Wedding Menu Tasting at The Ivy Ballroom

I can’t believe that it’s only been seven months since I announced my official engagement on this blog! It was a long time coming – K and I had actually started the process of designing the rings back in October last year at Arman’s Fine Jewellery, but it wasn’t until March this year that we officially got engaged.

How time has flown – our wedding is this coming Saturday, the 22nd of November. Needless to say, I will be too busy to blog over the next few days in the lead-up to the big day, and as we take a week off afterwards on a short honeymoon at Crystal Creek Rainforest Resort. In the meantime, why not follow our wedding on Instagram (@gourmanda_me)? We’ve even created a hashtag for our guests that you can follow – #chanoy.

Here’s a sneak peek of what our guests will be enjoying at our wedding reception at the Ivy Sunroom this Saturday – a quick recap of the menu tasting we did back in September!

We had our menu tasting in the Ivy Ballroom rather than Sunroom. It was a strange experience – a single table set up for the two of us in this gigantic glamorous space. It was somewhat overwhelming!

A quick snapshot of our wedding menu – the styling of it actually matches our wedding’s accent colour of red, so we didn’t have to make any changes here.

The basket of bread rolls on each table will come straight from Iggy’s Bread of the World in Bronte – delicious wholemeal and sourdough rolls with a real bite. K’s elderly grandparents will get a softer bread roll that they can chew more easily though!

Half the guests will have an entree of prosciutto with tomato – a simple, but delicious cold option for the entree.

Other guests will get a creamy pumpkin and goats cheese ravioli, with the most delectable Parmesan on top.

The first option for main is a roast chicken dish – simple, but made outstanding with a drizzle of thyme butter to match the succulent meat.

The second option for main course is a gently seared salmon steak, with a citrus-y barley pilaf that really completes the dish.

Now’s the point that I hear you say – what, no dessert? K and I have chosen to move away from the traditional alternate drop dessert course, and have also chosen not to do the usual stodgy multi-tiered wedding cake.

Instead, we will have a cake table and a lolly table. The cake table will have six varieties of cakes available for guests to serve themselves, and will include options like Lindt’s chocolate hazelnut gateau and Black Star Pastry’s strawberry and watermelon cake. The lolly table will also double as wedding favours and rather than plain boiled lollies, will include some of our personal favourites like Reese’s Peanut Butter Cups, Ferrero Rochers, and strawberry clouds.

Most importantly…in exactly three days time, we’ll be married! I look forward to sharing photos with everyone when I return!