Catering Event Galleries

Forte Catering & Events was proud to be the caterer selected to partner with GPJ Australia and APRA / AMCOS for the highly regarded APRA Music Awards 2011 hosted at CarriageWorks.

Angelique and Jason’s vintage themed wedding ceremony and High Tea were held at Elizabeth Farm, Rosehill.

With the ceremony held on the carriage loop, our vintage bride arrived in a VW Camper Van with her bridal party. After the simple ceremony the guests made their may to the Eastern Garden to enjoy a traditional high tea with a selection of sandwiches, mini tartlets, cupcakes and scones with cream and jam!

Forte also organised vintage garden games, and all of the children had a great time playing croquet, bowls and skittles.

Live music, wonderful food and brilliant sunshine, made this day one that all of the guests will never forget!

Forte Catering & Events was engaged by AGB Events to cater for the Launch of the Paralympics on year to London 2012 at the Sydney Conservatorium of Music.

A high profile media event that was attended by current and past Paralympians, Media representatives, Politicians and the Governor General. The brief was to tailor a menu that was elegant, easy to handle and suitable to be served outdoors.

On a blistery Sunday in August Forte Catering & Events were down at Bondi Beach to welcome the runners of the 2012 City to Surf. After cyclonic conditions the day before it was a busy morning for set up to make sure all was ready for our guests.

For the third year in a row Forte had three marquees on the beach catering for the Westpac Social Club.

Forte partnered with a Xyphr Event Management to stage a construction themed event for Google and their 300 guests

The 18th Biennale of Sydney selected Forte as their external caterer for the 2011/2012 event period. This partnership saw Forte catering for multiple events in the lead up to the Biennale in various venues around Sydney.

To kick off the festival, the opening night celebration was held in the Turbine Hall on Cockatoo Island in late June for 2000 of The Biennale’s artists and supporters. Guests arrived via a fleet of ferries and boats that departed Circular Quay throughout the early evening.

Having your wedding reception on a special date can really add a little something extra to your day. Themelina & Daniel decided to hold their wedding day on New Years Eve at the Gap Bluff centre in Watsons Bay. With a perfect view of the Sydney Harbour Fireworks it was set to be a magical night. After the traditional Greek ceremony, the guests arrived for afternoon tea on the lawn, making the most of the stunning view.

Moving into the reception centre, the guests were greeted by create your own cocktails in jam jars, vintage decorations and a photo booth which amused the children and the young at heart for hours!

Executive chef, Anthony Sullivan, created a menu especially for their day, he included a Greek twist but kept the menu all about Themelina & Daniel and their personalities. Guests enjoyed a selection of hot and cold mezze plates for entree and for main a Sauteed snapper fillets w truffled celeriac puree and pickled heirloom vegetables, Chargrilled de-boned spatchcock w pea puree & crispy potato shards or a Chargrilled lamb Loin w smoked sea-salt crust, green olive & tomato tapas.

To finish off their decadent menu Forte included a ‘create your own’ meringue station with soft meringue, a selection of coulis and fresh fruits as well as cheese boards with a lush selection of fine Australian cheeses.

After the spectacular 9pm fireworks the guests danced the night away before making their way down to the lawn for the midnight fireworks.

Willo Polo operates out of the Muddy Flatts Polo Club ideally located one hour from the Sydney CBD and at the foot of the world heritage listed Blue Mountains. Willo Polo offers complete polo management, polo coaching and lessons.

Forte transformed the Polo Marquee into a country oasis for guests to enjoy, themed around an oversized wooden table, it was transformed into a table feast created by Executive Chef Anthony Sullivan. The country rustic theme was accompanied by live cooking stations and roving canapes.

Willo Polo is fronted by Andrew Williams, one of Australia’s highest rated professional polo players. Rated at 5 goals, Andrew has played right around the world, twice been part of Australia’s World Cup Team and recently captained it.

Forte recently worked with a client where the main objective of the day was to entertain and amaze guests. Circus was the theme and the Sydney Observatory Marquee and surrounding courtyards were transformed into a big top tent for the day. Guests were greeted appropriately by a ringleader and contortionist as well as the Forte wait staff who offered fairy floss and tantalising beverages. Large life-sized animal props were scattered around the area including a baby elephant, lion in its cage and white show horses complete with brightly coloured saddles & bridle. Throughout the afternoon a vast assortment of roving circus performers including stilt walkers, clowns, unicyclist, jugglers, hoola hoopers and balancing duos entertained and delighted guests with their enchanting (and occasionally jaw dropping) acts.

Fete stalls and wooden food trucks were positioned in the courtyard to add to the fun & vibrant theme of the day. Inside the marquee guests were greeted by a fresh oyster and raw bar displayed in a row boat with a selection of oysters, yamba prawns, hiramasa kingfish sashimi with young ginger & fuji apple salad, scallops with nashi pear dressing, yellowfin tuna & Atlantic salmon sashimi. Accompaniments included edamame beans, wakame salad, fresh lemons & limes and miniature clay cups of Dassai sake.

Outside the three food stalls were set up for a BBQ , Slider station & Catalan Paella. The BBQ items included a mix of luscious lobster tails with garlic butter & fresh shallots, grilled scampi with lemon, garlic & fresh parsley and chilli beef hot dogs with tomato & chipotle salsa.

The slider station was definitely one of the most popular of the day with pulled shortrib, avocado & haloumi on brioche buns served with crispy onion rings & a selection of condiments.

Catalan Paella was served with an abundance of prawns, squid, chorizo and chicken, infused with saffron and smoked paprika and cooked in a theatrical 1.2m paella pan. Guests were also invited to indulge in a Christmas themed buffet included whole roasted honey & bourbon glazed leg ham and lobster mornay with white wine veloute, parmesan cheese & garlic…

The event was a fantastic day and thoroughly enjoyed by all who attended – how could they not with the abundance of performers, theming and fun food options!

A stellar event requires stellar supporters. Forte catered for up to 585 at Wired for Wonder held at NIDA on 31st July and today 1st August 2013 and will be attended by a broad group of entrepreneurs, business owners and enterprises – both emerging and already successful. It will bring together the best of storytellers, world changers and social innovators to engage, inform and inspire.

Supported by the Commonwealth Bank of Australia as part of its initiative to nurture creativity, innovation, and development throughout the Australian community. The hundreds of guests and organizers were yesterday welcomed by Forte’s tasty arrival platter, morning tea, buffet lunch afternoon tea and wrapped up the day with a cocktail party.

The selections of morsels ranged from Mini bircher muesli cups with honey yogurt and sultans, roasted vegetable and herb ricotta frittata, spiced chicken with coconut and lime skewers, coconut rice pilaff with crispy shallots and toasted sesame, and salt water barramundi slider with tomato and chili jam, rocket aioli. For more information on this amazing event go to www.wiredforwonder.com

Nicole & Michael had been planning their dream wedding for almost a year when it finally took place on Saturday 14th December. There were no nerves just pure excitement from both our beautiful Bride and our dashing Groom.

Guests arrived by private ferry to the simply stunning Cockatoo Island and followed the chalk board signs up to the ceremony set on the lawn at Biloela House. The breathtaking view of Sydney harbour and the harbour bridge gave this ceremony the perfect backdrop.

Making their way down to the reception, guests were greeted by a selection of canapés and trays of sparkling wine and encouraged to take in the view while waiting for the bridal party.

The vintage style of the wedding reception, complimented the Navel store perfectly, Nicole’s mother had spent months scouring every charity shop she could find for vintage plates, and they were definitely worth it. Guests were treated to a table buffet including Smoked Lamb Loin, Chicken Ballotine & seared Salmon, accompanied by a selection of salads and roasted chat potatoes.

The decoration was simple and elegant, a wall of memories had some wonderful pictures of the happy couple all the way through their relationship. The guest book and bird cage wishing well sat on a vintage side table and the wedding cake looked perfect on a huge wooden barrel surrounded by vintage tea cups.

After dancing the night away the guests boarded their private ferry back to the city regaling that it was “the best wedding they had ever attended”.

“It was surprisingly difficult for us to find a catering company that would serve food in the style we wanted – a banquet at each table. Luckily for us we came across Laura and the team at Forte who could not only offer what we were after but did an amazing job of it. We were able to select from a huge range of food to create a menu that suited us and our guests tastes. On the actual day everything went off without a hitch and we didn’t have to worry about a thing. The service was unreal, the booze was cold and the food was phenomenal. Since our wedding we have had lots of our guests tell us it was the best wedding food they’ve ever had. Thanks again to Laura and her team, I would highly recommend Forte to anyone with hungry guests to feed!” – Michael McQueen

Forte was at one of our favourite venues, Cockatoo Island, catering O’Brien Glass’ ‘Best of Australia’ Dinner. After a scenic 90 minute cruise around the harbor guests arrived on the Island ready for the delicious array of food

Upon entry guests enjoyed Australian sparkling wine and an antipasto selection whilst admiring the stunning view from the Navel Store courtyard. Guests then made their way into the white-wash-blue hued room to take their seats before the entrée of Crystal Bay king prawns with watercress & tomato salad & spiced gazpacho dressing, Slow-roast pork belly w caramelised fuji apples & salt crust crackling and Bocconcini & truffled mushroom tartlet, shaved fennel salad, lemon dressing was served.

Moving on to the main course, guests were delighted by Corn-fed chicken ballotine with pistachio & apricot casalinga, parsnip crisps &sherry vinegar jus, a Smoked sea-salt crusted lamb loin with heirloom tomato, buckwheat & green olive tapas, or for the vegetarians a Goats cheese gnocchi with caramelised pumpkin, sage & toasted pinenuts.

Formalities proceeded the main course whilst the O’Brien team anxiously waited to see who had won the glazier’s competition and the trip to Italy to compete in the world championships!

A delicious dessert of Soft passion fruit meringue with sour cherries & rhubarb and Dark chocolate opera cake with smoked pecan brittle soon followed

Forte enhanced the rustic look of the Navel Store with soft blue lights and situated 4 plasma screens to play the video presentation of the recorded glazier competition. Overall it was an incredibly successful event enjoyed by all!

BIENNALE OPENING NIGHT PARTY FOR 2000 PAX

The 18th Biennale of Sydney selected Forte as their external caterer for their exciting event period. This partnership saw Forte catering for multiple events in the lead up to the Biennale in various venues around Sydney. To kick off the festival, the opening night celebration was held in the Turbine Hall on Cockatoo Island  for 2000 of The Biennale’s artists and supporters. Guests arrived via a fleet of ferries and boats that departed Circular Quay throughout the early evening.

On arrival at the island, guests were guided through the dog leg tunnel and around to the Turbine Hall and entered the event space. Forte Catering & Events worked closely with Biennale in designing and constructing the food and beverage service points for the evening. Due to the large number of guests attending it was imperative that the planning and offerings were appropriate to ensure guests were well looked after on a chilly winter’s evening. Live cooking stations of traditional Spanish chorizo & crusty rolls and BBQ brochettes were accompanied by elaborate cheese stations and canapés served around to guests.

Anthea and Matt had a vision of their ideal wedding day from the moment they started planning.
Forte’s Wedding Coordinator Laura Cockman worked closely with the couple to ensure the menu items perfectly matched their vision as well as the stunning location of Cockatoo Island.

Guests were tantalised by the menu commencing with an Oyster bar and Antipasto station, two stations that are completely diverse, the Oyster bar, clean, crisp and simple while the Antipasto station is a rustic farmers market all on a suspended wooden table, a perfect combination for Cockatoo Island where the Navel Stores rustic heritage blends with the harbour location that complimented this wonderful couple’s wedding day.

For Anthea & Matt, family & friends were extremely important and a table buffet ensured the guests could interact while enjoying the sublime offerings nestled between the beautiful table florals wrapped in ivy, provided by the wonderful Saskia at Grandiflora. The table buffet was a mouth-watering selection including Smoked sea-salt crusted lamb loin, green olive & heirloom tomato tapas and asparagus & chargrilled lemons in keeping with the Greek heritage.
As well as N.T. barramundi with pickled baby vegetables & hazelnut butter and Corn-fed chicken with sage & chestnut stuffing all accompanied by Executive Chef Anthony Sullivan’s hand selected side dishes.

Celebrating well into the evening, the rain did not stop this party from dancing the night away to the sounds of Gang of Brothers and the traditional Greek Music provided by the beautiful Bride’s brother Yianni.

Quote from Bride “Was the best day/night. Perfect. We couldn’t have been happier. Thanks again, you guys were brilliant and I will recommend you to all my friends.“

Forte worked closely with client Damien Barry, Director of Sounds Like Home, to meet his brief of an inspiring menu unlike any of his guests would have seen to launch his new showroom.

On arrival guests were greeted to a selection of hot and cold canapés before moving through the showroom to an impressive Antipasto station. The beautifully crafted wooden table was overflowing with cured meats, including aged Jamon that was thinly sliced live by Forte’s Executive Chef, handmade dips and an assortment of vegetable accompaniments. Alongside this, Forte had a live paella station, cooking both a delicious vegetarian and seafood Paella.  This filled the room with an authentic Spanish aroma and ensured guests were met with heaped bowls straight from the hot pan to take away and enjoy.

To complement this full and diverse menu Forte also provided a vast selection of drinks including Pimms and Mojitos cocktails on arrival which raised the atmosphere of the event. Moving on, guests were presented a range of exquisite sparkling, white and red wines as well as an American Pale Ale from the Batch Brewery which was served from the tap in funky jam jars. Overall the night was a huge success and the team look forward to recreating more events like this one!

Wired for Wonder is an expeirence designed to open doors of understanding in the areas of business, technology, life, science and the arts. Forte Catering & Events is thrilled to be catering such a thought provoking event. Supported by the Commonwealth Bank of Australia as part of its initiative to nurture creativity, innovation, and development throughout the Australian community. The hundreds of guests and organizers were yesterday welcomed by Forte’s tasty arrival platter, morning tea, buffet lunch afternoon tea and wrapped up the day with a cocktail party.
At Wired for Wonder, we explore polar opposites. We bring together seemingly unrelated concepts. We create cognitive disinhibition. We provoke thought. We encourage convergent and divergent thinking. This year we will explore in and out. We will move beyond the boundaries .Explore within. Inside and out. Intrinsic and extrinsic. Inner and outer. Inside our minds, outside our worlds. Inside ourselves, outside the lines. Take a look inside, are things what they appeared on the outside? Take a look outside, what discoveries are impacting you. Come and discover. We will again bring together storytellers, dreamers, doers, artists, musicians, technologists, writers, scientists – to learn, to grow, to connect dots in different ways. We will explore the concept of in and out across technology, life, business, science and awe.
Come wonder with us.

Linda & Adam decided to go Gatsby for their wedding reception and Forte were more than happy to help.

Wedding Coordinator, Laura Cockman worked with Linda to design the theming for the beautiful Cell Block Theatre. Transforming it into a Gatsby ball room complete with feathers, fairy lights and cut crystal glassware.

The touching ceremony took place in the courtyard of the Cell Block Theatre under an archway draped with pearls and flowers. The beautiful bride was escorted along the white carpet lined with white petals, by her two brothers as the guests admired her bespoke wedding gown.

After the ceremony the guests enjoyed Gatsby inspired canapés including finger sandwiches, seared tuna and katifi fried king prawns while sipping French martinis.

Moving through into the dining room for the big reveal the guests were speechless as they admired the stunning decorations. Entrées were soon served with a Gatsby twist, a classic prawn cocktail served in a crystal cut wine glass and a spiced lamb salad. Mains of Corn-fed chicken ballotine with sage & chestnut stuffing and a smoked sea-salt crusted lamb loin with green olive & heirloom tomato tapas were met with delight.

After speeches from the bride and groom and a hilarious best man’s speech, Linda & Adam took to the floor for their first dance before inviting the bridal party and then all the guests to dance.

While the guests enjoyed the sounds of the Leisure Bandits the MC announced the opening of the dessert buffet, Forte’s Executive Chef, Anthony Sullivan created individual pineapple upside down cakes, shots of Belgian chocolate marquis, candy coloured macaroons & a fresh fruit salad all served on rustic wooden ladders and planks wrapped in ivy.

The opening of the whiskey bar was the final touch to complete this Gatsby extravaganza and finished off this beautiful evening perfectly.

Recently, Forte Catering & Events had the opportunity to transform Biesse Group’s industrial showroom into a magical food village for the celebration of their yearly event “Inside Biesse”.

Forte worked alongside Biesse Group’s Marketing Manager, Michelle, who had a vision of how the brand be represented at this annual event. With help from the Forte corporate event team, they were able to come together and generate the idea based around the company’s origin, Italy.

From this idea, our Executive Chef Anthony Sullivan partnered with an Italian-cuisine expert chef to bring to life an authentic and delicious menu for the evening. With five chefs working simultaneously on the lavish food stations, Nosh Hospitality professional bartenders and waiters/waitresses assisting with all drink requests and Forte’s operations team accommodating wherever needed, the event was without a doubt a success.

With over 300 guests attending the “Inside Biesse” evening, Forte made sure that the journey of the event was mesmerising. The night started with exploring the grand showroom, lit up by professional light and & AV displayed in the colour of the Biesse iconic blue and green, rustic theming and décor, delicious cocktails, artisan coffee and much-loved gelato stand. The main feature of the night (part from the manufacturing machinery) was the live cooking stations which included traditional Italian antipasto station, pasta station and delights around the world such as the yum cha station, urban BBQ and Spanish paella station.

Keep your eyes out for the next big project with Biesse Group.

On a sunny Friday afternoon, surrounded by their closest family & friends Briony & Craig tied the knot in the intimate setting of the Cell Block Theatre courtyard in Sydney. The bride walked down the petal lined aisle escorted by her father to her waiting groom, standing in front of a beautiful handcrafted arbour (a gift from a work colleague) and said I Do!

An easy-going couple, Briony & Craig had opted for a relaxed reception, kicked off with drinks & a selection of sumptuous canapés to follow the ceremony out in the courtyard. Tailored by the Forte Catering & Events Wedding team, the menu included seared Wagyu beef on parmesan wafer, sticky pork san choi bao and fritto misto calamari cones (a definite favourite amongst the guests).

Forte had been very involved with the planning of the big day right from their engagement, helping guide the couple through the catering and assisting with the styling plans for their big day.

The big reveal came as guests were ushered into the historic theatre itself, where they were greeted by an enticing overflowing presentation of Forte’s signature Antipasto Grazing station. Taking pride of place within the room, the stylish display was complimented by informal clusters of seating in hues of gold, grey & deep blue; supplied by one of Forte’s favourite event furniture rentals, Rocket Events.

The feast didn’t end there however, with bowls of sumptuous fennel & orange spiced quail with cous cous, 6-hour braised pork belly with truffled parsnip puree and chargrilled swordfish with eggplant caponata circulated amongst the guests in between speeches and the cutting of the wedding cake.

Once all the formalities of the evening were over, the party really began with guests joining the Bride & Groom up on the stage after their first dance and for the rest of the evening to dance the night away – stopping only to refuel at the bar or grab another bite from the dessert station and final supper canapés.

The partnership between Boston Marketing and Forte Catering & Events started off with Boston Marketing’s VIP cocktail party to celebrate the launch of their brand-new office in Zetland. A few months later the Boston requested Forte to create an event for a very special occasion, the launch of the second stage of their biggest property development yet, Melrose Park.

Inspired by the theme “A day at the Polo” Forte worked closely with our client to create a unique day event for 700 guests that featured a stunning Californian tent by White Umbrella Marquees, styled with lavish box trot bar tables by Timber Mill Rentals, live music, barista coffee and exquisite catering served by our qualified staff.

Forte also proposed the operational plan and organised all logistics on behalf of the client, including power access and distribution, deluxe portable toilets, an efficient crowd management plan, and service plan to make sure all guests enjoyed a flawless event. Forte’s skill set and experience allowed them to take a step further and provide a big picture of the requirements for their event, detecting possible hazards or complications beforehand and delivering not only exceptional catering but also providing complete event management service.

Forte Catering & Events, works passionately side by side with their clients and engages in their own projects and objectives creating successful long-term relationships. We look forward to the next stages of this iconic property development that will make an everlasting change in Sydney’s landscape