Wedding catering

Whether your wedding reception is a sit-down banquet for a hundred guests or an outdoor cocktail party for fifty, we are sure you will find plenty of dishes on our menu to delight and surprise. The Observatory Hotel's catering is nothing short of world-class, and the genius behind each dish is our Michelin-starred Executive Chef, Masahiko Yomoda.

Executive Chef Masahiko Yomoda

Hailing from Tokyo, where he trained in French cuisine under the auspices of culinary master, Joel Robuchon, at the Chateau Restaurant Taillevent Robuchon, Yomoda has worked across the globe for some of the world's finest restaurants, including Alain Chapel's Restaurant Vivraishe in France and at Tony Bilson's Ampersand in Sydney, where he worked alongside former Galileo chef, Haru Inukai.

It was when Yomoda returned to Tokyo as the Executive Chef of Restaurant Arbace that his individuality and unique style saw him awarded the highly coveted Michelin star.

Since joining The Observatory Hotel, Yomoda has redesigned the menu to take a more traditional French approach, allowing our guests to have a truly French experience. However, being a chef of international experience also brings with it a passion and intrigue for the world's most interesting spices, which he subtly uses with great skill.

The cuisine

It's true that Australia has some of the world's most beautiful fresh produce: from seafood to prime meats and poultry, the freshest tropical fruits to world-class cheese, they provide an extraordinary place to begin creating an exquisite and unforgettable menu.

When that produce is in the hands of true genius, the fireworks really start. Our team at The Observatory Hotel, under the guidance of Yomoda, put together each dish with the attention to fine detail that the Observatory is so famous for.

Choose from the mouth-watering Vegetable Tartlets Agrodulce from our canapés menu, or the Martini Cured Tuna Skewers and truffle scented Mushroom Bullion from our substantial cocktails menus. Our private dining menu offers an extensive range of dishes, including Pan Seared Barramundi, served with a celery and cucumber salad and black pepper sauce and Grilled Lamb Loin with Olive Tapenade and Ratatouille for main course. The menu also includes an exciting range of entrees and desserts.

Of course, no reception would be complete without a beverage menu, and The Observatory Hotel takes great pride in acquiring the very best wines, premium beers and top shelf liquor so that you only have to choose from the very best. Our sommelier can also help you to choose your preferred beverage list.

The Observatory Hotel's wedding packages can make organising an unforgettable wedding reception simple. Included is a pre-reception tasting for two, as well as our deluxe beverage service of up to five hours for as few as fifty guests, and a range of menu options that are sure to delight.

A high tea wedding reception

If you're after something a little different, The Observatory Hotel's famous high tea service is also a wonderful option for smaller, more intimate gatherings. Our Tea Master, Tjok Gde Kerthyasa, has created a menu of twenty unique tea blends with the tea connoisseur in mind. Paying homage to the artisanship of tea, our selection is, without a doubt, Australia's finest. Served with a mouth-watering selection of cakes, scones and other tempting treats, The Observatory Hotel's High Tea is served in fine bone china to complete the experience.