Menu 01
Garden wedding feast
Canapes on arrival, jollof and grilled proteins, fresh salads, plated dessert, and evening small bites for the dance floor.
Includes
80-500 guests
Includes
Buffet or plated
Includes
Service staff
Menus in motion
Wedding breakfastCorporate lunchCanapesBuffet servicePrivate chef tableOutdoor receptionDessert barLocal classicsContinental menusEvent staffingTable stylingBeverage service
Wedding breakfastCorporate lunchCanapesBuffet servicePrivate chef tableOutdoor receptionDessert barLocal classicsContinental menusEvent staffingTable stylingBeverage service
Wedding breakfastCorporate lunchCanapesBuffet servicePrivate chef tableOutdoor receptionDessert barLocal classicsContinental menusEvent staffingTable stylingBeverage service
Wedding breakfastCorporate lunchCanapesBuffet servicePrivate chef tableOutdoor receptionDessert barLocal classicsContinental menusEvent staffingTable stylingBeverage service
Signature service
Food that
hosts beautifully.
Authentic Catering Ltd designs event menus around the guest experience: the welcome bite, the shared plate, the main table, the last sweet thing, and the service rhythm that keeps the room relaxed.
Weddings with grace
Tasting-led menu planning, arrival bites, buffet or plated service, dessert tables, late bites, and a service plan that protects the ceremony timeline.
Corporate receptions
Boardroom lunches, product launches, staff appreciation, and executive hosting with labelled dietary options, tidy setup, and punctual close-down.
Private dining
Chef-led courses, family milestones, birthday dinners, and intimate menus shaped around the home, the room, and the pace of the evening.
Full event support
Canapes, beverage service, dessert stations, table styling notes, rentals coordination, servers, buffet attendants, and close-down support where needed.
Menu direction
Local warmth, polished finish.
A balanced event table with Ghanaian favourites, continental sides, labelled dietary options, and service add-ons planned around the room.
Ghanaian table
- Jollof and waakye stations
- Grilled chicken, fish, and kelewele
- Light soup, groundnut soup, and banku pairings
- Shito, salads, and house sauces
Continental table
- Herb rice, potatoes, pastas, and seasonal sides
- Roast proteins and vegetarian mains
- Fresh salads and cold platters
- Mini desserts and fruit displays
Service add-ons
- Canapes and welcome drinks
- Buffet attendants and servers
- Dietary labels and guest-flow planning
- Dessert table and late-night bites
Start with these directions, then open the full menu to shape a package around the event.
Build a menu briefOccasions
Tables for
every gathering.
Three starting points. Each one is adjusted around guest count, venue, timing, dietary needs, and the feeling the host wants in the room.
Menu 02
Executive lunch table
Polished lunch service for boardrooms and team gatherings: seasonal mains, neat sides, fresh juices, dessert, and tidy packaging.
Includes
20-120 guests
Includes
Timed delivery
Includes
Dietary labels
Menu 03
Private dinner evening
An intimate chef-led table with warm starters, family-style mains, wine-friendly sides, and a dessert course made for lingering.
Includes
8-40 guests
Includes
Chef-led
Includes
Table styling
Proof of care
Service you can
feel in the room.
Clear scope
Written menu brief
Every serious enquiry can be turned into a menu, staffing, timing, and service outline before deposit.
Setup rhythm
Timing discipline
Arrival, service, replenishment, and close-down are planned around the venue and the host's programme.
Dietary notes
Guest care
Vegetarian, child-friendly, allergy, and spice-level notes can be captured early and labelled clearly.
No guesswork
Service confidence
The quote request asks for date, venue, guest count, budget range, and service style so planning starts properly.
How it works
Calm planning,
beautiful service.
The best catering feels invisible at the right moments and generous at the right moments. That starts with a practical brief and ends with a room that feels cared for.
Step 1
Brief the occasion
Guest count, venue, timing, service style, budget range, and the feeling you want guests to remember.
Step 2
Shape the menu
A tailored menu proposal with Ghanaian favourites, continental options, dietary notes, and service staffing.
Step 3
Serve the room
Setup, food service, replenishment, clearing, and a close-down plan that leaves the host free to host.
Step 4
Finish gracefully
Dessert, late bites, beverage support, and final service details handled without pulling attention from the moment.
Host notes
Build proof
after every event.
Real trust is stronger than generic praise. This proof area is ready for approved event photos, named client notes, and short post-event receipts as they are collected.
Approved event photos belong here: real plates, real buffet lines, and real service moments from completed bookings.
Photo proof
Client notes can stay short: what was served, what went well, and why the host trusted the team.
Client note
A simple proof file supports each event: brief, quote, menu, final guest count, and post-event note.
Proof system
Plan the table
Tell us what
you are hosting.
Share the date, venue, guest count, and style of service. We will come back with a practical menu direction and next steps.
Questions