Plan your table

Menu architecture

Three tables to start from.
The rest is yours to shape.

Your celebration should begin somewhere friendlier than a 14-page PDF and a highlighter. Start with the table format; we shape the menu around season, guest count, time of day and event.

A celebration table with boards of cheese, fruit, small bites and flowers.
01

Celebration Table

For parties, birthdays, showers and house gatherings.

  • Cheese & cured meat — a hard cheese, a soft cheese, one spreadable
  • Marinated olives, pickled vegetables, cornichons, roasted peppers
  • Seasonal fruit, cut vegetables, whole herbs
  • Dips, spreads & crudités
  • Breads, seeded crackers, crostini, breadsticks
  • Savoury bites — tartlets, arancini, filled pastry, mini sandwiches
  • One seasonal feature piece
A brunch table with pastries, fruit, small sandwiches and jugs on a light cloth.
02

Brunch Table

For daytime celebrations, showers and wedding mornings.

  • Bakery — croissants, danish and scones, a loaf cake sliced thick
  • Seasonal fruit and berries, cut close to delivery
  • Cheese & savoury accompaniments
  • Two savoury anchors — quiche, tartlets or mini sandwiches
  • One grain or leaf salad, dressed on the side
  • Yogurt / granola accents
  • Small sweets
A long table of canapés, finger food and dips laid out for a daytime office room.
03

Corporate / Cocktail Table

For client receptions, launches, networking and team celebrations.

  • Two-bite canapés on a firm base, built for one hand because the other holds a drink
  • Cheese & charcuterie accents
  • Vegetarian bites in runs across the display, so every guest can reach one
  • Fresh produce, dips and marinated vegetables
  • Mini sandwiches, crostini, tartlets and filled pastry
  • Dessert bites
  • Every item on a card, with its common allergens

Generated styled-table reference imagery. Real OH! UAFest 2026 preparation and stand photographs are published separately; private styled-table photography follows the first private styled events.

How we think about food

The menu is
a composition.

Fresh + rich

A good table needs contrast: produce and herbs against cheese, pastry, savoury bites and richer elements.

Familiar + interesting

Guests recognise enough to reach confidently, and the table keeps one or two things they will talk about afterwards.

Pretty + edible

Everything on the table earns its place twice: once as something to look at, once as something to eat.

Abundant + legible

Categories, serving pieces and labels keep a generous table readable, so guests understand the spread at a glance.

Add-ons

The details that finish the table.

Dessert styling

Cake, pastries, fruit and sweets composed as part of the same visual system.

Graze cups & boxes

Individual portions for gifting, take-away moments or events that need easier movement.

Staff on the floor

A styled table is built to run itself, so most events need nobody standing behind it. Where yours needs hands on the floor, say so when you enquire and we will tell you straight away whether we can cover your date and what it would take.

Build your starting point

What kind of
OH! are we making?

Give us the rough shape of the event—home, brunch, office or reception. We shape the table from there.

01 · Occasion
02 · Guests
24people
123050
03 · Add-ons

Celebration Table, 24 guests

Cocktail reception cateringGrazing tablesBrunch cateringDessert tablesHot buffet cateringHoliday grazing tables

Still deciding?

Give us the date, guest count and vibe.

Plan your table

After UAFest 2026

The festival kitchen, delivered home.

Frozen varenyky by the bag from our stand. Order on the site and we bring them to your door, free in Kanata.

  • Varenyky, frozen bag$45
  • Two bags$80
  • The box of three$110

Free delivery in Kanata · elsewhere in Ottawa from $50

See the menu