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Private Dining dinner menu

Please mention any specific dietary requirements and allergies at the time of booking.

Room Hire Charges:
Conservatory £200. Orangery £150. Cavalier Lounge £150.

  • Starter

  • Homemade Soup
    (Pea & Lettuce, Fish & Sweet Potato, Corn & Crab Meat Leek, Chinese Duck & Noodle )
    with freshly baked breads from the bakery
  • Trio of Melon
    with a gin & tonic sorbet
  • Deep Fried Goat’s Cheese
    on a beetroot salad and served with a beetroot and balsamic purée
  • Ravioli of Spinach & Ricotta Cheese
    with a mushroom & tarragon velouté
  • A Duo of Roulades
    a roulade of smoked salmon filled with a delicate blend of poached salmon along with a spinach, dill and cream cheese roulade
  • Seared Loin of Tuna
    served with a radish & apple salad and a lime & chilli dressing
  • King Prawn Cocktail
    shredded lettuce and a Marie Rose sauce
  • Seafood Platter
    smoked salmon, prawns, potted shrimps & smoked mackerel all served with Marie Rose dipping sauce and a side salad
  • Pork Belly & Scallops
    with silverskin onions and a sherry reduction
  • Seared Sea Scallops
    with pea puree and crispy pancetta
  • Main

  • Breast of Chicken
    filled with asparagus mousse and served with a red pepper & tomato sauce and basil pesto
  • Crisp Roast Duckling
    served really crispy and falling off the bone with apple sauce, stuffing and gravy
  • Gently Braised Halibut Steak
    with a light curry sauce, wilted greens and sautéed potatoes
  • Guinea Fowl
    breast filled with a shallot & thyme butter and a confit leg with a sherry sauce
  • Fillet of Sea Bass
    with baby beetroot and a vanilla & balsamic reduction
  • Loin of Lamb
    topped with a spinach & mint mousse and served with a redcurrant jus
  • Duo of Venison & Wild Duck
    roasted loin of venison, pan fried wild duck breast and leg confit served with pomme anna and a crab apple & rosehip jus
  • Lamb Three Ways
    roasted loin, braised shoulder in cabbage & hot pot, served with braised lentils, red cabbage and mint jelly
  • Treacle Marinated Rib Eye of Beef
    served with grilled tomatoes & mushrooms
  • Pan Fried Fillet of Beef
    with a duo of creamy mushroom and red wine sauce
  • Roast Loin of Venison
    celeriac puree, pomme anna and a redcurrant thyme jus
  • Pan Fried Fillet of Beef
    served with wilted greens, sautéed mushrooms and a red wine & thyme jus
  • Dessert

  • Sticky Toffee Pudding
    with hot toffee sauce
  • White Chocolate Profiteroles
    covered in white chocolate & champagne sauce
  • Hot Fruit Compote
    doused in sambuca sabayon
  • Sunken Chocolate Cake
    warm chocolate cake with fresh cream
  • Irish Cream & Honeycomb Parfait
    topped with toffee sauce and sprinkled with honeycomb
  • Dark Chocolate & Raspberry Tart
    with mascarpone ice cream
  • Hot Chocolate Soufflé
    topped with rhubarb & ginger ice cream
  • Assiette of Dessert
    your selection of three mini desserts on one plate – certain to create a wow factor!
  • Selection of Cheese & Biscuits
    with homemade biscuits & bread and fruit
  • Table Centre Platter of Cheese & Biscuits (Taken after Dessert)
    with homemade biscuits & bread and fruit
    £5.00 pp
  • Tea & Coffee

  • served with petit fours
  • served with homemade chocolates
"Wonderful Wedding Day"

We just wanted to say a big thank you to you and everyone else at Gibbon Bridge for making our wedding day so wonderful.  You were so helpful – from the start to the finish.  And we were really impressed with your professionalism, attention to detail and commitment.  Working with you all was a true pleasure.  We could not have picked a better place to do our wedding than you for everything.


Thank you so much for helping us to create the perfect wedding day - the gardens were beautiful, the food was fantastic and the service was exceptional!  We couldn't have asked for a better team to help our day go off without a hitch.

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