containing the letter "R" - when they are at their freshest. Chef João Rodrigues of Lisbon’s renowned restaurant Canalha explains:
"Usually you think of bivalves as something you eat in summer, but you shouldn't. During the months with no letter R, you shouldn't eat them."
Fresh hake, available at €2,99 per tail, offers a better texture and taste compared to frozen options. The dish also incorporates aromatic herbs like coriander, lemon verbena, and bay leaves, along with citrus notes from lemon and Vinho Verde, balancing the richness of the shellfish sauce. Seasonal greens and sea herbs round out the plate, with Social Pantry's Executive Chef Richard noting:
"This dish is all about balance: land and sea, richness and freshness, comfort and lightness. A celebration of early spring ingredients, carefully sourced seafood and subtle layers of flavour."
Perfect for Small Gatherings (10–50 Guests)
Tailored for intimate events, this dish offers a refined dining experience with a personal touch. It’s typically served alongside two vegetable purées and vibrant broccoli, adding both colour and texture. For gatherings of 10 to 50 guests, Justin Jennings Private Chef services offer a three-course menu starting at €65 per person, with options for a five-course degustation at €87 per person or an eight-course tasting menu at €135 per person. Each plate is meticulously prepared to deliver restaurant-quality presentation, whether the setting is a seaside location in Cascais or a cosy villa.
Adaptable for Dietary Needs
This dish is versatile enough to accommodate a variety of dietary preferences. For guests with shellfish allergies, the sauce can be replaced with a white wine, garlic, and coriander emulsion that retains the Portuguese essence. Dairy-free adaptations are simple, using high-quality Portuguese olive oil instead of butter in the sauce and purées. Vegetarian guests can enjoy Peixinhos da Horta, Portugal’s iconic breaded and fried green beans, as a substitute for the fish while still embracing the fusion concept.
For events like small weddings, including a section in the invitations for dietary requirements allows chefs to create customised alternatives. These adjustments ensure that every guest enjoys a meal that matches the original dish in quality and presentation.
6. Slow-Cooked Lamb Rump Fusion
This dish is a true celebration of global culinary traditions. The lamb rump is prepared using a classic Portuguese slow-cooking method, where it's marinated overnight in Port wine, garlic, onions, and prunes. After soaking in these rich flavours, the lamb is cooked at a low temperature - around 160°C - for five hours, achieving a tender, melt-in-your-mouth texture. The addition of Australian grass-fed lamb and a modern miso glaze infused with lemongrass and ginger adds a contemporary twist to this timeless recipe.
Blending Portuguese, Australian, and Asian Influences
This recipe is a testament to the beauty of fusion cuisine, bringing together flavours and techniques from Portugal, Australia, and Asia. Chef Justin Jennings, a Michelin-recommended professional with over 25 years of experience, masterfully combines these influences. The dish also features rice carqueja, a side dish flavoured with a traditional Portuguese herb, grounding it in its origins. Kristen Nguyen from Caterking highlights this approach:
"Modern Australian fusion menus put the spotlight on local produce - grass-fed meats, fresh seafood, native herbs - while pairing them with global flavours".
Fusion-style dining has seen a surge in popularity, with a 45% increase in orders across major culinary markets. This growing trend reflects diners' appetite for dishes that blend diverse culinary traditions and evoke a sense of travel and exploration.
Highlighting Seasonal and Fresh Ingredients
The flavours of this dish are brought to life with fresh, seasonal ingredients. Marinating the lamb in Port wine and seasonal aromatics like rosemary and mint enhances its depth and balances the richness of the meat. Seasonal vegetables, including wild mushrooms, roasted carrots, celery, and red onion, add layers of texture and flavour. The sweet and savoury notes of prunes and olives create a delightful contrast, while pairing the dish with a robust Portuguese red wine - such as one from the Douro Valley or Alentejo region - completes the experience.
Perfect for Small Gatherings (10–50 Guests)
This slow-cooked lamb dish is ideal for intimate celebrations, such as weddings or private dinners. The slow-cooking method ensures that every serving is consistently tender, making it perfect for share-style dining. Guests can enjoy the lamb as the centrepiece, accompanied by a variety of sides that cater to different tastes. Justin Jennings Private Chef offers bespoke three-course menus starting at €65 per person, tailored for events with 10 to 50 guests. One client shared their experience:
"Justin brings together a fun, friendly, and easygoing personality with high end professionalism. His incredible flavour combinations... set him apart."
Having the chef interact with guests adds a personal touch, allowing them to learn about the fusion techniques and inspirations behind the dish.
Flexible for Dietary Needs
This dish is designed with flexibility in mind, making it suitable for guests with various dietary preferences. While lamb is the star, vegetarian options like mushroom risotto or vegetable-stuffed crispy rolls can seamlessly fit into the fusion theme. Gluten-free, dairy-free, or vegan guests can also be accommodated with ease. Sharing your preferences or favourite flavour profiles - like a love for Asian spices - with the chef allows for even more customisation, ensuring every guest feels included in the dining experience.
7. Passion Fruit Chocolate Emulsion Dessert
This dessert beautifully represents the fusion of Portuguese, Australian, and Asian culinary influences. The Portuguese essence is captured in the egg-yolk-rich passion fruit curd. The Australian influence emerges in the pairing of a couverture white chocolate mousse with fresh passion fruit syrup and seasonal stone fruits like peaches or nectarines. Meanwhile, Asian-inspired techniques bring a contemporary edge, such as turmeric-infused passion fruit gels for striking colour and molecular touches like "white chocolate snow" created with Maltosec. This blend of traditions and innovations results in a dessert that feels both modern and rooted in heritage, aligning perfectly with the seasonal and locally inspired themes of the menu.
Uses Seasonal and Fresh Ingredients
The dessert's foundation lies in high-quality passion fruit pulp, complemented by the creamy sweetness of couverture white chocolate. As highlighted by Gourmet Traveller:
"Use the best couverture white chocolate you can find, such as Lindt or Valrhona".
Fresh raspberries often accompany this dish, a popular choice in Portuguese wedding menus. To add a more traditional Portuguese flair, garnishes like cinnamon, lemon rind, or crushed almonds can be incorporated into the presentation or the base.
Scalable for Small Gatherings (10–50 Guests)
For an elegant serving style, consider presenting the dessert in individual verrines or small tarts. Many of the components, such as the passion fruit gel, chocolate mousse, and almond shortbread, can be prepared 24–48 hours in advance, simplifying the process on the day of the event. At Quinta do Torneiro, a well-known Portuguese wedding venue, they feature:
"Emulsion of black chocolate and passion fruit and fresh raspberries"
as one of their standout dessert options.
Caters to Dietary Preferences or Restrictions
This dessert is highly adaptable, making it suitable for a variety of dietary needs. For vegan guests, coconut cream and dairy-free dark chocolate can replace traditional ingredients. Gluten-free versions can be made using almond-based dacquoise or almond meal shortbread. For lactose-free diets, options like high-percentage dark chocolate or lactose-free cream alternatives work beautifully. This level of flexibility ensures that every guest can savour a dessert that honours Portugal's confectionery traditions while embracing modern culinary techniques.
Conclusion
Small wedding menus offer a unique opportunity to explore a world of creativity that's often out of reach for larger events. The dishes showcased - from Seafood Fusion Canapés to a luscious Passion Fruit Chocolate Emulsion Dessert - highlight how local Portuguese ingredients can shine when paired with global culinary techniques. Each menu item reflects a blend of personalisation and artistry, whether inspired by your favourite travel flavours or adapted to meet specific dietary needs like vegan or gluten-free preferences - all without additional costs.
Hiring a seasoned private chef takes your wedding catering to the next level. Justin Jennings, a Michelin-recommended chef and World Cook Champion (2022/23), brings over 25 years of international experience to craft a seamless dining experience. From menu design to post-event cleanup, everything is handled, leaving you free to enjoy your special day with your guests. As celebrity chef Wolfgang Puck puts it:
"Small weddings open up incredible culinary possibilities. You can create restaurant-quality experiences that would be impossible with larger guest counts."
Flexible pricing ensures options for different budgets, and tasting sessions help fine-tune every detail to your liking. For peak wedding season (May through September), it’s wise to book 2 to 4 weeks ahead, though last-minute arrangements can sometimes be managed within 48 hours.
The magic of small wedding catering lies in its ability to tell a personal story through food. Whether you choose a modern spin on Portuguese classics like Bacalhau or embark on a fusion adventure blending Australian, Portuguese, and Asian flavours, your menu becomes more than just a meal - it’s an experience. With these carefully designed dishes, your wedding day transforms into a culinary journey that your guests will remember long after the celebration ends.
FAQs
How do I choose the right menu style for 10–50 guests?
When planning a menu for 10–50 guests, think about the atmosphere you want to create and the level of intimacy your event demands. For a sophisticated dining experience, you might opt for multi-course tasting menus or a chef’s table arrangement. On the other hand, grazing tables or Mediterranean mezze platters bring a more laid-back yet stylish feel to the gathering. If you want a menu that perfectly matches your theme and caters to your guests' tastes, consulting a private chef like Justin Jennings is a fantastic way to ensure a tailored and memorable culinary experience.
Can the menu be customised for vegan, gluten-free, or allergies?
Menus can absolutely be adjusted to feature vegan, gluten-free, or allergy-friendly dishes. Offering these choices helps ensure that all guests feel at ease and catered to, showing thoughtful consideration for varying dietary requirements.
When should I book a private chef in Portugal for peak season?
To ensure you have a private chef available during Portugal’s busy wedding season - spanning late spring to early autumn - it's wise to make your booking well ahead of time. This allows plenty of room to plan and tailor the menu to suit your big day perfectly.
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