Lee and Chloe’s love story began in a cafe, and continued in one! Their modern industrial wedding captured by Pierre Curry was held at the Mordialloc breakfast spot they opened together, Hendriks Cafe.
Lee met Chloe when he was a cafe barista, and she was a frequent customer. “It turned out we both had crushes but were both incredibly shy and couldn’t find the courage to talk to each other. A year of silent staring from across a cafe later and we finally started dating”.
In 2015 they opened the doors to Hendriks Cafe. “It was a labour of love that took us over 8 months to finish with the help of our amazing families. Because we put so much of ourselves into Hendriks we couldn’t think of a more perfect place to have our wedding than the place we built together.”
With free rein of their converted 1950s factory venue, Lee and Chloe chose to enhance the space with floral installations and arrangements, transforming the cafe from day to day to something special while keeping with the industrial style. “Our initial concept was to use deep pink and burgundy flowers on a base of rich green foliage. Megan of Mordialloc Florist took that idea and made it incredible. She knew exactly what arrangements to highlight with colourful flowers and which arrangements to pare back to create texture and not overpower the space.”
Working with the industrial feel of the space, Megan of Mordialloc Flowers created a vibrant floral ceiling suspended over the communal grazing table and a textured vertical wall of blooms. Chloe’s bouquet tied in with the colour palette, with plenty of playful pinks and deep reds.
With colour and texture provided by the foliage and blooms, Chloe and Lee decided to keep the rest of the styling simple and monochromatic with bentwood chairs and round dining tables hired from Dann Event Hire.
As Creative Director at Inky Co. it was a no-brainer that Chloe would design the stationery for her wedding. We love this cobalt + copper combo for the invitations and the monochromatic paper goods throughout the ceremony and reception.
Chloe’s dress was a Gwendolynne number which she wore with a classic Richard Nylon veil and her mother’s sweet head piece from her own wedding day.
Why have one wedding cake when you can have three? Chloe’s good friend Gina of Miss Ladybird Cakes was the caker extraordinaire behind this stunning trio.
Hendriks Cafe sous chef Thomas Cresswell went all out with multiple pre-dinner grazing tables of cheese, charcuterie and oysters, while Lee created two signature gin cocktails for the occasion. Dinner featured a whole suckling pig, which had been cooking outside the whole day.
Tayne Akyalcin created their super gorgeous dessert table, with mojito marshmallow knots, meringue kisses, coconut macarons and white and dark chocolate truffles.