Since 1994 Westgate Design have been providing event catering services for corporate events, weddings and private clients. We make every event social, personal and delicious. We promise you the freshest local ingredients, handcrafted cooking with our attention to detail, elegance and exceptional service.

How It Works

Have your menu choices delivered to your home at a time of your choosing ready to serve for your guests to enjoy. No hassle,no fuss for you all bases covered.

Professional service staff can be provided at an additional cost. Quotation for the rental of service equipment including... Can be provided also.

A - 2 HOT MAIN COURSE

Rice and potato side.
Selection of four salads.
€25 per person

B - 1 hot Main course

Rice and potato side.
Selection of three salads.
€20 per person

C - 1 hot Main course

Rice and potato side.
€15 per person

D - cold cut and Seafood Buffet

Including sauces, chutney, breads
Selection of four salads
€25 per person

E - Sandwich Platter

Selection of handmade sandwiches and wraps
€6.90 per person

Sandwich & Salad Platters

Selection of Handmade Sandwiches and The Westgate Signature Salad Selection
€15.00 per person

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Hot main courses

  • PRESERVED LEMON & CHICKEN TAGINE
    Moroccan spices apricot and coriander recommended with rice or cous cous

  • WEXFORD SHIN OF BEEF AND GUINNESS CASSEROLE
    root vegetable & mushroom, recommended with baby or roast potato or creamy mash

  • LOCAL LAMB STEW
    tender lamb neck, baby carrots, baby potato pearl barley, recommended with mash

  • ITALIAN BEEF LASAGNE
    made with Wexford minced beef.

  • INDIAN SPICED CHICKEN CURRY
    with coconut milk and tomato sauce mild and aromatic served with basmati rice.

  • CHICKEN & PESTO LASAGNE

  • CHICKEN KORMA
    with turmeric, coconut and coriander mild and aromatic recommended with basmati rice

  • BEEF STROGANOFF
    strips of Wexford beef, button mushroom, onion, red peppers, Dijon mustard, smoked paprika, gherkins (optional) & crème fraiche recommended with rice

  • MOROCCAN LAMB TAGINE
    with apricots harissa and middle eastern spices recommended with cous cous or rice

  • SUPREME OF CHICKEN FILLET
    with mushroom and white wine tarragon & cream sauce recommended with baby potato or rice

  • CHICKEN & TARRAGON

Vegetarian Main Courses

  • VEGAN BUTTERNUT SQUASH TAGINE,
    almond butter and chickpea curry wine, cumin & fresh coriander

  • VEGAN THAI GREEN CURRY
    sugar snap peas, sweet potato, chestnut mushroom with coriander

  • VEGAN CHICKPEA & CAULIFLOWER MILD KORMA

  • VEGETARIAN LASAGNE
    Layers of roast vegetables with spinach and ricotta cheese.

Seafood Main Courses

  • SEA FOOD PIE
    chunks of salmon, smoked cod and whiting in a cream, mushroom & chardonnay sauce(recommended with creamy mash)

  • MONKFISH, DUBLIN BAY PRAWN AND MUSSEL CASSEROLE
    with shallot, white wine & sweet potato & tomato bouillabaisse

  • BAKED ATLANTIC SALMON FILLET
    with lime, dill and baby caper cream sauce

  • SEAFOOD KORMA
    Aromatic Indian Korma, Salmon, Shrimp, Smoked Cod & Fresh Coriander.

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