Real Wedding At Room Three Sixty: Emma & Guy
July 13, 2018
Emma & Guys Wedding at Room Three Sixty
Emma & Guy celebrated their special day with a stunning wedding reception at Room Three Sixty. After an intimate ceremony, the guests were treated to sprawling city views and gourmet dining in this sophisticated function room at QUT Gardens Point.
Caterer: Cuisine On Cue
Reception: QUT’s Room Three Sixty
Photos: We are Twine
Hair: Jade Deeth
Styliny: Hitched Events
Makeup: Blissful Makeup
Ceremony: St Agatha’s
Priest: Fr Nigel, St William’s Grovely Parish Priest
Harpist: Harp Tidings
Gown: Paddington Weddings
Bridesmaid Dresses – Various
Groom: MJ Bale
Groomsmen: Ferri Formals
Florals: Northside Flower Market
Rings: Stones Diamonds
Cake: Deliberately Delicious
Entertainment: Scout Entertainment Group
Transport: Brisbane Limousines
The Wedding Ceremony: St Agatha’s
The afternoon ceremony was held at St Agatha’s in Clayfield. Emma and Guy tied the knot in front of family and friends under the stained glass windows of the parish. After the ceremony, guests made their way to QUT Gardens Point whilst bridal photos were taken in the Botanic Gardens.
Post ceremony drinks and canapés were served in the City View Room. Here Cuisine on Cue treated guests to a range of hot and cold canapés. The dishes included chargrilled pear and gorgonzola on brioche croute, chicken and macadamia nut pesto wrapped in shortcrust pastry and Moroccan spice lamb filo.
The Wedding Reception: Room Three Sixty
The reception was held in Room Three Sixty. Round tables covered in crisp white linen were set out around the central dance-floor. The bridal table was set up banquet style overlooking the guests and the dance-floor. A simple bouquet of pink roses and white chrysanthemums served as a stunning centrepiece alongside framed table numbers. The chairs boasted elegant white covers with a gold sash tied in a bow. White sails and fairy lights were arranged on the ceiling to add an air of romance.
Guests were treated to a two course set menu with plated wedding cake for dessert. For entreé Cuisine on Cue served roasted beetroot, goat’s cheese and bitter leaves with candied peanuts and aged balsamic. This was alternated with sand crab ravioli with soft herbs, smoked corn puree, sauce vierge and salmon pearls.
For the main course Cuisine on Cue presented a pan-roasted Middle Point barramundi with corn risotto, chives and asparagus chards. This was alternated with slow braised thyme lamb with charred celeriac, pickled heirloom carrots, toasted macadamia nuts and verjuice emulsion.
The reception was accompanied by live music until dessert. The DJ then began his set for the bridal waltz and post-dinner festivities.
Start Planning Your Wedding At Room Three Sixty
Room Three Sixty and Cuisine on Cue are dedicated to ensuring your special day runs perfectly. Host a stunning city view reception with first-class catering from Cuisine On Cue. To get planning please contact our dedicated team.