Phoebe & Andrew at Highfields


Romsey, Vic

Credit: Chloe Paul

Phoebe Vile and Andrew Syme combined modern simplicity with Spanish flair at their exquisite garden wedding, enlisting the help of Melbourne-based boutique event managers Bay Leaf Catering to bring their vision to life. 

The company is the exclusive caterer at ‘Highfields’, a property set above the picturesque village of Romsey just 50 minutes from Melbourne’s CBD, and directors Georgie and Ben used their inspiration from a recent trip to Spain to create a decadent Spanish menu with matched wines.

Phoebe and Andrew at Highfields

 

Immediately after the ceremony, guests enjoyed white Sangria with pomegranate, lemon and lime along with delicious Spanish tapas served on authentic wire oyster trays, before heading inside a spectacular marquee for a Catalan feast, dancing and supper. 

Phoebe and Andrew at Highfields
Phoebe and Andrew at Highfields
Phoebe and Andrew at Highfields

 

Georgie’s inspiration for the marquee chandelier came from a roll of antique barbed wire she spotted in an industrial warehouse. A florist added some all-important pops of colour, and used paper lanterns for additional festoon lighting. Loteria cards imported from Mexico created a whimsical wall directing guests to tables individually designed with their own distinctive cloths and flower arrangements. Staff wore Spanish ‘bull’ aprons also designed specifically for the event, while the bar was a quirky tribute to the famed Melbourne tapas bar Movida with graffiti tailor-made for the bride and groom. 

Phoebe and Andrew at Highfields
Phoebe and Andrew at Highfields
Phoebe and Andrew at Highfields
Phoebe and Andrew at Highfields
Phoebe and Andrew at Highfields
Phoebe and Andrew at Highfields

 

As the newlyweds grooved to Spanish guitar tunes with their guests, Phoebe looked simply stunning in her Valentino lace gown. The daisy detail on the bodice was echoed in the bridesmaids’ white ‘Margarita’ shifts and daisy wedges, while the cute-as-a-button flowergirl dresses were imported from Mexico. 

Later in the evening, the bar served Aperol Spritz and Frangelico with fresh lime, and Movida’s famous calamari bocadillo was recreated for supper. Dessert was equally fabulous; a margarita shot complete with salt-rimmed lime mousse and tequila jelly, as well as chilli chocolate tarts.  “Padron peppers – a Catalan specialty - were also served to guests, after being shipped down by a Queensland grower especially for the event,” Phoebe said.

Phoebe and Andrew at Highfields

 

Phoebe and Andrew at Highfields
Phoebe and Andrew at Highfields
Phoebe and Andrew at Highfields

 

Gown: Barbara Jenkins | Photographer: Chloe Paul; Emily Abay | Videographer: Suzie Haslam |  Ceremony and Reception Venue: Highfields | Reception Caterer and Event Management: Bay Leaf Catering | Furniture Hire: Placesettings | Table Linen: Tableart | Engagement and Wedding Rings: Mary Titchener | Grooms and Groomsmen’s Attire: Paul Smith | Bridesmaids’ Outfits: Red Valentino | Flower Girl’s Outfit: Market Import | Page Boys Outfit: Jacardi | Flowers and Floral Decorations: Prunella | Stationery: Amy Ardlie | Hair and Makeup: Melinda Wain | Music: Rutherford Entertainment; Thomas Lorenzo – Spanish Guitarist – Thomas Lorenzo | Gift Registry: Melbourne Wedding Registry; Market Import | First Night: Farmers Arms Retreat, Lancefield | Honeymoon: Phuket

More Real Weddings Inspiration

Get Fit for Your Wedding!

Find Out More