When your job is to organise events & weddings for other people, it’s safe to say that when it comes to planning your own special day, every single detail would be covered. This is certainly true in the case of our good friend Chloe who is a senior Event Planner with The Style Co. and who recently celebrated her magnificent wedding with partner James. Mr Collins and the team were excited to be involved in this mammoth event, helping to organise the day’s proceedings to make sure it was simply unforgettable.
With the nature of her job to locate the best wedding venues across Victoria for her clients, Chloe had the advantage of knowing these spots inside out and had some clear favourites in her mind. The loved up couple opted for one of Tommy Collins’s exclusive venues, Mantons Creek Estate in Red Hill, with it’s picturesque backdrop and ample event space to cater for the 180 attending guests, it was the perfect choice.
From the outset, Chloe & James had a vision for this day and a theme they wanted to follow – quite simply, they wanted to encapsulate a Mediterranean getaway (paying special homage to their respective Greek & Maltese heritage) for all their guests. This vision was certainly carried throughout all aspects of their wedding; from the shared sit-down service of food with succulent meats, fish & lots of fresh tomato style sides & canapés, to the exquisite styling & floristry laid on by Chloe’s comrades over at The Style Co. The talented team at Dann Events provided all the unique furniture & settings for the day which consisted of various lounges, cocktail bars & ‘chilled out’ seating areas.
The hard-working crew at The Style Co. worked tirelessly throughout the day to create Chloe’s depiction of a Greek Island scenic backdrop. Huge drapes of flowing muslin were hung above the outdoor seating arrangements, which worked seamlessly alongside the rural property’s abundance of fragrant olive trees, and rows of ripe vines. The marquee was a mammoth ‘peg & pole’ style structure (12m x 18m) which sat to the side of the main house of the property and was eloquently styled inside with cascading floral installations and bright popping table blooms. Guests were treated to a selection of cocktails & canapés on arrival by the bow-tied Tommy Collins crew, before heading into the marquee for a sit-down shared Mediterranean Feast (following our ethical approach to sustainability, head chef Quinn had sourced all local produce & ingredients to create these edible delights).
As the evening progressed and the sun set over the lush vineyard, the over-head festoon lighting and vibrant dance floor came into play. With everyone enjoying the Greek festivities of traditional dancing, Mr Collins and his team ensured that every need was catered for, with a fully stocked scotch & cocktail bar and opulent dessert station, accompanied by roving espresso martinis. And in keeping with the Greek style theme, just as the night was wrapping up, the TC chef’s rolled out succulent chicken souvlaki’s for the journey home.
All the meticulous planning that went into the day’s events was certainly worth it, with Chloe & James’s wedding well and truly earning a spot in Mr Collins’s Wedding Album.
Chloe & James’s Menu
24 – 01 – 2015
Compressed lime scented watermelon, haloumi
Air dried cherry tomato tart, ricotta, dehydrated black olive, parmesan crisp
Tuna tataki, creme fraiche, French breakfast radish, black garlic
Otway Pork kromeski, apple puree
Marinated and grilled Quail, grapes, walnuts, chive
Roasted Bug Tails, fennel puree, orange, dill, fennel pollen
Tempura zucchini flowers, Mt Zero faro, mint, peas
Slow roasted Gippsland beef sirloin, green beans, Yarra Valley Persian feta
Crispy skin Cone Bay Barramundi, grilled local asparagus, fregola
White cut chicken breast, crumbed chicken sausage, celeriac puree, broccoli couscous, currants, pine nuts, crispy chicken skin
12 hour slow roasted Flinders Island Lamb shoulder, green beans, Yarra Valley Persian feta
Red Hill heirloom tamatoes, black olive oil, Shaw River buffalo mozzarella
Charred fig, rocket, walnut
Triple cooked Rye potatoes, rosemary, sea-salt
Passionfruit, vanilla meringue, raspberries, cream
Pistachio, white chocolate, strawberry, basil
Loukoumades, honey, walnut
Peanut butter cheesecake, chocolate cookie
Ouzo flavoured blood orange tartlets
Mini Souvlaki’s, marinated chicken, chips, mustard aioli, onion, parsley
OCCASION: C H L O E & J A M E S’ S W E D D I N G
VENUE: M A N T O N S C R E E K W I N E R Y
STYLING & FLOWERS: T H E S T Y L E C O .
PHOTOGRAPHY: E R I N & T A R A (B & W)
H I K A R I P H O T O G R A P H Y (C O L O U R)
MARQUEE: T H E M A R Q U E E P E O P L E
FURNITURE: D A N N E V E N T S
CATERING: T O M M Y C O L L I N S
BRIDAL DRESS: S T E V E N K H A L I L
GROOM’S SUIT: O S C A R H U N T