yay! finally some pics inside of le wedding. we used a native new zealand shrub called hebe in chunky vases, i added dried lotus pods. we made the place mats from hessian that Jules mum anne spray painted gold - they turned out so well! the menu's were printed by letterpress at the distillery in sydney, we did alternates, one salmon pink, one charcoal black. the table numbers were borrowed from a friend, she got them on etsy, which is also where i got the menu's done, i gave Jules some options, he chose the skull and i chose the map of NZ - you can get them here at nicole porter design. also over at etsy, we bought the little name tags and the pink striped twine to tie ithem around the napkins. the gold table number holders were from ebay and the florist sourced the antique finished gold tea light holders.
we used white liquid chalk on the doors to write the table configurations (thanks Alice!)
the lambert family table (above). i was so happy with how it all came out, it felt silly after all that to be so obsessed with these tiny details when really i don't think anyone would have noticed if we went to half the trouble!
p.s the best bit really was the menu, FYI
PAN FRIED MARINATED SOUTH ISLAND HALOUMI, RED PEPPER, CAPER, HERB AND LOCAL ROCKET SALAD WITH CENTRAL OTAGO OLIVE OIL DRESSING
(people could order what they wanted, needless to say the lamb was the most popular)
PAN FRIED STEWART ISLAND SALMON FILLET WITH KUMARA FONDANT, CRUSHED PEAS AND LEMON BUTTER
HERB-CRUSTED SOUTHLAND RUMP OF LAMB WITH SMOKED POTATO PUREE, SLOW-ROASTED RED ONION, CHERRY TOMATOES AND A PINOT NOIR REDUCTION
BEETROOT GNOCCHI WITH BABY SPINACH, GOAT’S CHEESE, CANDIED WALNUT, LOCAL ROCKET, HERBS AND OTAGO OLIVE OIL DRESSING
A TRIO OF CHOCOLATE, WHISKEY & HAZELNUT TORTE, SUMMER STRAWBERRY JUBE AND A CLASSIC LEMON MERINGUE TARTLET
SELECTION OF NEW ZEALAND CHEESES WITH JACK’S QUINCE PRESERVE
ARCADIA BRUT NV · AMISFIELD SAIGNEE ROSE
AMISFIELD SAUVIGNON BLANC · AMISFIELD PINOT NOIR
i am salivating just thinking about it!