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Premium Wedding Breakfast Package

PACKAGE INCLUDES

•ROOM HIRE OF YOUR CHOSEN SUITE


•HOLD YOUR CIVIL CEREMONY IN OUR EXCLUSIVE BOARDROOM & COMPLEMENT IT WITH USE OF OUR BOARDROOM CLUB FOR YOUR POST CEREMONY DRINKS RECEPTION

 

•ROOM HIRE OF THE INTERVIEW ROOM FOR YOUR REGISTRAR

 

•DRESSING ROOM FOR THE BRIDE & GROOM

 

•WEDDING BREAKFAST PACKAGE FOR 60 GUESTS

 

 •PERSONAL WEDDING PLANNER TO HELP PLAN EVERY STAGE OF YOUR WEDDING

 

 •TABLE NUMBERS & STANDS

 

 

 £3,800 (INC. VAT)

 *Drinks packages are available from £10.50pp inc. VAT.

 

 

 

 

 

•RED CARPET ARRIVAL

 

•WHITE TABLE LINEN & NAPKINS, BLUE TABLE LINERS OPTIONAL

 

•PRIVATE BAR

 

•PERSONALISED MENUS

 

•CAKE STAND AND KNIFE

 

•DEDICATED DUTY MANAGER TO LOOK AFTER YOU ON THE DAY

 

•EVENING BUFFET FOR 120 GUESTS

 

•3 SECURITY GUARDS

 

•DANCEFLOOR*

 

 

 

 

 

BIRMINGHAM'S PREMIUM WEDDING BREAKFAST

TO COMMENCE

 

ROAST PLUM TOMATO & BASIL SOUP
Served with cannoise vegetables and parmigiano pastry straws


FENNEL, ZUCCHINI RISOTTO
Served with rocket, grana padano shavings, roast vine tomatoes and lemon olive oil


ROAST VEGETABLE BROTH
Served with pan fried pearl barley, poached chicken, parsley and gratinated Welsh rarebit


TARTARE OF CANTALOUPE MELON & SWEETENED MANGO
Served with roast fig, micro basil leaf and mandarin sorbet

 

TO FOLLOW

 

SHALLOW FRIED CHICKEN KIEV
Served with savoyarde potatoes, fennel, leek fricassee and pancetta crisp


GRILLED FILLET OF SCOTTISH SALMON
Served with Roquefort brioche crust, fricassee of celeriac, Swiss chard, ricotta and spinach tortellini


GLOUCESTER OLD SPOT PORK CUTLET
Served with creamed Savoy cabbage, black pudding forcemeat, purple sage potato puree and tobacco onions


BRAISED BRAVETTE OF BEEF, CHICKEN & GREEN LENTIL TERRINE
Served with crushed new potatoes and celery, roast root vegetables and shallots


GATEAUX OF PRESSED ZUCCHINIE, SWEET POTATOES & AUBERGINE
Served with fricassee of Swiss chard, parmigiano, red pepper syrup and garlic beignet  V


ROAST BUTTERNUT SQUASH, SAGE & SUN BLUSHED TOMATO POLENTA
Served with layered aubergine, courgette, sweet potato and roast lime veloute  V


SPICED PUMPKIN & RICOTTA PUDDING
Served with baby spinach, roast vine tomatoes and courgette beignets

TO CONCLUDE

 

CHOUX PASTRY SWANS & CHOCOLATE MOUSSE
Served with a tuille biscuit and melba sauce


CHOCOLATE MARQUISE & GARIBALDI BISCUIT
Served with hulled raspberries and brandy cream

 

CALVADOS CHEESECAKE
Served with frangipane terrine, apple sorbet and cider caramel


BANANA BREAD & BUTTER PUDDING
Served with rum toffee sauce, compote of mango, kiwi and pineapple

 

 

TO FINISH

 

TEA & COFFEE

 

 

= Vegetarian