To make your wedding breakfast truly unforgettable, we offer two refined three-course menus. Our Silver Menu provides a selection of classic, impeccably prepared dishes, and our Gold Menu presents elevated plates with more luxurious ingredients and flavours. Whichever you choose, each course is thoughtfully created by our chefs to complement your day perfectly

GOLD

£60

Please choose three options for each course below from the list

Starters

Ham Hock Terrine (gf)
Slow-cooked ham hock pressed with herbs and wholegrain mustard, served with delicately pickled vegetables, toasted sourdough and a classic piccalilli.

Chicken Liver Parfait
Silky smooth chicken liver parfait accompanied by a sweet red onion marmalade, lightly toasted brioche and micro-herb garnish.

Smoked Mackerel Pâté (gfa)
A rich and creamy smoked mackerel pâté with capers, lemon and chives, presented with toasted sourdough and pickled cucumber ribbons.

Smoked Duck Breast Salad (gf)
Cold-smoked slices of duck breast paired with pear, peppery rocket and beetroot, finished with a cherry-glaze dressing.

Cauliflower & Truffle Soup (v+,gfa)
A velvety cauliflower soup infused with white truffle, finished with truffle oil and a toasted almond crumb.

Warm Goat’s Cheese Puff (v+, gfa)
A warm, flaky goat’s cheese puff topped with balsamic-glazed beetroot, fresh rocket and toasted hazelnuts.

Smoked Haddock Fishcake 
Naturally smoked haddock combined with herbs and potato, served with a silky leek cream sauce and a sprinkle of fresh chives.

Beef carpaccio
seared beef carpaccio, rocket, aged parmesan, truffle, balsamic 

 

Mains

Roast Blandford Porchetta (gfa)

Herb-roasted porchetta served with wholegrain mustard mash, apple cider sauce, roasted carrots, buttered kale, crispy leeks and crackling.

Roast Sirloin of Beef (gfa)

Roast beef with dauphinoise potatoes,  parsnip purée, roasted carrot and parsnips, buttered kale

Braised Beef Brisket in Ale (gfa)

Slow-braised beef brisket cooked in ale, served with caramelised onion purée, mustard mash, curly kale and roasted red onion

Wild Mushroom Parcel (v+, gfa)

A warm puff pastry parcel filled with locally foraged wild mushrooms and baby spinach in a white wine, garlic and tarragon cream. Served with herb-buttered carrots, tenderstem broccoli and finished with white truffle oil.

Pan-Fried Chicken Supreme (gf)

Pan-fried chicken supreme served with dauphinoise potatoes, buttered kale and roasted seasonal vegetables, finished with a rich chicken jus.

Butternut Squash & Sage Risotto (v+)

Creamy risotto of roasted squash and sage, finished with toasted pine nuts, vegan parmesan and crispy sage leaves.

Herb-Crusted haddock (gfa)

Oven-baked haddock with a fresh herb and parmesan crust, served with baby potatoes, asparagus and a dill and white wine velouté

Salmon en croute

Oven baked salmon en croute, served with buttered herb potatoes, green beans and dill and white wine velouté

 

Puddings 

Lemon Posset (gfa)
A silky, zingy lemon posset topped with berry compote, fresh Chantilly cream and a homemade shortbread.

Sticky Toffee Pudding (gfa)
Warm sticky toffee pudding served with vanilla bean ice cream and honeycomb.

Eton Mess Pavlova (gfa)
Crisp meringue filled with whipped cream, macerated strawberries and crushed meringue, finished with fresh mint and berry coulis.

Apple & Cinnamon Crumble Tart
A warm apple and cinnamon crumble tart served with clotted cream and a drizzle of caramel sauce.

Baked Vanilla Cheesecake
Classic baked vanilla cheesecake accompanied by berry compote, whipped cream and a lemon oat crumb.

Warm Chocolate Brownie with Salted Caramel Ice Cream (gfa)
A rich, warm chocolate brownie paired with smooth salted caramel ice cream, drizzled with caramel sauce and finished with honeycomb crumble.

Warm Berry & Almond Frangipane
A soft almond frangipane tart baked with mixed berries, served warm with crème anglaise.