We can seat up to 180 of your guests in the banqueting room and up to 60 guests in the main Castle

Floor to ceiling French doors ,let in the sunlight and open up to the Banqueting terrace  overlooking the lush, flower filled walled garden and the rolling hills of the Lovely Laois countryside. Make a statement at your wedding by treating your friends and family to a once in a lifetime celebration with a menu designed especially for you.

Our head chef Graham and his dedicated team in the kitchen, together with our Banqueting front of house Team will do all they can to ensure your wedding banquet will be a fantastic experience. Many of the ingredients on our menu are supplied by the Castle’s own organic kitchen garden.

Your Wedding Breakfast is made up of a starter, a soup and sorbet, a choice of two main courses, followed by dessert, tea and coffee.

Sample menu choices

Starters & Soups

Chicken Liver Terrine
Apricot Chutney & Savoury Crackers
Shredded Smoked Chicken
Bean Sprout Salad & Mildly Spiced Peanut Sauce
Smoked Chicken Caesar Salad
Cos Lettuce, Croutons & Smoked Chicken, with Castle Durrow Caesar Dressing
Venison Terrine
Mixed Leaves & Port Dressing
Chilled Smoked Salmon
Caper Berries & Lime Dressing
Traditional Style Gravalax
Chilled Tomato, Mozzarella & Basil Salad
Mixed Leaves
Parma Ham with Rocket Tapenade
Mixed Leaves & Parmesan Shavings
Warm Caramelised Onion Tart
Herbs & Salad Leaves
Warm Goats Cheese & Herb Crostini
Semi Sun Dried Tomatoes & Mixed Leaves
Terrine of Duck Foie Gras 
Fig Chutney and Mixed Leaves
Fresh Green Asparagus Salad
Parmesan Shavings, Truffle Oil & a White Balsamic Vinaigrette
Snow Pea with a Hint of Chilli
A veloute of Snow Peas scented with Chilli
Tomato & Roast Pepper Soup
our own Basil Pesto finishes this off
Sweet Potato Soup
with Coconut Cream, Cardamom & Corriander
White Bean Soup
With Chilli Oil & Chorizo
Curried Carrot & Coconut Soup
finished with Lime Cream
Celeriac Soup
with Wild Rocket Pesto
Butternut Squash Soup
with Sage, Thyme & Pumpkin Seeds
Parsnip & Pear Soup
with Cream and Caramelized Pecan Nuts


Pink Grapefruit



Castle Durrow Cucumber and Green Peppers


Char grilled Chicken Breast
with Lime, Chili & Corriander Cream
Roast Corn-fed Chicken Breast
Lemon, Thyme & Roast Garlic Jus

Confit Leg of Barbary Duck
with Wild Mushroom & Tarragon Sauce

Roast Rack of Lamb
with Herb Crust & Rosemary Jus
(€3 per person Supplement)

Loin of Irish Pork
with Grain Mustard & Parsley Sauce

Club Cut Roast Sirloin of Beef, 8oz
with a Shallot & Pepper Cream

Roast Beef Fillet
Shallot & Pepper Cream or a Red Wine Jus. 6oz
(€3 per person Supplement)

Baked Seabass Fillet
with a Prawn & Fennel Butter
Wild Seatrout
with Almond Herb & Lemon Butter
Poached Salmon Fillet
with Garden Herb & White Wine Cream
Spinach & Ricotta Tortellini
with Basil Pesto & Toasted Pine Nuts
Ravioli with Walnut and Gorgonzola
with Purple Sage Cream Sauce

Baked Ratatouille & Goats Cheese Tart
with Tomato Sauce
Vegetable Spring Rolls
with Chilli Soy Sauce


Meringue Nest
with Cream and Strawberries
(June, July and August only)

Dark Chocolate Mousse
with Honeycomb Ice Cream served in Dark Chocolate Cup
Caramelised Orange Panacotta
with Citrus Mascarpone
Delicious Light Mousse with Espresso Coffee-soaked Boudoir Biscuits

Apple Bakewell Tart
Caramelized Apple Tart with Madagascar Vanilla Ice Cream

Bread and Butter Pudding
with Chocolate Buttons & Vanilla Custard

Warm Rhubarb and Blackberry Crumble
served with Vanilla Ice-Cream
Castle Durrow Dessert Plate
Meringue Nest with Seasonal Fruit
Farmhouse Ice Cream in Tuile Basket
Chocolate Mousse in Chocolate Shell
(€3 per person Supplement)