Celebrate Easter with a table styled in soft florals and seasonal tones, paired with a three-course menu designed for relaxed, joyful dining.
Easter entertaining is all about slowing down and gathering around the table. Styled by Chelsea Kuiperi from House of Design, and paired with a seasonal menu by private chef Ciara Lambertelli, this elegant Easter setting shows how thoughtful details, fresh florals and beautiful food can turn a simple meal into a special celebration.
A table in bloom
The table decor embraced a gentle, garden-inspired palette. Soft powdered pastel tones, pale yellow and fresh greens created a calm, layered look that was elegant without feeling overly formal.
Delicate floral arrangements brought the table to life. Chelsea used blue hydrangeas to form the base of the arrangement, adding lisianthus in ruffled purple and white tones, and peach roses, along with tall, creamy snapdragons for height and softness. Various types of green foliage – including feathery dill stems and delicate lacy greens – completed the arrangement, giving it a fresh, just-gathered feel.
Natural textures added warmth and depth to the table. Linen napkins, soft-toned tableware, locally made macramé napkin rings and understated gold accents elevated the setting while keeping it relaxed and welcoming. The result was a table that felt curated yet effortless – a beautiful reminder that Easter entertaining can be both stylish and simple.
A seasonal feast
Complementing the elegant table was a carefully curated three-course menu prepared by Ciara.
The meal began with a delicate asparagus, pea and ricotta tart, topped with zesty asparagus and crisp prosciutto – a light and flavourful start.
For the main course, Ciara prepared a comforting yet elevated dish of herby lamb roll, served with roasted baby potatoes, honey-thyme carrot pinwheels and garlic green beans, finished with a silky lamb jus. The combination of flavours was hearty and beautifully balanced, making it the perfect centrepiece for an Easter gathering.
Dessert offered a showstopping finale: a pistachio sponge with litchi raspberry gel and pistachio crèmeux, enrobed in silky white chocolate mousse and set on a sablé biscuit, then topped with crisp meringue. Light, fragrant and visually striking, it was a sweet ending that felt celebratory and indulgent.
For a little something extra special, Ciara also created a pretty vanilla sponge cake layered with white chocolate and raspberry crèmeux and finished with Swiss meringue buttercream – the perfect treat to slice and share over afternoon coffee.
Details: Ciara’s Food Co, 064 835 1066, ciarasfoodco@gmail.com, IG: @ciaras_food_co; House of Design, www.houseofdesignsa.co.za, IG: @house_of_design
Text: Jennifer Campbell Photographs: Olivia Rebecca Photography Styling: HOUSE OF DESIGN Food: CIARA’S FOOD CO. Location: THE STUDIO AT 27
Easter table styling tips
• Choose a soft palette: Pastels paired with fresh greens create a light, garden-inspired look.
• Layer textures: Combine linen, ceramics and natural fibres for warmth and visual interest.
• Keep florals relaxed: Use seasonal blooms and greenery for arrangements that feel organic and effortless.
• Add small handcrafted details: Elements like macramé napkin rings or gold cutlery instantly elevate the table.
• Let the food shine: Keep table decor balanced so the dishes remain the true focal point.
