We had the pleasure of hosting a marquee wedding for the lovely Katie and Scott and their families earlier this month which was definitely one of the highlights of the Summer wedding season.
With the fabulous Toni May of Silk Estate providing the marquee, the fully clear option looked spectacular on our lawn surrounded by trees and greenery.
Following the ceremony, guests enjoyed drinks and canapes in the garden before moving through to the marquee for dinner and speeches. Guests enjoyed seasonal antipasto platters to start before sharing platters of local beef cheek, Akaroa salmon, buttery new potatoes and seasonal salads were bought out. Keen to get up and dance after dinner, we passed around mini ice creams for a sweet end to the dinner.
The couple opted for a simple table setting which really complimented the surroundings with simple greenery and lovely brass candlesticks down the centre of each table.
Pecorino cheese cauliflower croquettes with Kalamata olive aioli
Roast vegetable & feta frittata with smoked paprika aioli
Hot smoked salmon, crème fraiche, cucumber cup
Miso balsamic pork belly
Chicken, celery & almond finger sandwiches with & green goddess dressing
Prosciutto wrapped grissini, salami, grilled garlic Bellbird ciabatta, labneh, green pea hummus, marinated olives & polenta fries
Akaroa salmon with a caper raisin salsa
Braised beef brisket, café de Paris butter,blistered cherry tomato salsa, jus
New potatoes with sea salt & fresh herbs
Roast root vegetable salad with marinated olives & green goddess dressing
Farmers market organic mixed salad / spring peas / lemon dressing
Salted caramel & cashew and triple chocolate mini ice-creams