E L I S E & R O R Y
F R O M T H E B R I D E…
The Meeting…
Rory is my best friends’ uncles’ friends’ best friend. We met on a group night out at Rory’s best friends place in Sydney before heading out for a night of dancing in the city. From this night on we became good friends and the romance blossomed from there.
The Proposal…
We got engaged in Thailand. Rory had plans to pop the question at a romantic dinner on our first night there, but he couldn’t wait and ended up proposing in the hotel room!
Wedding Theme…
We wanted to create a romantic theme with French provincial rustic touches. Our wedding was held in spring so we wanted to embrace the season with an outdoor ceremony, fresh rose petals and the use of lots of beautiful pastel colours and touches of navy blue to add a level of sophistication. Our rustic Circa 1876 reception venue was given an air of glamour with grand silver candle stick holders and fresh flowers.
Wedding Ceremony + Reception Venue…
Robert’s Circa 1876 Restaurant at Tower Estate in Pokolbin, The Hunter Valley NSW.
The Dress…
My wedding gown was a La Sposa strapless, trumpet style gown with a sweetheart neckline and lace overlay. I bought this from Fashions By Farina in Sydney CBD. My inspiration was our wedding theme, I wanted it to be romantic with a vintage feel.
The Bridesmaids…
My bridesmaid’s wore long, flowy, navy coloured silk chiffon dresses. These were purchased from Papillon on Church in Terrigal NSW.
Wedding Photographer…
We chose our photographer, Bianca of Leia Fae Photography as I knew her prior to the wedding and had seen some of her work which I loved. We love the romantic feel and stunning angles of light captured in every photo. Rory and I felt very natural working with Bianca which meant we weren’t afraid to be romantic in front of the camera on our special day!
The Flowers…
Ranunculus, white anemones with midnight blue centres, soft pink and peach roses and dusty miller primarily made up the bouquets
Decorations & Styling…
We carried on the flowers incorporated into the bouquets throughout the venue in vintage-style vases tied with lace. Grand silver candelabra’s were placed on the tables to give an air of glamour. A photo booth was setup in the sitting room with a vintage polaroid camera and polaroid photo guest book. A beautiful ornate cake stand was used to display our cake.
On the Menu…
Canapes:
- Warm flatbread with prosciutto, pear and parmesan curls
- Braised beef cheek and celeriac cigars
- Rice paper wrapped prawns with wasabi cocktail sauce
- Semolina blinis with ocean trout gravlax, crème fraiche and chives
Entrée:
- Seared Hervey Bay scallops, potato puree, sweet corn nage and basil pesto oil
- Red wine braised oxtail ravioli, potato mousseline, oxtail jus and crisp fried leeks
Mains:
- Salmis of Barossa Valley chicken breast, (very slowly roasted) melted leeks, rich chicken jus and roasted oyster mushrooms
- Red wine braised lamb shanks, creamy polenta, braising jus, aioli, gremolata and roast capsicum relish
Wedding Bomboniere…
Yes, we gave handmade truffles packaged in little boxes wrapped with lace.
The Honeymoon…
New Zealand. This is where Rory is from originally so it was nice to be shown his hometown! I learnt to snowboard (despite ending up with a large bump on my hip, it was an amazing experience).
Now & Future…
We are currently living in Vancouver, BC, Canada. Plans for the future include more travel and exploring before returning to Australia to settle down, buy a house and have children.
Wedding Photographer Leia Fae Photography Ceremony + Reception Venue Robert’s Circa 1876 Restaurant Bride’s Dress La Sposa, purchased at Fashions by Farina Bridesmaids’ Dresses Papillon on Church Flowers Merrin Grace Floral Design Decorations Events 2 Celebrate Wedding Cake Cakes To Dream On
MW x