A Summer Wedding at Pincho Disco: Abbey & Jack
This January, we had the joy of hosting Abbey and Jack’s wedding reception across the entire venue – a relaxed, food-led celebration for 100 guests that flowed beautifully from ceremony to cocktails to a long dinner upstairs. If you’re thinking about a Pincho Disco wedding, here’s a look at how they used the space and what they put on the menu.
How they used the space
Abbey and Jack made the most of having the whole venue to themselves, moving guests through three distinct areas over the course of the night.
The ceremony
The ceremony was held in the Chef’s Kitchen, with twenty chairs set facing the back wall and a centre aisle. The signing took place on the bench, which gave the moment a warm, casual feel suited to the room. Other guests stood around and up the stairs.
Cocktail Hour
The reception
Upstairs was set with ten tables of ten – four in the Loft and six across the Mezz Bar, for a seated dinner. The bride and groom made their entrance through the side Mezz Bar door, which is a lovely little entry moment we’d recommend to any couple dining upstairs. Later in the evening, the downstairs opened back up for dancing, dessert and late drinks.
The dance floor
After dinner, guests came back downstairs to a transformed space. We cleared the dining room to open up a generous dance floor, with the booth seating left in place so guests had somewhere to rest between songs. A live saxophonist played alongside the DJ, and the downstairs bar carried the room through to last drinks.
On the menu
Abbey and Jack chose our Signature Tasting Menu with canapés to start:
Canapés: Oyster with hibiscus tiger’s milk, and beef empanada
Entrée: Truffle chipa bread with goat’s curd, and cheese & corn empanada
Mains (shared): Beef with chimichurri and malbec jus, blackened spatchcock with anticucho sauce, ocean trout with macha sauce, and slow-cooked lamb shoulder with saltado sauce and tomato
Sides: Provençal potatoes with parmesan, garlic and parsley; woodfired pumpkin with garlic yoghurt and pepitas; broccolini
Dessert: A cannoli tower brought in by the family, plated downstairs near the bar as the dance floor opened
the drinks
Guests were looked after with our Premium Beverage Package across six hours – rotating tap beer and cider, prosecco, a full lineup of Australian whites, rosé and reds, and express cocktails (mojito and grapefruit margarita).
A spirit upgrade kicked in from 9pm to lift the energy for the dance floor.
A nice touch: chilled bubbles and lemonade flutes ready for guests during the signing, plus a margarita for Abbey and an espresso martini for Jack waiting for them as they signed.
