Anita & Nathan’s special day unraveled on a sensational private property under the stars. Set in a clear marquee, the day was brought together by some of Brisbane’s best wedding vendors.
Canapés:
Quinoa falafel, zesty tahini & avocado salad finished with pickled piparras (vg/gf/df)
Beef & Guinness mini pie with colcannon mash & bacon chips
House made naan bread with chicken marinated in island spices & pomegranate yoghurt
Entrée:
Salad of lamb loin roasted in Z’atar with deconstructed panzanella, dukkha dust & wild olives (df)
Gochujang salmon with Korean soba noodle salad, watermelon kimchi, ginger & rocket oil (df)
Main:
Char grilled eye fillet, candied garlic mash, leek & spinach sauté with shiraz sauce & sweet potato wafer (gf)
Thyme roasted chicken, longaniza cassoulet, pumpkin & sage puree with port jus & salted walnut praline crumb
Dessert Station:
Wedding Cake
Orange curd meringue tartlet (v)
Petite Pavlova with Chantilly cream, berry coulis & fruit (gf/v)
Wine & Dine’m jaffa truffle made with Belgian chocolate (gf)
Ceremony: Holy Trinity Church Fortitude Valley | Reception: Private residence in Brisbane | Photographer: Figtree Wedding Photography | Catering: Wine & Dine’m Catering | Furniture Hire: Hampton Event Hire | Marquee: Events in Tents | Bouquets + Button Holes: Kate Dawes Flower Design | Event Lighting:AVideas
