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
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
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
Seared prawns, lemon & parsley skordalia, saﬀron sauce
12 hr slow cooked beef cheek, creamy garlic polenta, chimichurri
Papaya, heirloom cherry tomato, peanut & cilantro
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