Jamie and Taylor were one of the many couples who had originally planned to marry in 2020, but for COVID (the worst wedding guest ever). So when March 2021 rolled around, we were thrilled to help them celebrate with a shared dining menu at Lightspace with 100 of their nearest and dearest!
We sat down with Jamie recently to discuss the highs and lows of wedding planning through a pandemic and asked what the highlights of their day were.
“Our venue had so much character so when it came to styling, we could keep it simple, but beautiful. We wanted to focus on providing our guests with amazing food, drinks and entertainment – it was always going to be one big, beautiful celebration after a postponed wedding in 2020. We just wanted everyone to have FUN!”
How did COVID affect your wedding plans?
“We postponed our wedding from 2020. It was a very emotional experience having to do this as we needed to change a few things to align with the restrictions in place. Regardless of the changes, we needed to make, our day was perfect in the end.”
What were you looking for in a venue?
“The layout of Lightspace was perfect for our wedding. Formalities over one side and party on the other… A highlight would definitely be seeing not one guest in the formal part of the room and everyone on the dancefloor!”
How did you choose a caterer?
“Having worked with Wine & Dine’m before it was a no brainer for us – your food is delicious. Food is such a huge part of the Greek culture, so it was important the caterer we chose was able to provide food for a large number of guests without sacrificing the quality and service. Your team absolutely nailed it. The guests were raving!”
What was your favourite item on the menu?
“The Beef cheek, charcoal gnocchi, rhubarb apple jam with rhubarb jus was amazing. It is now one of our favourite things of all time.” All the delicious menu details are below.
All the menu details
Lamb shoulder arancini, red wine, tomato, minted jelly (gf)
Steamed duck gyoza, ponzu, salted plum jam (df)
Chorizo tostada, black bean paste, avocado hummus, tiny coriander
Sandcrab salad, kaffir lime, tobiko, charcoal cone
Lamb shoulder pie, rosemary butter puff
Shared Dining (custom mains)
Seared Barramundi, vibrant edamame, smoked pearls, lemon butter (gf)
Beef cheek, charcoal gnocchi, rhubarb apple jam, rhubarb jus
Broccolini, black sesame, soy-sesame emulsion (v/gf)
Roasted chats, grain mustard, herby oil (v/gf/df)
Baked pumpkin, soft feta, fennel, cucumber yoghurt (v/gf)
Traditions: adopted, adapted or ditched?
“SO. MUCH. DANCING! We were so, so happy that we were able to dance at the wedding. All guests (no matter the skill level, ha-ha) participated in the Greek dancing and had so much fun. It was great to see everyone getting involved.”
What were the highlights of the day?
“We were floating on cloud 9 all day! It was so special walking down that aisle towards my now husband (Taylor). I think for me, the emotion and excitement at that exact moment is something I’ll never forget.”
What advice would you give to future couples who are planning their day?
“Focus on what’s important for you and your partner and try not to sacrifice these things if possible. Really think about the suppliers you’re going to use and ensure by including them they are going to add that little extra magic to your perfect day.”
Venue – Lightspace
Hair – Chantelle Maree Hair
Makeup – Michelle Wicklandt & Ash Camille
Florals and styling – Harper Arrow
Lighting – AVIdeas – Event Hire & Design
Videographer – Unveil Films and Media
Photographer – Kirk Wilcox
WANT TO KNOW MORE?
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