KAYLA GOODWIN AND COLIN LAU
ARTHUR MCELHONE RESERVE, ELIZABETH BAY AND QUAY RESTAURANT, CIRCULAR QUAY, NSW
Kayla and Colin first met at Taronga Zoo working as wait staff in the function centre while studying at university. “From there the relationship blossomed from friendship into love and within a year we were living with each other,” says Colin.
Kayla was overseas in South America for their five year anniversary. “I always intended to propose before five years, but had to wait,” says Colin. “So I wrote Kayla eight letters to read on key dates while she was away and the first character on each letter spelt out M-A-R-R-Y M-E”. When he came to pick her up at the airport he asked if she’d noticed the secret message in his letters. “As she went through the letters to check, she began to realise what the secret message was and I pulled out an engagement diamond to propose,” he says.
The wedding day
They made their vows in front of 75 guests at Arthur McElhone Reserve in Elizabeth Bay. “The ceremony was at a beautiful location and very well set up with a lovely string trio setting the tone,” says Kayla. “To respect Colin's heritage we also performed a Chinese Tea Ceremony,” she says. Their vintage yet modern themed wedding continued into the evening at Quay Restaurant in Circular Quay. Having many international guests they wanted to be able to show off the harbour. Kayla thanked Colin’s parents and friends in Cantonese. “She hasn't been learning the language for very long; it was so brave of her,” says Colin.
Kayla wore an ivory, A-line, strapless, double-silk organza gown with a flared skirt. It featured a layered organza bodice with a brooch at the waist. It came from Amsale Bridal.
The cake had three tiers – almond cake with lemon filling, vanilla cake with caramel filling and white chocolate cake with dark chocolate filling. It was made by Faye Cahill in Marrickville.
The photos were taken by Vincent Lai Photography.
They went to French Polynesia - Tahiti, Moorea and Bora Bora.
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