Love Atop The Bluff

If you’ve ever been to the Gulls Way Estate in Malibu, you would agree the views from the bluffs are unbeatable.  Tucked away from the Pacific Coast Highway, this eleven-acre paradise once belonged to the late Dick Clarke.   Now, the property, which boasts a front main house and guesthouse, serves as a venue, including hosting only four weddings a year.

Sara and Jared looked as though they jumped out of a storybook.  Allowing the venue to speak for itself, the carefully thought-out accents of lush green and sophisticated ivories and whites highlighted the romantic nature of their special day. 

Greeted with both alcoholic and non-alcoholic beverages, guests watched as Sara and Jared exchanged their vows under an ornate white floral chuppah.   Once the glass was stomped, guests were treated passed champagne and wine, along with six tray passed hors d’oeuvres, including out Hamachi Ceviche served on a Purple Potato Chip with Ginger and Chive, and Ricotta Toast, topped with Marinated Strawberries, Clover Honey, and Micro Basil.  Mediterranean Antipasti and Cheese Stations filled out the cocktail hour.

 Photo: Gary Ashley Photo @garyashleyphoto

Photo: Gary Ashley Photo @garyashleyphoto

For dinner, guests began with a fresh Grilled Tenerelli Orchard Pears and Kale Salad, mixed with Watermelon Radish, Persian Cucumber, Creamy Burrata, and Pistachios, all tossed in a Citrus Vinaigrette.  For entrees, guests were given a choice of a Soya & Honey Glazed Sea Bass, a Honey Roasted Chicken Breast, or Slow Braised Short Ribs, served with Charred Corn, Shitake Mushrooms and Chives.  Dessert consisted of Bread Pudding and a Spiced Chocolate Cake.  Finally, at the end of the night, guests walked away with a small takeaway consisting of Avocado Bruschetta and our Black Mission Fig Brie Melt. 

And candles melted to a romantic glow and the music slowed down, our couple and final guests danced into the night, happy, smiling and completely in love.

 

See you at the dinner table,

CBC

 Photo: Gary Ashley Photo @garyashleyphoto

Photo: Gary Ashley Photo @garyashleyphoto

 

MENU

 

WELCOME DRINKS

Aperol Spritz | Prosecco | Aperol | Splash Soda Water  | Orange Wedge Garnish

Unsweetened Iced Green Tea

Arnold Palmer

Flat Water

 Sparkling Water | Lime Wheel

 

COCKTAIL HOUR PASSED DRINKS

Champagne | Rosé | White Wine | Canned Beers

 

PASSED APPETIZERS

Ricotta Toasts | Marinated Strawberries | Clover Honey | Micro Basil

Baby Artichoke & Red Pepper Crostini | Burrata | Mint Pesto | Crispy Shallots

Seared Avocado Spring Roll | Sun-Dried Tomato | Pickled Red Onion | Cilantro Cream

BBQ Braised Chicken | Plantain Chip | Crisp Mango Salsa | Micro Green

Hamachi Ceviche | Purple Potato Chip | Ginger & Chive Yuzu

Spicy Ahi Tuna Tartare Wonton Cup | Sriracha | Cucumber | Ginger | Wasabi Dust

 

MEDITERRANEAN ANTIPASTI STATION

Hummus | Tahini Spinach | Tzatziki Sauce | Olives | Pepperoncini

Cumin Scented Pita Bread | Grilled Pita Bread

 

CHEESE STATION

Creamy Brie | Aged Cheddar Cheese | Gorgonzola

Dried Fruit | Jams | Marinated Olives | Assorted Crackers

 

FIRST COURSE – PLATED

Grilled Tenerelli Orchard Pears | Kale | Watermelon Radish | Persian Cucumber | Burrata | Pistachios | Citrus Vinaigrette

Red Oak Lettuce Salad | Roasted Asparagus | Pears | Radish | Shaved Fennel | Toasted Almonds | Orange Balsamic Dressing

Assorted Bread Butter

 

SECOND COURSE – PLATED

Soya & Honey Glazed Sea Bass | Charred Corn | Shiitake Mushroom | Spring Onions | Sweet Carrot Purée

Lavender-Clover Honey Roasted Chicken Breast | Shallot Confit | Charred Corn | Shiitake Mushroom | Spring Onions | Sweet Carrot Purée

Slow Braised Crème De Cassis Short Ribs | Shallot Confit | Chives | Charred Corn | Shiitake Mushroom | Spring Onions | Sweet Carrot Purée

Charred Eggplant | Shallots | Vegan Tzatziki | Rustic Tomato Sauce | Micro Mint

 

DESSERTS – TRAY PASSED & FAMILY STYLE

Warm White Chocolate Challah Bread Pudding | Brownie Crumble | Caramel Drizzle

Spiced Chocolate Cake | Valencia Orange Reduction | Vanilla Bean Marscapone Whipped Cream | Cardamom | Hazelnut Brittle

Fruit

 

LATE NIGHT TAKEAWAY

California Avocado Bruschetta | Ciabatta | Balsamic Reduction | Sea Salt

Challah King’s Black Mission Fig Brie Melt | Caramelized Vidalia Onion | Parsley

Beet Hummus | Toasted Pine Nuts | Olive Oil | Paprika | Cumin Scented Crisps

 

ESPRESSO BAR

Espresso | Café Latte | Cappaccino | Americano | Cade Mocha | Chai Latte | Hot Chocolate | Mocha Latte

Flavoring | Caramel | Rose | Vanilla | Hazelnut | Lavender

 

COFFEE STATION

Regular Coffee | Decaf Coffee | Assorted Teas

 

FULL BAR

Spirits | Red Wine | White Wine | Beer

Ginger Ale | Cranberry Juice | Fresh Grapefruit | Fresh Orange Juice | Tonic | Cub Soda | Sparkling Water