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.

2013 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

2013 selection - Click here for 2014 wedding brochure

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
• 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
• Cream of onion and sage soup with deep fried cauliflower shards G
• Minted pea soup with lemon creme fraiche
• Asparagus and watercress soup
• Ham and pea soup G *
• Celery, spinach and watercress soup
• Chicken and sweetcorn soup G *
• Cream of vegetable soup G
• Mushroom, leek and brie soup G
• Welsh cawl G *

[all soups are suitable for a vegetarian diet except*, G contains gluten]

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

Savoury
• Thai chicken cakes with a tomato and lime sauce G
• 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 GV
• Smoked trout mousse with lime chutney
• King prawn and salmon penne in a chilli sauce G
• Creamy chicken and bacon risotto
• Smoked salmon, warm potato and mangetout salad G
• 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 G
• Spinach roulade filled with cream cheese, smoked salmon and crab with a lemon and lime vinaigrette
• Belly pork with apple and chive mash and a chilli balsamic glaze
• Ham hock with leeks wrapped in Parma ham with a Cumberland sauce
• Chilli chicken and maple glazed pineapple with a mango sauce
• Crab and king prawn cakes with herb creme fraiche G
• Creamy garlic mushrooms with cheesy toasted breadcrumb topping GV
• 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 V
• Three cheese and red onion tart with a red pepper and red onion chutney GV
• Duck and spring onion wontons with hoi sin sauce G
• Baked goats cheese with glazed baby pear and a port reduction V
• 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 G

[G contains gluten, V suitable for vegetarians]

******

Now choose your main course....

Main Courses - 2013 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 sausageG and bacon roll with fresh herb, lemon and black peppercorn stuffingG - £46.50

• Roast local beef and Yorkshire puddingG with port gravy - £47.50

• Chicken supreme stuffed with smoked bacon, mushroom and leek with a roasted garlic jus - £47.50 G

• Baked salmon in a herb crust with a coriander and lemon grass sauce - £47.50 G

• Honey and paprika sliced chicken supreme glazed with a garlic, coconut milk and coriander cream - £47.50

• Roast leg of Welsh lamb dressed with caramelised leek and red onion compote, served with port jus - £48.50

• Braised lamb shank in red wine and rosemary - £48.50 G

• Roast duck breast in a roasted plum sauce - £48.50

• Loin of pork with roasted honey, shallot and spinach stuffingG with cider gravy - £48.50

• *Fillet of beef en croute with mustard gravy - £53.50 G

[G contains gluten]

*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 £7.00 per person

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

Now choose your vegetables

****

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 G

• Roasted vegetable lasagne G

• Quorn pieces with spinach in garlic cream

• Butternut squash, leek and asparagus pie served with cream cheese sauce G

• Vegetarian mince chilli with saffron rice

• Portabella mushrooms filled with spring onion risotto served with pan juices

• Mixed vegetable filo parcels with pesto cream G

• Fresh herb pancakes filled with creamy garlic mushrooms and red onion G

• Vegetarian toad in the hole with onion gravy G

• Wild mushroom ragout with mustard mash

• Penne pasta with roasted vegetables in a spicy tomato sauce G

• Wild mushroom and asparagus strudel served with a cream cheese and chive sauce G

• Pan-fried cheese lentil loaf with red onion chutney

[G contains gluten]

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

Vegetables - 2013 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 G
• Cauliflower with toasted herb breadcrumbs G
• 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

[G contains gluten]

Now choose your desserts..

Desserts - 2013 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 G
• Toffee fudge cheesecake with chocolate sauce G
• Double chocolate cheesecake with raspberry coulis G
• Strawberry cheesecake with passion fruit
• Peanut butter and honey cheesecake with caramelised banana and chocolate sauce GN
• Raspberry and white chocolate cheesecake G
• Rum and raisin cheesecake G
• Lemon cheesecake with caramelised orange topping and whisky syrup G
• Banana and toffee cheesecake G
• Chocolate and black cherry terrine with a vanilla creme anglaise
• Chocolate cup filled with Baileys cream dressed with strawberries and glazed with champagne syrup
• Warm chocolate brownie with a white chocolate sauce G
• White chocolate peanut butter blonde with caramel sauce and toasted nuts GN
• Chocolate roulade filled with banana cream and served with rum and raisin syrup G
• Chocolate and fudge mousse served with chocolate and caramel dip shortbread G
• Double chocolate and black cherry trifle with almond shortbread GN
• Raspberry and cherry trifle G
• Mango and lime mousse with coconut shortbread G
• Lemon, ginger and honeycomb posset
• Lemon and lime possets served with caramel snaps G
• Strawberry and lime mousse
• Fudge creme brulee
• Vanilla creme brulee
• Orange blossom and honey creme brulee
• Apple and pear crumble tart with vanilla custard G
• Caramelised banana waffles with fudge sauce, vanilla ice-cream and rum syrup G
• Profiteroles with chocolate sauce G
• Sticky toffee pudding with caramel sauce G
• Strawberry jelly, elderflower custard and crumble topping G*
• Baked lemon tart with marmalade topping G
• Treacle tart with orange creme anglaise G
• White chocolate bread and butter pudding with raspberry jam coulis G