Garden or Traditional Weddings

Traditional Weddings
A typical traditional dinner wedding would consist of making your wedding vows beside the lily pond jetty, under the arbour or on the deck of our wedding chapel. The bridal party would then spend time having their photos done at any number of beautiful locations around the garden and forest.

During this time the wedding guests can stroll around the gardens, take a native bush walk while waiters circle the gardens with trays of canapés and drinks keeping your guests refreshed and happy.

Wedding guests would then make their way up to the terrace, for dinner and speeches.

Garden Weddings
The garden party wedding is a less formal approach to the traditional wedding. Typical attire would be wide brimmed sun hats, flowing sun dresses, open necked shirts and comfortable shoes.

Wedding vows and light hearted casual speeches are made at any number of special spots around the garden chosen by you.

A typical garden party wedding is spent lounging around the garden on picnic blankets and deck chairs, while the more adventurous may wish to play tennis, or take a native bush walk. Waiters continually circle the garden with trays of canapés and drinks.

At a garden wedding a gazebo placed on the lawn, guests are invited to make their own gourmet sandwiches and help themselves to drinks.

In many ways, a winter wedding at Bridgewater Country Estate can be more enchanting than a traditional summer wedding. The trees have a European like sparseness and the views across the garden are expansive. Create the perfect atmosphere with mulled wine, spectacular roasts, sticky date or toffee puddings and traditional Jazz. You and your guests will dine on our enclosed patio and spill indoors to lounge and dance in front of the large open wood fire.

Autumn at Bridgewater Country Estate is simply breathtaking, with the trees putting on their best show of the year in a riot of reds, oranges and golds. When thinking of wedding themes for Autumn and Winter, take inspiration from frosted berries and mulled wine, chocolate, cinnamon and orange, roast chestnuts and autumn leaves, soft fur capes and stoles.

Hot tip - November is one of the most beautiful months at Bridgewater Country Estate. The weather is starting to warm up and the gardens are at their most beautiful, with a rainbow of fresh hydrangeas that have just come into bloom. For your wedding theme, be inspired by the fresh pastel colours of spring - softest pinks and blues, purest whites and intense greens.

During the cooler seasons, real savings can be made on your wedding expenditure. It is the traditional off season for all wedding suppliers, so you will be able to find discounts on wedding suppliers (cakes, florists, photographers etc) and even honeymoons and accommodation.

There are many reasons why holding your wedding on an off-peak day such as a Sunday, midweek (Monday to Thursday) can work to your advantage.

Sunday weddings work especially well if you start the day early and serve the wedding feast as an elaborate lunch or an all day cocktail party. This way your guests can have an early night for work the next day if they wish.

Guests are only too pleased to take a day off work for a mid-week wedding. With wedding invitations sent out far in advance, your guests have plenty of time to rearrange their work commitments.

Please enquire for a full list of prices and packages.

The following is an example of a typical Bridgewater Country Estate wedding menu. It is not a complete list of all the options available. Please remember if you have any special requests we are always happy to discuss them with you.

All buffet meals are served with a selection of warmed freshly baked bread rolls, butter & rosemary infused
olive oil with aged balsamic.

Roast Sirloin of Beef with Herbed Mustard Crust

Grilled Salmon Fillet with a Preserved Lemon Dressing

Marinated Flame Grilled Teriyaki Chicken Breast with Spiced Plum Sauce

Feta and Caramelized Onion Tart

Baby Gourmet Potatoes with Herbed Butter

Greek Style Orzo Salad with Tomato Feta, Olives Cucumber, and a Fresh Basil Dressing

Roasted Pumpkin and Green Bean Salad with a Dukka Dressing

Mescalin Salad Green wit Apricots, Sprouts and Vinaigrette

Grilled Summer Vegetable Salad

Baby American Brownie, White or Dark Chocolate

Profiteroles filled with Citrus Cream and topped with Chocolate

Chocolate Black Forest Truffles

Strawberries dipped in rich Chocolate (In Season)

First Course Entree

Filo Parcel of Baby Bock Choy and Hot Smoked Salmon with Hollandaise

Filo Parcel with Spinach and Mushroom with Hollandaise

Grilled Chicken Breast with Courgette & Potato Pancakes on Roast Red Bell Pepper Puree

Teriyaki Chicken on Gingered Rice Dumplings with Asian Vegetable Garnish

Thai Beef salad with Jasmine Rice and Pickled Cucumber

Second Course Main

Stuffed Hazelnut Chicken Breast on Wild Mushroom Risotto served with Seasonal Vegetables

Moroccan Seared Lamb Fillets with Pumpkin and Bell Pepper Salsa

Pistachio & Dijon Mustard encrusted fillet of Beef, served on a Potato & Kumara Rosti

Pork Fillet with Puree Feijoa Jus on Celeriac mash with Baby Spinach

Char grilled Salmon Steaks with sesame Asian greens with Char grilled lemon garnish

Third Course Dessert

Cream Brule with Berry Compote

Apple & Berry Crumble with Clotted Cream

Sticky Date Pudding with Hot Caramel Sauce

Orange Almond Pudding with Cointreau and Orange Sauce

Crepes filled with Sautéed Crisp Apple and Almond, drizzled with Apricot Glaze

Fourth Course After Dinner

After dinner platters with fine cheeses, crackers, and fruit.

Canapés

Ciabatta topped with Seared Roast Beef and Red onion marmalade

Mini Club Sandwiches

Combination platter of Spring Rolls and Samosas with a selection of dipping sauces

Smoked Salmon Profiteroles

Creamed Blue Cheese with Caramelized Pear on Crostini

Mini Fresh Fruit Tartlets

The Sandwich Buffet Includes:

Honey Glazed Ham off the Bone/ Sirloin Roast Beef

A Selection of Freshly Baked Breads

Fine Cheeses

Fresh Vegetables including char grilled seasoned vegetables, tomatoes, avocado, cucumber, salad green garnishes served with mustards, relishes, pickles, vinaigrettes and mayonnaise

Coffee & Tea Selection

Served on the Terrace with Strawberries dipped in Chocolate or Profiteroles filled with Citrus Cream

And your Wedding Cake