Dinner and the cake, from one kitchen.
Saffron & Salt is a small kitchen in Marrickville. The chefs who plan your menu are the ones who cook it on the night, and the cake comes out of the same ovens, so it is made to follow the meal rather than compete with it.
Canapés, shared feasts or a plated dinner, cooked on site at your venue.
Tiered or cutting cakes, delivered and set up by the people who baked them.
These are sample menus. Every menu is written with you, around the season and your venue's kitchen.
v vegetarian · ve vegan · gf made without gluten. Our kitchen handles gluten, nuts, dairy and shellfish, so we can't promise any dish is free of traces.
Six canapés each over two hours, with a grazing table to open.
Platters down the middle of the table. Seconds encouraged.
Served alternately, two choices for each course.
Brought out around ten, when the dancing has started.
Baked the week of your wedding, finished with buttercream or a naked edge, and dressed with fruit or flowers from your florist. Tiers can be different flavours.
Serving sizes are dessert portions. Sample prices.
Flavours
Delivery and set-up are included within 40 km of the city. We stay until the cake is standing, and collect stands the next working day.
Food prices include GST, our chefs and the cooking equipment for your menu. Sample prices for 2027.
Six canapés each and an opening grazing table. Suits a cocktail-style reception.
FromA$58ppThree canapés on arrival, then shared starters and mains to the table.
FromA$110ppThree canapés, then entrée, main and dessert served alternately.
FromA$135ppAn estimate only, from our sample starting prices. Staff, hire and travel are quoted separately, and your final quote depends on the menu you choose.
We cater one wedding a day, so Saturdays go first. Pick a date to see if it's free, then send us the details.
Pick a day on the calendar.
Once you've held a date with us, come to the kitchen on a weekday evening. We cook a few dishes from your draft menu and cut three cake flavours, and we talk through timings, staffing and your venue.
The tasting fee comes off your final invoice. Tick "book a tasting" in the form above and we'll offer you times.
Yes. We cater for vegetarian, vegan, gluten-free and common allergies, and we label every dish for the floor staff. Tell us early, with numbers, and put anything serious on the final guest list so meals go to the right seat. Our kitchen handles gluten, nuts, dairy and shellfish, so we take care with separate prep and utensils, but we can't promise an allergen-free environment.
That's fine. We often cook in barns, gardens and halls. We bring a marquee kitchen with ovens and a cool room if needed, and quote it with your hire. If your venue has a kitchen, we visit it before we finalise the menu.
As a guide: one waiter for every 15 guests at a plated dinner, one for every 20 at a shared feast and one for every 25 for canapés, plus a supervisor and chefs. Bar staff are separate. We'll set the numbers with you once we know your timings and floor plan.
Our pastry team drives the cake to your venue in tiers, stacks and dresses it on site, and checks the table is level and out of direct sun. We work with your florist on fresh flowers. Delivery and set-up are included within 40 km of the city.
Yes. About a third of our cakes go to weddings where someone else does the food. The same delivery and set-up applies.
Spring and autumn Saturdays often go 12 to 18 months ahead. Weekdays, Sundays and winter dates are easier. A deposit holds your date.