Caviar Catering Manila Price: A Clear Breakdown

Caviar catering Manila price starts at PHP 850 per head for The Canape Edit and PHP 1,100 per head for The Cocktail Experience. Chef-led Caviar in Motion is quoted per event because the caviar grade and guest count determine the final cost. These rates apply across Metro Manila, while events outside the city carry a travel and cold-chain fee.

Caviar catering Manila price by package

The Canape Edit starts at PHP 850 per head. It is the entry point for hosts who want composed, easy-to-serve bites for a cocktail reception, private dinner, showroom event, or intimate celebration. For 30 guests, the starting food cost is PHP 25,500. For 50 guests, it is PHP 42,500. For 100 guests, it is PHP 85,000.

The Cocktail Experience starts at PHP 1,100 per head. It suits longer receptions or occasions where the food needs to carry more of the evening. Starting totals are PHP 33,000 for 30 guests, PHP 55,000 for 50 guests, and PHP 110,000 for 100 guests.

• The Canape Edit: from PHP 850 per head
• The Cocktail Experience: from PHP 1,100 per head
• Caviar in Motion: quoted per event

These are starting figures, not a promise that every event will have the same final bill. Menu scope, service format, event timing, venue access, staffing, caviar grade, and guest count can change the quotation. The useful comparison is the complete event requirement, rather than the per-head rate alone.

What each starting price means

A per-head price gives you a clean baseline. Multiply the package rate by the confirmed guest count to establish the starting food cost. For example, a 60-person Makati reception begins at PHP 51,000 with The Canape Edit or PHP 66,000 with The Cocktail Experience.

The Canape Edit is suited to concise service: polished canapes presented at the right pace without turning the gathering into a full meal. It works well for condominium dinners in BGC, gallery openings in Makati, bridal events in San Juan, and corporate gatherings in Ortigas.

The Cocktail Experience is the stronger fit when guests will rely on the menu for a more substantial part of the occasion. This may include launch events, wedding cocktails, executive receptions, and private celebrations where guests mingle for several hours. The final proposal defines the selected menu and service requirements, so the host can see what is included before confirming.

Guest count matters beyond simple multiplication. A smaller gathering may still require dedicated preparation, dispatch, setup, and service resources. A larger event may need more staff, equipment, holding capacity, and carefully timed replenishment. Accurate numbers help prevent both shortages and unnecessary overspend.

How Caviar in Motion is priced

Caviar in Motion is a chef-led tableside caviar service with blini and creme fraiche. It is quoted per event rather than sold at a fixed per-head rate. The quote is based principally on guest count, planned serving quantity, service duration, and the selected caviar grade.

Spoon & Caviar serves sustainably farmed sturgeon roe. The grade, from baerii to oscietra, is confirmed with the client before the event. Baerii and oscietra have different flavour profiles, sourcing costs, and price points, so naming the grade is essential to a transparent quotation.

The serving plan also matters. A caviar moment for 20 guests at a private dinner is different from continuous tableside service for 120 guests at a ballroom reception. The first may be a focused course or welcome ritual. The second requires more roe, blini, creme fraiche, chilled holding, staff coordination, and replenishment.

If caviar is the centrepiece, share your preferred grade or target budget when inquiring. If you are unsure, describe the occasion and how prominent you want the caviar service to feel. A recommendation can then be built around the guest experience rather than an arbitrary tin size.

Costs that can change the final quotation

Venue logistics can affect the final amount even within Metro Manila. A hotel ballroom in Pasay or Makati may have supplier accreditation, loading-bay schedules, service-elevator rules, and restricted setup windows. A residence in Quezon City or Alabang may be simpler to access but have limited preparation space, refrigeration, parking, or power.

Traffic, heat, and humidity are practical cost factors. Chilled food cannot be treated like ordinary event cargo. Dispatch from the kitchen must allow for EDSA congestion, C5 bottlenecks, village entry procedures, loading delays, and the time needed to restore service temperature before guests arrive.

Common quotation variables include:

• Confirmed guest count and service duration
• Menu selection and number of canape varieties
• Caviar grade, from baerii to oscietra
• Quantity and prominence of caviar service
• Chef and service staffing requirements
• Venue access, setup window, and holding facilities
• Late-night schedules or extended service
• Travel and cold-chain requirements outside Metro Manila

Events in Tagaytay, Batangas, Rizal, and Pampanga or Clark are available with a travel and cold-chain fee. That fee protects product quality over a longer journey and accounts for transport time, insulated handling, and temperature control. It is separate from the Metro Manila starting rates.

How to build a realistic Manila catering budget

Begin with the guest count you reasonably expect, then choose the format that matches the role of food at the event. For a 40-person cocktail hour, The Canape Edit starts at PHP 34,000. If the menu needs to sustain a longer gathering, The Cocktail Experience starts at PHP 44,000. Caviar in Motion should be added only after deciding whether it is a brief welcome feature, a tableside course, or an ongoing station.

Next, identify the exact venue and district. Makati, BGC or Taguig, Ortigas or Pasig, Quezon City, Alabang, San Juan, and Manila are within the Metro Manila service area. Even so, a street address and event schedule are needed to assess loading access and travel time accurately.

Finally, provide the date, guest count, venue type, service window, and preferred package. For caviar, include your preferred grade if known. This creates a more useful quotation than asking for a general rate without event details, and it makes any staffing or logistics costs visible from the start.

For a tailored quotation, send your event date and guest count through the inquiry form. You may also contact Spoon & Caviar on WhatsApp at +63 915 325 2610.

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