When one of you is vegan, planning the wedding menu involves more than choosing an alternative main course. Holly and Barny's Son Cosmet catering plan made several shared dishes suitable for vegan guests, while also offering grilled meat and seafood.
Their celebration at Son Cosmet in Campos included welcome drinks, a poolside reception, courtyard dining and an evening bar. Delicioso's arrangements covered the menu, equipment and practical catering infrastructure for those separate spaces.
Welcome drinks were arranged beside the bougainvillea wall, followed by the reception near the swimming pool. The equipment plan included shaded bistro tables, sun umbrellas and two sets of chill-out furniture, with polycarbonate glasses specified for poolside service.
Dinner was laid out beside the main building, using eight round tables and a separate rectangular table for the couple. White tablecloths and cross-back chairs formed the dining set-up, with green plates among the selected tableware. The couple supplied candles and hurricane lamps.
Lorena at Wonder Weddings was the planner. Behind the scenes, Delicioso organised a generator with Potencia because the venue's available power needed supplementing for the catering arrangements. Los Rock Hunters were the band and DJ services.
Canapés included mini beef burgers, teriyaki chicken skewers, crispy prawns with mango dip, smoked salmon blinis, mozzarella skewers and Padrón peppers.
The main menu featured thyme-and-garlic rib-eye steak, tandoori chicken kebabs and king prawn and salmon skewers. Vegan guests had stuffed Portobello mushrooms with vegan feta, tomato and oregano.
Several accompaniments were adapted for wider sharing. The pesto farfalle was specified without Parmesan, the coleslaw was vegan, and sour cream for the rosemary jacket potatoes was served separately. Vegan alioli was selected for all guests.
Lotus Biscoff cheesecake featured alongside a separate vegan chocolate cake. Vegetarian coca was planned for the late-night food.
Delicioso's plan included reception and evening bars, drinks, tableware, furniture arrangements and additional bar time.
Those details illustrate why a wedding catering budget needs to account for more than the menu. Cooking facilities, power, distances between spaces and service hours all influence the work involved.
An illustrative full-service catering allowance for around 90 adults is approximately €18,000–€27,000, with additional requirements potentially taking the total higher. This is a planning example, not Holly and Barny's expenditure or a Delicioso quotation. Confirm equipment, special menus, extended hours, VAT and exclusions in writing.
Looking for English-speaking wedding caterers in Mallorca who can discuss vegan, vegetarian and mixed menus? Send Delicioso your date, venue, guest numbers and dietary requirements to start planning.
This menu shows how some dishes can be adapted, with ingredients or sauces served separately. Discuss each dish and any allergies directly with the team.
Ask about suitable dishes within your preferred menu style. Vegan suitability and allergen arrangements need specific confirmation rather than assumptions based on a menu name.
Yes, a mixed menu can be planned around your guests. Holly and Barny’s menu combined grilled meat and seafood with stuffed mushrooms, vegan coleslaw and other adapted sides. Confirm every ingredient and substitution for your own menu.
Provide a written list of allergies and dietary requirements, identify the relevant guests, and discuss preparation and service arrangements with the team. A vegan or vegetarian label does not establish whether a dish is suitable for an allergy.
Some venues need temporary kitchens, extra power, refrigeration or additional service stations. For Son Cosmet, Delicioso arranged a generator and an extra preparation area for canapé service. Your venue assessment determines what your wedding needs.
