At L’amour Catering weddings are our passion and our forte. Our bespoke nature means every menu we create is unique. We cover all food styles inclusive of Canapes, buffet to table, banquet, food stations, plated courses, shared food and grazing tables.

We love collaborating with our clients to create dream menus for their special day.

Take inspiration from some of our couples’ magical days here.

Tuch & Lipschitz – Harbord Diggers Club 250 guests
Hochstat & Davis – Boronia House 150 guests
Sher & Kooperman – Establishment 160 guests
Hurwitz & Eisman – Zest at the Spit 220 guests
Hurwitz & Gandel – Hilton Hotel 220 guests
Moldovan & Silvera – Little Bay Community Centre 150 guests
Spira & Hamer – Paddington Town Hall 210 guests
Greenstein & Adler – Shangri La Hotel 275 guests
Koch & Moss – RMYC 175 guests
Wilmot & Wilmot – Horizons 100 guests
Moss & Sarchi – Doltone House 375 guests
Leach & Di Veroli – Milton Park, Bowral 260 guests
Getreu & Beutum – The Westin 300 guests
Frank & Munitz – Fairground Follies guests 335
Mansberg & Peretz – MCA 240 guests
Stern & Lambert – Private home 45 guests
Neufeld & Milner – Luna Park 220 guests
Shwartz & Stern – A T C, Randwick 265 guests
Lowe & Kintslinger – Simmer on the Bay 190 guests
Seskin & Edelmuth – Hilton Hotel 310 guests
Rosman & Hurwitz – A T C, Randwick 260 guests
Rona & Cass Sydney – Sydney Polo Club 145 guests
Einfeld & Di Veroli – Sofitel Wentworth 250 guests
Spira & Berger – Doltone House 250 guests

Kaplan & Hayman RMYC 140 guests
Lyons & Fanshil – Private home 80 guests
Correa & Weinberg – Private home 50 guests
Solomon & Kessler – Private home 200 guests
Aarons & Krok – Private home 180 guests
Selikowitz & Giesser – RMYC 170 guests
Gordoun & Maister Private home – 140 guests
Brender & Spero – Miramare Gardens 250 guests
Dogon & Shlom – Kitchen by Mike 130 guests
Wiesner & Gray – Establishment 250 guests
Sandman & Abisedon – Intercontinental, Double Bay 260 guests
Levitt & Kinnear – North Bondi Surf Club 100 guests
Diamond & Dinte – Zest at the Spit 180 guests
Dogon & Weinberger – Bar Machiavelli 130 guests
Lang & Shellim – RMYC 140 guests
Rapaport & Lavi – Milton Park, Bowral 160 guests
Weiner & Bauer – Curzon Hall 180 guests
Kleiner & Cyprys – Le Montage 250 guests
White & Schwartz – Oaks Marquee 150 guests
Rudansky & Weiner – Dockside 300 guests
Volanakis & Levinstein – Ottimo House 280 guests
Kliger & Misrachi – Sergeants Mess 150 guests
Royal & Aitzen – Deux Billetes Byron Bay 200 guests
Epstein & Serebro – Centennial Park 120 guests

We Tell Your Story

Our team thrives on collaboratively working through the brief to deliver an experience beyond expectation.

OUR PROCESS

Food is an experience, for us it’s the heart and soul of every kosher event, though when it comes to planning your special occasion we appreciate it can be completely overwhelming. Our experience means we can simplify the process. We’ll guide you through developing your dream menu, from the first draft to tasting to the final reveal.

At our initial meeting we’ll get to know a little about you and what your ideal event looks like, we’ll discuss your food style preferences and show you through some options that we think will suit. We’ll briefly touch on dates, budgets, collaborations and venues just to give us an overall idea of your bigger picture.

From here we’ll deliver an indicative menu and proposal based on our notes, we’ll go back and forwards until it’s perfect.

Once everyone is happy and we lock in your date we meet again to taste items from your menu to finesse any final details.

Our initial discussions and meetings are free from obligation.

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