Love

What greater thing is there for two human souls than to feel that they are joined together to strengthen each other in all labor, to minister to each other in all sorrow, to share with each other in all gladness, to be one with each other in the silent unspoken memories?

 

 

 

Special Memory

The day was made more memorable as it provided a lovely opportunity to spend time with my sisters.  With one living in the United States and the other in Sydney, they were by my side as bridesmaids. 

Advice/Comments

You don’t have to go to France or Italy to have a memorable and romantic proposal.

History

We met mutually through friends at the Blueroom/Redroom (now Hippo Bar).

 

Proposal

At Narooma Wharf area during sunset. We both love that part of the world.

 

Wedding Theme 

Vintage, ivory and deep green colour theme.

 

 

 

 

 

 

Reception Venue

The wedding coordinator at University House was fantastic and worked with us to create a beautiful wedding reception.  The quadrangle with its leafy surrounds and fish ponds made the perfect location for pre dinner drinks.  The night ran so smoothly and all the staff were polite and punctual at every request. 

 

Gown

Chris Stott of Chris Stott Designs was just so sweet, talented and personable.  She is a true craftswoman and I highly recommend her.

 

Celebrant

Roger Thomson was extremely organised and made us feel as though someone had the reins on the day, as we certainly didn’t!

 

Flowers

The flowers supplied by Lisa’s Flowers of Queanbeyan were divine and very reasonably priced.

 

Decorations

Chaircovers Overall decorated the reception venue with lots of votive candles and the chairs were dressed with white covers and deep green sashes.  They did a great job and the room looked beautiful.

 

Bomboniere

With my Greek background I specifically wanted sugar almonds for the bomboniere.  Tia from Shantia’s was very helpful and supplied the sugar almonds in organza bags.

 

Cake

We had a Croquenbouche from Croissant D'Or, which was delicious and served as dessert to keep the cost down.  The owner/chef at Croissant D’Or used to be the head pastry chef at the Hyatt Canberra.