General Manager, David Munn

Tell us about your role, what do you do at Bramleigh Estate?

As General Manager I have many roles at Bramleigh Estate. My background has always been in hospitality, predominantly restaurants. I look after the operational side of things whilst working along everyone in other sectors to ensure we reach our common goal: our clients dream wedding day! This makes my work exciting and dynamic from running events to showing potential clients our venue, budgets, ordering and everything in between.

How long have you worked for the company?

I first started with the company in 2014. At the time there were 4 venues in our portfolio, Bramleigh Receptions, Riverstone Estate, Vines of the Yarra Valley and Linley Estate. I took a break around the covid period and am very happy to be back at Bramleigh Estate since 2023.

What do you enjoy most about your role?

Weddings are such an exciting time in peoples lives. Being able to help our couples on their journey from the initial planning stages, helping them realise the picture in their minds of what the big day would look like, and making sure their guests have a wonderful time helping them celebrate. I love being across all areas of the business and seeing the joy on the faces of friends and family.

Do you have a memorable moment from a wedding that’s really stuck with you?

So many weddings and so many great memories! It really is hard to pick.
We see so many different weddings, our service is tight and efficient but every wedding is different and memorable.

There once was a time a groom was so nervous to make a speech in front of lots of people, so I was giving him a few tips on what to say, then he nailed the speech! Then there was another wedding there the couple were Chinese lion dancers and performed for their guests at their own wedding! We did also have one couple that were fans of the American sitcom “Brooklyn 99”. The whole theme was “Brooklyn 99”. I didn’t know the show at the time and was a bit confused but they went all out, from table numbers, ballons, place cards, drink coasters and so much more!

What’s your favourite item on our current menu and why?

This is a difficult one. Chef does such a great job! I have been lucky enough to have worked in many restaurants both here and abroad and tasted lots of yummy food.
For an entrée I would choose the Gin and Lime Cured Tiger Prawns, such a well-balanced dish. Followed closely by the Lamb Noisette with Sage Butter and Orzo Pasta. Main Course would either be the Charred Beef Cheek with Gremolata or the Lemon Thyme Marinated Chicken with Oyster Mushroom and Pinot Noir Jus.