As one of Auckland’s top dining establishments, we quizzed the Bracu team for their best tactics on finding a restaurant to do your wedding justice.
What are three things a couple should ask a potential venue before booking?
1. Is the venue and all its facilities – think carpark, kitchen, bar, bathroom, gardens and so on – exclusive to us on the day?
2. Is the operator able to design individual packages to suit our budget, theme, taste and guests?
3. Do you provide alternative venue solutions if we experience bad weather?
If a couple is set on booking a restaurant as their venue, what tips would you give them?
Once you’ve considered practicalities such as the restaurant’s capacity and availability – this might be a quick way to narrow down your list – consider the restaurant’s layout, and whether this will work for the type of celebration you had in mind. Consider factors such as whether there is space for a dancefloor, where your DJ might be able to set up, or if there is adequate space to mill around for cocktails. Ask what extra facilities will be included with your venue, such as tables, chairs linen and AV equipment. And finally, investigate the food and wine options available to be sure they suit your taste and budget.
What’s one thing couples might not consider when picking their venue?
It’s easy to overlook how your venue will actually make your guests feel on the big day. For instance, by finding somewhere with ample gardens and wide open spaces, you allow somewhere for children to blow off some steam, letting both them and their parents feel more comfortable.
What are some standout ways you have seen couples style your venue?
The picturesque olive groves and gardens at Bracu tend to speak for themselves, so sometimes it’s a matter of the simpler the better. A modern twist on rustic styling tends to work well, as does a playful and contemporary take on black tie.
Taking into account your experience with catering weddings as well as seasonal trends, what would be on your ultimate summer and winter menus?
Any advice we give for a menu would be along the lines of the approach we take. In winter, a menu would feature wild mushrooms, chestnuts, root vegetables and game – particularly duck. And truffles. Lots of truffles. In summer, our focus would shift to lightness associated with outdoor dining. Fish or meat grilled on the barbeque, with tomatoes, asparagus and sweetcorn to add that summer flavour.