Sounds like a feast for the eyes and the tongue. Start with a root‑vegetable confit for that rustic depth, then splash in a splash of saffron to keep the color vibrant. For the main, go classic beef tenderloin, but finish it with a caramelised rosemary‑ginger glaze—unexpected but nostalgic. Finish with a deconstructed tiramisu that uses espresso‑soaked ladyfingers and a citrus‑infused mascarpone, just enough to surprise without overcomplicating the show. Timing? Keep everything on a rolling grill so you can flip and plate live, turning the kitchen into the real gallery. Ready to make it a showstopper?

We’re talking about a crowd of around one‑hundred‑fifty. For the tables, go deep burgundy for the linen, let that be the base, and splash gold accents—copper chargers, tiny gold napkin rings. Keeps it classy, it’s a nod to tradition, and it shines under those runway lights. That should give you a palette that feels both grand and grounded.