Rustic garden wedding in North Beach

The love story of Sophie and Lee began in the office. However, Sophie admitted she wasn’t that smitten right away… But after a little bit of chasing from Lee, and one night coming home to the most gorgeous flowers sitting on her doorstep… Sophie finally said yes to go for a drink with Lee – and they’ve been together ever since!

The couple decided to tie the knot in Sophie’s childhood backyard in North Beach on November 24th 2018. The private backyard and home was transformed into the perfect intimate and rustic summer wedding anyone can possibly imagine, with the sun beaming and later on – shining stars glimmering above them as they danced the night away. Sophie walked down the garden aisle to the classical ‘Here comes the sun’ by The Beatles, sporting a gorgeous flower hair piece by the amazing Beans and Bunches and a stunning wedding dress designed by Natalie Rolt.

With the help of their loving family and friends, Sophie and Lee wished to plan and execute as much of their wedding themselves. We said ‘absolutely!’ and Sophie and Lee handed over to us at Ultimo in confidence on their special day to run solemnly the food making, cocktail shaking and service flourishing.

As for the menu Sophie and Lee decided to spoil friends and family with a range of our delish canapes, bowls and sliders;

COLD CANAPES

Prosciutto bound chicken, cranberry, crisp thyme gallette (GF,LF)

Pea & mint, roasted macadamia, beetroot cup (V)

WARM CANAPES

Slow cooked pork ribs lollipop with hot sauce BBQ dip (GF) Mini beef taco, guacamole, cilantro, red onion & cheese

Roma tomato & mozzarella arancini ball, vincotto mayo (V)

Coconut & sesame seed crusted king prawn, wasabi mayo

Spiced lamb kofta, capsicum splash, mint chiffonade (GK, LF)

Vegetable gyoza, plum syrup (V)

SUBSTANTIAL ITEMS

WARM BOWLS

Teriyaki chicken, wholegrain rice, pickled red cabbage (GF) x 35

12 hr slow cooked beef cheek, fondant potato, chimichurri x 35

Seared haloumi, lemon emulsion, crisp cos, pepitas (GF,V) x 10

LATER IN THE EVENING

Pulled pork slider, pickled vegetable & chipotle mayo x 68

Beer battered fish & rosemary salted chip cone, mayo x 68

Beetroot falafel slider, green pea, mint yoghurt (V) x 12

DESSERT BAR

Chocolate 3 ways, mousse cup x 25

Torched lemon meringue tarts x 25

Assorted petit four tartlets x 50

The newly wedded couple is heading off to Japan and the States on their honeymoon in a few months, we at Ultimo wish them the very best for the future and thank them for letting us being a part of their special day.

Flower arrangements: Beans and Bunches

Capturing the moments: Ammon Creative (Ryan and Jess Ammon)

Bridal make up: Erin Maie

Wedding dress designer: Natalie Rolt

Helping the stars with a few more lights: Nokturnal Events

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WEST AUSTRALIAN BALLET

“West Australian Ballet’s partnership with Ultimo Catering and Events began in 2003 and is one of the company’s longest standing associations. We are extremely fortunate to be able to rely on Ultimo for the finest food and service at our events and consistently receive wonderful feedback from our patrons. Ultimo’s generosity and long term commitment to supporting the arts is invaluable and West Australian Ballet looks forward to celebrating many more milestones with Ultimo”.

Andrea Parkyn
Sponsorship and Events Coordinator

January 21, 2015