0 comments / Posted by Talia Sasson

Q & A WITH THE BRIDE

Who

Michelle, 30, office administrator, and Luke, 29, Australian Army member.

Location

Verona Room & Florence Room, Italian Village Restaurant, The Rocks

Guests

80

Theme

"We didn’t really have a theme, we just wanted our flowers, clothing, etc to fit in with the historic venue where we were holding the wedding."

The Wedding dress

"The Nadia dress by Maggie Sottero - strapless, a-line with lace on the top and tulle on the bottom.

Bridesmaids' dresses

My bridesmaids wore the Charlotte dress in taupe. They also wore a beaded belt/sash that we purchased from Etsy.

Invitations

"Our invitations were made by my partner and myself using paper and accessories from Cristina Re - Pearl Boudoir paper and ivory ribbon and bows."

Flowers

"Our flowers were a mix of large, full flowers such as peonies and roses in soft colours of ivory, pale yellow and pale pink."

Ceremony

"We were married by a civil celebrant in a short ceremony. A special moment was when my Dad walked me down the aisle to La Vie En Rose performed by a string trio…and of course when Luke and I were pronounced husband and wife!"

Reception

"We wanted our reception to be lots of fun for our guests so we chose a lot of upbeat music and had a photo booth which included a guest book for people to leave photos as well as messages in. Our first dance was to the song Make You Feel My Love by Adele."

Decorations

"We kept our decorations very simple as we wanted to highlight the heritage listed building we were in. We had plain white table clothes and chair covers on the eight guest tables. On each guest table there was a circular mirror with five tea lights and a circular bowl of flowers that were similar to the bridal party bouquets. The bridal table featured mirrors and tea lights and various sized vases and an assortment of flowers similar to those on the guest tables."

Favours

"Our guest favours were jars full of personalised candy with a thank you tag on them."

Wedding cake

"Our cake was a two tier chocolate mud cake covered in white fondant. It also featured flowers made out of sugar and beige ribbon."

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