A modern and relaxed restaurant, serving classic and modern brasserie dishes, representing good quality at affordable prices. Idyllically situated on the river with stunning views and a pretty terrace for al fresco dining. Perfect choice for weddings, parties and all kinds of events. Special set-menu offers, happy hour bar offers and other promotions. Great choice for all the family and award winning Sunday roast & kids’ menu. Open early Monday to Saturday for breakfast brunch from 9.30am. The lounge bar is perfect for more relaxed dining and those dining alone.
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Weddings at The Depot

If it’s a romantic riverside venue with 25 years experience you're after, then you're on the right track! We do weddings well, as the testimonials illustrate and take great pride in the reputation we've acquired. The location is stunning and our in-house organisation will assure a seamless event with quality cuisine and friendly, efficient service.

We know just how important the detail is and want you to feel that you can put your personal stamp on the occasion with, inevitably, a little 'guidance' on our part. One of the great things about The Depot is the versatility of the layout, so that you can dine in one area, drink and dance in another and chill out somewhere else. The atmospherics are very special and contribute hugely to the event.

The only way to convince you of our credentials is to invite you to come and meet us and see for yourselves. So, we'd love you to come in for a chat about your special day; then, if you’re suitably impressed, we can take it from there.

We can offer the complete range of catering from an intimate family wedding to a full-on sit-down for a 110, or hot and cold buffet with dancing for up to 200.

Summer weddings can get off to a wonderful start on our sunny terrace and we can also offer the use of the cobbled yard if necessary.

Not forgetting, evenings and weekends there is plenty of off-street parking for the wedding cars too!

Example of Wedding Menu Favourites

Starters

  • Chilled “ajo blanco” soup with green grapes & marcona almonds
  • Salad of spring vegetables with San Danielle ham, quail’s eggs & roast garlic mayonnaise
  • Baby spinach, aubergine & avocado salad with blue cheese dressing & spiced breadcrumbs
  • Griddled scallops with pea puree & mint vinaigrette
  • Foie gras & duck liver parfait, damson jam & toasted brioche

Main Courses

  • Grilled sea bass with plum tomato galette & basil oil
  • Roast loin of veal with garlic, thyme & summer squash
  • Welsh rack of lamb with persillade & redcurrant jus
  • Peppered noisettes of venison, pomme fondant & chocolate-chilli jus
  • Lemon scented ricotta ravioli with minted greens & girolles

Puddings

  • Valrhona dark chocolate fondant with pistachio ice cream
  • Wild strawberry & Champagne zabaglione
  • Tarte tatin with vanilla ice cream
  • Summer pudding with clotted cream
  • Baked Alaska