/* */ Skip to main content
Purple as tulips in May, mauve
into lush velvet, purple
as the stain blackberries leave
on the lips, on the hands,
the purple of ripe grapes
sunlit and warm as flesh.
Marge Piercy, Colors Passing Through Us

On the early evening of the 18th of August, we ushered in our first wedding celebrators at the Hatter & the Hare. Earlier in the day, the Melbourne weather put on a show like only Melbourne weather can with rain and the odd hailstorm. Thankfully, as our team was putting on the finishing touches to the venue, the clouds finally parted and let through a bit of sunshine just before the bride and groom and their guests started trickling in through the door.
The theme was Rustic-Vintage, splashed with Purple, Blue and Ivory colours. It couldn’t have been a more perfect setting for a party of 60.
The decorations were kept simple yet elegant. Wood was a central element to keep to the rustic styling and to subtly complement the venue interiors. By the entrance was a custom-made wooden sign welcoming the guests, bedecked with wooden lanterns, candles and floral arrangements. The guest tables had a simple table runner and wooden centrepieces with small floral arrangements and candles. Wooden boxes were used on the buffet table and dessert station. A custom-made wooden arch was set over the dessert station. Wooden “Eat Me” and “Drink Me” signs added a whimsical touch to the buffet and bar stations. Finally, the bar was made of a wooden plank on top of two wooden barrels. Purple napkins, drapes and ribbons finished the overall look with a smattering of gold and silver.

The guests enjoyed a buffet feast prepared by Head Chef Kyle Noll. There was an antipasto grazing station loaded with cured meats, dips, dried  and fresh fruits, nuts, olives, marinated vegetables, bread, crackers and biscuits. Everyone also had a multitude of choices for canapés which included chicken waffles, glazed brisket slider, chicken katsu slider, fried tofu, and a unique interpretation of fish and chips.
Our pastry team prepared a visually stunning dessert station with the wedding cake front and centre. The two-tiered beauty had an 8-inch double layer red velvet top and a 10-inch double layer chocolate mudcake bottom tier. Both tiers were artfully finished in purple and white buttercream frosting. The wedding party worked their way through a variety of petit four tarts including lemon meringue, piñacolada and passionfruit. There were also petit four pipa cakes of toffee apple, sticky date and red velvet. Guests were also treated to purple-coloured macarons, purple-glazed donuts, vanilla and chocolate cupcakes, and the hit of the night: blueberry panacotta.
No one was left thirsty during the affair, where guests helped themselves to champagne, mozcato, shiraz, beers and a selection of spirits at the very busy bar. The party goers also had the choice of having softdrinks, sparkling fruit soda, fresh juice, tea and coffee.

It was all in all a very enjoyable evening with nobody left wanting and everyone having a good time working their way through each station. We thank the newly-wedded couple, Trish and Shaun, for choosing the Hatter and the Hare for the wedding venue and allowing us to showcase our team’s hosting and styling talents. We wish them a very satisfied wedded life, a promising future together and may you always have cake!

NOTE: We applied for a special day BYO liquor license just for the day. We’re still working on our full liquor license



Floral Arrangements: Flowers of Canterbury

Lanterns, Candles, Vases, Tin Buckets: Provincial

Custom-made Wooden Signages: Carmen Lee

Cake Topper: Bliss & Co Designs

Custom-made Dessert Station Arch: Wynn Joinery

Photos: Elaine Bernardino

Video: Mind Society Studio

Join the discussion One Comment

  • Gail Balfour says:

    Well done guys it looked beautiful your presentation was superb you should be very proud of yourselves

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.