Following the ceremony, guests were escorted to a tree-lined travertine courtyard, where they were greeted with margaritas and canapés for cocktail hour, all expertly prepared by Joe Chef. Oysters, lobster rolls, arancini and bao buns were served, while a saxophone player provided an elegant musical backdrop.
The reception took place inside a marquee filled with florals, and long tables were set with candles, flowers, and moss for guests to enjoy a sit-down three-course dinner. Chandeliers hung from the roof, creating an enchanting and warm ambiance.
After dinner, dessert was served. Designed and crafted by Marina Machado, the three-tiered white ruffle cake was a true spectacle. White chocolate mud cake was embellished with honey buttercream, butterscotch sauce, caramelised pecans, crushed malt biscuit, and dulcet chocolate ganache.