© The Black Watch Castle and Museum
The Black Watch Regimental Trust is a charitable company registered in Scotland | Charity No: SC005848
Weddings at The Castle
The beautiful Balhousie Castle is the perfect place for your wedding day. With romantic corner turrets and private grounds, this historic setting provides a stunning backdrop for your celebration. Whether you dream of an intimate gathering, a larger party, indoor or outdoor ceremony we can help bring to life the vision of your special day.
Create your unique package from our sample wedding breakfast, evening menus, and room hire options. Or choose to say ‘I do’ with our all-inclusive Castle wedding package which has everything you need to make your day extra special.
Room Hire
We have a selection of unique spaces for your special day, whether that be a small gathering or a larger celebration. See our room hire charges here
The Captain Package
Spring and Summer
Choose one option from each course:
Starters
Scottish buffalo mozzarella and dressed heritage tomato salad, fresh basil, balsamic glaze.
Hot smoked salmon salad with pea salad (peas, sugar snaps, tendrils and baby leaves), lemon dressing.
Chicken liver parfait with plum and apple chutney, micro leaf salad and sourdough crisp bread.
Mains
Truffle and herb butter chicken breast, potato galette, seasonal greens, chantenay carrots, chicken café au lait sauce.
Sticky pork belly, mustard creamed potatoes, fine beans, blistered carrot, burnt apple puree, pan jus.
Fillet of sea bass, pea puree, peas and edamame beans, chorizo, parmentier potatoes, dill oil.
Desserts
Perthshire berry mess—berries, elderflower jellies, meringue kisses, white chocolate Chantilly, raspberry coulis, Thai basil.
Baked lemon curd, yoghurt ice-cream, shortbread, candied zest, lemon balm.
Vanilla crème brulee, Perthshire raspberries, raspberry coulis.
Tea | Coffee | Mints
From £50 per person
Autumn and Winter
Choose one option from each course
Starters
Lightly spiced butternut squash soup finished with coconut milk, toasted flaked almonds, fresh baguette and Scottish butter.
Smoked salmon, compressed charred cucumber, cucumber ribbons, celery cress and shaved fennel salad, lemon and honey dressing.
Shallot and bramble vinegar tart tatin, winter leaf salad, crumbled feta.
Mains
Slow braised featherblade of beef, fondant potato, blistered root vegetables, red wine sauce.
Baked loin of bacon, colcannon cake, tenderstem broccoli, cavelo nero, winter roots, parsley sauce.
Chicken balmoral – Free range breast of chicken stuffed with haggis, creamed potatoes, winter vegetables, sugar snap peas, whisky cream sauce.
Desserts
Sticky toffee pudding, butterscotch sauce, vanilla ice-cream.
Chocolate, almond and pecan brownie, cherry compote, clotted cream ice-cream.
Baked caramelised clementine, orange sorbet, white chocolate and almond crumb.
Tea | Coffee | Mints
From £50 per person
The Colonel Package
Spring and Summer
Choose one option from each course:
Starters
Chicken, baby leek and shitake mushroom presse, dressed leaf salad, chicory, toasted hazelnuts, red onion chutney.
Burrata, dressed heritage tomato salad, fresh basil, herb oil.
Hot smoked salmon and crowdie rillette, fennel, herb and micro leaf salad, lemon dressing, sourdough toast crisp.
Mains
Cod Nicoise – Cod fillet, tomato fondue, new potatoes, fine beans, Quails eggs, slow cooked tomatoes and olives, salsa.
Verde Roast pork loin, pomme puree, buttered baby vegetables, smoked apple puree, gravy with grain mustard.
Roast gigot of lamb studded with rosemary and garlic, fondant potato, peas, baby onions and gem lettuce,
chantaney carrots, mint jus.
Desserts
Tokaj wine poached pear, sticky gingerbread, Katy Rodgers crème fraiche.
Raspberry and pink pepper parfait, Perthshire raspberries, raspberry coulis, lemon balm and viola flowers.
Lemon tart, vanilla roast strawberries.
Tea | Coffee | Shortbread
From £60 per person
Autumn and Winter
Choose one option from each course:
Starters
Mild curry and lime leaf cauliflower soup, curry crème fraiche, sourdough bread and Scottish butter.
Roast raw and pickled winter vegetable salad with quinoa, Strathearn Lady Mary cheese, winter shoots.
Hendricks gin cured salmon, cucumber, radish and fennel salad, wasabi sauce vert.
Mains
Overnight braised ox cheek, honey roast roots, fine beans, horseradish mashed potatoes, rich beef gravy.
Roast loin of venison, sweet potato fondant, spinach and mushroom Forestiere, charred carrot,
red wine and port jus.
Sticky lamb shoulder, roast chateaux potatoes, fine beans, seared red peppers, feta, mint salsa verde.
Desserts
Chocolate tart, orange and lime zest salsa, orange sorbet.
Marmalade and whisky brioche bread and butter pudding, sauce Anglaise, milk ice-cream.
Apple tart tatin, toffee sauce, gingerbread ice-cream.
Tea | Coffee | Shortbread
From £60 per person
The Brigadier Package
Spring and Summer
Choose one option from each course:
Starters
Beetroot cured salmon gravalax, whipped crowdie, roast pickled and raw golden and candy stripe beets, micro leaf salad.
Chicken and pistachio terrine, fresh piccalilli, seasonal leaf salad, sourdough crisp.
Peppered carpaccio of wild Scottish venison, shaved parmesan, mizuna, toasted hazelnuts, hazelnut oil and horseradish crème fraiche.
Mains
1 hour smoked salmon fillet, braised fennel, asparagus, lime butter sauce, pea tendrils, chive oil.
Gressingham duck two ways – confit duck leg and roast breast, sofrito puy lentils, Mirabelle plum puree, roast butternut, green pepper sauce.
Noisette of lamb, boulangere potatoes, pea puree, peas, baby carrot, baby leek, mint jus.
Desserts
Chocolate cremeaux, blood oramge sorbet, almond brownie.
Vanilla panna cotta, pickled blueberries, fresh berries, raspberry and rose granite, amaretti biscuits.
White peach melba – roast white peach, fresh raspberries, raspberry ripple ice-cream, raspberry sauce, lemon balm, viola flowers.
Tea | Coffee | Petite Fours
From £70 per person
Autumn and Winter
Choose one option from each course
Starters
Jerusalem artichoke soup, truffle oil, Ayrshire bonnet cheese straw.
Tian of dressed crab, quail’s egg, smoked salmon, dressed bitter leaves.
Duck salad, orange, fennel, winter leaves, toasted seeds and pine nuts, feta and pomegranate, date and lemon dressing.
Mains
Lightly spiced monkfish tail fillet, white bean puree, red pepper and caper piperade, cavelo nero, parsley oil.
Roast loin of venison, mini venison haunch and mushroom pasty, celeriac and coffee puree, heritage carrots, wilted kale, piquant jus.
Rib of beef, gratin dauphinoise, carrot puree, charred carrot, watercress, red wine jus.
Desserts
Hot chocolate fondant, cherry compote, cherry ice-cream, chocolate crackling.
Roast pineapple with pineapple, mango, lime and chilli salsa, mango sorbet, pineapple crisp.
Treacle tart, clotted cream, blackberries.
Tea | Coffee | Petite Fours
From £70 per person
The Canapé Menu
Spring and Summer Suggestions
Chicken Caesar Crostini – Roast Chicken breast with grain mustard served on a crostini with crisp lettuce and Caesar dressing
Watermelon, kalamata olive and bocconcini mozzarella skewer – Bocconcini rolled in fresh chopped herbs (Vegetarian / can be made vegan with vegan feta in lieu of bocconcini)
Beetroot cured salmon gravadlax, soda bread, wasabi mayo, micro celery – Beetroot gravadlax with home made soda bread with seaweed flakes
Strathdon blue cheese tartlet with smoked apple butter – a mini quiche topped with a smoky apple puree (Vegetarian)
Pea, feta and preserved lemon in a fine fueille de bric pastry tart shell – fresh peas, pea puree, pea tendrils, crumbled feta and preserved lemon zest in a thin home made bric pastry fluted tart case (Vegetarian)
Sticky pan seared Perthshire lamb with a mint houmous dip
King prawn skewer with a mango, lime and sweet chilli salsa dip
Quails’ eggs with coronation mayonnaise – Boiled quail’s eggs presented on a skewer with a coronation mayonnaise dipping sauce (vegetarian)
Tomato, roast pepper and basil crostini with shaved Ayrshire Bonnet – Bonnet is a vegetarian hard goats cheese which is a good parmesan substitute (Vegetarian, vegan available)
Mini roast beef and Yorkshire pudding with Horseradish mayonnaise
Smoked Salmon Blini with lime Katy Rodgers Crème Fraiche – Slivers of pink duck breast cooked in five spice and honey, presented on a skewer with crisp radish, with a yellow plum dip
Whipped Katy Rodgers Crowdie with dill and pickled golden and candy beetroot in a fine pastry shell – (Vegetarian)
Individual dietary requirements can be catered for if not covered in the above selection.
3 canapes £9pp | Additional canapes £2
Autumn and Winter Suggestions
Venison Crostini – peppered venison loin carpaccio, plum relish, micro rocket
Courgette roll filled with almond and lemon – vegan
Beetroot cured salmon gravadlax, soda bread, wasabi mayo, micro celery – Beetroot gravadlax with home made soda bread with seaweed flakes.
Strathdon blue cheese tartlet with cranberry – a mini quiche topped with cranberry preserve (Vegetarian)
Lightly spiced pumpkin sip finished with coconut milk and topped with curried crème fraiche – (vegan)
Sticky Asian spiced pork belly, burnt apple puree dip
Haggis bon bon, clapshot
Quails’ eggs with coronation mayonnaise – Boiled quail’s eggs presented on a skewer with a coronation mayonnaise dipping sauce (vegetarian)
Tomato and caper crostini – crostini with smokey tomato fondue and lilliput capers (vegetarian)
Mini roast beef and Yorkshire pudding with Horseradish mayonnaise
Duck breast with radish and Mirabelle (yellow) plum puree dip. – Slivers of pink duck breast cooked in five spice and honey, presented on a skewer with crisp radish, with a yellow plum dip.
Mull Cheddar Gougère – savoury choux bun with a rich cheese sauce filling
Individual dietary requirements can be catered for if not covered in the above selection.
3 canapes £9pp | Additional canapes £2
Evening Buffet Menu
Perfectly crafted to elevate your event, with vegetarian options available.
Option 1 – £10pp
Bacon Rolls
Lorne Rolls
Croque Monsieur / Madame
Option 2 – £12pp
Bacon and Monterey Jack Cheese Croissants
Buffet Pie selection: Scotch, macaroni, chicken (Steak available for substitution)
Chafing Pan Buffet Menu
Option 1 – £10pp
Traditional stovies with oatcakes
Haggis or Vegetarian haggis stovies with oatcakes
Option 2 – £12pp
Baked Cannelloni Bolognaise, served with salad and bread
Baked Spinach and Ricotta Cannelloni, served with salad and bread
Option 3 – £15pp
Thai green chicken or Vegetable Curry, served with rice and flat bread
The Black Watch beef chilli or Vegetable Chilli, served with rice and Tortilla chips
Contact Us to Discuss Your Special Day
Get in touch to discuss your wedding and arrange a
show-around appointment with our wedding team.
Contact Us
- Fill out the Event Enquiry Form Below
- 01738 638152, Option 2
- manager@theblackwatch.co.uk
