This was the last wedding for Floreat before events had to be postponed, and looking back, I think we started and finished our Autumn wedding season on a high ;).
The flowers were a beautiful mix of hard natives with soft and pretty garden flowers.
Sherman's bouquet ingredients included white scabiosa, flannel flower, Julia roses, Claire roses, calladium leaves, queen anne's lace, a king protea, orange banksia prionotes and different varieties of gum leaves.
Both the ceremony and reception were held at Three Blue Ducks in Rosebery, a great venue if you don't want your guests to have to travel around too much. Sherman and Wil had their ceremony outside in the courtyard just next to the restaurant where the reception was held.
This beautiful, wild ceremony back drop was held up with ribbon just behind the where the bride and groom would be married. We tried something new and strung roses upside down off the beam to make this a little different and tie in with the wild, garden-y feel of the courtyard.
Inside the restaurant, the Floreat team created a tablescape of varying heights. Low "clusters" of flower-filled vases (including our Cooper and Clay ceramic bowls) were dotted in between tall branches of olive foliage and Banksia Robur.
How stunning are those creamy cafe au lait dahlias?!
Congratulations to this lovely couple.
Photography by Robert Meredith