Example Menus


Lunch and Dinner Menu


  • Meat

  • English onion with sage and cheddar cheese croute

  • Garden pea mint and ham

  • Chicken leek and sweet corn chowder

  • Fish

  • Spanish seafood chickpea and chorizo

  • Cream of asparagus and smoked salmon

  • Seafood chowder with red pepper dill and garlic rouille

  • Vegetarian

  • Cream of woodland mushroom with garlic croutons

  • Vine ripened and roasted tomato and basil

  • Leek and potato with a chive cream

  • Chilled Tomato and Red Pepper Gazpacho with Buffalo Mozzarella

  • Roasted Butternut Squash with parmesan cheese

  • All served with freshly baked bread and butter


  • Meat

  • Chicken liver and cranberry terrine with orange and fennel salad and walnut loaf

  • Sliced breast of duck with Chinese spices with pok choi hoi sin sauce and noodle salad

  • Pressed ham hock and garden pea terrine with real ale chutney

  • Wild mushroom and smoked chicken tartlet with a mango and pepper salsa

  • Roasted peach cured ham and rocket salad with baby mozzarella

  • Layered terrine of pork onion and apricots with cranberry relish

  • Fish

  • King prawn and trio of melon salad with pink mayonnaise

  • Smoked salmon mousse with a beetroot gravlax and a watercress centre

  • Mussel and crab timbale with pickled cucumber and a lime and dill crème fraiche dressing

  • Trio of oriental seafood:

  • Tempura prawn with sweet chilli sauce

  • Salmon teriyaki

  • Crab and ginger cakes

  • Vegetarian

  • Beef tomato basil and mozzarella with rocket salad and balsamic syrup (v)

  • Melon compote with a strawberry fresh mint and vanilla bean syrup (v)

  • Roasted pear Cashel Blue cheese and pine nut tart (v)

  • Onion bhajis with butternut squash salad cucumber and mint dipping sauce (v)

  • Roasted pepper frittata with goat’s cheese sun-dried tomato spinach and basil dressing (v)


  • Meat

  • Steamed breast of chicken with a woodland mushroom and thyme sauce

  • Oven baked breast of corn fed chicken with a button onion sage and pancetta jus

  • Turkey parcel wrapped in smoked bacon with apricot stuffing and cranberry relish

  • Breast of guinea fowl wrapped in smoked bacon with braised red cabbage and truffle oil

  • Breast of duck with spaghetti of vegetables cracked black pepper and Madeira jus

  • Roast loin of pork with black pudding and a cider apple and mustard sauce

  • Chicken gammon and leek pie with a thyme crust

  • Roast leg of lamb with an apricot rosemary and garlic stuffing served with lamb jus

  • Herb crusted rack of lamb with Dijon mustard and a rosemary sauce

  • Oven roasted rump of lamb with Provencal vegetable tart and a tomato and basil jus

  • Braised beef stout and horseradish pie with mushrooms and glazed baby onions

  • Roast sirloin of beef with Yorkshire pudding and red onion confit

  • Fillet of beef with a roasted shallots wild mushroom farce and a port wine jus

  • Fish

  • Oven roasted salmon fillet with parsley almond and garlic crust with hollandaise sauce

  • Salmon and cod wrapped in a crisp pastry with a champagne chive and mussel sauce

  • Oven roasted monkfish tail with chick pea and asparagus stew rich tomato and lemon thyme sauce
  • Roasted sea bass fillet with sweet potatoes, pak choi and lemongrass with a hoi sin glaze
  • Vegetarian

  • Ratatouille stuffed aubergine spinach and lemon cous cous crumb and a red pesto dressing (v)

  • Wild mushroom feta cheese and buckwheat tartlet and a tomato and thyme stew (v)

  • Spiced butternut squash and sweet potato pie with plum chutney and goat’s cheese (v)

All main courses are served with potatoes and fresh market vegetables

Meca Swindon - Wedding Tables


  • Level 1

  • Apple and sultana crumble tart with vanilla custard

  • Vanilla and white chocolate bread and butter pudding

  • Sticky toffee pudding with butterscotch sauce

  • Chocolate cookies and cream cheesecake

  • Strawberry mousse in a chocolate cup

  • Lemon and ginger cheesecake with lemon and poppy seed shortbread

  • Level 2

  • Individual lemon meringue pie with a vanilla sauce

  • Strawberry and vanilla crème brulee with poppy seed shortbreads

  • Vanilla panna cotta with a red berry compote

  • White chocolate and apricot pyramid with a passion fruit syrup

  • Black cherry and dark chocolate slice with a vanilla sauce

  • Rich chocolate ganache tart wedge with an orange and mint salad

  • Level 3

  • Individual fruit pudding with a brandy snap basket of clotted cream ice cream

  • Chocolate Trio – Chocolate brownie, white chocolate and pistachio dome and milk chocolate and orange mousse

  • Classic trio – Raspberry crème brulee, sticky toffee pudding and lemon tart

  • White chocolate and strawberry parcel with an orange and ginger compote

  • Selection of fine British cheese and biscuits with grapes and chutney

(Types of cheese on request)

All served with freshly baked bread and butter

For more information please get in touch.