Wedding Stories

Emily & John's Wedding

Two Ton Max, a contemporary warehouse venue in North Melbourne, played host to 160 guests for Emily and John’s wedding.
Two Ton Max, a contemporary warehouse venue in North Melbourne, played host to 160 guests for Emily and John’s wedding.

Bright, happy colours set the scene for the Mediterranean themed interior, created by a team of artists. Woollen pompoms mixed with Hawaiian flower chains and festoons of lights hung from the walls and the ceilings like chandeliers. 

Colourful decorations - photo by www.sayherheffernan.com/

 

Pom poms - photos by www.sayherheffernan.com

On the tables, Dahlias of all shapes and sizes sat upon long white linen clothed tables in small glass jars.

Flowers that pop - photos by www.sayherheffernan.com

Both bride and groom wanted a colourful, modern, Mediterranean-inspired menu served casually, encouraging their guests to socialise.  

Their reception began with a canapé style roving entrées, followed by beautiful platters shared banquet style on the tables. Dessert was a stunning buffet, and the centrepiece was a towering croque-em-bouche handcrafted by EPICURE’s talented pastry chef.

Emily & John’s Wedding Menu

On Arrival Canapés 

served cold
ajo blanco
white gazpacho shot, red flame grapes, grape granita & parsley oil (v)
poached victorian lobster sandwich
lime & chive mayo, yarra valley salmon caviar 
meredith goat’s cheese panna cotta 
crisp rye bread, port rehydrated muscatels, walnuts & celery shoots (v)

served hot
wimmera duck & sour cherry bisteeya
cinnamon sugar, pomegranate, lemon & mint yoghurt
crisp garden pea & mint croquette
parmesan aioli (v)
butternut pumpkin tagine 
crisp pastry case, medjool date relish, persian feta & coriander (v)
sherry braised organic beef pie
red pepper relish

Canapes - photos by www.sayherheffernan.com

Mains
served banquet style to the centre of the table

from the sea
slow roasted port macquarie ocean trout
roasted heirloom carrots & baby radishes, toasted almonds, lime & horseradish dressing (gfp)

from the farm
roasted murray valley lamb cutlets 
lamb & burghul ‘kibbeh’, quinoa tabouleh, spiced goat’s curd & fragrant tamarind sauce

from the field
crisp zucchini fritters
char grilled zucchini ribbons, baby peas, torn shaw river buffalo mozzarella, pomegranate & mint (v) 
braised field mushroom dolmades
pan-fried haloumi gnocchi, rice pudding foam, crispy wild rice (v)

Bread & Salads
shared at the table
freshly baked ciabatta loaf
lemon infused yellingbo gold extra virgin olive oil & house made pistachio dukkah
australian cultured butter & murray river salt
cos heart & watercress salad 
navel orange segments, shaved fennel, olive cheeks, sherry vinaigrette (v) (gfp)
raw, roasted & pickled heirloom beetroot salad
brown figs, crumbled feta, hazelnuts & watercress (v) (gfp)
warm kipfler potato salad
baby green beans, toasted hazelnuts, sprouted red cabbage & lemon aioli (v) (gfp)

Dessert Buffet 
a mouth-watering selection of mini cakes, tarts & desserts along with chocolate dipped strawberries, macarons & a selection of artisan victorian cheeses
chocolate & hazelnut mousse slice
crunchy paillette feuilletine, gold leaf
meredith goat’s cheese & lemon cheesecake
baked rhubarb, crisp berry crumble
dark chocolate & mandarin curd tart
crystallised violets
lemon meringue `pie’
glass of tangy lemon curd, shortbread crumble & beurre noisette snow
warm brioche doughnut
cherry jam or spiced custard filling
plump queensland strawberries
dipped in white, milk & dark callebaut chocolate (gfp)

Dessert - photos by www.sayherheffernan.com

artisan cheese selection
fresh & dried muscatels, autumn figs, persimmons, spiced pear paste, wafer crisps & pane croccante crisp bread

assortment of bite sized treats
house made macarons, pistachio baklava & rosewater turkish delight


 

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