Weddings By Phelim Byrne.....

Fine dining Gourmet Starter, soup, main course and dessert options....

 ideal for small or large wedding parties a combination of your taste and our expertise will paired to create that perfect menu, see this extensive selection of options below th whet your appetite........

 We are always delighted to hear from you and to help you create that ultimate menu that will make you day just perfect

Fresh crab and tiger prawn potato cake , crisp baby asparagus, organic salad and a Guinness and dalkey mustard hollandaise

Ripe plum tomato and marinated buffalo mozzarella salad on wild baby rocket, spicy mixed olives and a purple basil dressing

Baby leaf salad of smoked tuna and eel ,marinated Italian plum tomatoes and a sharp caper dressing

Rosette of cointreau infused galia melon with a light champagne sorbet and an Asian fruit couilis

Sautéed French escargot with woodland mushrooms and herbs, brandy cream and crisp buttered croute

Spiced fantail of marinated and smoked duck breast with warm ruby grapefruit segment salad and a loganberry dressing

Roast stuffed rabbit leg with chorizo, bacon lardons and creamy leeks on a sweet carrot puree with red pepper couilis

Smoked chicken and wild mushroom tartlets with semi dried vine tomatoes, fine herb salad and gherkin aioli

Spring roll of Asian veg and duck leg confit with a hoi sin glaze and noodle nutty salad

Sautéed frogs legs in smoked garlic and Italian parsley butter

Crock of Bannow Bay mussels in a coconut, coriander and lime cream with grilled focaccia bread

Baked half lobster with melted lemon butter, black pepper and shallot salad

Assiette of grilled langoustines, seared scallops, sautéed oysters and steamed mussels with a chive cream and crusty French style loaf

Lightly sautéed oysters in smoked bacon and chives with a baby Guinness chaser and ciabatta crusts

Sushi of wexford smoked salmon with a soy and wasabi dip

Warm pot of crab claws in garlic and chive butter, baked baguette wedges and prawn bisque shot.

Pan fried salmon and crab cakes with baby cos and citrus ranch dressing
Foie gras terrine, toasted brioche, blood orange jelly
Baked fillet of organic Irish salmon , crisp asparagus and herb hollandaise
Seared scallops, roast carrot purée, preserved ginger and coriander oil
Roast breast of wood pigeon, date chutney and Madeira sauce
Tian or fresh crab, black tiger prawns with water cress and sauce vierge
Forest mushroom tartlet, buffalo mozzarella, parsley pesto
Confit leg of duck, braised puy lentils, crisp pancetta and Madeira jus
Oak smoked Irish organic salmon with roast beetroot salad and crème fraiche

Soups

Potato, chive and crème fraiche soup

Potato, smoked haddock and crunchy spring onion soup

Potato, chorizo and thyme soup

Summer tomato and basil soup with pesto bread sticks

Lightly curried parsnip soup with coriander twists

Sweet potato and lemongrass soup with ginger oil

Creamy butter mounted colcannon soup with flour bap

Roast red pepper and fresh crab soup with citrus natural yoghurt

Roast winter veg soup with chive oil

Wexford seafood and shell fish chowder

Brandy and herb scented prawn bisque with a cognac froth

Clear spicy Thai broth with chicken or prawns

Traditional farmhouse lamb broth

Chicken and sweetcorn creamed soup

Fresh green pea soup with a mint croute

Thai coconut and lemongrass soup

Roast carrot, rosemary and garlic soup

Asparagus and ginger soup with rosemary oil

Roast fennel and celeriac cream soup

Woodland mushroom and oregano soup

Beef consommé with crispy breads

Thai noodle soup with chilli

Celeriac and parmesan soup
Wild mushroom chowder
Curried parsnip and apple soup
Creamy winter vegetable soup
Celery and almond soup
Leek and potato soup with chive cream
Spicy coconut and vegetable soup with rice noodles
Smoked fish and potato chowder
Cream of cauliflower and smoked salmon soup

Pumpkin soup with preserved ginger
Creamy tomato and basil soup
Broccoli and vintage Cheddar soup
Carrot and orange soup with dry sherry
White bean and smoked bacon soup with truffle oil

Main Courses

Baked fillet of salmon stuffed with a crab and wild chive mousse on a buttery leek confit with sweet potato wedges

Pan roast fillet of cod wrapped in sweet potato shavings on a baby pea and spring onion risotto

Whole baked sea bass in Spanish olives and cherry tomatoes topped with a truffled mixed pepper salsa with basil and black pepper baked potato and roast Mediterranean vegetables

Roast fillet of monkfish wrapped in fine herbs and prosciutto on a prawn and spring onion potato cake with a wholegrain mustard hollandaise

Baked fillet of monkfish on wilted baby spinach with a lemongrass beurre blanc and baby potatoes in lemon butter

Pan fried fillet of fresh hake on a fondant potato topped with garlic prawns and shrimps, glazed pearl onions and a champagne froth

Whole baked black sole on the bone topped with crab claws and fresh prawns, fine green beans and stuffed potato marquise

Steam baked fillets of wild sea trout in ginger, garlic, coriander and lime on a Thai style noodle salad with a sesame dressing and chilli oil.

Poached darne of wexford harbour salmon (when in season) with a chive flower hollandaise on a champ potato cake

Creamy chicken and wild mushroom in a filo parcel with a jumbo baked potato, chive sour cream and baby spinach salad

Roast rack of lamb with a sticky orange glaze, apricot , caper and coriander stuffing , baby roast potatoes with a rich demiglaze

Baked breast of free range chicken stuffed with potato, bacon and herbs wrapped in prosciutto on a chive hollandaise with pomme gratin

Char grilled fillet of prime wexford beef, roast shallot rosti, seared foie gras and a béarnaise glaze

Charred marinated sirloin steak , baby potato sauté, fine green beans and a burgundy reduction

Slow cooked daube of angus beef cheek with woodland mushrooms and herbs, fondant potato and roast vegetables

Flame grilled t-bone of veal with capers, tomatoes and lemon oil, roast fingerling potatoes and a sweet potato and roast squash puree

Grilled marinated fillet of ostrich with a parsnip puree, shredded vegetable bake and a shiraz jus

Age marinated venison saddle in lemongrass and red wine, pomme gratin with sage and a vegetable nage

Rabbit saddle wrapped in Irish smoky bacon with a rosti potato and mushroom ragout on a woodland herb sauce

Baked breast of guinea fowl with a lemon and garlic butter roasted under its skin, spring onion pomme puree and crispy chorizo

Braised pork belly with glazed apple and pear compote, melted onions and a honey sauce

Shredded timbale of black leg chicken under a sausage and sage stuffed quail crown, honey roast baby carrots and lemon thyme choron sauce

Confit of barbary duck leg with crunchy leek stir-fry, glazed shallots and a sweet honey jus

Pan fried breast of duckling marinated in cassis with a sweet potato dauphinois and onion jus

Roast saddle of wild boar, stuffed baby apple with black and white pudding, smoked bacon sauce

Char grilled and roast strip of lightly peppered Bison, whiskey béarnaise and crisp chunky chips

Roast pork fillet wrapped in bacon stuffed with sage and onion on baby vegetable medley and sauté potatoes

Honey and mustard glazed loin of bacon with spring cabbage, baby baked potatoes and a mustard cream

Whole baked lobster with melted lemon butter, steamed baby potatoes and crisp steamed veg with a caviar hollandaise

Seared kangaroo fillet with glazed baby vegetables, pepper crust and courgette tartlette

Fillet of marinated venison, smoked venison sausage ‘ toad in the hole ‘ and duchess potato with tarragon and mustard

Roast fillet of sea bream. Asian greens and teriyaki sauceGrilled fillet of sea bass, roast pumpkin and sweet potato purée, served with rocket pesto
Pan fried king scallops, celeriac purée, crisp Serrano ham, frisee salad with basil oil*
Baked fillet of Atlantic cod, with crab-meat crust, chive Pomme purée and watercrest sauce
Seared red snapper, fennel and orange with Provencal herbs*
Crisp pork belly, celeriac mash with cider jus*
Dry aged best end of Wicklow lamb, chive mash with raspberry and redcurrant jus
Fillet of prime Irish beef, with horseradish crust, truffle scented gratin potatoes and port jus
Fillet of prime Irish beef, with colcannon mash, bourguignon garnish and rich red wine
Pan fried supreme of guinea fowl “coq au vin”
Oven baked Supreme of corn-fed chicken, potato, leek and ginger mash.

Vegetarian Options

Wild mushroom, leek and mascarpone parcel with spinach and pine nuts *
Asian style pumpkin spring roll with chili syrup and coriander pesto with warm noodle salad
Slow roast vine tomato, thyme and red pepper tart with rocket and goats cheese cream*
Brie, Portobello mushroom and cranberry Wellington, wilted spinach and fig infused balsamic glaze
Vegetable lasagna with garlic fusette
Pea and parmesan risotto with rosemary tuille and herb bouquet
Vine tomato and shallot tarte tatin, vegetable bouquet and fig infused balsamic syrup
Grilled halloumi cheese on roast vegetable and pine nut couscousButtermilk pancakes with goats cheese, basil and sundried tomato


Desserts

Mini sticky toffee baked Alaska - crisp filo pastry shell filled with sticky toffee pudding, crunchy toffee ice-cream and toffee sauce topped with a brown sugar meringue and blasted in the oven.

Asian fruit spring roll with a passion fruit anglaise, warm lychees and ginger syrup

Sweet Thai rice and mango pudding topped with a crown of fresh mango, coconut milk syrup and toasted sesame

Dark chocolate fondant pot with a pistachio icecream and rich fudge sauce

Deep fried chocolate truffles in a champagne batter with vanilla and honey yoghurt icecream

Selection of tart and sweet sorbets in a baby pineapple cup flambéed with Bacardi

Nutty chocolate brownie slice with a double espresso semi freddo

Mini glace fruit cheese cake with a chocolate biscuit base in a pool of caramel sauce with honeycomb icecream

Light chocolate mouse on a raspberry and chocolate biscuit with a mandarin semi freddo

Selection of Irish and European farmhouse cheeses with mini shots glasses of ruby port, fresh seedless grapes, dried plums in shiraz and cheese crackers

Sticky toffee pudding, with caramel salt butter icecream
Pear and almond tart with vanilla custard
Baguette and butter pudding with Baileys
Orange panna cotta with honey roast figs
Lemon tart with ruby gooseberry and clotted cream
Belgian chocolate marquise with orange mascarpone and berry compote
Assiette of chocolate: mini chocolate brownie, tulip of chocolate mousse, chocolate sorbet
Vanilla crème Brulee
Winter berry cheesecake, slow roast plums and orange cream