Features

Kate took inspiration from the likes of Martha Stewart to develop an original, creative vision that brought their wedding marquee to life with 200 green, white and cream tissue paper pom poms hanging from the ceiling.

It took Kate and her family nearly 5 months to hand make the pom poms, she then recruited her entire family and bridal party to help hang them throughout the marquee. The tables were themed with green and white pin-striped table linen, little glass jars of white and green snap pea shoots, lilies of the valley and hyacinths, with simple square bonbonerie boxes tied with green ribbon positioned at each place. All the colour and action tied together spectacularly to transform the space into an unforgettable site.

The bride and groom worked closely with our Group Executive chef, Neil Rocke to develop an inspired menu. The feature was the main course, where a 'chosen one' was presented with an apron and a  carving knife then asked to carve the aged fillet of beef for the guests at the table. The aged fillet was accompanied with bowls of rosemary and garlic roast root vegetables and baby greens. The wedding cake had a unique twist on the 'cheese cake'. It was a beautifully presented three tiered cheese platter with a selection of Victorian cheeses, decorated with fresh flowers and bunches of mint. This was accompanied by a dessert table of pistachio and vanilla macaroons and old fashioned vanilla slice.

The wedding day was a wonderful success with guests enjoying music and dancing well into the evening.