With White Circus catering, you will be able to enjoy a performance full of fresh ingredients, experienced staff, and fun. We will even get your guests involved - we talk to them and make sure that everything on their plates looks, tastes and matches well. We already know them from our restaurants. We know what they want, and we believe that they are going to enjoy the ride together with you.
It is our pleasure to entertain you.
Tasting dinner in the palace
The Kaiserštejnský Palace was filled with music and there was a lovely smell of our tasting menu hanging in the air in the Baroque rooms. Canapés were offered for appetizers, followed by a concert of unusual tastes – pork tenderloin with butternut squash lasagna, or honey-roasted duck, among others, were served as the mains.
Conference for Česká spořitelna
We filled all floors at Forum Karlín with three different tasting tables. We welcomed over 900 guests with drinks and small refreshment, and topped the event off with banquet. Asian food lovers were pleased the most – we served a Thai coconut soup, roasted flank steaks, pork ribs with pak choi, and mousse with oranges.
Gala dinner for Surrealis
Venice carnival themed dinner as a surprise? No problem. With a live background music completing a pleasant atmosphere, we were finishing individual courses right in front of the international guests. However, we think that it would be a shame to reveal full details of such a fine custom-fit experience.
Company party for BCG
We can easily turn your company party into sunny Brazil! Passadors from Brasileiro were grilling several kinds of meat right in front of the guests on a traditional Brazilian grill and our chefs complemented them with a light & fresh menu.
Well, that was a challenge! To provide 950 conference attendants with refreshment during a 90-minute session. And Italians, on top of that, who have a good nose for good food. We were all the more pleased to see that everybody helped themselves to a second serving and looked satisfied. We used pallets to build our degustation tables, thus responded to the trend of recycling.
Birthday party at White and Case
Birthday, a view over Prague, plus great atmosphere to which we contributed with our good food. We joined the party on the terrace, where we were grilling four kinds of meat and complemented them with salads or fermented delicacies. Our pickled spruce sprouts were complimented the most frequently.
Avon Christmas party
What better way to close a conference than with a Christmas party? On this event, we were taking care of the Avon’s guests from lunchtime until late at night – and enjoyed roasted duck with gnocchi, chicken breasts with pesto, or cream puffs and sandwiched meringues from Café Savoy.
Presentation of the fragrance Avon LIFE by Kenzo
Same as in the new fragrance Kenzo, a lot of flowers had grown up in our menu. We complemented our dishes, such as duck breasts or steak tartare, with violet candyfloss, edible blossoms, rose crystals, blossom tea, or rose perfume.
ČEZ fest 2016
At the ČEZ music festival, we took responsibility for the refreshment for guests – both in the festival area and the VIP zone. Tartines satiated the hungry during the day, whilst evening was the time of degustation tables featuring home-made burgers, flitch of bacon, salads and desserts.
BMW Zone in Karlovy Vary
At the centre of the BMW exhibition were future and technologies. Staying forward-looking, innovative and playful – this is what we share. And that's why we played with the menu, too. We were serving raffaelo of foie gras, a variation of bruschettas as well as savoury lollipops.
Party at the Thermal
The leisure ambience of the party following the opening of the film festival requires something light but unusual. With this in mind, guests were offered a variation of flying food, such as poached octopus, smoked duck breast and cotton candy with foie gras, accompanied with sorbets sprinkled in flacon vodka.
Barbecuing for ENVIROS
We’ve been getting excited about summer barbecuing for months and were busy pickling and fermenting. Barbecuing was all the more enjoyable at the event of ENVIROS, the company whose activities are focused on the environment. The topic was clear: How to cook with not a single scrap wasted and how to use all ingredients from muzzle to tail and from root to leaf.