South Wales Hotel

Hotel Enquiries: 01291 672302

Wedding Enquiries: 01291 674819

Conference Enquiries: 01291 674817

Wedding Breakfast Selection

Offering your guests a choice of starter and dessert - on the day!

No pre-orders required.

2012 Wedding Breakfast Menus

Wedding breakfasts are prepared from the finest local produce

Every care is taken to offer special dishes for those of your guests who are vegetarian or require a special diet. Our polite and friendly staff will have pleasure in silver-serving your choice of menu at the peak of its quality and cooked as you wish.

Please select THREE starters (a soup and two items from the fruit and savoury options below) for your guests to choose from on the day

Home made soups
Sweet potato and butternut squash soup topped with chilli croutons
Tomato and black pepper soup with mini spring onion wontons
Parsnip soup infused with cumin and coriander and served with sweet potato crisps
Cauliflower and cheddar soup with crispy bacon lardons
Cream of vegetable soup
French onion soup with cheesy croutons
Leek, potato and spinach soup with creme fraiche
Mushroom and port soup with a Tintern crisp
Carrot and coriander soup
Roasted root vegetable soup topped with celeriac crisps
Roasted plum tomato and red pepper soup
Broccoli and cream cheese soup
Roasted carrot and swede soup infused with chilli
Celery, spinach and watercress soup
Cream of onion and sage soup with deep fried cauliflower shards
Minted pea soup with lemon creme fraiche

Fruit
Berry fruit jelly with strawberry syrup
Melon, raspberries, strawberries and blackberries with sparkling cassis
Poached pear in red wine dressed with red currants and glazed with mulled wine syrup
Passion fruit and orange terrine with a red fruit compote
Honeydew melon sticks with strawberry concass and grape syrup
Caramelised melon and pineapple with fruit coulis
Roasted honey figs with spiced creme fraiche
Melon and blueberries with mint syrup
Pineapple and paw-paw drizzled with rum and raisin syrup and toasted coconut shavings
Watermelon with mint snow
Exotic fruit platter with pomegranate shot
Poached pear in elderflower with candied kumquats

Savoury
Thai chicken cakes with a tomato and lime sauce
Chicken style Caesar salad
Sweet chilli chicken strips with a honey and soy glaze
Tandoori chicken with mint relish
Roasted vegetable penne in a cream sauce
Smoked trout mousse with lime chutney
King prawn and salmon penne in a chilli sauce
Creamy chicken and bacon risotto
Smoked salmon, warm potato and mangetout salad
Spicy pork meatballs with a melting cheddar centre and a sweet tomato sauce
Parma ham, salami and chorizo platter with a rocket, cherry tomato and olive salad with a lemon and orange dressing
Pork, duck and chicken terrine with red onion chutney
Chicken liver pate with tomato, red onion and orange relish
Salmon, smoked salmon and coriander mousse with cucumber tagliatelle
Sweet potato and smoked haddock filo tart with watercress sauce
Spinach roulade filled with cream cheese, smoked salmon and crab with a lemon and lime vinaigrette
Crab and king prawn cakes with herb creme fraiche
Creamy garlic mushrooms with cheesy toasted breadcrumb topping
Open capped mushroom stuffed with bacon, spring onion and brie glazed with hoi sin sauce
Wild mushroom and pumpkin risotto finished with baby spinach and parmesan shavings
Three cheese and red onion tart with a red pepper and red onion chutney
Duck and spring onion wontons with hoi sin sauce
Baked goats cheese with glazed baby pear and a port reduction
Sesame seed, chicken, spinach and rocket salad with oriental dressing
Smoked duck and bacon salad with roasted plums and a red wine dressing
Penne with chicken, pancetta and mushroom in a white wine cream

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Now choose your main course....

Main Courses - 2012 Selection

Please select ONE main course

(The price you pay per person for your Wedding Breakfast is based on the main course you choose)

Roast turkey with sausage and bacon roll with fresh herb, lemon and black peppercorn stuffing - £44.95

Roast local beef and Yorkshire pudding with port gravy - £45.95

Chicken supreme stuffed with smoked bacon, mushroom and leek with a roasted garlic jus - £45.95

Honey and paprika sliced chicken supreme glazed with a garlic, coconut milk and coriander cream - £45.95

Roast leg of Welsh lamb dressed with caramelised leek and red onion compote, served with port jus - £46.95

Braised lamb shank in red wine and rosemary - £46.95

Loin of pork with roasted honey, shallot and spinach stuffing with cider gravy - £46.95

*Fillet of beef en croute with mustard gravy - £51.95

*Any main course may be chosen as part of an all-inclusive package. However, please note that the fillet of beef option will attract a supplement of £6.00 per person

Wedding breakfasts include a selection of cheese and biscuits and freshly brewed coffee, tea and mints

Now choose your vegetables

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Vegetarian Menu
Please select one dish for all of your vegetarian guests

Stuffed sweet potato with garlic mushroom and leek served with a red pepper sauce
Spicy filo basket with cauliflower cheese served with tomato sauce
Roasted vegetable lasagne
Quorn pieces with spinach in garlic cream
Butternut squash, leek and asparagus pie served with cream cheese sauce
Vegetarian mince chilli with saffron rice
Portabella mushrooms filled with spring onion risotto served with pan juices
Mixed vegetable filo parcels with pesto cream
Fresh herb pancakes filled with creamy garlic mushrooms and red onion
Vegetarian toad in the hole with onion gravy
Wild mushroom ragout with mustard mash
Penne pasta with roasted vegetables in a spicy tomato sauce
Wild mushroom and asparagus strudel served with a cream cheese and chive sauce
Pan-fried cheese lentil loaf with red onion chutney

Special Dietary Requirements
Please advise our Wedding Coordinator if any of your guests have special dietary requirements

Vegetables - 2012 selection (subject to season)

Please select THREE choices

Vegetables
Please select THREE choices

Carrots with ginger and orange marmalade glaze
Sweet and sour chilli carrots
Carrots with mustard butter
Roasted carrots and parsnips
Creamed carrot and parsnip
Creamed carrot and swede
Carrots in herb butter
Broccoli
Broccoli with toasted sesame seeds
Cauliflower cheese
Cauliflower with paprika and parmesan cream sauce
Cauliflower with toasted herb breadcrumbs
Buttered cabbage with shallots and sweetcorn
Red cabbage with apple and onion
Roast parsnips
Roast parsnips coated in parmesan
Sugar snap peas
Fine beans with bacon
Mangetout
Mixed beans
Peas with mixed herbs and sweet peppers
Leeks
Roasted leek, butternut squash and sweet potato
Asparagus and red onion
Leeks and courgettes
Roasted tomato and red onion
Mixed roasted vegetables

Potatoes
Please select TWO choices

New potatoes with parsley butter
Roasted new potatoes
Roasted new potatoes with pesto
Roast potatoes
Duchess potatoes
Sweet potato wedges with lemongrass and chilli
Dauphinoise potatoes

Now choose your desserts..

Desserts - 2012 selection

Please select TWO desserts for your guests to choose from on the day

Desserts
Please select TWO choices

Fresh fruit salad
Strawberry and raspberry meringue roulade with a mango coulis
Chocolate chip meringue filled with white chocolate and fudge cream served with coffee creme fraiche
Lemon meringue pie with strawberry syrup
Toffee fudge cheesecake with chocolate sauce
Double chocolate cheesecake with raspberry coulis
Strawberry cheesecake with passion fruit
Peanut butter and honey cheesecake with caramelised banana and chocolate sauce
Raspberry and white chocolate cheesecake
Rum and raisin cheesecake
Lemon cheesecake with caramelised orange topping and whisky syrup
Banana and toffee cheesecake
Chocolate and black cherry terrine with a vanilla creme anglaise
Chocolate cup filled with Baileys cream dressed with strawberries and glazed with champagne syrup
Chocolate roulade filled with banana cream and served with rum and raisin syrup
Chocolate and fudge mousse served with chocolate and caramel dip shortbread
Double chocolate and black cherry trifle with almond shortbread
Raspberry and cherry trifle
Mango and lime mousse with coconut shortbread
Lemon, ginger and honeycomb posset
Lemon and lime possets served with caramel snaps
Strawberry and lime mousse
Fudge creme brulee
Vanilla creme brulee
Orange blossom and honey creme brulee
Apple and pear crumble tart with vanilla custard
Caramelised banana waffles with fudge sauce, vanilla ice-cream and rum syrup
Profiteroles with chocolate sauce
Sticky toffee pudding with caramel sauce
Strawberry jelly, elderflower custard and crumble topping
Baked lemon tart with marmalade topping
Treacle tart with orange creme anglaise
White chocolate bread and butter pudding with raspberry jam coulis