Our reception was in the Terrace Club, and we were in awe when we walked in on the day of our wedding. Our dais table was a sight to behold, lined with white flowers, accented with pillar candles in glass vases, candelabras on lucite columns at both ends, and a white backdrop bursting with flowers. We had two types of centerpieces on alternating tables. One was white hydrangeas and white Hawaiian orchids placed in a champagne blenko vase, with floating candles around each arrangement. The other was curly willow branches with white dendrobium orchids and a collar of white hydrangeas. Teardrop orb candles were suspended from each arrangement.
Our dance floor was packed all night thanks to our phenomenal DJ and live drummer. He provided fireworks, set up LED lights around the room, and used a monogram on the dance floor and room. He even shot confetti into the dancing crowd, which added so much fun.
Our five-course dinner featured a duo of filet mignon and lobster tail. Both we absolutely delicious. Our five-tier wedding cake was devil’s food cake with chocolate mousse and raspberry jam. Accompanied by an extensive Viennese hour provided by Glen Island Harbour Club, it was the perfect cap to a top-notch dining experience. The night continued with more spectacular food at our after-party, as well as a cigar roller and a single-malt scotch bar! The attentiveness and courtesy of the staff were beyond belief. The entire evening, Louisa, my bridal attendant, and Jorge, our maître d’, were both there for anything and everything we needed throughout the night.
