Update my dinner party style

[Flauralaura]

I'm having a "dinner party" for the first time in about a hundred years. Or rather, I'm having six friends round to my house for hopefully an evening of good company and lovely food. I'm a reasonably competent cook, but want to get away from the formal, traditional and rather stuffy sort of meals I used to do and produce something that's delicious, elegant, contemporary and looks effortless! Probably at least three courses so we can sit together for a while and cost is not too much of an issue. So any tips for menus, ways to make it a lovely evening, are very welcome! Please give me your ideas!

I think of it as a theme. The last dinner party I threw was from Persiana. Had lots of dips etc as starters, a main (which I can’t remember now) and I made my own baklava. I didn’t know how to pair the alcohol, because Iran isn’t exactly famous for its alcohol, so I had everything!

I’m not an entertainer, CBA, but DD did an Italian theme recently. Eucalyptus sprigs from M&S and lemons on the table, home made pasta, bruschetta, tiramisu. Lots of nice wine, her best friends and good weather (be quick OP) so they enjoyed Aperol, Prosecco and lemoncello in the garden first.

Theme is a great plan - Tapas, Greek, Middle Eastern - and make an effort with dressing the table. Kick off with a cocktail.

I think stuffy is plated meals, a fussy starter and set seats.

More relaxed is some form of nibbles to start: anti pasti, mezze type things to start if needed, and big dishes inn the middle for everyone to serve themselves.

The way to have relaxed evening is to be relaxed yourself, so cut down on the fussing and encourage people to feel welcome.

Agreee with @TheSpottedZebra - plated up is fussier, especially with 6 people.

I like to do things that can be served on lovely serving platters. Recent options have been a lovely sirloin roast, carved in slices with a salsa verde and a mix of salads and some new potatoes. I don't usually do starters because I can't be bothered, but would do some nice bowls with crisps and dips or some pre-made nibbles that I can just heat up in the oven or airfryer. Or some pates/biscuits/bread.

I like a selection of ice creams and sorbets for dessert, maybe with some dips/sprinkles/toppings for people to help themselves. Or a lovely chocolate tart with cream and berries.

I also like a beautifully roasted chicken with risotto or pilaf - but the rice in a big shallow bowl and serve the chicken in the middle. A green salad on the side.

My sister did a side of salmon a while ago with salads and bread.

I think of Nigella style as the modern dinner party. Relaxed and help yourself from the middle of the table, twinkly lighting and lots of wine!

The formal 3 course dining might make it dated?

Drinks on arrival with canapés/small bites.

Mains all on the table nigella style. Or a raclette perhaps.

Cheeseboard and a simple pudding.

I think platters are difficult to eat off.

Thanks for the lovely suggestions so far. Any more?

I would literally do
Crackers/ crusty bread with pate cream cheese smoked salmon or
Salad followed by a hearty dish of lemon pasta and chicken with avocado or a spicy chilli and rice with sour cream followed by cheeseboard and a cake (just buy one)

It feels very informal but we like to do curry night. Poppadoms and dips and maybe pakora or Bhaji; a couple of curries (I love a lamb curry then either a vegetable one or chicken), some lemon rice and a daal and maybe some naans but DH is the naan chef so maybe not if he’s not involved. Then something very light after - sorbet?

I'm throwing a Moroccan themed one as a fundraiser in 3 weeks, I'm doing cost dip type starters with freshly baked bread (or gf crackers), Tagines with a choice of couscous or rice (have coeliacs coming but I love couscous), salad then baklava and mint tea/ coffee

I did gyoza to start (shop bought but I made a dipping sauce), Korean Chicken and I made Cranachan for dessert - it was all very easy and relaxed and went down very well

We always go for a theme. Persiana and books from the same author work well. We normally have a few different dishes and don't always bother with a starter.

Watching with interest.

I too think the plated theme is stuffy these days.
last week we went to a friends for dinner and it consisted of loads of plates on the table with different salads, home made dressings and dips, some salmon and home made focaccia.
Desert was fruit salad and a chocolate torte.

The relaxed feel to the food made the evening extra special

I think the key to a relaxed evening is you not stressing about food all evening.

So I would want stuff that was either cold or could go into the oven, limited to no intervention and come back out when done, or limited on-hob cookery that doesn't take long.

So I did a tapas night - mainly cold tapas, a few things that I was able to put into the oven. With it a load of sherries for tasting. Puddings were mousse, in the fridge and got out when we wanted it.