With elegant details as beautiful as the Estate itself, Priscilla and Albert tied the knot at their classic, timeless wedding ceremony. Assorted candles and eucalyptus lined the aisle as Priscilla made her way to Albert. Her bouquet was made of white anemones, roses and ranunculus and complimented her gorgeous dress perfectly. Button detailing down the back of the bride’s dress accompanied by a beaded applique left guests speechless.
After I dos, hors d’oeuvres were served: Crab cakes with a mango papaya salsa and Thai chicken spring rolls with a peanut sauce. Guests mingled and snacked while awaiting the bridal parties return. The dinner buffet opened and the smell of Santorini chicken, penne alla checca, and almond rice pilaf filled the room.
A delicious 2-tier marble cake with raspberry crème filling and a classic buttercream icing was cut. For those who didn’t fancy a slice of cake, a dessert station was available and serving up French macarons, raspberry chocolate decadence, fresh fruit tarts, vanilla bean chocolate eclairs, and French apple tarts.