A romantic fairytale location perfect for your special day…
Bespoke weddings tailor made to suit all your needs
The Castle is licensed to hold civil wedding ceremonies in three of its venues
Castle Dining Room
Traditionally the Officers Messroom with all the splendour of a Grade One listed building featuring the original Elizabethan fireplace is an impressive setting for your civil ceremony
Light, spacious and modern, located in the hotels gardens with a grape vine growing overhead
The Castle Lounge
Located on the first floor of the castle with sea views, suitable for small intimate weddings
Following your wedding ceremony we can accommodate a drinks reception serving canapés and Champagne on the castle ramparts with panoramic sea views. Your wedding breakfast can then follow in either the Castle Dining Room or the Conservatory Restaurant.
To discuss your requirements and obtain a quote please contact Angela Brown for more information.
Photos kindly supplied by Chris Hall Photography
Tomato consommé and seasonal vegetables.
Tempura battered king prawns with a spring onion salad and aioli sauce.
Mini fish and chips with tartar sauce.
Chicken César salad.
Asparagus wrapped in parma ham and hollandaise sauce.
Smoked salmon mousse en croute with salmon caviar.
Local crab with avocado puree and sauce vierge.
Beef tartar with horse radish crème fraiche.
Seared tuna with marinated mooli and soy sauce.
Lamb and olive ladies fingers with beetroot tzatziki.
Confit duck rolls with sweet chilli sauce.
Yorkshire pudding with beef and horse radish cream.
Strawberry compote topped with meringue.
Vanilla pannacotta with spiced blackberries.
Cured salmon with cucumber jelly, marinated beetroot, pea shoots and lemon oil.
Star Castle caught crab with fennel salad, lemon thyme jelly, mango and wasabi yoghurt.
Carpaccio of marinated beetroot with goat’s cheese mousse, garlic croutons, toasted pine nuts and beetroot syrup.
Chicken liver parfait with roast figs, fig puree, water cress, truffle oil and melba toast.
Local plaice goujons on mint crushed peas with aioli sauce.
Venison Carpaccio with mushroom duxelle, horseradish crème fraiche , capers, hazel nuts and tarragon pesto.
Crispy confit duck leg straw with a Thai style salad and soy butter sauce.
Salad of poached pear with Cornish blue cheese mousse, toasted hazel nuts dressed rocket and balsamic oil.
Roast rack of pork with crackling with chive pomme puree, crushed swede, apple puree and pork veloute.
Pan fried wild sea bass on a bed of champ potatoes with sautéed wild mushrooms, spinach, salsify, crisp parma ham and truffle oil.
Local brill with parsnip puree, fondant potatoes, asparagus, crisp pancetta and chive veloute.
Tornados of local hake served with ratatouille, sun blushed tomatoes, parmesan crisps and basil oil.
Beef wellington with dauphinoise potatoes, glazed baby carrots and maderia sauce.
Seared Cornish venison with braised red cabbage, fondant potato, parsnip crisps and red wine sauce.
Confit duck leg with orange pomme puree, casserole of baby vegetables, nutmeg wilted spinach and thyme jus.
Local red mullet with sautéed samphire grass, saffron potatoes, confit tomatoes and sauce Americane.
Butternut squash, sweet corn and spring onion risotto with parmesan shavings and herb oil.
Baked aubergine filled with ratatouille and topped with mozzarella served with a dressed side salad.
Mushroom, spinach and asparagus casserole topped with a poached egg and spring onions.
Dark chocolate tart, Cornish clotted cream, tuille biscuit and chocolate sauce.
Coffee cassonade with marshmallows and hot chocolate sauce.
Orange cheesecake with orange jelly, blood orange sorbet and white chocolate sauce.
Champagne jelly, with fresh berries, vanilla ice cream, berry coulis and spun sugar.
Assiette of Strawberries –
Crème brulee, short bread biscuits and marinated berries.
Crème caramel with poached strawberries and a brandy snap basket.
Lemon tart with toffee Chantilly and tuille biscuit.