21st October 2018  | City Beach Surf Life Saving Club

Hosted at the beautiful City Beach Surf Life Saving Club, Tatyana and Matt celebrated their love amongst the perfect backdrop, the West Australian coast complimented perfectly by a Jazz themed reception.

Tatyana and Matt chose to officiate their special day along the gorgeous picturesque coastline of WA. The ceremony started early to capture the beauty of the Sunday afternoon sun with Tatyana making her way down the aisle to ‘More than words’ by Extreme. Once the ‘I do’s’ were said and the special kiss was had, the lovely couple and guests made their way down to the beach to take their first photo as a married couple. The team at Ultimo prepared and organized a variety of food stations including an oyster & prosecco bar, a grazing station, signature bowl station, salad pot station, a selection of cold and warm canapes and an assorted donut wall for dessert (YUM!).

Once the festivities ended, the couple made a grand exit in a 1952 vintage Holden with a ‘Just Married’ sign attached to the back, all smiles, excited for life as a married couple. Tatyana left us with a few hot tips for any upcoming brides.

Tatyana’s hot tips for brides

  • Have a lot of fun and enjoy the wedding preparation. Make ‘stress’ your friend.
  • Involve your groom by assigning the tasks not asking what colour he likes
  • Don’t pick on your groom and stress over little things
  • Stick to your diet so you are at your perfect weight on your big day
  • Lastly make sure you go on your pre-honeymoon trip to relax and enjoy before the wedding. We went to Bali. It was Matt’s first trip to Bali ever! He was born and raised in Perth but has never been to Bali.
  • Don’t have bridesmaids!


Photographer: Objektiv Photography
Flowers: ‘Just Wedding Flowers’
Hair: Jessica from Araii Lounge Hair and Beauty Scarborough

Make up: Kelly from Blanc Beauty
Dress designer: Collezione Bridal Couture
Lighting:  Wedding Words

Jazz Band: Avenue Jazz Band


 Tatyana & Matts Customised Cocktail Menu

Cold canapes

Duck parfait, watermelon jacket, ginger & walnut unpuff, sorrel

Cured yellowfin tuna, green bean salsa, nigella seed cup

Prosciutto bound chicken, cranberry gelee, crisp thyme gallete

Warm canapes

Chargrilled lemon & garlic lamb neck skewer, tahini dip

Pumpkin & ginger wonton, lime & chilli refresher

Grilled pink snapper, smoky eggplant, coriander

 Slow cooked pork ribs lollipop with hot sauce and BBQ dip 

Signature bowl   

Seared prawns, lemon & parsley skordalia, saffron sauce

12 hr slow cooked beef cheek, creamy garlic polenta, chimichurri 

Salad pots

Papaya, heirloom cherry tomato, peanut & cilantro

Grazing station

Presented as a grazing bar on marble and wooden boards at different heights for guests to help themselves

Pancetta | jamón | chorizo | blue cheese | double cream brie | camembert | feta | garlic marinated olives | grapes | figs | dried apricots | pistachios | almonds | walnuts | goji berries | honey | nougat | quince paste | Jean Pierre sancho baguette | rosemary & sea salt grissini | wafer crackers

Oyster + Prosecco bar  

Freshly shucked oysters with a selection of: Passionfruit & fungi | Shallot vinaigrette | Chablis mignonette | Cucumber & jalapeno salsa | Tabasco | Lemon & lime
Served with : San Martino NV Prosecco

Assorted donut wall



“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