Check Room Availability Check Availability

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
"Sincere & Massive Thanks"

Please accept our sincere and massive thanks for all you did to make our wedding day so special.  Your hotel really is the perfect venue and we wouldn't have changed a thing; we and our guests enjoyed it thoroughly from start to finish.  Many thanks again.

"Exceptionally Enjoyable"

The effort, care and love that has been lavished on Gibbon Bridge by you and your staff is plain for all to see, experience and enjoy.  However, what we particularly wanted to record is the exceptional quality of your staff.  Your team is, without doubt, the very best I have had the pleasure to meet and to be looked after by.  I have been a corporate member of the Hotel Catering & Institutional Management Association since 1973.  Over the years I have visited and worked with numberous hotels all over the UK.  The team at Gibbon Bridge are the best of all those that I have experienced.  First and foremost, being friendly, caring and professional and, by being well trained and, importantly, well led.  You are to be heartily congratulated.

Sign up to our newsletter

Get the latest offers and news to your inbox