About This Project

Coco & Dylan at the Permanent


Wedding Vision

Guests will begin to arrive at The Permanent at 5:30PM, and will be greeted by our staff who will be tray passing a trio of Specialty Cocktails. 4 Servers will greet guests at the door, and they will offer cocktails and mineral water, and also advise guests that the bar is open, and for anyone wishing to have something other than a cocktail, then they can make their way to the bar. Cocktails will include Elderflower Tonic (gin, St. Germain, tonic), Negroni (gin, Campari, sweet vermouth, orange peel), Cucumber Fizz (vodka, lime juice, tonic water and cucumber). Mineral water will also be offered.

Once everyone has a drink in hand, Savoury City staff will begin tray passing a lovely selection of 4 warm and room temperature hors d’oeuvres. Guests will be able to chat and mingle for an hour or so, until the bride and groom arrive and make their entrance at approximately 6:55PM.

Guests will be asked to be seated between 6:30PM and 6:45PM, and wine will be offered as everyone takes their seats. Water and wine service will continue throughout the evening. Coco and Dylan will have long tables laid out for their guests, and crisp white linens will drape the banquet tables. The look will be clean and fresh, with minimal florals.

Once the bride and groom have made their entrance and everyone is seated, an introductory speech will take place, followed immediately by a Prosecco toast.


A festive 3-course family-style dinner will begin at approximately 7:10PM, followed by dessert, coffee and tea. At 8:50PM, guests will be invited to make their way upstairs to the second floor for the cake cutting. Coco and Dylan will also give their Thank You speech, followed by the bouquet toss. At this time, Savoury City will strike 2 center rows of tables to make way for the dancing. Some chairs will be scattered around the room for casual seating. A late night snack will be put out a little later in the evening – sometime between 10:45PM and 11:30PM.

Last call will take place at 12:30AM, and then guests will depart by 1:00AM. Savoury City staff will continue cleaning, organizing the rentals for pickup, and then depart.


Happy celebrating, and congratulations again Coco and Dylan!




Tray Passed Hors D’oeuvres


Lamb “Keftetes”
Spicy lamb meatballs seasoned with lemon, garlic, rosemary and mint with tzatziki…served warm

Smoked Salmon Lollipops
West Coast smoked salmon and lemon & dill scented cream cheese formed into savoury lollipops…garnished with snipped chives

Shrimp Paella Cakes
Rice cakes flavored with the traditional paella seasonings, topped with pea puree and a saffron poached prawn…served warm

Watermelon Bites
Sweet and salty…juicy watermelon bites topped with feta, basil and balsamic glaze served on a bamboo fork

Haloumi Zucchini Fritters
With harissa yogurt dip…served warm

Family Style Dinner

1st Course

Artisan Breads & Butters
House made ciabatta, focaccia and baguette…with fresh butter, olive tapenade and olive oil & balsamic 

Charcuterie & Cheese
A fabulous selection of Cioffi’s salumi including spicy capicollo, soppressata, finocchiona and prosciutto… as well as warm Taiwanese sausage…accompanied by Dijon mustard, grilled artichokes, and Castelvetrano olives and Mediterranean mixed olives…& Parmigiano cheese (in chunks) & Fontina & Taleggio…accompanied by assorted crackers

2nd Course

Heirloom Tomato Caprese Salad
Fior de latte mozzarella cheese and a fabulous selection of ripe and juicy heirloom tomatoes from Hannah Brook Farms…roughly chopped and drizzled with extra-virgin olive oil, a touch of balsamic and finished with fresh torn basil

Market Green Salad
Fresh local market greens which may include arugula, escarole, frisee, radicchio and endive; fresh herbs and sliced radishes, tossed with extra-virgin olive oil and red wine vinegar

3rd Course

Pacific Ling Cod
Fennel pollen dusted BC ling cod, roasted with cherry tomatoes, lemons and fresh herbs

Braised Lamb Shoulder
‘Low and slow’ braised lamb shoulder with southern Mediterranean flavors, herbs, wine and roasted Cipollini onions…garnished with gremolata

A turnaround on the classic Roman porchetta…deboned chicken breast, leg & thigh rolled with prosciutto and sage…roasted, crisped and thinly sliced and served with pan jus

Rosemary Roasted Potatoes
Duck fat roasted fingerling and German Butter potatoes with rosemary and Maldon sea salt

Grilled Polenta
Creamy and cheesy delicious polenta cakes, grilled and served warm

 Deconstructed “Lasagna” Bundles
With zucchini ‘noodles’, roasted butternut & acorn squash, sautéed rainbow chard and fire-roasted tomato sauce


Fruit Crumble & Ice Cream
House made peach & plum fruit crumble…served warm with Tahitian Vanilla and Whiskey Hazelnut ‘Ernest Ice Cream’



 Venue: The Permanent

Day of Coordinator: Michelle Apples

Florals: Full Bloom Studio

Cake: The Cake & Giraffe

Rentals: A & B Rentals

Décor: Bespoke Décor