Sydney’s largest floating event venue, Dockside Pavilion in Darling Harbour celebrated their first year of business with a black-tie ball. Guests dined on a three-course meal crafted by the venue’s Executive Head Chef, Heiner Volkens, paired with the finest wines.

Guests dined in candle light underneath the branches of spectacular cherry blossom trees enjoying the outstanding ethereal performances by Opera Australia.

Posted in Real Weddings by wedded wonderland

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