Every once in a while an event pops up that truly takes your breath away and you have to step back to take it all in. The recent nuptials of Kim & Matt was without a doubt, one of those most special occasions.
The beautiful couple decided to celebrate their wedding at their family property in the picturesque coastal town of Portsea, taking full advantage of the sublime natural setting in which it sits. The luscious green fields and neighbouring ocean backdrop, were the perfect accompaniment to this special day.
The hardworking crew over at Dann Events had erected a mammoth marquee on top of the property’s tennis court, complete with clear sides, allowing for the beautiful scenery to be in full view from every point. Inside, the styling centred around three long tables (set for dining), with bright, fun florals and huge draping green foliage ceiling installations, that really stole the show!
The couple had opted for a ‘fun’ theme for their big day, with the main focus being on the ‘celebration’ aspect and for all their guests to interact and ultimately enjoy themselves. Mr Collins & Head Chef Quinn had incorporated Kim & Matt’s theming requests into their ‘relaxed’ styled menu offering. The sit-down affair followed the narrative of a shared banquet style experience, allowing all the guests to mingle freely with one another, as they enjoyed the tantalising tastes put on by Quinn and his team.
As the evening progressed, the vibrant marquee really came to life! The dance floor was set, the DJ began spinning the tunes and a super talented saxophonist took centre stage, with all the guests getting into the groove! Mr Collins and his dapper gents rolled out an opulent dessert station, overflowing with scrumptious delights and began shaking the TC signature espresso martinis, for all the guests to enjoy.
With the perfect Autumn weather, exquisite coastal backdrop, and the crimson sun setting over the nearby Port Phillip Bay, the wedding of Kim & Matt was most certainly, one of the most memorable occasions we have been lucky to be a part of.
Congrats once again guys!
Kim & Matt’s Menu
10 – 04 – 2015
Tomato, Parmesan, ricotta, black olive, basil
Huon smoked salmon, wasabi dressing, wakame, sesame
Smoked chicken breast ‘sandwich’
Sher Wagyu beef tatami, shitake puree, potato rosti
Heirloom carrot terrine, celeriac remoulade
Saki cured ocean trout, wasabi pea, pickled beetroot, squid ink yuzu, dehydrated mandarin
Master-stock braised beef short ribs, charred corn, spring onion salad
Crispy zucchini flower, ricotta, faro, mint, pea
Free-range chicken, crumbed chicken sausage, broccoli couscous
Baked trout, yoghurt tahini, coriander, pickled walnut, red onion
Lamb shoulder, pea puree, sheep yoghurt, broad bean, mint
Green beans, charred broccoli, turmeric cauliflower, currents, chilli, toasted pine nuts, burnt Autumn vegetables, minted labna
Rocky Road slab
White chocolate & Oreo rice bubbles blocks
Chocolate dipped truffle lolly pops
Jam filled doughnuts
OCCASION: K I M & M A T T ‘ S W E D D I N G
VENUE: P R I V A T E P R O P E R T Y P O R T S E A
STYLIST: S T Y L E D B Y L O U I S A C U R T I S
FLORIST: L I L A C A N D T H E C A T
CATERING: T O M M Y C O L L I N S
WEDDING CAKE: M I S S L A D Y B I R D C A K E S
DJ/SAXOPHONIST: R U T H E R F O R D E N T E R T A I N M E N T