SALLY GORDON AND DAMON TAYLOR
ST FRANCIS XAVIER CHURCH, BERRIMA AND MILTON PARK COUNTRY HOUSE, BOWRAL, NSW
Damon and Sally met over eight years ago at a mutual friend’s birthday dinner. “Well that's how I remember it anyway!” says Sally. “According to Damon, we actually met a few nights earlier, but I don't quite remember that. Needless to say, he doesn't let me forget it!”
The proposal all began with a dress. “I found a beautiful dress in Alannah Hill one day and was desperate to buy it,” says Sally. But she didn’t have any event to use as an excuse for purchasing it so Damon said that he would “take the dress to dinner”. He planned an elaborate dinner but didn’t tell Sally where it would be until the day. He woke her up and said he was taking the dress to dinner in Melbourne. “It took a few moments for this to sink in but once it did, I had a sneaking suspicion of what was coming,” she says. They spent the afternoon strolling around Melbourne, having cocktails and then dinner. He proposed over an evening walk along the Yarra River. “It was spectacular and although I had a suspicion it was coming, I was still speechless. You never can quite prepare for that moment!”
The wedding day
The day was shared with 100 guests in a small sandstone church in Berrima. “I vividly remember walking down the aisle,” says Sally. “Someone gave me the wonderful advice that you should make eye contact with people all the way down the aisle, that way, you remember it. It was a sound piece of advice that I would pass on to every bride”. The reception was held at Milton Park Country House in Bowral and had a romantic and soft, garden theme. “It had a slight eclectic, vintage, handpicked feel,” says Sally.
Sally wore a Maria Chiodo, ball gown style, strapless dress with a sweetheart neckline. It featured a French lace bodice and a full tulle skirt with a champagne silk sash round the waist. It came from Marry Me Bridal in Mosman.
The cake had three-tiers - orange and almond, raspberry & white chocolate and chocolate and vanilla marble. It was decorated with butter cream icing and fresh flowers and came from Bev Brown at I Do Cakes in Mittagong.
The photos were taken by David Stowe from Society Photography in Mosman.
They spent two weeks in Hawaii.
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