For our Catering & Bar team

Setup, rain plan, and contacts on the logistics page →

Bar menu

We supply all the drinks and lemons and limes, and hand them to you at 1:00 PM. Please chill the beer, soda water, tonic water, juice, oolong, milk tea, and jellies in the 1st-floor kitchen. About 75% of our guests drink, and most only have a few, so the menu is short. Glassware from your team. Ice: TBC (see the question above). Every drink is built in the glass or poured from a jug, so it's quick to serve.

Baileys Bubble Tea

Brown sugar milk tea from a local tea shop, delivered once at 4:15 PM in bulk with cups, lids, and wide straws. Keep the milk tea and the jellies chilled in the 1st-floor kitchen, but keep the pearls at room temperature: they go hard in the fridge. Guests pick a topping: brown sugar pearls (cocktail hour only, while they're soft), coconut jelly (椰果), or grass jelly (仙草), which both last all night. Tip a 50 ml mini Baileys into each cup. Also serve it without the Baileys for non-drinkers.

Guava Gin Fizz

45 ml gin, 90 ml pink guava juice, 15 ml lime juice, over ice. Top with soda water, lime wedge. The gin, guava, and lime can be pre-mixed in a jug.

Gin & Tonic

45 ml gin, 120 ml tonic water, over ice. Lime wedge.

Plum Highball

60 ml plum wine (梅酒), 120 ml soda water, over ice. Lemon slice.

Guava Sparkler (no alcohol)

120 ml pink guava juice, 60 ml soda water, squeeze of lime, over ice.

Taiwanese classics

• Taiwan Beer (台灣啤酒), cans, all evening
• Red wine, or red wine with Sprite (紅酒加雪碧) for anyone who asks, half and half over ice
• Kinmen Kaoliang (金門高粱), one bottle, neat in small shot glasses, for anyone who wants something strong: at the table during dinner if they ask, and at the party bar

No alcohol

The Guava Sparkler, the bubble tea without Baileys, unsweetened oolong tea, soft drinks (including Sprite), and water.

When

At the drinks cart for cocktail hour, and at the bar in the 1st-floor kitchen for the party: everything on this menu. At the tables during dinner: red wine (or red wine with Sprite), Taiwan Beer, oolong, and water, and Kaoliang for anyone who asks.

Service timeline

1:00 PM

Arrive and set up

We hand you the drinks to chill in the 1st-floor kitchen. Kitchen, and the drinks cart on the terrace outside the 1st floor, at the top of the garden. The venue opens at 12:00 PM; time to confirm.

2:30 PM

Place settings on the 3rd floor

Plates and glasses on the tables from 2:30 PM, then our florals and decor team puts a place card on each glass. Done by 3:00 PM.

4:30 PM

Cocktail hour begins

Drinks cart at the top of the garden, serving the cocktail hour drinks (see the bar menu), and passed appetizers for about 50 guests around the garden. Guests may walk out to the boardwalk.

5:20 PM

Drinks at the tables

No bar on the 3rd floor. Red wine, Taiwan Beer, Sprite (for red wine with Sprite), oolong, and water on each table, poured as guests sit down. Kaoliang for anyone who asks. Pack down the drinks cart 5:30 – 5:45 PM, as cocktail hour ends.

5:30 PM

Entrances

On the 3rd floor. Guests seated and couple enters.

Reception concept

5:45 PM

Dinner served

Dinner service for 40 seated guests, with the couple's plates first. Also about 4 vendor meals (photographer, DJ, bridal secretary, day-of coordinator), how many and where: TBC.

6:45 PM

Cake cutting

Your cake, with a knife and plates ready, cut and plated right after.

6:50 PM

Bar opens

The bar for the party, in the 1st-floor kitchen, open by 7:00 PM. Bubble tea with the coconut jelly and grass jelly.

7:00 PM

Clear the 3rd floor

Guests move down to the 1st floor at 6:50 PM.

8:30 PM

Late-night snacks

For about 30 remaining party guests, on the 1st floor.

9:00 PM

Send-off

Bar/food service should be wrapping down by this point. Possible move to a second location afterwards (TBC).

10:00 PM

Out

Our booking ends at 10:00 PM.