We adored this wedding, hosted at Trinity Buoy Wharf. The rustic touches, the foliage, the warm styling - it was all perfect.

We were asked to create a menu that complimented this warm and inviting theme. The evening started with circulating canapes as well as two delicious food stations;

A Jamon & Pintxos Stand serving carved meats to order accompanied by a vast display of Chorizo, Lomo, Cecina, Manchego Cheese, Piquillo Peppers, Queen Olives, Heritage Tomatoes and Sliced Ciabatta.

Guests also feasted on scallops served in their shells and named with quirky titles, personal to the lovely couple:
The Californian - Pickled cucumber, soy reduction, burnt lime
The Cook Strait- Crispy Pancetta, pea puree, orange segments
Alhambra - Chorizo, red pepper emulsion, sauce vierge
Mexican Stand Off - Fennel Ceviche, fresh apple, sea vegetables

The seated wedding breakfast saw guests carving the sharing platters of slow braised shoulder of lamb with salsa verde served alongside numerous sides including a fresh Heritage tomato, avocado and red onion salad and a warming Charred nectarine with smoked goat curd, and pea mousse, tenderstem, asparagus and almonds.

Dessert was one of our most popular dishes which will never get old - the Eaton Messy Sharer served with elderflower jellies and smashed honeycomb.

The styling of the day worked so well, the natural foliage within the venue worked beautifully against the whitewashed brick walls and the wooden furniture complimented perfectly. A natural, rustic, urban and delicate wedding - a dream come true.