Côte Catering is rewriting the rulebook on event dining.
With a bold, design-led philosophy that goes far beyond the plate, they approach food as an immersive, multi-sensory experience, one that’s as visually striking as it is delicious. From conceptual foodscapes and sculptural canapés to cocktails crafted to match the mood, Côte brings a refined theatricality to weddings and events, setting trends rather than following them.
At the helm is Lucy, Côte’s General Manager, whose creative eye and meticulous approach bring every celebration to life. With a deep understanding of both logistics and presentation, she ensures every detail feels seamless, intentional and unforgettable. Whether it’s sourcing seasonal produce, styling dishes like works of art, or guiding couples through realistic budgeting, Lucy and the Côte team are on a mission to transform catering into something truly unforgettable.
You’re not just creating menus, you’re curating entire food experiences. What sets Côte’s approach apart from traditional event catering, and how do you strike that balance between bold creativity and effortless elegance?
I think the magic lies in simplicity with purpose. We don’t add anything to a dish that doesn’t deserve to be there, and the ingredients themselves are full of flavour when treated with care. That keeps the experience feeling intentional rather than overdone. For me, Côte is about bringing a touch of the French Riviera to New Zealand, with luxury ingredients and a sun‑soaked sense of indulgence, while staying grounded with beautiful local produce. It’s elegant without ever feeling complicated.
You’ve been known to dream up entire foodscapes, from theatrical canapé trails to cocktails that mirror the mood of the event. Can you walk us through how an idea becomes a plated (or poured) moment?
It usually begins with inspiration, a flavour we have fallen in love with, a dish we have seen overseas or even just a feeling we want to create. We balance that with what is seasonal and sustainable in New Zealand because that is so important to us. From there, I love listening to our clients. What do they love to eat? What do they want their guests to feel? Those conversations shape the menu, and then we bring it to life in a way that feels chic and effortless. It might become a series of canapés that tell a story or a cocktail that captures the energy of the celebration.
Let’s talk produce. What drives your selection, seasonality, sustainability, and aesthetics, and how do you build menus that feel both grounded and elevated?
Everything starts with seasonality. We’re guided by what’s fresh, local and full of flavour, and that becomes the foundation for every menu. Sustainability naturally follows; we work closely with growers and producers who share our values, from minimising waste to prioritising quality over quantity.
From there, we focus on creating dishes that feel generous and grounded, but still chic in their presentation. When ingredients are beautiful and treated with care, the aesthetics take care of themselves. A perfectly placed herb, the movement of a sauce on the plate, those details are where refinement meets restraint. Every Côte menu is designed to feel anchored in the moment yet elevated in its execution.
You’re both General Manager and Event Manager at Côte. How does that combination of strategic oversight and on-the-ground event experience shape the way you deliver such seamless service?
Wearing both hats means I see the entire journey, from the first enquiry to the last glass poured. As General Manager, I’m focused on the bigger picture, how we grow, refine, and stay true to Côte’s values. As an Event Manager, I’m in the heart of it all, considering every detail and building genuine relationships with our clients.
That dual perspective creates a natural flow between planning and execution. There’s no handover, no disconnect, just a seamless experience where our clients feel supported at every stage, and every event unfolds exactly as imagined.
Your events always look like they’ve had a stylist involved. How much does fashion, art or design influence your menus? And what’s currently on your inspiration board as a fashion designer? A ceramicist? A gallery show? A perfume?
Absolutely all of the above. I draw inspiration from fashion, art, interiors, and food styling. My Instagram feed is a mix of European food stylists, mid-century interiors and the occasional runway. I love seeing how colour, texture and shape come together in other creative worlds because it always sparks new ideas for how we present our menus.
Our goal is for the food to feel like an intentional part of the event design, not an afterthought. Every plate should enhance the overall look and feel of the celebration. Lately, I’ve been inspired by European food stylists who weave produce into centrepieces and tablescapes, blurring the line between dining and design. It’s refined, artistic and still completely delicious.
Budgeting for food and drinks can feel daunting. What advice do you have for couples setting realistic expectations, and where should they splurge versus save?
My biggest advice is to start with your priorities. Decide what will make your celebration feel most like you. Is it a lingering long lunch, a natural wine selection or a show-stopping moment like an oyster tower, a champagne tower or bespoke cocktails? You don’t need to do everything. Focus on the elements that truly matter to you and let them shine.
At Côte, we believe in creating impact without excess. The magic comes from doing the right things really, really well. Being clear on your guest list and numbers from the start also helps you spend intentionally, so your budget goes towards the experiences your guests will actually remember.
You’re hosting a fantasy dinner party for four, and you can invite anyone, dead or alive. Who’s on the guest list, and what’s on the menu?
My dream dinner party would be a mix of culinary icons and inspiring storytellers. Anthony Bourdain would have to be there, terrifying to cook for, but the stories alone would be worth it. I’d invite Yotam Ottolenghi for his incredible way with produce and Maggie Beer, whose rustic, seasonal approach I adore. And for a little charisma? Pedro Pascal, every dinner party needs someone to charm the table.
The menu would be relaxed but indulgent: a fresh crudo to start, handmade pastas, wood-fired pizzas and a perfectly layered tiramisu to finish. I love the idea of dishes that invite sharing and conversation, the kind of food that keeps people at the table long after the last bite.
When it comes to planning food for a wedding, where should couples begin? Is there a golden rule or first step that sets the tone for a truly memorable menu?
My golden rule? Make it personal. Skip the idea of the ‘perfect’ menu and instead choose the flavours and experiences that make you smile. When it feels like you, it becomes a memory your guests will talk about for years.
What about from the side of Côte and LittleWolf. Where do you start when you begin with a couple on their wedding?
The first step is always understanding the couple, their tastes, their rituals and the kind of experience they want to share with their guests. I like to start by asking where they love to eat, what flavours feel like ‘them’ and whether there are ingredients or regions that hold special meaning.
From there, we look at the style of service that best reflects their day. Is it a long lunch with shared tapas-style courses? A roaming, social affair with beautiful bites throughout the evening? Or a more formal plated experience that feels like fine dining? Once we know how they want their celebration to feel, the menu naturally begins to take shape.
Sophie Bayly for Together Journal
From your perspective, what are the most common catering mistakes couples make, and what would you love to see more people do differently when it comes to planning their food and drink experience?
One of the biggest mistakes I see is couples trying to please everyone. They compromise on what’s truly meaningful to them because they feel pressured by family preferences, whether it’s serving a vegetarian menu when some guests expect meat or avoiding a favourite like salmon because it can be polarising.
I always encourage couples to tell their story through their menu. It could be a signature cocktail that nods to their first date, a dish inspired by a special trip or an ingredient that carries sentimental value. Even if it doesn’t perfectly match the rest of the menu, those personal touches make the experience unforgettable, and we love bringing them to life.
Finally, be honest, is there a canapé you’ll never tire of, or one you secretly wish would disappear forever?
I will never tire of a perfectly fresh Kingfish Crudo on a spoon. It’s light, elegant, and always visually stunning; guests’ eyes light up when they see it coming.
If I had to quietly retire one canapé, it might be the classic arancini ball. They’ve had their moment, and I’m always excited to see couples try something a little more unexpected.
For more information, visit cotenewzealand.com or @cotenewzealand, and sophiebayly.com or @baylysophie.
