Congratulations Melissa and Nick! On August 28, 2010 they tied the knot at Victoria Park Pavilion with 98 of their friends and family. The room was decorated with refreshing citrus colours, a perfect backdrop for the late summer wedding. Chair covers and sashes were provided by Decorating Dreams.
The centrepieces tied in to the colour theme with lemons and limes
One of the passed canapes offered during the cocktail reception - our signature fresh spring rolls with sweet chili dip
Pink lemonade and classic iced tea were available for guests to help themselves
Katharina balances a tray of wine as she heads back out to the reception. As you can see from the salad plates behind her, the small kitchen space included at the Pavilion is no problem for Select Service - we make our own kitchen space in the hallway.
The guests are all seated for dinner - a choice of chicken or vegetarian was offered. Melissa made paper carrots to identify the vegetarians at each table - a different take on the traditional coloured sticker system, and very easy for our staff to get the right meal to the right person.
Catherine and Jonathan are ready at the bar.
A pie buffet was offered for dessert, featuring chocolate
ganache, berry, strawberry rhubarb, apple
streusal, pecan, and lemon.
Tammy attends the pie buffet to offer ice cream on the side. Coffee and tea were available for guests to take back to their table and fix up just the way they like it.
A traditional late night selection with cheese and fruit was brought out at 10:30.
Tammy creates cappuccinos to order alongside the cheese display for guests who were dancing the night away.
The centrepieces tied in to the colour theme with lemons and limes
One of the passed canapes offered during the cocktail reception - our signature fresh spring rolls with sweet chili dip
Pink lemonade and classic iced tea were available for guests to help themselves
Katharina balances a tray of wine as she heads back out to the reception. As you can see from the salad plates behind her, the small kitchen space included at the Pavilion is no problem for Select Service - we make our own kitchen space in the hallway.
The guests are all seated for dinner - a choice of chicken or vegetarian was offered. Melissa made paper carrots to identify the vegetarians at each table - a different take on the traditional coloured sticker system, and very easy for our staff to get the right meal to the right person.
Catherine and Jonathan are ready at the bar. 
A pie buffet was offered for dessert, featuring chocolate ganache, berry, strawberry rhubarb, apple streusal, pecan, and lemon.
Tammy attends the pie buffet to offer ice cream on the side. Coffee and tea were available for guests to take back to their table and fix up just the way they like it.
A traditional late night selection with cheese and fruit was brought out at 10:30.
Tammy creates cappuccinos to order alongside the cheese display for guests who were dancing the night away.
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