We had back-to-back weddings over this long weekend. Today we had the pleasure of hosting Bruno and Jessica’s wedding. It was a lovely event that started off in the ripple area with a beautiful ceremony. Jess and Bruno were surrounded by their loved ones, which made it an intimate gathering in our small wedding venue. The perks of having a joint ceremony and reception area is that you don’t have to worry about moving venues. It was a beautiful spring wedding with a hint of winter wedding towards the end of the evening, yet another chilly night in Perth.
So, after their beautiful ceremony in our unique venue, guests moved into our outdoor reception area. Jess chose complimentary colours to set the tone of the evening. She went with navy blue, gold, and soft pinks. It was reminiscent of a garden party as the fairy lights twinkled away.
Although it was a little chilly, guests stayed warm with heaters. Dinner started off with an entrée selection of our signature roll, the Tsunami roll which is made with tempura prawns and avocado, fresh tuna sashimi, Hokkaido scallops that were topped with spicy tuna tartare, chicken yakitori, and pork & vegetable gyoza. It was a delicious selection of predominately Japanese cuisine. For their main course, guests had a choice between the crispy skin Chicken with cointreau sauce OR grilled grass fed fillet steak with red wine reduction sauce. Yes, it is as delicious as it sounds. The evening was finished off with sticky date pudding or Frangelico crème brulee, both were also served with vanilla ice-cream. Additionally, Jess & Bruno decided to have a cheese tower as their cake. An actual cake made of a variety of cheese from Blue Cow. Guests also enjoyed green tea and coffees to finish off their evening.
Jess and Bruno brought their personalities to our already eclectic venue. It was a memorable evening and we are glad to have been a part of the Penna-Green wedding. We wish you all the love and happiness in the future.