A Wedding Breakfast is the first meal a Bride & Groom will enjoy with their guests following the union of marriage. Here we have menu options individually priced, allowing you to build your own menu to suit your preferences.
Please note that we will be happy to adapt any of these dishes to suit your taste.
Why not start with Canapés......
Selection of Canapés on arrival - £2.00 Each
Breaded oysters with oriental salad
Miniature fish and chips
Teriyaki beef fillet
Prawn and crab cocktail
Seared scallop topped with black olive tapenade
Tomato gazpacho (v)
Goats cheese and spinach quiche (v)
Snails with garlic butter
Ham hock fritter with crushed peas and mint
Brie, pea and mint risotto balls (v)
Roast beef in Yorkshire pudding with horseradish
Smoked duck breast with pickled vegetables
Warm crab bisque
Tailor make your own delicious menu by simply choosing a MAXIMUM of 4 Starters, 4 Mains & 4 Desserts.
Plate of smoked salmon with capers and lemon 8.95
Pan seared king scallops on celeriac puree, pickled walnuts and cider emulsion 8.50
Oysters – 2.00 each
Mussels á la crème 8.50
Sashimi of king scallops, salmon and yellow fin tuna with an avocado garden soy dip and wasabi sauce 10.95
Crab tian, with chilli, ginger and lime with an avocado mousse 8.50
‘Scampi fries’ with tartare sauce and lemon 7.95
Tuna salad niçoise 7.95
Home cured Gravadlax with mustard blinis and dill mustard mayonnaise 7.50
24 Hour pork belly with a bacon and rosemary crumb, home-made black pudding, apple puree and rosemary jus 7.95
Pressed terrine of smoked ham hock with sauce gribiche 6.95
Foie gras parfait with white onion jam and raisin puree 8.95
Chicken liver parfait with melba toast and Cumberland sauce 6.95
Home smoked duck breast with earl grey, pickled vegetable salad 7.95
Teriyaki of beef salad 8.50
Cullen skink topped with an Arbroath smokie soufflé 7.00
Cock-a-leekie soup 6.50
Pumpkin and parmesan velouté topped with fried oyster mushroom (v) 6.50
Wild mushroom velouté topped with truffle foam (v) 6.50
Cream of tomato and basil (v) 5.95
Shellfish mulligatawny 6.95
Shellfish bisque 7.00
Carrot and orange velouté topped with fresh coconut and coriander 6.50
White fish soup with stem ginger, crab and coriander, topped with prawn dumplings 6.50
Wild mushroom, tarragon and truffle infused risotto (v) 6.50
Grilled asparagus glazed with béarnaise sauce (v) 6.50
Cauliflower and broccoli beignets with blue cheese dip (v) 5.95
Cashel blue cheese soufflé (v) 6.50
Avocado, sun blushed tomato and mozzarella salad (v) 6.50
Monkfish wellington with braised cheeks, spinach puree, kohl rabi and smoked monkfish liver jus 22.00
Pan-seared king scallops with pork meatballs, puy lentils and baby carrots 19.00
Tagliatelle with mussels, clams and crab meat in a white wine and tarragon cream sauce 16.00
Half or Whole lobster thermidor with new potatoes, green beans and confit shallots 20.00/39.00
Pan-roasted skate wing with a lemon and caper berry butter, sauté potatoes and fried greens 20.00
Pan-fried fillet of wild Seabass on basil mash, with ratatouille and sauce vierge 25.00
Prime whole Dover sole ‘meunière’ with new potatoes, green beans and confit shallots 25.00
Peppered fillet of Loch Duart salmon on black pudding mash, wilted spinach, tiger prawns and sauce au poive 18.50
Chargrilled Scotch rib-eye steak ‘garni’ 22.50
Chargrilled Angus fillet steak on parmesan mash, butternut squash puree, buttered spinach and lobster butter 27.95
Pan-seared calves liver, smoked bacon, creamed potato and baby onions in a rosemary jus 18.95
Slow roast leg of lamb with ratatouille fondant potatoes and rosemary jus 17.50
Confit duck leg on braised puy lentils, green beans and rosemary jus 19.00
Braised lamb shank on olive mash, roast cherry tomatoes and buttered spinach 24.00
Pan-roasted tenderloin of pork on a risotto of fennel and blue cheese 15.00
Aubergine charlotte with braised puy lentils (v) 13.50
Cashew nut roast on carrot puree with confit cherry tomatoes and buttered spinach (v) 16.50
Tagliatelle of oyster mushrooms and ceps in a white wine cream sauce (v) 15.95
Butternut squash and parmesan risotto topped with a deep fried duck egg and sage buerre noisette 14.50
Sun blushed tomato and parmesan gnocchi with cauliflower puree and baby courgettes 14.50
Lemon meringue tart, pinenut ice cream, candied lemon thyme 7.00
Gingerbread soufflé, granny smith sorbet, candied stem ginger 7.00
Gold bar, caramel ice cream, peanut butter parfait 7.00
Mandarin cheesecake, pistachio parfait, warm lime jelly 6.00
Hot chocolate fondant with cherry compote and cherry ice cream 6.50
Selection of British cheeses and biscuits 8.50
Please Note: All of Our Desserts Are Homemade
Freshly ground coffee and petit fours served with your wedding cake £3.95
£16.50 Per Head
Mussels in a white wine cream sauce
Scrambled eggs on toast
Soup of the day
Fish and chips
Fish pie topped with cheese mash
Breaded chicken Goujons with chips
Sausage and mash with onion gravy
Homemade tagliatelle with a tomato and herb sauce (v)
Selection of ice cream and sorbets
Fresh fruit salad
Hot chocolate brownie
Maple glazed pancakes with banana and vanilla ice cream
Evening Buffet Selector
Our Head Chef will provide a separate Buffet menu for your perusal.
£165.00 per Double En-suite Room per night
£200.00 per Hot Tub Room per night
£215.00 per superior Hot Tub/Spa Room per night
All of our rates are based on two persons per room inclusive of Breakfast & VAT.
Our check-in time is 4.00 pm and check-out time 11.00 am on the day of departure.
We cannot guarantee an early check in for any guest, however we recommend that you make your reservation in advance and state your request upon booking.
We offer the Hotel on an exclusive basis allowing you to enjoy the hotel all to yourselves!
To book the Crab for exclusive use on a Saturday we request a minimum spend of £10,000 to include accommodation.
Any other day of the week the minimum spend is £8,000.
The minimum spend is completely flexible and can cater from anywhere up to 100 guests.
For the ultimate “wow factor”, at your wedding breakfast we now offer the hire of chair covers and colour co-ordinated accessories to give your room that little bit extra.
Room hire is applicable to all weddings however we do offer various discounts on room hire on selective dates throughout the year.
Room Hire Rates are as follows:
For the Wedding Breakfast £250.00
For the Wedding Breakfast & Evening Reception £500.00
Wines and Drinks
We have an extensive wine and bar menu and we will be happy to help with any question.
If you have any ‘old favourites’ or any particular beverages you would love to have on your Day we would be happy to make these for you!!
Crab Plan A
A Glass of Bucks Fizz or Pimms Cup on arrival
A half bottle of House Wine with your Wedding Breakfast
A Glass of Sparkling Wine for the Toast
Crab Plan B
A Glass of Kir Imperial or Classic Champagne Cocktail on Arrival
A Half Bottle of House Wine with your Wedding Breakfast
A Glass of Sparkling Wine or Prosecco for the Toast
Crab Plan C
A Glass of Raspberry Fizz or Champagne Cocktail of Choice on arrival
Half a Bottle of Finer Wine Recommended by our sommelier (15pp)
A glass of Champagne for the Toast
Crab Plan D
A glass of Champagne Dom Perignon on arrival
Half a Bottle of Finer Wine Recommended by our sommelier (25pp)
A Glass of Dessert Wine
A glass of Champagne Dom Perignon or Dom Perignon Vintage Rosé for the Toast
£115pp or £150pp
Thank you for taking the time to read the enclosed information
Should you wish to discuss anything further, one of the Crab Team will be delighted to assist.