Yesterday we finally ordered a cake - 2 tiers square - chocolate mud - with chocolate icing and minimal white chocolate swirl decorations around the edge of each square - dark purple ribbons - simple and easy. Should show off my cake topper beautifully
(it's a surprise to FH for a laugh, so really is the purpose of my cake!)
Also dropped in my white gold Ering for rhodium plating, so it's nice and shiny on the day.
We looked for places for our location photos, as there is a state park over the road from the reception - lot's of river red gums, wooden bridges etc. - easy!
-We had the *hopefully* last meeting with the venue yesterday - the functions manager is fantastic so far! He was really open to anything, and great to deal with
We are having black bottom table cloths with white over the top, and silver chair bows.
Picked our menu
Hot and cold canapesEntree
- and bread rolls
Spinach and ricotta cannelloni topped with a tomato and basil Provencal, and shaved regiano parmesan.
Beef and mushroom flurette - diced beef and mushrooms in a creamy mushroom sauvignon blanc sauce ragout, individually wrapped in a filo parcel and baked golden brown with a dipping sauce.Main
- served with snow peas, polenta squares and vegies.
Char grilled scotch fillet with a creamy cracked peppercorn cognac sauce
Chicken Philadelphia - chicken breast pocketed with Philly cheese, mushrooms and shallots, parmesan crumbed, and oven baked with a basil, tomato and onion Provencal.Dessert
Intoxicated strawberries in a brandy snap basket with raspberry coulis and king island cream.
Sticky date pudding whit a rich butterscotch sauce, home made ice cream and double whipped cream.