The newlyweds: Jacinta, 29, business development and Matt, 28, sales manager.
Big day: June 1, 2013.
Ceremony: St Bede Church, Pyrmont, NSW. “We had a Catholic service, however our priest was retired and a work colleague of my mums, so service was really relaxed and funny.”
Reception: Flying Fish Restaurant, Pyrmont, NSW
Style: “We wanted a romantic, glamorous winter wedding with fur, velvet and bronze metallic tones. A classic black tie wedding but not over ‘themed’.”
Guest list: 90
Photography: Jake Thomas Photography
Dress: “It was a white sequined fitted cap sleeve dress with a sheer back and embroided detailing with a small train. It was such flattering shape and the sequin beading gave it a shimmery three-dimensional quality.”
Dress cost: $2500
Hair: “Finger-grip, 1950s style.”
Veil: “Metallic tulle with a long train.”
Lipstick: Pink Abode by Tom Ford.
Perfume: Valentina by Valentino.
Rings: “My engagement ring was co-designed by Matt and Garth Cook. It’s a modern ring with an art deco feel – white gold with a central diamond and a row of black and white diamonds. The wedding band is a Princess cut with baguette diamonds. Matt designed his wedding band and it was made by This is Henson in Sydney. It has a squared flat top and is made from white gold.”
Bridal party: “I had three bridesmaids – all are my best friends. Matt had his brother and two friends as groomsmen. ”
The ‘Maids dresses: “They wore metallic bronze sequined dresses in three styles for three different girls!”
Stationery: “It was a modern design. Each card piece had contrasting background and text in varying metallic gold, black and white. Invites were wrapped in a thick black grosgrain ribbon.”
Bouquets: “I wanted classic tight ball bouquets and drew inspiration from the flower display from Cartier. I carried a white bouquet with orchids, roses and tulips. The bridesmaids carried Plum berry toned orchids, roses and tulips.”
Decorations: “We had Gold Perspex table numbers and kosta boda tea lights, a mix of different plum berry toned tulips, hyacinths, and privet berrys. We also had low modern vases inspired by Jeff Leatham.
Reception music: “On arrival we had a 1920s swing kind of vibe. Over dinner it was jazzy and soulful with artist like Sade after dinner it amped up.
Bridal waltz: “Sweet Pea by Amos Lee. We chose this song because it was quirky and fun.”
Menu:
Canapés
Porcini truffle arancini
Beetroot & goats curd cigars
Venison tartare
Roquefort mousse gougere
Entrée
Seared yellowfin tuna
Pork belly
Pink grapefruit and black pepper caramel sauce
Mains
Chatham Island hapuka, white balsamic pink fir potato, grape, hazelnut, salt bush
Cape Grim beef fillet, smoked short rib, turnip, red salt
Dessert Canapés
Chocolaté and hazelnut cannoli
Valrhona chocolaté squares
Rhubarb and strawberry fromage frais
Rose pistachio and sorbet
Wedding cake: “A traditional heart shaped (single tier) fruit cake with white fondant and orchids.”
Transport: “A Mercedes limousine.”
Total cost of wedding: “$90,000.”
Best advice for other brides? “Try to give yourself ample time to plan, because there are a lot of decisions to make and it can be difficult to find a moment between work and other commitments. It doesn’t help to stress about all the little details either – it all comes together on the day and its about you and your partner having an amazing day.
Anything you wish you’d known? “Try on your dress with your shoes and walk around in it to see how it moves. My dress was a little bit long for me.”
Best decision you made? “Choosing an amazing photographer and a beautiful venue. It really makes your night to have an intimate setting to share in the celebrations with family and friends. And after it is all over it is so important that you have beautiful photos that captured every moment.”
Where did you stay on your wedding eve? “We, along with our entire wedding party and guests, stayed at The Darling Hotel in Pyrmont. It was so great to all be in the one place in the days leading up and catch up. We had a number of guests who came over from Perth and had terrible luck with their flights over being cancelled and delayed. We had welcome drinks at Grain Bar in the Four Seasons and a recovery lunch at Pizza Birra in Surry Hills.
The one thing you’d change… “Not a thing! Best day of my life!”
The W-day Suppliers
Photographer: Jake Thomas Photography jakethomas.co.nz +64 220 941 273
Dress & veil: Karen Willis Holmes from the David Jones Bridal Hub
Shoes: Giuseppe Zanotti from NET-A-PORTER
Rings: Sinclairs Jewellers (08) 9316 2321 and This is Henson 0401 187 581.
Jewellery: Kenneth Lane from NET-A-PORTER
Hair and make-up: Kimberly Forbes and Charlie Kielty c-kielty@hotmail.com
Groom’s outfit: Paul Smith, Bowties by Lanvin, Dolce & Gabbana, Burberry and Brooks Brothers – all from mrporter.com
Bridesmaid’s outfits: Bridesmaids dresses from Donna Karen and Charlie Brown. Accessories from House of Emmanuele, Bloomingdales and shoes Valentino and Windsor Smith.
Stationery: Felicitations
Florist: Flowers, Potts Point (02) 9331 4333
Ceremony venue: St Bede Church, Pyrmont, NSW.
Ceremony music: Sydney House Mafia
Reception venue: Flying Fish Restaurant, Pyrmont (02) 9518 6677.
Cake: “Great Aunt Jean!”
Videography: Encore Media
Honeymoon: The Nahm Hai in Vietnam and Park Royal on Pickering in Singapore.
