CONCEPT

Guests were warmly welcomed at the gates with a cocktail and a selection of signature Sandy Ho small bites. These included the crispy Tuna Crudo Roll, Mushroom Arancini with Pea Salad, Savoury Potato Donut with Baby Amaranth, and Mini Lobster Rolls. As the sun dipped below the horizon, guests found their seats in the music room of the estate. The walls were filled with roses, and the table was set with a vibrant display of vintage reds, whites, and silver. This enchanting setting was perfect for the arrival of the Wedge Salad sprinkled with spring blossoms and herbs. The main course was a feast for the senses: large, messy platters of Garlic Butter Lobster Noodles, served with the whole lobster. As the last main plates were cleared, the party gathered by the fireplace where Flamingo Estate candles scented the room with Princesstarta (an original scent that captures the sweetness of Swedish marzipan, cream, and sponge). Chef Sandy ended the evening with a decadent Red Velvet Cake adorned with raspberry meringue, cherries, strawberries, and raspberries.