"Our philosophy requires that everything is handmade with care and attention, from the best and freshest raw ingredients."
*Prices are based on a minimum number of 100 guests
Our menus change with the seasons and are based on the very best local, free range, organic (where possible) produce available. We only use wild, Irish sustainable fish from reputable local sources. Our meat and poultry is free range, and comes from higher welfare, low yield farms. Our salads and vegetables come from Eunice's garden, and small local growers.
Drinks receptions lift the spirits, letting the fun begin and conversations flow! Canapés are a wonderful welcome for your guests, helping the drinks to slip down and taking the edge off hunger for those who have travelled or who have run out of time to eat before the big event.
Please select 3
‘Bring me food' sharing style is a wonderful way to break the ice and for guests to relax, chat and really enjoy themselves. For this we suggest that you choose two starters from our selection below which will be brought to the table on oyster stands, for guests to help themselves.
‘Bring Me Food' Selection - choose one dish from each section
Little cups of seasonal soup
Little cups of seasonal soup can be served to each guest in addition to the ‘Bring me food' starters.
We offer a selection of refreshing sorbets to cleanse the palate between the starter and main course.
Whatever time of year your wedding falls, we plan your menu with you based on ingredients which are at their peak in that season. Whether it's light Summer greens to accompany a perfect piece of fish, or a rich warming sauce on a cold Winter day, we endeavour to ensure that your guests enjoy the best produce each season has to offer.
Below are some suggestions of seasonal accompaniments:
Beef: Local Black Angus, dry aged for a minimum for 21 days for maximum flavour and texture.
Creamy potato mash, watercress and Burgundy jus (GF,9)
Potato and Celeriac puree, red onion confit and béarnaise sauce (GF, 3)
Slow cooked for 5 hours, served with Burgundy jus and sweet potato mash (GF, 9)
Lamb: Our lamb is supplied by ‘Stormin' Norman' (Norman Reid from Lough Erne). The meat is dry aged for 10 days resulting in wonderfully flavoured and tender lamb.
French trimmed rack
With parsley and mint breadcrumbs, baby roast potatoes, purple sprouting broccoli (Summer) (1)
Slow cooked shank
With rosemary and redcurrant jus, celeriac and potato mash (Winter)(1,9)
Marinated with garlic, lemon and rosemary, served family style with classic salsa verde (Spring) (GF,4,10)
Rubbed with Persian spices, cooked slowly for five hours, served with pistachio, apricot and herb tabbouleh and pomegranate molasses. Accompanied by fattoush, roast baby potatoes with sumac and za'atar. (Autumn) (1,8)
Duck: Free range Skeganore duck from West Cork
Crispy confit legs
Slow cooked in duck fat, served with Puy lentils and chorizo (Winter) (GF,9)
Roast half duck
With sage, apricot and pistachio with an orange and thyme infused jus (Autumn) (GF,8)
Pork : Our pork is supplied by John David Power in Dungarvan. John David prepares and cures all his own pork and bacon in low salt brine allowing the true flavour to emerge
Served in a rich glaze with whole grain mustard mashed potato and crackling (Winter) (GF,10)
Slow cooked shoulder of pork with lemon sage garlic, thyme and rosemary served with gremolata, olive oil cannellini beans (GF,9)
Fish : We use sustainable, wild Irish fish from nearby Helvic Bay where possible.
Wild Blackwater Salmon POA
Served with grilled asparagus, baby potatoes, classic hollandaise sauce
(available from 1st May until 1st September) (GF, 3,4,7)
Banrty Bay Farmed Salmon
Served with chive Hollandaise and roast Ballygunner tomatoes (Spring) (GF,3,4,7)
Served with chorizo & chickpea stew, wilted spinach (Winter) (GF,9)
Pan fried and served with wilted lettuce and lemon beurre blanc ( Summer)(GF,7)
Roasted, served puy lentils and chanterelles ( Autumn)(GF,7,9)
Roasted with light curry spices, served with Spring greens & saffron aioli (Spring)(GF,3,7)
Chicken: Corn fed, free range chicken from Bertram Salter in County Carlow.
with pea, mint, crispy bacon in a beurre blanc, with wilted little gem lettuce (Spring/summer) (GF,7)
with porcini mushrooms, balsamic vinegar, and cranberries (Winter)
Vegetarian: We cater for vegetarian and vegans as a silent option based on the best seasonal ingredients available.
Baked Butternut squash with caponata and Ardsallagh goats cheese. ( Autumn) (GF, V, 7)
Roasted aubergine with feta cheese and almond stuffing, roast pepper and chilli sauce. ( Summer) (GF,V,7,8)
Braised rissoles with black beans, butternut squash, roast garlic, romesco sauce. ( Winter) (V,8)
Aubergine, chickpea, mushroom and apricot tagine, lots of coriander and toasted almonds with apricot and pistachio tabbouleh.( Spring) (V,8)
If you wish to have a choice of two main courses there would be a supplement. However, we can offer a silent option at no extra charge. This is a main course which is available but not on the menu.
All main courses are served with seasonal greens and potatoes
The main course hot and cold options can be mixed and matched, offering a selection of three main course dishes and five side and salad dishes
Hot Main Course Buffet Options
Cold Main Course Buffet Options
Sides & Salads Buffet Options (choose 5)
These are some seasonal suggestions.
We offer a communal cheeseboard including a selection of your favourite Irish artisan cheese, with homemade chutney, membrillo and biscuits.
We offer a very simple midnight feast; barbecued burgers, local sausages served in Blaas with relish.
V Vegetarian | GF Glutenfree | 1 Cereals containing gluten | 2 Crustaceans | 3 Eggs | 4 Fish | 5 Peanuts | 6 Soybeans | 7 Milk | 8 Nuts | 9 Celery | 10 Mustard | 11 Sesame Seeds | 12 Sulphor Dioxide and Sulphites | 13 Lupin | 14 Molluscs