May 14, 2020

#WEDreamThemes: Coastal Chic

Words by Shaharaine Abdullah
Photography by Adrian Ardiente of Cerca Trova

Rolling cerulean seas, taupe shores, weathered driftwood, and sun-bleached shells: the elements of a coastal landscape translate well in terms of design. Making use of this theme, stylist Gary Dacanay transformed Vue Bar—a cozy rooftop bar located on the 22nd floor of The Bellevue Hotel in Alabang—into a sophisticated setup that evokes the resplendent seaside.

Set against floor-to-ceiling windows that offer a breathtaking view of the cityscape below, Dacanay’s setup features a spacious layout that consists of s-shaped, glass-topped chrome tables, paired with dusty blue velvet chairs, courtesy of The Hire DuoA scattering of round tables with accompanying chairs across the room are provided for the guests, while the couple’s area is propped on one side against a backdrop covered with sheer ivory fabric.

On the tables, towering Sofia crystal candelabras with LED candles from Shop Rent Gala add height to the abundant centerpiece, which is further illuminated by gold brass and glass candleholders, gold geometric vases, and tea lights floating in square glass bowls. Mini bouquets of Delphiniums, white roses and different varieties of succulents in mini planters from 18th Floristry add an earthy touch, while coral-like structures, ornamental shells, baby-blue-and-white dried starfishes, dried branches painted in turquoise, and a slab of driftwood adorn the rest of the space, providing texture. 

The tableware, courtesy of Shop Rent Gala, also echoes the marine theme, which is comprised of Spiro aqua-and-gold charger plates topped with white Guipure dinner plates. Brushed silver flatware with white handles complete the rest of the setting, along with azure Bijou water goblets and wine glasses.

Meanwhile, the menus, courtesy of Print Divas, feature turquoise calligraphy printed on gilded trimmed cards and are secured with gold-trimmed parchment to the folded sea foam green napkins that are placed on each plate.

The rest of the stationery is made of simple, deckle-edged ivory paper with gold calligraphy, accompanied by a cyan and gold marbled print with gilded trim. The name cards also feature the same deckle-edged design with navy calligraphy, while the table cards for the VIPs are shell-shaped glass printed with gold calligraphy.

The wedding spread also reflects the coastal theme in terms of taste and presentation, thanks to Chef Irene Urna and Chef Gary Miranda. For starters, Chef Urna prepared a fresh cod fish salad with a medley of beetroots, red cabbage, orange, vodka, and horseradish. There’s also an added choice of creamy puree of roasted cauliflower topped with herbed croutons and paprika. For the main course, Chef Miranda made pan-seared salmon fillet in teriyaki sauce, as well as cinnamon pumpkin and grilled parmesan asparagus. The meal concludes with a coconut custard, white chocolate rillette with vanilla and black pepper reduction, and lemon and basil sherbet, along with a choice of freshly brewed coffee or tea.

For the final flourish, Cuppy Puppy created an aquatic-themed wedding cake. The three-tiered homey confection is generously slathered with mock sky blue-and-white frosting and adorned with ornamental white seashells, clams, conches, and starfishes in various sizes. The cake sits atop a heaping bed of white roses, green succulents, coral-like structures, ornamental capiz shells, seashells, cockles, clams, conches, and baby-blue-and-white starfishes.

Dream Team | Event Styling GARY DACANAY | Cake CUPPY PUPPY | Stationery PRINT DIVAS| Venue and Food THE BELLEVUE MANILA

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