An Epic Riverside Celebration

Pop over to Hello May Magazine for the full scoop!

 

A decade, a toddler and a Spoodle into their relationship and it was time to tie the knot. Lucy and Damien fantasised about a glamorous far off elopement before they settled on the lovely seaside town of Yamba to celebrate their wedding. It was after all part of the fabric of their story; the town where they met and the town where they were engaged, so the perfect locale to wed.

 

At a picturesque spot on the river, the quirky Riverside Ranch was the winning venue and with the help of talented Sarah from Ivy & Co they created a blissful relaxed Tipi style celebration. Food was a really important factor for them so we designed a delicious menu for the day, with food moments that were sprinkled throughout the celebration.

 

Photography Aaron Shum

MENU

TO BEGIN;

 

Prawn Bar

Local prawns, tail on and peeled -

Boozy homemade thousand island dressing

Dill and lemon crème fraiche

Ginger, chilli and black sesame syrup

           

Little Food- Finger Food

Crispy snapper, spicy salsa, coriander, tequilla mayo, little taco

Lamb filo cigars, harissa yoghurt dipping sauce

Vietnamese rice paper spring rolls, sweet chilli and macadamia, nahm jim dip

           

DINNER BUFFET

Basket of fresh Byron baked dinner rolls, butter

Rocket, witlof and pear salad, lemon dressing

Porcini and wild mushroom risotto, herb crust, frizzled basil –Milanese Parmagiano graters on the table for guests to grate their own

Morrocan carrot salad; black sesame, candied walnut, orange, coriander and parsley, spiced orange dressing

Whole side of ocean trout; beetroot and pernod infusion, baked with a fennel, pistachio and rye crumb, salted lemon sprinkle

Mediterranean slow roast leg of lamb, oregano, lemon and garlic stuffing, tsatziki drizzle, herbed pepper sprinkle

Roast potatoes in duck fat and rosemary

Steamed winter vegetables, lemon and extra virgin olive oil

                       

GELATERIA   

Create your own waffle cone or gelato cup

Homemade gelatos – Hazelnut Chocolate, French Vanilla & Pistachio

with

Berry coulis, chocolate sauce, butterscotch sauce, chantilly cream

Homemade chocolate sprinkles, praline, fresh berries

 

LATE NIGHT SUPPER

Sweet Bangalow leg of ham with a spiced maple & Guinness glaze served hot from the oven, with crusty French bread, mustard & our homemade relish.

 

 

 

Sarah DeNardi