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Wedding Menus

Food for thought

Entertain The Night Before

The dining room can be used to host a dinner for family and close friends the night before. This is a great start to the wedding weekend, and a maximum of 30 guests on three tables can dine in the Dining room of the main house. Weather permitting you can have a long table on the lawn in the garden.

Wedding drinks reception in the dining room

Drinks/champagne Reception

This would take place outside in the gardens and if it’s raining, we can use the main house spread over the hall, dining room and drawing room for the drinks reception. We would typically serve Champagne or Prosecco and homemade elderflower Bellinis, Bertha’s Revenge Gin wedding cocktails and pints are dispensed from the 1950’s caravan in the garden. We will also put up a small Raj-style marquee on the lawn, as it will give shade to your guests if it’s hot and sunny or protection from the rain if it’s wet. We would display the wedding cake under the tent.


We have an extensive and eclectic selection of wines available and we have gone to a great deal of trouble to select high quality wines offering excellent value for money. To view our wine list, please click on our Food & Drink section to view them. Guests are also welcome to bring their own wine and a corkage fee would apply. This would cover receiving, storing, sorting, chilling the wines, disposing of the empties, wine glasses and wine service throughout the wedding.

Charcuterie canapés for the garden wedding reception

From Canapés to the Main Event

The menus vary with seasonal, fishing and weather conditions. All our ingredients are sourced locally from artisan food producers, where possible they are organic and we grow a huge amount of our own vegetables and fruit in our walled garden. We rear our own rare-breed pigs and have a flock of free-range hens and ducks that produce fantastic eggs for breakfast and baking. We are mad-keen foragers as well. We buy our beef and lamb from Fitzgerald’s Butchers in Fermoy, Bacon from Caherbeg Free-Range Pork in Rosscarbery, Seafood comes from O’Connell’s in the English Market in Cork or Ballycotton Seafood. We have a driven shoot at Ballyvolane House and game is often on the menu during the winter months. We are lucky being located in Cork as there is an abundance of fantastic artisan food producers nearby. Please find our sample menu suggestions below and these may change with the seasons:

Canapés @ €18 Per Person

Bites - Hot & Cold Pass Around Canapés @ €18 Per Person (please choose 4).

  • Smoked West Cork salmon, crème fraiche, chives on blinis (cold)
  • Selection of Irish cured meats with pickles (cold)
  • Sauteed garden courgette and Ardsallagh goat’s cheese (v) (cold)
  • Parmesan, crushed pea & garlic bruschetta (v) (cold)
  • Tomato & basil bruschetta (v) (cold)
  • Ballyvolane ham croquettes, smoked pimenton aioli (warm)
  • Caherbeg black pudding & apple chutney parcels (warm)
  • Yakitori chicken skewers (warm)
  • Gubbeen chorizo on sautéed potato with sour cream (warm)
  • Garden runner bean & curryleaf bhajis, coconut chutney (v) (warm)

Menu Options

 Main Meal @ €95 Per Person

The main meal offers up delicious country house food, as well as a communal cheese board and tea and coffee. Please find a sample menu for the summertime below. We offer seasonal variations to this menu as well. Special children’s menus are available. Needless to say we are happy to accommodate any special dietary requirements such as vegetarians, vegans, coeliacs and allergy sufferers. A dining experience will be arranged for the bride and groom in advance of the big day.

Midnight Munchies @ €10 Per Person

We normally serve up ‘Bacon Blaas’ (floury baps from Barron’s Bakery in Co. Waterford) and we do cheese & chutney for the non-meat eaters. This goes down a treat with the guests and we would normally prepare Blaas for around half the number of guests as we would also serve up the wedding cake at this time too.

First Course

Please choose 1 soup (served in an espresso cup individually), and 1 starter. These will be served on large platters and placed in the centre of the table for everyone to pass around and share.


  • Pea and mint soup (v)
  • Fresh tomato and basil soup (v)
  • Chilled gazpacho or chilled cucumber soup (v)
  • Half the garden soup (v)


  • Bertha’s Revenge gin cured organic salmon gravlax, cucumber pickle & dill mustard sauce
  • Potted Hederman’s smoked mackerel, celeriac & fennel remoulade, Arbutus toast
  • Ardsallagh goat’s cheese & roasted beetroot salad, hazelnut dukkah
  • West Cork mozzarella, tomato and basil salad
  • Chicken liver parfait,onion and thyme marmalade, toasted sourdough crisp
  • Ham hock terrine, walled garden piccalilli

Main Course

Please choose 1 main course. Whilst the main course is plated, the potatoes and vegetables will be served in bowls and placed in the centre of the tables to share. There is also a vegetarian option allocated for the non-meat lovers.

  • Slow roast West Cork beef featherblade, red wine jus
  • House duck confit, puy lentils, red wine jus
  • Roasted free-range Saddleback pork, crackling and cider jus
  • Roast Irish chicken supreme, thyme jus
  • BBQ Butterfly leg of Fitzgerald’s lamb, salsa verde
  • O’Connell’s market seasonal fresh fish, lemon-caper-butter sauce
  • Roast Fitzgerald’s fillet of beef, béarnaise sauce, watercress (supplement applies)
  • Roast rack of Fitzgerald’s lamb, garden herb crust & redcurrant jus (supplement applies)
  • Wood-fire hog-roast with cider jus and apple sauce (supplement applies)

For the non-meat lovers…

  • Vegetable tagine, cous cous, garden herbs (plant based)
  • Pea, broad bean and pecorino risotto (v)
  • Aubergine, tomato and parmesan bake (v)

All main courses are served with potatoes and summer greens all grown in our walled-garden during the growing season.


Please choose 1 pudding.

  • Eton mess
  • Buttermilk panna cotta, seasonal fruit compote
  • Lemon posset, homemade shortbread
  • Dark chocolate and hazelnut tart
  • Tiramisu


Selection of local artisan cheeses served with cheese biscuits, fruit and quince. The cheese board is placed on an antique sideboard in the dining terrace and guests would help themselves to cheese.

Loose leaf Barry’s tea, Maher’s coffee, fresh herb infusion