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Wedding Menus

Food for thought

Entertain The Night Before Or The Day After

The dining room can be used to host a dinner for family and close friends the night before. Reviver lunch the next day? Barbeques, Hog Roasts and traditional Sunday Lunch Roasts are always popular the day after the wedding.

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, 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 here for white wines and here for red wines. 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 Hog Roasts

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 @ €15 Per Person

Bites - Hot & Cold Pass Around Canapés @ €15 Per Person (please choose 4).

  • Homemade chicken liver parfait, apple-raisin chutney on toast (cold)
  • Smoked West Cork salmon, crème fraiche, chives on blinis (cold)
  • Selection of Gubbeen cured meats with pickles (cold)
  • Char-grilled courgette and St. Tola goat’s cheese (v) (cold)
  • Thai-style mini fish cakes with sweet chilli sauce (hot)
  • Gubbeen chorizo on sautéed potato with sour cream and chives (hot)
  • Chicken satay skewers, spicy peanut sauce (hot)
  • Broad bean and garden pea bruschetta (v) (warm)
  • Tomato, basil, garlic bruschetta (v) (warm)
  • Baked arancini, arrabiata sauce (v) (warm)

Menu Options

 Main Meal @ €85 Per Person

The main meal consists of a traditional sit-down meal to a more informal meal such as hog roast (whole piggy slow roasted on a spit over a log fire). 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 @ €7.50 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. If you would rather have a more elaborate midnight buffet feast, we would be happy to offer this option too.

First Course

Please choose 1 soup, 1 starter and 1 salad to share (choose 3 first courses in total). 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)
  • Chilled gazpacho or chilled cucumber soup (v)
  • Half the garden soup (v)


  • Potted mackerel with horseradish, Arbutus sourdough toast
  • Bertha’s Revenge Gin cured organic salmon gravlax, cucumber pickle, dill-mustard sauce
  • Union Hall crabmeat creme brûlée with tomato salsa and Arbutus sourdough toast
  • Caherbeg ham hock terrine, house chutney
  • Broad bean and ricotta mousse (v)


  • Ardsallagh goat’s cheese and beetroot salad (v)
  • Toonsbridge mozzarella, tomato, basil, balsamic vinaigrette (v)
  • Roasted cauliflower, quinoa and tahini yoghurt (v)

Main Course

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

  • Slow-roast short rib of Irish beef and red wine jus
  • Roast fillet of Fitzgerald’s beef, watercress and Bearnaise sauce (€6.50 supplement)
  • Confit of Skeaghanore duck leg with Puy lentils, red wine jus
  • Roast Ballyvolane House saddleback pork, crackling, cider jus
  • Ballyvolane House saddleback wood-fired hog roast with three dipping sauces (apple sauce, cider jus and chimichurri) (€3.00 supplement). Please note: minimum party of 80 people would apply.
  • Fitzgerald’s free range roast chicken with pea, mint, crispy bacon with beurre blanc
  • Roast rack of Fitzgerald’s lamb, apricot and walnut sourdough crumb, redcurrant jus
  • O’Connell’s market fresh fish (depends on what is available at the fish mongers), lemon-caper-butter sauce

For the non-meat lovers…

  • Roast butternut squash with pepperonata (v)
  • Roasted aubergine with feta cheese and almond stuffing, red pepper emulsion (v) (n)

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


Please choose 1 pudding (v).

  • Dark chocolate tart with salted caramel
  • Lemon meringue Mess
  • Summer berry trifle (n)
  • Eton Mess
  • Lemon posset with homemade shortbread
  • Vanilla panna cotta, strawberries, honey


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

NO SERVICE CHARGE APPLICABLE (v) vegetarian (n) contains nuts