My day was magical.
My fiance and I were anything but traditional.
We went to the Vineyard Hotel together the the morning to have our couples massages. He played soft music whilst we drove and tears streamed down my face as i knew i about to live my dream in the following hours.
The highlight was after the massages we sat in the lush gardens of the Vineyard Hotel sipping champagne and telling each other how nervous we are for the next 4 hours.
We parted ways but only for a a short while, whilst we prepared for the life changing walk down the aisle.
Yes, we went on the MSC cruise to Mozambique Maputo, Pomene Island and Portguese Islands
we spent two days in Durban we we truly experienced local party life, followed by an adventurous day at Ushaka Marine world we we behaved like naughty teenagers
I wanted to be a classic elegant bride. My hair and makeup was romantic and natural, after all he should wake up next to the same beauty and not a smudged painting.
My dress was all lace, naked back, hour glass hugging on my wide hips.
minimal accessories, the dress spoke volumes, just a subtle drop diamante ear ring to highlight the sparkle of the belt.
Shoes were nude heels alternated with comfy white pumps.
Lingerie, lets just say we kept it lace :)
Vineyard Hotel, the guests did not stay as its close enough for them to travel home
My regime started Monday 13 November for pedicure at Sorbet, followed by floating therapy and mud shower at Crystal Towers Life Day Spa.
Thereafter wax, threading and nails at Glam bar in Greenpoint the Thursday
and FINALLY Thai massages with my love at the Vineyard spa
Wow, my flowers were stunning SUMMER BERRY by Jenny B flowers, truly a talent florist.
simple wooden boxes and berry flowers were all that was needed.
My groom and his best man wore navy suits with tan shoes. Thats all they needed.
My church managed the official business and well as the ceremony.
My photographer was amazing, she made us feel like we had known her forever.
We were happy and comfortable with her every second of the shoot.
The Vineyards Events Manager Robyn planned all the fine details.
We drove ourselves to the venue.
The Vineyards fine chef prepared the dinner
Starters: West Coast mussel bouillebaisse
Mains: Lamb osso bucco
Dessert: Black cherry creme brulee with red velvet macaroon
All paired with wines selected from the Vineyards Sommelier
The cake was a show stopper.... 4 large layers of naked sponge with the following flavors:
Peanut butter ( i know! but its my fav)
My wedding invitations were laser cut heart shaped.