Set amongst the beauty of the indoor-outdoor garden Atrium at the Translational Institute Research Australia (TRI) in Wooloongabba, Tim and Nic exchanged vows in front of 67 of their nearest and dearest. Followed by an intimate gathering, accommodating both adults and children (including a crèche with pink neon lights and unicorns!), guests were seated around two long tables dressed with a spectacular centre piece of greenery, plants and succulents; with alchemy blue napkins and hints of gold décor.  Wine & Dine’m’s Executive Chef, Lincoln Hoole, created a menu as equally eye-catching, including a colourful duo of cocktails, warm and cold canapes, starters and a decadent three-course meal! Topped off with a show stopping, two-tiered, blue wedding cake fit for a KWEEN, the couple infused their fun and quirky personalities into the reception, to create the perfect wedding day.

MENU

COCKTAILS

Blue Sea Breeze

• Lemonade, blue curacao liqueur, coconut rum

• Cherry for garnish

Pimms

• Pimms, lemonade, ginger ale, Lebanese cucumber, orange and lemon slices

CANAPES

Cold

• Sesame tuna, pure soy, avocado salsa, curled chili (gf/df)

• Red quinoa cake, carrot mousse, dill (vg/gf/df)

Warm

• Slow cooked lamb, pistachio paste pastille, rose water yoghurt

TO START

• Artisan bread with butter rounds

ENTRÉE

• Wagyu bresaola wafer, smoked red peppers, water cress, apple jelly (gf/df)

• Smoked salmon flan, dill pressed salmon, crème fraiche, salsa verdi

MAINS

• Seared breast of chicken, green pea risotto, confit lemon leek, pea nage sauce

• Formed beef medallion, red wine soaked grape, carrot mousse, pan seared kale, Shiraz jus (gf)

DESSERT

• Strawberry brulee, white meringue petals, frosted vanilla sponge

• White chocolate mousse, set black berry, spiced cocoa nib crunch