Real Weddings: Emily & Matthew

Real Weddings:  Emily & Matthew

Okay guys enough of the laughter.  Enough enjoyment!  I am kidding of course.

From the Father of the bride and the Father of groom interrupting the ceremony with jokes and punctuating the ceremony with laughter, to their speeches of love to Emily and Matthew this was one wedding characterised by family joy and laughter. Defying the gathering dark clouds of rain Emily got her garden wedding with the first drop of rain sealing her signature on the Wedding Certificate.  The sky’s opened up and the rain bucketed down.  But this was a family determined to not allow a bit of rain to dampen their day.

Laughter, good old fashioned jokes and pranks, a few beers, some dancing, more beers, friends and family we couldn’t imagine a more relaxing, comfortable and stunning way to celebrate the beginning of the rest of your life.  We wish you all the happiness in the world surrounded by family and friends.

  • Married 14th March 2015
  • Ceremony:  River Lawn
  • Reception:  Freycinet Room
  • Styling:  Tailrace Centre

Menu

Canapés

  • Tempura Prawn Skewers
  • Salami Sun dried Fetta Cups
  • Vietnamese Rice Paper Rolls

Entree

Malaysian satay chicken skewers with steamed jasmine rice and cucumber mint salad

Slow roasted pork belly with red currant glaze, cinnamon apple compote, red cabbage and cider dressing

Main

Roast Blue eye travel fillet with pea puree dauphin potatoes and grilled asparagus

Char grilled eye fillet with boulangere potatoes, French green beans and cafe de Paris butter.

Dessert

Wedding Cake Plated with raspberry and couli

Real Weddings:  Emily & Matthew

 

 

 

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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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