Brooke and Chris’ wedding day was a long time coming. After 13 years together, and an 8-year engagement, the bride buckled down and got their perfect Noosa River wedding day planned from start to finish in just four months.
Their day started at the picturesque Noosa River-front Resort, Culgoa Point Beach Resort, where they got ready overlooking the longest stretch of private beach in Noosa, seeing the occasional friend or relative SUPing past, Pelican perched on the bridge, or Brush Turkey coming right up to say hello on the ground floor room patio. The bride also got to take a sneaky peek as the florist and stylist set up right outside for their ceremony with a Hamptons feel.
The couple took their 85 guests on a river cruise before docking at Noosa Boathouse Restaurant for their reception, which was beautifully decked out with creative floral installations.
Lee from Life and Love Photography was there to capture the day.
“We were both very relaxed and wrote our own vows. This made it very personal and light-hearted.” “We decided to do something different and have the photographer take photos at the ceremony and then join everyone on the Catalina river cruise, which was in-between the ceremony and reception, and take photos of all our guests enjoying themselves. We have the best photos, which I was able to provide copies to the guests.”
Salt and Pepper Calamari with Tomato Nam Jim
House-made Gnocchi with Slow-roasted Lamb and Mint Labna
Fillet of Beef, Potato Bake, Mushrooms and Green Beans
Macadamia-crusted Barramundi, Green Beans and Cherry Tomato Salad
Wedding Cake – Chocolate & Salted Caramel Cake
“I used my mother’s homemade Irish Cream recipe filled into beautiful glass bottles to serve as one of three bombonieres.” “I started planning in April 2016 (four months out) and I wanted a Hamptons Style with lux finishes. Nicole from Splash Events was fantastic to pull this all together.” “I loved reading The Bride’s Tree and I also used Pinterest for ideas.”
Biggest splurge: Reception and flowers.
Best money-saver: We didn’t have any groomsmen or bridesmaids.
Bridal gown: Marilyn Crystelle Bridal
Accessories: My mother’s grandmothers’s opal ring. Earrings and bracelets from Lovisa
Shoes: Tootsies Shoes, Sunshine Plaza
Groom’s suit and shoes: Custom made from Tailors Mark, Melbourne
Rings: Bensons the Jewellers
DIY: I used my mother’s homemade Irish Cream recipe filled into beautiful glass bottles to serve as one of three bombonieres.
Honeymoon: Melbourne for Melbourne Cup
Number of guests: 85
Wedding budget: $40,000
Who paid? We paid for our own wedding.
Photographer: Life and Love Photography | Venue + reception venue: Noosa Boathouse Restaurant | Wedding Planner: Splash Events | Florist: Willow Bud | Caterer: Kitchen Shed Noosa | Bombonnieres: Etched wine glasses by The Glassware Company | Makeup Artist: Sally Townsend Makeup Artistry | Hair Stylist: Glamba Hair | Decorators: Splash Events | Entertainment: Ryan Giles | Stationery Supplier: Wedding Paper Divas | Celebrant: Natalie Skye, The Sunny Celebrant | Wedding Night Accommodation: Culgoa Point Beach Resort
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