Weir House
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Herb-crusted lamb on a white plate
Food and drink

From the kitchen garden

Cooked on site for one wedding a day, from what's growing that week.

“One wedding a day, so the whole kitchen is cooking for yours alone.”
Tom Hale, head chef

The menus

A sample for autumn. Your tasting is six months out.

Canapés handed round on the lawn

On the lawn

  • Trout rillettes on ryeCanapé
  • Heirloom tomato, whipped fetaCanapé
  • Pork and fennel sausage rollsCanapé
Market fish with carrot purée and courgette

The shared table

  • Herb-crusted lamb, salsa verdeDown the middle of the table
  • Market fish, carrot, brown butterShared
  • Garden leaves, new potatoesFor the table
Poached pears with meringue

After

  • Poached pear, crème fraîcheDessert
  • Your cake, cut and platedWe serve it
A wedding cake among flowers

Late

  • Toasted sandwiches at tenFor the dance floor
  • Coffee and teaFrom nine

The five-hour package

$52a head

Southern Highlands wine, beer, cider and soft drinks, from the canapés to the last dance.

Wines
Four
Beer
Two on tap
Cider
One
Hours
5
Sparkling, ExeterSouthern Highlands
Chardonnay, Moss ValeSouthern Highlands
Pinot noir, Sutton ForestSouthern Highlands
Rosé, BundanoonSouthern Highlands

Everyone eats

Vegetarian

A full main, not a side.

Vegan

Cooked separately, served at the same time.

Gluten free

The whole menu can be.

Kids

Under twelve, half price, their own menu.

One wedding a day, and it's yours.

Saturday and Sunday mornings, about an hour, with Clare. Have a date in mind? Ask about it first.

Ask about a date
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