Ballyvolane House

FEE (Includes exclusive hire of the entire property as well as accommodation in the main house). For 2 night rentals, you take the house and grounds the night before and on the night of your wedding. Medium and Larger Weddings (minimum of 2 night rental required for all weekend weddings from April to October, no minimum stay for midweek weddings throughout the year or at weekends from November to March) Please enquire for further information about costs. The full rental fee includes the following: Accommodation in the house (6 bedrooms, sleeps 12) with full Irish breakfast each morning. We have some extra Z-beds and cots if needed. Please note the Glamping (summer only) is extra and your wedding guests should contact the house to book these. Our maximum capacity is up 140 guests excluding staff. Administration and client meetings to help plan and co-ordinate your entire wedding. We can offer you a wealth of experience as we have been hosting weddings at Ballyvolane House since 2004. Preparation of Ballyvolane House and gardens to your specific requirements. Use of dining terrace and adjoining barn which houses the bar and dancing area. All equipment, tables, chairs, linen, cutlery, crockery, glassware. PA system and microphone for the speeches inside the dining terrace. Personalised printed menus and table plan displays. Dining experience for Bride and Groom prior to the wedding. This is a complimentary dinner for 2, when the house is open for other guests. It gives couples a chance to experience the food and ambience of the house. Antique gong to announce dinner is ready. Umbrellas (if raining). Table for cake, antique silver cake stand and antique sword for cutting the cake. This is displayed in the gardens or in the house depending on the weather. A bottle of Bertha’s Revenge Gin in bride and groom’s bedroom. Additional parking area for guests with car park attendants. And more benefits, contact for more info and for info on smaller packages!

First Course Please choose 1 soup (served in an espresso cup individually), and 1 starter. These will be served on large platters and placed in the centre of the table for everyone to pass around and share. Soups: Pea and mint soup (v) Fresh tomato and basil soup (v) Chilled gazpacho or chilled cucumber soup (v) Half the garden soup (v) Starters: Bertha’s Revenge Gin cured organic salmon gravlax, cucumber pickle and dill-mustard sauce Potted Hederman’s smoked mackerel, Arbutus toast, celeriac and fennel remoulade Ardsallagh goat’s cheese and roasted beetroot salad, hazelnut dukkah Tomato, broad bean and West Cork mozzarella salad Ballyvolane pork rillette, garden gooseberry compote and crispy baguette Gortnamona goat’s cheese, red onion marmalade and hazelnut crumble Main Course Please choose 1 main course. Whilst the main course is plated, the potatoes and vegetables will be served in bowls and placed in the centre of the tables to share. There is also a vegetarian option allocated for the non-meat lovers. Slow-roast short rib of Irish beef and red wine jus Roast fillet of Fitzgerald’s beef, watercress and Bearnaise sauce (€7.50 supplement) Confit of Silverhill duck leg with Puy lentils, red wine jus Roast rack of Fitzerald’s lamb, garden herb crust and redcurrant jus Roast Ballyvolane House saddleback pork, crackling and cider jus O’Connell’s market fresh fish (depends on what is available at the fish mongers), lemon-caper-butter sauce For the non-meat lovers… Vegetable Tagine, cous cous and garden herbs (plant based) Aubergine, tomato and parmesan bake (v) All main courses are served with potatoes and summer greens all grown in our walled-garden during the growing season. Puddings Please choose 1 pudding. Eton Mess Summer berry trifle Chocolate tart, whipped cream Lemon meringue mess Buttermilk panna cotta, berry compote Lemon posset with homemade shortbread Tiramisu Cheeseboard Selection of local artisan cheeses served with cheese biscuits, fruit and quince