It’s fair to say that in Victoria, we are spoilt for choice when it comes to wedding venues. From stunning sprawling vineyards, to stately homes overlooking our many bays, there is always the perfect setting for any couple’s big day. But, if your family owned a breathtaking property & winery on the Mornington Peninsula, it would simply be a crime not to use it for your special occasion. This was the exact sentiment of Mr. Collins when he began wedding planning with his close friends, Renato & Georgie. The couple decided to use the family at M A N T O N S C R E E K W I N E R Y in Red Hill for their wedding on the 8th of February. The unique aspect to using the property, was that in years to come when they would have their own children, they would be able to show them where they celebrated their special day.
Following the engagement in France last year, the couple wished to have a French inspired narrative throughout the day. Laurent Perrier was the staple drink with accompanying delights such as; café de Paris butter, D ‘ A F F I N O I S & S T A G U R cheese, handmade petit fours and made to order crêpe station. The father of the Groom is your typical old school Italian – a hard working family orientated man who relished the task of transforming the property into the perfect wedding spot. In the 4 months leading up to the big day, he worked tirelessly; laying new turf, building decks and laying new marbled tiles around the pool area.
After an afternoon ceremony, guests were invited to M A N T O N S C R E E K W I N E R Y , where they served a selection of succulent canapés along with some celebratory Champagne. Leading on from here, everybody was ushered along the vineyard trail, where they were subsequently met by the Renato’s pet donkey, Humphrey. As he was on the Mr. Collins payroll for the night it was only fitting that he sported a custom-made over-sized bow tie to accompany the “Ei-aw” as guests arrived at ‘Humphrey’s Bar’. Mr. Collins and his team whipped up some thirst quenching Aperol Spritzers, which were very welcomed in the 40degree heat!
The quick pit-stop saw the bridal party & guests carry on the trail towards the main house – as they moved under the large trees and veered left, the stunning huge, decorated marquee, was revealed. The entire set up of the mammoth structure was down to the hard grafting guys at D A N N E V E N T S , who had slaved away in the heat, to build every needed aspect along with all the bars and lounges. Inside, the opulent space had been suitably decorated by the trusted team at T H E S T Y L E C O . Who, with the expertise of their head florist Sammy, had created large floral installations for the ceiling and tables. With regards to the main styling on the day, the Mother of the Groom certainly rose to the challenge. Her familiar touch was present in every aspect of the event, further adding to the overall visual impact.
Once inside the magnificent marquee, Mr. Collins and his merry band of workers commenced the roving canapé service for entrees. As the champagne flowed from the bar station, the wedding band began to play and the night was in full swing. However, the surprises were not done yet. Following on from the roving entree service, everybody was directed past the illuminated custom cool white ‘ G & R ‘ neon and towards the back of the marquee where there was a large garden wall in place. Underneath the luscious leaves, there was in fact, a hidden door, which guests were ushered through and opened out onto a stunning ‘secret garden’. It was here that the sit-down main service was unveiled. The 4 tables were eloquently styled with a mesmerising array of festoon lighting hanging above. As the sun set on M A N T O N S C R E E K and the speeches commenced, the picturesque setting encased in the subtle glow, was quite simply, something else.
With the dinner service concluded, it was back through the secret door and into the marquee for more cocktails, dancing and champagne showers! The men were looked after at the fully stocked whiskey bar whilst those with a sweet tooth were appeased with decadent handmade petit fours and Parisian style crepés. A unique cheese station was also assembled within the marquee, just in case there were those still hungry!
The romantic surroundings of the family property certainly made for one of the most stunning venues and helped to encase the special meaning of the day for both Ren & Gee. Planning and executing a wedding for 250 people is certainly no mean feat. And with the added pressure of the couple being good friends of the Tommy Collins family, Mr. Collins had to pull out all the stops to ensure it was all perfect. It’s fair to say that with everybody involved throughout the process, perfection was achieved. And I guess it really goes to show, that Italian’s (with a little hint of French) really do do it better!
. : POST CEREMONY CANAPÉS : .
Socca, broad bean, tahini & coriander
Smoked eel, confit potato, Avruga caviar
Charred Lobster tail burgers, iceberg & Marie rose
Buttermilk fried chicken burger, Kansas sauce
Roast duck wanton, plum relish, radish
Wagyu Tataki, roesti, quail egg, chilli salt
. : BRIDAL HAMPER : .
Smoked salmon, crème cheese, pickled onion, mini bagel
Lemon scented chicken pillow rounds
Tin loaf, eye fillet, horseradish aioli, sweet onion jam
Chilled fruit salad
. : ENTRÉE : .
Tomato terrine, green olive puree, basil oil & goats cheese
Morten Bay Bug Tails, café de Paris butter, fennel & orange salad
Sher Wagyu Bresaola, caramelized onions, charred baby leeks & cranberries
. : MAINS : .
John Dory, seared scallop, butternut pumpkin, charred broccolini, sea herbs
Dry Aged Eye Fillet, truffle marrow, baby onions, Dutch carrots & Shimeji mushrooms
. : SIDES : .
Kale, beetroot leaves, radish, spinach, asparagus, fried quinoa, citrus vinaigrette
Duck fat roast Kipfler, smoked salt
. : DESSERT/CHEESE : .
Crepes, made to order
Housemade petit fours, chocolates & biscotti
St Agur Blue (Beauzac, Auvergne)
Pyengana (St Helens, Tasmania)
. : SUPPER CANAPES : .
Croque Monsieur, Jamon & Gruyere
Croque Madame, Gruyere & vine ripe tomato
OCCASION: R E N A T O & G E O R G I A ‘ S W E D D I N G
CATERING: T O M M Y C O L L I N S