Laura and Tim met whilst working together at a cafe, 12 years later Tim surprised Laura with a Parisian proposal at the George V Hotel. They were married on 28th April 2012 in a garden ceremony at Vaucluse House followed by a reception at Quay Restaurant in Sydney.
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F R O M T H E B R I D E
The Wedding Inspiration…
Having lived in London for five years, we really wanted our wedding to be at home in Sydney and to showcase the best of what Sydney has to offer; great food and wine, spectacular harbour views and the outdoors.
We wanted our wedding to be classic and elegant, but with a personal touch. Susan Avery supplied the classic and elegant with her absolutely amazing floral arrangements and decorations. The personal touches that we added were naming the tables after our favourite restaurants and incorporating as many Star Wars references as we could (the boys’ cufflinks, my something blue, and the entrance music at the reception).
The Ceremony…
Lone Pine Lawn, Vaucluse House
The Dress…
Two piece ivory Monique Lhuillier with embroidered lace bodice and hand tufted skirt. It combined traditional elements (lace, full skirt, train) with a modern and unique twist. I bought it at Browns Bride in London.
The bridesmaids wore Monique Lhuillier eggplant one-shouldered full length dresses.
The Flowers…
Flowers by Susan Avery. My bouquet was all white – a mixture of phalaenopsis orchids, David Austin roses, lisianthus and hyacinths. The bridesmaids’ bouquets were white, green and purple to match their dresses. Susan had the brilliant idea of using green jade plant with a purple edge.
The Reception…
The reception was held at Quay Restaurant. We decorated with flowers and lots of candles. We mixed tall and short floral arrangements, all in green and white. We wanted the flowers to look modern, so Susan mixed in some interesting textures, such as succulents, with more traditional flowers. The effect of the candlelight, together with the harbour lights, was magical.
On the Menu…
Entrée:
Hand shelled mud crab, pickled green mango, apple, fennel, cucumber, lime crème fraiche, cashew praline
Sashimi of hiramasa kingfish, horseradish cream, smoked eel tapioca, cherry bell radishes, nasturtiums
Main Course:
Roasted mulloway, stone ground semolina, heirloom carrots, buckwheat, farro, brown butter
Free range chicken breast, pink turnips, white asparagus
Dessert:
Wild cherry compote, coconut cream, chuao chocolate crumble, cherry juice and chocolate sorbet
Quay’s seven texture Valrhona chocolate cake
… followed, most importantly, by a cheese platter
The Cake…
By Faye Cahill
Bomboniere…
We donated money to two charities in lieu of bomboniere.
Photography…
We really loved GM Photographics style of photography and Graham’s amazing energy. The photos so beautifully capture and convey how happy and perfect the day was, and how much fun we had.
Best Memories…
Everything – but if we had to narrow it down to a few things, it would be celebrating with our family and friends until the early hours, drinking Quay’s amazing lychee cocktails while enjoying the stunning Harbour Bridge and Opera House views, and my 96 year old grand-aunt on the dance floor for the last song.
Honeymoon…
The Seychelles for two weeks.
List of suppliers:
Photographer: GM Photographics Ceremony Venue: Lone Pine Lawn, Vaucluse House Reception Venue: Quay Restaurant Bride’s Dress: Monique Lhuillier Bridesmaids Dresses: Monique Lhuillier Flowers & Decorations: Susan Avery Cake: Faye Cahill
Isabel 🙂