Wedding Menus


Scott, our executive chef is more than happy to discuss your preferences for the wedding breakfast, although we offer an extensive range of dishes as standard we can accommodate many special requests and offer a completely free bespoke menu consultation service.

As Seamill Hydro is also home to the hugely popular Orangery you can be sure our chefs are able to quickly and easily deal with any unexpected dietary requirements on the day and satisfy even the fussiest of fussy eaters!

All you have to do is decide, to help you make this very hard decision we offer a free menu tasting to the happy couple where you can sample a selection of dishes on the run-up to your wedding.

Our standard menus are listed below but please remember we are happy to make changes to the dishes such as the sources and accompaniments.

Connoisseur Menu Selector

CANAPES

Blue cheese mousse with walnut & grape

Smoked salmon mousse with prawn & dill

Wild mushroom & blue cheese quiche

Haggis bon bons

Salmon & chive fishcake

Black pudding bon bons

Basil cream cheese with sun blushed tomato

Goats cheese crouton with red onion marmalade

Chicken & wild mushroom vol au vent

STARTERS

Fricassee of wild mushrooms in a pastry bouche with a light mustard cream
Salad of lobster and langoustine with a citrus vinaigrette
Venison and game terrine with raspberry vinaigrette and rocket salad
Red wine poached pear with dolcelatta, rocket leaves and candied pecan nuts
Terrine of fresh and cured salmons with pickled cucumber, crème fraiche and dressed salad

INTERMEDIATES

Roast pepper and sundried tomato soup
Wild mushroom and tarragon soup
Cullen skink
Poached fillet of sole Veronique
Hot-smoked Scottish salmon with a horseradish cream

MAIN COURSES

Individual beef wellington served with a rich red wine jus
Best end of lamb with a coarse grain mustard and herb crust served with a thyme scented jus
Fillet of hake wrapped in parma ham with a chive cream
Supreme of chicken stuffed with a mushroom and tarragon mousse with a rich pan jus
Roast red pepper and cream cheese strudel

DESSERTS

Create your own Grand Dessert with your choice of four of the following:

Red berry pavlova
Cheesecake – choose from lemon, strawberry or vanilla
Strawberry tart
Lemon tart
Lemon meringue pie
Profiterole
Brandy snap basket – choose from cranachan, berries or vanilla cream
Chocolate torte
Bakewell tart
Strawberry mille feuille

Followed by Tea, Coffee and Petit Fours

Classic Menu Selector

STARTERS

Chicken, pistachio nut and apricot terrine with a rocket salad and citrus vinaigrette
Plum tomato, red onion and basil bruschetta with a balsamic reduction
Grilled goats cheese salad with balsamic roasted beetroot and candied pecan nuts
Platter of seasonal fruits with a passion fruit syrup and mango sorbet
Smoked Scottish salmon with a rocket salad and caper cream
Prawn marie-rose with a light salad and fresh lemon
Smooth chicken liver with a red onion marmalade and Arran oaties

INTERMEDIATES

Cream of tomato and basil soup
Smoky lentil broth
Roast carrot and coriander soup
Scotch vegetable broth
Haggis, neeps and tatties

MAIN COURSES

Breast of chicken stuffed with cream cheese and basil with a white wine and chive cream
Breast of chicken stuffed with Stornoway black pudding with a tarragon and white wine sauce
Roast gigot of lamb seasoned with garlic and rosemary and served with a red wine jus
Seared fillet of cod with a coarse grain mustard cream
Sirloin of beef with a red wine, tomato, mushroom and tarragon sauce
Scottish salmon with cream cheese in a filo pastry parcel with a light leek cream
Roast sirloin of beef with a peppercorn and brandy cream
Pan-roasted breast of chicken stuffed with haggis served with a whisky cream sauce
Plum tomato and brie tartlet with a light rocket salad and balsamic dressing
Baked bell pepper stuffed with a Mediterranean vegetable rice pilaf and finished with a brie glaze

DESSERTS

Create your own Grand Dessert with your choice of four of the following:
Red berry pavlova
Cheesecake – choose from lemon, strawberry or vanilla
Strawberry tart
Lemon tart
Lemon meringue pie
Profiterole
Brandy snap basket – choose from cranachan, berries or vanilla cream
Chocolate torte
Bakewell tart
Strawberry mille feuille

Followed by Tea and Coffee

Connoisseur Evening Buffet Selector

Mini Fish and Chips

Scottish Morning Rolls with: Smoked Bacon ~ Steak Slice ~ Egg

Brownings Mini Pies: Killie ~ Haggis ~ Scotch

Fajita Wraps: Vegetable ~ Chicken ~ Beef

Classic Evening Buffet Selector

Selection of Freshly Cut Sandwiches

Breaded Chicken Fillets with Chilli Chutney

Vegetable Pakora with Cucumber Riata

Margarita Ciabatta

Sticky Chicken

Duck and Hoi Sin Pancake Rolls

Italian Bruschette Selection

Black Pepper Wedges with Aioli

Homemade Chunky Sausage Rolls

Selection of Scottish Artisan Cheeses

All Evening Buffets include Tea & Coffee

Pladda Menu

Starters

Platter of seasonal fruits with a passion fruit syrup and mango sorbet

Prawn marie-rose with a light salad and fresh lemon

Smooth chicken liver pate with a red onion marmalade and Arran oaties

Cream of tomato and basil soup

Smoky lentil broth

Mains

Breast of chicken stuffed with cream cheese and basil with a white wine and chive cream

Scottish salmon with cream cheese in a filo pastry parcel with a light leek cream

Roast silverside of beef with a peppercorn and brandy cream

Pan-roasted breast of chicken stuffed with haggis served with a whisky cream sauce

Oven roasted breast of chicken with wild mushrooms in a dry sherry cream sauce with haricot vert and creamed potatoes

Dessert

Red berry pavlova

Lemon meringue pie

Chocolate torte

Followed by tea and coffee