Real Bride Real Wedding: Elle and Nick

Real Bride Real Wedding: Elle and Nick

Real Bride Real Wedding:  Elle and Nick

There is a joy between Elle and Nick’s relationship that was clear right from the beginning.  They click together.  You can feel the bond they share together.  It’s easy.

Elle and Nick share their love of teaching with each other, their love of travel and their joy for life.

Elle looked simply beautiful on the day.

In choosing a theme for their wedding they went with a romantic vintage theme.

They choose to have green pallet boards hanging from the ceiling with fairy lights, rustic pieces of timbre for centrepieces, mason jars filled with soft romantic flowers.  Hession table runners and chair sashes lent some rustic charm to the romantic look created by flowers and candles.

The beautiful Franklin House was chosen as a venue for their ceremony.  The romantic spot where they chose to say, “I Do.”



Goats cheese and caramelized onion tart with a blue berry compote ( don’t you love fresh blueberries in season )

Pork belly with apple and rhubarb compote

Main:  Buffet

From the Carvery:

Chicken with thyme, rosemary, garlic and basil (GF)

Moroccan Lamb (GF, DF)


Steamed seasonal panache vegetables (GF, DF)

Pumpkin and sweet potato with honey and sesame seeds (GF, DF)


Roasted vegetable and balsamic salad (GF, DF)

Waldorf Salad (GF)

Fresh mixed green salad (GF, V)

Tomato, basil and bocconcini salad (GF)


Wedding Cake – beautifully made by Sophie Raden from Scrumptious

Thank you Elle and Nick for sharing your day with us.  We know you are going to enjoy marriage.

Come back when you have your babies or for a Date Night!





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About our events

People Matter. This one value drives us at the Tailrace Centre. Every day we have the privilege of loving people. It is such a wonderful job and place to work because every day our main goal is to convey to people that they matter. No matter how small, how big, what shape, what style your event might be we want you to know that you matter. To help achieve this we have spend a lot of time planning, preparing, training our service staff and kitchen to deliver goods and services that will convey this basic value.

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