Wedding Breakfast

You can enjoy exquisite cuisine from our award winning chef's, creating dishes in-house with produce sourced from the finest local suppliers, and happy to cater for all dietary requirements, including specialty menus and authentic national cuisine.

Starters

NB: When compiling your wedding menu, please select one item from each course for your whole party.

• Cream of roasted butternut squash soup with shaved parmesan and crisp pancetta
• Handmade coarse cut chicken liver pate with real ale chutney and malted Melba toast
• Cream of asparagus soup with pan fried wild mushrooms and truffle oil (v)
• Fan of seasonal melon with feta and sweet chilli sauce (v)
• Beetroot cured gravadlax of salmon, celeriac remoulade, pea shoots
• Cream of roasted tomato soup with crème fraiche, fresh basil and wholemeal croutons (v)
• Red onion and goat’s cheese tart, roasted vine tomatoes, baby leaves and balsamic glaze (v)
• Parma ham, capsicum and buffalo mozzarella bruschetta with fresh herb olive oil
• Hot tandoori salmon salad with crisp iceberg and cucumber and mint yoghurt dressing
• Creamy garlic mushroom bruschetta

Main Course

• Breast of guinea fowl roasted with bacon and button onions, mushroom and brandy sauce
• Breast of chicken, smoked bacon and cream cheese stuffing, Dijon and tarragon sauce
• Herb crusted fillet of pork, bubble and squeak, cider and chervil sauce
• Char grilled Scottish sirloin steak, field mushroom, Bordelaise sauce
• Roasted rump of English lamb, caramelised button onions, red wine and rosemary jus
• Grilled salmon, roasted Mediterranean vegetables, Provencal sauce
• Roast sirloin of Scottish beef, Yorkshire pudding, red wine and thyme scented gravy
• Loin of cod wrapped in smoked salmon, parsley butter sauce
• Breast of chicken stuffed with basil and ricotta mousseline, sunblush tomato and chorizo ragout

All main courses are served with seasonal vegetables and potatoes

Vegetarian Choice

• Butternut squash, sweet potato and brazil nut strudel with creamy fennel sauce
• Baked Portabella mushrooms filled with artichokes, black olives and pumpkin seeds with a hint of chilli, gratinated with cheddar and served on wilted spinach
• Roasted Mediterranean vegetable and five bean wellington with white wine and basil sauce
• Sunblush tomato, mozzarella and basil tart with leek and watercress sauce
• Creamy root vegetable and chestnut crumble with a wholemeal crumb and toasted seeds
• Roasted butternut squash and red chard risotto with pan fried wild mushrooms and shaved parmesan

All main courses are served with seasonal vegetables and potatoes

Dessert

• Pear and almond tart with vanilla custard
• Strawberry and mascarpone sable
• Tiramisu with macerated berries
• Summer fruit pyramid with clotted cream
• Rich chocolate tart with cinnamon cream
• Profiteroles with crème Chantilly and dark chocolate sauce
• Raspberry and passion fruit mousse with fresh seasonal berries
• Strawberry cheesecake with berry coulis
• Chocolate and orange mousse, chocolate and Drambuie sauce
• Blackberry and vanilla torte
• Lemon cheesecake with raspberry sauce