Culture / People

Albus Lumen celebrate new collection ‘Verde’ with two stylish affairs

albus lumen verde

Ethereal resortwear brand Albus Lumen celebrated their spring summer 22 collection, Verde, with two evenings of food, flowers and energising conversations. Held across space's familiar to the brand, a wash of green enveloped guests wherever they went.

The first of the two festivities was held at Albus Lumen's digs in Bondi, Société Space, where green accents peppered the room in a subtle-yet-present placement. A rock adorned with green netting, a table cloth, the selection of fruit – a space that was expertly dressed by Carina Hicks from THE AVALON paying homage to the latest collection from the brand. Guests themselves – including Emma Gott, Sean Brady and Wynn Hamlyn – wore pieces from the collection including linen blazers and trousers, sweaters and knitwear; a sea of green taking over the minimal Société Space.

Guests sipped on a green juice concoction of cucumber, lime, apple, parsley and celery hand-juiced by Anna Feller, Creative Director of the Société Space, Casa Amigos tequila, cantina OK beverages and Peroni also flowing for those in the party mood. Reggae music from Daimon Downey filled the room with a beat, and an installation by Carina Hicks elevated the atmosphere, cultivating a mood of celebration for the Albus Lumen Verde collection.

Forging on in the festivities, onward to Fratelli for a dinner in honour of Verde, Albus Lumen gathered friends of the brand around a long table setting, adorned with vases produced by the brand themselves. Verde SS22 candles by Le Labo were tucked amongst florals by Christelle Scifo at Fleurette. A custom menu by Gio and Trish, guests dined under muted lights for an intimate soiree. Guests included Bella Thomas, Meg Mac, Duc Thinh Dong and Filomena Natoli.

Lensed by Kitty Callaghan, the evenings were nights to remember, fond memories in the making. Across the two venues, friends gathered and enjoyed a night like no other. An Albus Lumen dinner is truly one to be savoured.

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