A Wedding By The Sea

Perched on the edge of the Royal Botanic Gardens with sweeping views over the Opera House and Sydney harbour, this wedding was arguably the best setting in Sydney.

A marquee was set up on Bennelong lawn and was beautifully decorated with soft white drapes, green fernery and hanging orchids. Guests were seated at long tables reflecting elements of the sea with strings of pearls, mother of pearl shells, pieces of coral and driftwood weaved with flowers.

As guests arrived, champagne was served on the lawn with freshly shucked oysters and a gravlax bar sliced to order before being seated for a long afternoon lunch.   

Shared entrees were placed down the centre of the table and included flaked trout salad with avocado, cucumber, watercress and witlof potatoes, pan fried quail breast salad with pomegranate, oregano and witlof, stuffed zucchini flowers with pesto and goats cheese and pumpkin and sage raviolis.

For the main course, guests had a choice of a seared rack of lamb with pea mousse, confit carrots, garlic mustard and rosemary mint jelly or barramundi with borlotti beans, shaved fennel, pecorino and salsa verde.

A mini dessert cart roamed the marquee featuring lemon curd shortbread tarts, mini profiteroles with praline crème, mini pavlovas with fresh cream and berries and fresh figs stuffed with toffee yoghurt and pistachio praline.

As night fell, guests were entertained with wonderful music by the band and DJ and left with memories of one of Sydney’s most special weddings.  

---