Happy Monday and Happy May, friends! Shellie + Matty’s coastal-luxe Australian wedding is the perfect way to welcome the sunny spring month ahead. With a ceremony on the beach, gelato cart to keep guests cool, and bridesmaids in the cutest pink mini dresses, good times were guaranteed to be had. Thanks to photographer Jason Corroto + planner Trudy of Lovebird Weddings for sharing!
After landing on a beachfront location that was both special (Matty had proposed at a beach) and convenient for guests, Shellie worked with Christie Nicole Bridal on two custom bridal gowns. This pearl dotted mini dress for the reception is too cute, as you’ll see below!
Next they decided on a punchy pink for bridesmaids, which created a basis for Mondo Floral Designs to expand on with their gorgeous pink, peach, and lavender floral arrangements.
Such fun mini dresses for the bridesmaids!
Pink babies breath, yes please!
After the ceremony (and this champagne tower moment on the beach!) guests waited by the marina for their surprise cocktail hour aboard the M.V Catalina Noosa. This gave the couple a chance to mingle with their friends and family, complete with custom cocktails and canapes. They even had a DJ to help everyone get in celebration mode while cruising down the Noosa river.
Guests also arrived via boat to Ricky’s River Bar & Restaurant, their reception venue and a place Shellie + Matty had dined at once before and fallen in love with for it’s modern style and beautiful views.
The bride tells us, We worked with our wedding planner Lovebird Weddings + stationer Bluebird Invitations to create a layered tablescape with small accents of gold and earthy elements with pops of refreshing citrus, as well as lots of candlelit lighting to create an intimate, romantic coastal feel for nighttime and that complimented the colours of the sunset. The three-course dinner was concluded with a very aesthetically pleasing 3-tier lemon meringue buttercream sponge, elderflower syrup and coconut infused butter cake, soaked with Malibu and lime syrup, layered with coconut buttercream, lime curd and white chocolate and coconut ganache from Zoë Clark Cakes.
We had an energetic DJ illuminate the dance floor under a ceiling of twinkling fairy lights and our first dance was held on the wharf under a bright starry night and finished off with a surprise display of fireworks.
A magical end to a magical wedding day on the beach!
If you’re looking for Australian wedding pros, be sure to peruse the creatives below…
Photography: Jason Corroto | Ceremony Location: Access 11, Noosa Heads | Planning + Styling: Trudy of Lovebird Weddings | Floral Design: Terrianne of Mondo Floral Designs | Videography: Humdrum Films | Gelato Cart: Wheel and Spoon | Ceremony Band: Love Note Music | Cocktail Hour Boat: M.V Catalina Noosa | Cocktail Hour Caterers: Something for Catering | Cocktail Hour DJ: Stevie G | Invitations: Bliss & Bone | Stationery: Tabitha of Bluebird Invitations | Reception Venue: Ricky’s River Bar & Restaurant | Cake: Zoë Clark Cakes | DJ: Cut a Rug | Plates, Glassware & Cutlery: Table for Louis | | Celebrant: I am Sam | Makeup: Janise Chan | Hair: Jody Callan | Fireworks: Fuse Pyrotechnics | Guest Transportation: Hintercoast Transport | Bridal Party Transportation: Elite Executive Transfers | Bride’s Dresses: Custom by Christie Nicole Bridal | Earrings: Aje | Shoes: Alias Mae | Bag: Mode and Affaire | Bridesmaid Dresses Camilla and Marc | Groom/Groomsmen Suits: MJ Bale
