Many of Emily and Lee's guests had flown half way around the world from Australia to be with them for their special day. For this couple, Mallorca held many happy memories and they wanted to share their love for the island with friends and family. They also wanted to incorporate something something from both Australia and Mallorca in their day and chose a sand ceremony which blended sand from both places.
The spring wedding took place at Venue 129, a lovely finca set at the foot of a majestic mountain just outside a small town in the foothills of the Tramuntana mountains. The finca has pretty, flower-filled gardens on several levels with the mountain as a dramatic backdrop.
The ceremony area was decorated with a large circular pergola, richly covered with pure white hydrangeas, white peonies, ivory Vendela roses, eucalyptus and olive greenery. The gold chiavari chairs had aisle ends of single white peonies and greenery tied with silk ribbon.
When the guests arrived, they enjoyed a refreshing welcome drink of cava sangria and flavoured water with strawberries and mint under the vivid fuschia bougainvillea.
Emily had chosen a sleek black Mercedes S class for her arrival. She was joined by her 10 bridesmaids in blush chiffon dresses with simple posies of gypsophila and delicate flower crowns. The ten groomsmen looked super-smart in evening jackets with buttonholes of cream roses.
Celebrant Paul Archer from Distinctive Ceremonies Mallorca, warmly welcomed the guests and guided the couple through the ceremony, including the pouring of sand from Australia and Mallorca into a glass bottle.
With the formalities completed, the happy couple were whisked away for romantic photos among the lush olive and lemon trees while guests moved to the courtyard for delicious canapes of marinated tuna with avocado, prawns in tempura with Mahon cheese shavings, goat cheese with tomato marmalade, bravas potatoes with spicy sauce and chicken brochettes. An Iberian ham carver presented delicate slivers of serrano ham served with local olive oil, crackers, nuts and dried fruit.
Later, with the couple re-united with their guests, the huge wooden gates of the finca were opened to reveal the dinner terrace where gold chiavari chairs were paired with stone tablecloths, rattan underplates and amber water glasses. The top table was dressed with a lush garland of white peonies, cream and white spray roses and gold candelabras.
The rest of the dinner tables had centrepieces of white hydrangeas, peonies and eucalyptus in gold cups. These were surrounded by glass cylinder vases with floating candles and tea lights. Each place setting had a fresh lemon with a name label tied with rustic string.
The wedding feast began with tapas starters of ham croquettes, artichoke with black olive mayonnaise, cod fritters and chorizo. Then came main courses of roast beef with red wine sauce or roast suckling pig with pear compote. Dessert was pineapple with ginger and lime. Instead of a conventional wedding cake, the couple had chosen a cake of five different local cheeses, decorated with berries, to be served later as a midnight snack.
After dinner, under twinkling festoon lights, the couple took to the floor for their first dance.
Next came a flamenco performance with live guitar, before the party began in earnest with dancing inside and a chillout area outside for guests to relax and chat into the night.
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