Catering Blog




Planning a party with Standing Room Only Catering

Above all, canapés should be packed with flavour. Standing Room Only Catering’s canapés are delicious bites for all tastes, delightful twists on some of our most favourite classics.  The best canapés combine several complementary taste and texture dimensions, such as salty, spicy or sweet – think pork belly, crackle and Asian jus.

We eat first with our eyes, so canapés must look exquisite. They should be interesting in colour, and include edible flowers, micro-herbs or other garnishes for visual interest. They should be presented neatly on an attractive slate, tray or other.
So as not to interrupt the flow of conversation and drinks, most canapés should be easy to hold and to eat with one bite.

You can taste the difference when canapés are freshly made on the day, and do not use factory-made products. Ingredients should be seasonal and responsibly sourced.  At Standing Room Only Catering we use free range and seasonal products and make components from scratch wherever possible.

Think about your guests and decide on the main ingredient choices.  If you have a good mix of guests then opt for a mix of vegetarian, meat and fish canapés.  Don’t forget about your guests with allergies and dislikes too.  We like canapé ‘flight’ menus, giving a journey from ‘starter’ canapés through to canapé versions of main courses.

If you follow these golden rules, your canapé party or reception will be a night to remember. If you are planning an event, Andrew would be happy to talk through the options, so please get in touch: 0433822280

About me

Andrew Marno ☞

Andrew Marno has worked in the hospitality industry for 35 years. His career began in Noosa Headsworking in establishments such as Anita’s, The Lobster Trap and the 5 Star Sheraton Noosa. While living and working overseas he broadened his knowledge of and experience with international foods and ingredients.

Soon after returning to Australia Andrew opened his first restaurant, ‘AndaVanth’ in Milton, Qld with executive chef and business partner David Farmer, of Mount Lofty House (Adelaide Hills). AndaVanth was credited with many accolades over the years including a perfect score from the Courier Mail’s restaurant review in its opening year. It became a very popular Wedding Venue, in particular for Cocktail style receptions.

After 5 years he ventured to the West End district to open a more challenging establishment, ‘BIN 220’ Wine and Tapas bar. An extensive and international wine list, carefully selected by an award winning sommelier, complimented a refined, sophisticated menu. The modern offering in West End quickly became a popular venue for locals and others appreciating fine food and wine in a cosmopolitan atmosphere.

Following this business Andrew opened the award winning ‘Seagrass’ Fish and Chippery, also on Brisbane’s
West End/South Brisbane border.

In 2008 Andrew was approached to cater for a ‘stand up’ cocktail-style function on a luxury vessel on the Brisbane River. This experience inspired him to meet a growing market for events designed for guests and hosts alike to mingle while still enjoying their food and beverages. ‘Standing Room Only Catering’ was born.

Now in it’s tenth year, Andrew works with Michelin star chefs and a highly experienced service team, and is constantly researching local and international trends in order to offer contemporary menus. He and his team pride themselves on the delivery of outstanding customer service from the initial enquiry, working to ensure a seamless and delicious event for every client.

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highest ratings

We proudly hold the highest rating of 5 Stars for Brisbane City Council’s Eat Safe Brisbane scheme. Few Brisbane catering companies have achieved this rating.



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