T O N Y & J U L I A N N E
"Nobody could forget how hot the day was. There was no airconditioning in the church and guests were packed like sardines, using the ceremony booklets as fans."
"Despite how hot the day was and the limited time we had, the guys [Wedding Soul Story] were so focused, professional and fun to be around."
" The bridal party performed a dance to the classic Apache (Jump On It) by Sugarhill Gang, which really set the fun mood of the night. We had only just rehearsed the dance the day before. We borrowed the dance moves from The Fresh Prince of Bel Air."
F R O M T H E B R I D E ...
The Meeting...
We met at a mutual friend's 21st birthday. I went to Macquarie University and Tony studied at Sydney Uni. However, I had to attend lectures at Sydney Uni once a week, so we would meet before my lectures. I complained to him about the uncomfortable lecture theatre seats. The following day, he bought me a mini red beanbag to sit on in lectures.
The Proposal...
We were engaged on the 15th of December 2012. Tony had cooked a beautiful picnic lunch, which we had under a big tree at Rushcutters Bay next to the water. I knew something was up...because Tony never cooks. I still cried when he proposed, so much that he could hardly understand my "yes" to his proposal.
Wedding Style...
We wanted a simple, fun, yet pretty set up. I love big soft flowers like peonies, hydrangeas and snapdragons as they catch light very well through their petals. The dusty miller leaves complemented the flowers beautifully. We also wanted to achieve a laid back, vintage, romantic feel with lots of candles, shimmery gold string and vintage glass bottles.
Ceremony Venue...
St Charles Borromeo, Ryde
Reception Venue...
Doltone House, Jones Bay Wharf
The Dress...
My wedding gown was custom designed by Steven Khalil. It was a mermaid fit, made of sheer ivory lace and tulle, with dropped lace sleeves and pearls. I wanted the dress to look simple yet glamorous, soft and romantic.
Bridesmaids...
The bridesmaids dresses were elegant but fun. They wore knee length skater style cream dresses with an open and sheer lace back. The girls also wore cream heels and pearl earrings.
The Flowers...
My favourite flowers are peonies. I was very fortunate that they were in season and that they lasted so well in 37 degree weather. The peonies also captured the theme of the wedding perfectly. The bride's bouquet was made of white peonies and the bridesmaids carried bouquets of pink peonies. The peonies were accompanied with Dusty Miller foliage.
Wedding Photography...
Bailey's work spoke for itself. The sample photos we saw were amazing and professional. We also warmed to Bailey very quickly. He made us feel at ease in front of the camera. Bailey's fun nature, humour, patience and hospitality made our planning and wedding day much more special. We will never forget the night when we went through our baby photos for the guest book at Bailey's place, over a bottle of wine, until the early hours of the morning.
Tony and I love that Bailey and Gabby captured all of the right moments through the day. There was a mix of intimate and fun moments and some "wow" photos. Despite how hot the day was and the limited time we had, the guys were so focused, professional and fun to be around.
Decorations...
The table settings consisted of:
- A vase of hydrangeas, snapdragons and peonies, mix of whites and pastels
- Vintage glass bottles with shimmery gold string tied around them
- Lots of candles
- Table numbers printed with the invitation design, in small vintage white frames
- Bomboniere which also acted as name place cards
On the Menu...
Entrée
- Quail saltimbocca, crisp parmesan polenta, sage, prosciutto
- Trio of salmon, tartare, carpaccio and mousse
- Seafood platter
Mains
- Beef Medallions, sautéed asparagus, pancetta, potato and leek galette, truffle infused red wine jus
- Tasmanian salmon, crushed kipfler potatoes, tomato, artichoke, pine nut salsa
Dessert
- Toblerone pyramid layers of chocolate and honey almond nougat ice cream, berry compote
- Berry crepe, almond tuille, Persian fairy floss
The wedding cake was beautifully crafted by Anna Maria Roche. It had three tiers, each tier had 3 flavours - coconut, chocolate mud and hazelnut choc-chip.
Wedding Favours...
We loved the idea and the meaning behind handcrafted gifts. For wedding favours we baked mini homemade chocolate chip cookies and placed them in tiny Kraft paper boxes, tied in red and white twine. There was also a beautifully handwritten name tag attached.
Memorable Moments...
Nobody could forget how hot the day was. There was no airconditioning in the church and guests were packed like sardines, using the ceremony booklets as fans.
My dad has never been the type to display emotions. However, at the reception, he made the most touching speech and sang a song for me. There was not a dry eye in the house. Tony also sang John Legend's "All of Me", which melted a few hearts. My uncle was the MC on the night and he was incredible.
Wedding Soundtrack...
We walked down the aisle to Ellie Goulding's cover of How Long Will I Love You, performed by a string quartet.
At the reception, the bridal party performed a dance to the classic Apache (Jump On It) by Sugarhill Gang, which really set the fun mood of the night. We had only just rehearsed the dance the day before. We borrowed the dance moves from The Fresh Prince of Bel Air. For the bride and groom's first dance, Tony and I danced to Can't Help Falling In Love, covered by Ingrid Michaelson
Honeymoon...
Thailand, Hong Kong and China.
The Future...
We'd love to work, eat out and travel as much as possible before kids. Next stop, the US.
Wedding Photography Wedding Soul Story Ceremony Venue St Charles Borromeo Reception Venue Doltone House, Jones Bay Wharf Wedding Dress Steven Khalil Flowers & Decorations DIY Wedding Cake Anna Maria Roche.
MW x
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