FAQs

Question

Is there a dress code?

Answer

Dress to impress...? We're going for boujie casual, dress your best but make sure you can let loose :)

Question

Are kids welcome?

Answer

Adults only! So leave the little ones at home, kick back and enjoy the day!

Question

Can I bring a plus one?

Answer

We're keeping our wedding small and intimate, so it's just us and those we've invited - no plus ones!

Question

What kind of weather can I expect?

Answer

Usually, there's an average high-temperature of 24.5°C to an average low-temperature of 12.3°C during the nights in November.

Question

What to bring to the wedding event?

Answer

Please just bring yourself! Just so you know, the venue has a policy where additional alcohol cannot be brought onto the premises unless previously agreed.

Question

Can I take photos at the wedding?

Answer

We are having an unplugged ceremony, so please no phones during this period. Outside of this time, you are free to take as many photos or videos as you'd like.

Question

Can I bring a gift?

Answer

We know that many of you are travelling a long way and your presence at our wedding is the greatest gift! As we are travelling back to London we have limited space, but if you are considering an additional gesture, contributing to our honeymoon fund would make our first adventure as a married couple even more special!

Question

What are the menu options?

Answer

STARTER 1) Rainbow beetroot and goat’s cheese terrine with rocket, toasted cashew nuts, cucumber ribbons, fresh pear and a Honey-Mustard dressing; 2) Grilled Prawn and Portabellini Dumplings with Butterbeans, accompanied with a Bouillabaisse drizzled with a parsley-coconut cream; 3) C’Zer- Crisp Romaine lettuce served with lemon marinated chicken nibbles, crisp Pancetta, white Anchovy aioli, Parmesan shard, garlic-rubbed crostini drizzled with green chive oil MAIN 1) Masala roasted sweet potato, corn and peppadew filled Brinjal roulade accompanied with crispy potato cubes, Broccolini and tomato coulis; 2) Seared Beef fillet served with butternut purée, cumin roasted fondant potato, roasted seasonal vegetables, puffed rice paper and jus; 3) Grilled line fish served with a roasted carrot purée, bobotie infused potato dauphinoise, tender stem broccoli, coconut tuile and Salsa Verde