YOU Weddings - - JONICE & WIAN -

The starter was fresh bread with bal­samic vine­gar and olive oil fol­lowed by a main course of trio of fil­let (pancetta-wrapped beef fil­let, pep­per-crusted beef fil­let and a tra­di­tional beef Welling­ton). Mains were served with sum­mer veg­eta­bles, potato cubes and roasted wild mushrooms. “The dessert ta­ble was made up of treats such as brown­ies, fudge, cheese­cake and mac­a­roons. “The sweets were a real high­light – we called it a sweet end­ing to a happy be­gin­ning,” the bride says. At mid­night, guests could tuck into a va­ri­ety of cheeses, figs and pre­serves which were served with tea and cof­fee.

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