A nice day for a Greens wedding

Weddings

Nice day for a Greens wedding…

We love a good celebration at Greens (any excuse to break out the bubbly), and what better reason than a wedding?

Our speciality (of course) is vegetarian wedding breakfasts, which can be as formal or casual as you and your partner wish. Five course fine dining? Laid-back buffet? Classy canapés and cocktails? The choice is yours.

We can help your money go far if you’re on a tight budget – or advise you what to splurge on if you’re ready to push the boat out!

You could make life easy and choose one of our wedding packages , or consult with us in-depth to design the bespoke wedding celebration that you want. Either way, we aim to create a personalised, memorable occasion for you – no ‘one-size-fits-all’ approach here.

Browse our sample wedding breakfast menus.

Hire details

Greens restaurant is available to hire for wedding breakfasts – or for any other veggie-themed celebration, of course – on any afternoon or evening, seven days a week.

You can hire one side of the restaurant for 20 - 45 guests, or reserve the whole venue for up to 70 guests.

Contact us to find out more, or arrange a face-to-face chat.

In the meantime use the guide prices below to get an idea of what we can offer.

Prices

Food

3 course menu £25
Cheeseboard £6
Extra soup course £4
Canapé reception £6

Drinks

Non-alcoholic cocktail reception drink £3.50
Alcoholic cocktail £6
Prosecco glass £4.50
Champagne glass £7
½ bottle house wine £7.50
½ bottle ‘upgraded’wine (eg sauvignon blanc & malbec) £9
Coffee £2

Extras

Linen table cloths £2
Floral table decorations from £10 per table


Monday-Thursday Evening    ½ restaurant, minimum 30 guests £200
Exclusive use, minimum 45 guests £300
Monday-Friday lunch    ½ restaurant, minimum 20 guests £150
Exclusive use minimum 45 guests £200
Any other time POA     

Contact Simon Connolly or Caoilfhionn Chase to discuss your plans

Sample Menu

Canapés

Caramelised onion and goats cheese tarts
Bruschetta with blush tomato tapenade and olive
Little wild mushroom and leek pies
Mini Yorkshire pudding with veggie black pudding and mustard mayo

Starter

Grilled Brie with truffles, served with apple and pear chutney and toasted brioche

Main course

Filo pie of feta, spinch and pistachios with tomato, chick pea and saffron stew

Pudding

Crème brûlée with orange blossom shortbread