Real Wedding: Jude & Lynette

Jude Bolton and Lynette Carroll
Venue: Sergeant's Mess, Chowder Bay
Photography: GM Photographics

Event planner Lynette and AFL player Jude, both 30, met while out one night in the city, but it was Lynette who made the first move. “I had his number from that night, so I messaged him. I remember thinking he was pretty cute and ‘why not?’ Five years later, they became husband and wife in a frangipani-themed wedding.

The bride’s silk gown, by Jian Dior, had a sweetheart neckline, bodice top with low back and full organza skirt. “I knew that I wanted something that didn’t look like a dress I would wear to a dinner, so I wanted something big but still sexy,” says Lynette.


The maid of honour and bridesmaids wore short one-shouldered pink and ivory numbers. “The style was chosen because it was not your typical bridesmaid dress.”


Our whole theme was based around frangipanis, both pink and yellow. “I love their smell and for me, they symbolise summer.” The bridesmaids had pink frangipani bouquets; Lynette, a yellow one.


Lynette’s headpiece, also by Jian Ador, had a detachable flower which offered flexibility. “My hairdresser came and met me at Cruise Bar in the afternoon and detached the flower from the headpiece and re-did my hair with just the flower.”


There were a few funny moments during the morning ceremony, says Lynette. “The microphone didn’t work, our first bridesmaid walked the wrong way, I couldn’t stop crying, and Jude had scratches all over his nose from training the previous day!” Overall though, it was perfect. “Our first kiss as a married couple was very memorable!”


The Sergeant's Mess was chosen for its water view and delectable offerings. To start, guests were treated to a variety of canapés and drinks, followed by a two-course lunch and wedding cake for dessert.


The three-tier wedding cake was chocolate flavour on the base and banana on the top two layers. Decorative detail included alternate crystal vases and large martini glasses on guest tables, which were filled with large bouquets of frangipanis and lilies. “We also had flowers scattered on the tables and a lot our guests put them in their hair or button holes.”


“Our reception started at 11am and ended at 3pm, but then we organised a ferry to pick everyone up and take them on a short water tour, as many of our guests were from interstate and overseas and hadn’t been on the harbour. We were then dropped off at the Cruise Bar, where we headed to the top level for more food and drinks. We had a photo booth at Cruise Bar and everyone got to take home copies of their photos.”


{bridesmaids} Berta Dressmaker 02 9712 8512
{photos} GM Photographics
{videography} Vogue Video
{ceremony and reception} Sergeants Mess
{gown and headpiece} Jian Ador 02 9328 3500
{groom’s suit} The Suit Shop
{decorations} Medina Designs
{wedding cake} Planet Cake
{transport} Swans Limousines 0411 155 511
{makeup} Simona Janek
{hair} Christophe Cornard
{gift registry} Wedding List Company

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