| January 15, 2016
There’s something quite romantic about the delicate cherry blossom. Its rich pink hue makes an undeniable statement so why not consider the bloom for your wedding motif? Whether you want to create a lavish wedding look or opt for something minimal, the cherry blossom will add a whimsical element that will suit any budget.
This beautiful, Japanese-influenced shoot was at Restaurant Two, a Brisbane fine dining favourite for over 15 years and winner of the 2014 Fine Dining Restaurant of the Year, Restaurant and Caterers awards.
Sandee from Always Fabulous took the brief of a spring cherry blossom wedding and ran with it, creating gorgeous details that personalised the classic, elegant spaces at Restaurant Two.
Executive Chef David Pugh and his kitchen team created the stunning dishes featured on their “Spring has Sprung” menu: confit of mooloolaba tuna, watermelon, almond and basil pesto pan fried bendelle duck breast, beetroot, orange, hazelnut and citrus jus roasted bundeberg sweet potato beignets, chocolate, orange, thyme infused honey.
Chef David says: “We change our dishes seasonally and we love offering a reduced à-la carte menu, so that on the night of your event, you and your guests can actually pick from a menu.”
Now that would really add the wedding wow factor.
Concept, Design and Production by Jessica Pugh, Restaurant Two. Photography by Gabe and Aurelie, Studio Impressions. Gown by Wendy Makin. Suit by Will Valor. Florist by Always Fabulous. Table Styling by Styled Events, Absolutely Fab Flowers and Invitation Station. Food and Catering by Restaurant Two and David Pugh. Stationery: Cara Marie Designs. Talent; Sam and Brianna. Hair and Makeup by the Powder Room