Anthea & Matt’s Wedding

Anthea and Matt had a vision of their ideal wedding day from the moment they started planning.
Forte’s Wedding Coordinator Laura Cockman worked closely with the couple to ensure the menu items perfectly matched their vision as well as the stunning location of Cockatoo Island.

Guests were tantalised by the menu commencing with an Oyster bar and Antipasto station, two stations that are completely diverse, the Oyster bar, clean, crisp and simple while the Antipasto station is a rustic farmers market all on a suspended wooden table, a perfect combination for Cockatoo Island where the Navel Stores rustic heritage blends with the harbour location that complimented this wonderful couple’s wedding day.

For Anthea & Matt, family & friends were extremely important and a table buffet ensured the guests could interact while enjoying the sublime offerings nestled between the beautiful table florals wrapped in ivy, provided by the wonderful Saskia at Grandiflora. The table buffet was a mouth-watering selection including Smoked sea-salt crusted lamb loin, green olive & heirloom tomato tapas and asparagus & chargrilled lemons in keeping with the Greek heritage.
As well as N.T. barramundi with pickled baby vegetables & hazelnut butter and Corn-fed chicken with sage & chestnut stuffing all accompanied by Executive Chef Anthony Sullivan’s hand selected side dishes.

Celebrating well into the evening, the rain did not stop this party from dancing the night away to the sounds of Gang of Brothers and the traditional Greek Music provided by the beautiful Bride’s brother Yianni.

Quote from Bride “Was the best day/night. Perfect. We couldn’t have been happier. Thanks again, you guys were brilliant and I will recommend you to all my friends.“

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