• The Venue
  • Wedding Packages
  • Example Menus

MECA makes for a fantastic and memorable venue for a wedding reception or celebration. One of the largest licensed venues in Wiltshire, MECA is a distinctive space perfectly suited for every type of wedding. Well equipped for receptions up to 600 guests, with our beautiful Art Deco ceiling MECA provides the most glamorous of event backdrops. 


With a late license you will have plenty of time to relax and make the most of your special occasion.


We can include services such as catering, venue dressing and DJ and entertainment dependent on your wants and needs as well as your budget.  We are dedicated to ensuring your day is truly magical and will work with you and your family to make sure that everything is made as easy and flexible as possible, starting with our very wedding package. 


If you have any questions, would like to check prices & availability or for a look around the venue, please get in touch.


T: 01793 251111

E: info@mecaswindon.co.uk

Our wedding reception packages start at £750.00 for a wedding party of up to 100 guests.  Additional guests will be charged at £3.50 per head.


This includes seating for up to 100 guests, red carpet entrance, table centre pieces and easel for table plan.


With this package you are able to provide your own catering and entertainment if you wish however, why have the extra stresses when our event team can organise that for you too!


In addition to the Wedding Package we can add the following:


Welcome Drinks Packages / Toast

Canti Prosecco - £3.50 per glass // Moët & Chandon - £8.50 per glass // Bucks Fizz - £3.00 per glass // Orange Juice* - £2.00 per glass // *other non-alcoholic options available upon request.


Wine for Tables £15.00 per bottle

Poco Paco, Airen Sauvignon Blanc (2014)

An elegant, vibrant white with a crisp, refreshing bite. Notes of citrus, green apple and pear on the nose are followed with a zingy, lemony palate.

Le Notaire Grenache (2014)

Dark ruby red in the glass with a nose of plum jam and raisins. Light and moreish on the palate withexcellent balance and ripe, soft tannins.

Garnacha Rosado, Campo Nuevo (2014)

Strawberry pink in colour with bright reflections, this youthful, fresh rose has bags of ripe red fruit on the

nose with a hint of white spice. The palate is medium bodied, crisp and fruity.


Three Course Wedding Breakfast


Evening Food Options from £4.50 per head  

Options include: Cold Finger Buffet / Bacon Butties / Pizza



DJ - £300.00 (Based on 6 hours) / If required for longer there will be an additional fee of £30.00 per hour. (Plus VAT)

Confetti Cannon (1 Pair) £60.00 (Plus VAT)



Chair Cover £2.40 each (White / Black)

Chair Cover with sash £3.60 (Choice of various sash colours available)

Table decorating service from £5.00 per table (If providing your own centrepieces and accessories)

Canapé Menu


Glazed sausages with honey and wholegrain mustard

Chinese marinated duck with hoi sin and spring onion scented noodles

Tandoori coated chicken fillet and red pepper kebabs

Mini Yorkshire pudding with Horseradish and seared beef


Chive and poppy seed scones with oak smoked salmon mousse

Dill and lemon tempura prawns

Smoked haddock and Welsh rarebit tartlets

Spicy crab cakes with ginger and lemon grass


Spinach and onion pakoras with mango salsa (v)

Goat’s cheese and roasted red pepper frittata (v)

Stilton and red onion relish tartlets (v)

Selection of marinated olives feta and sundried tomatoes (v)


Bombay mix and kettle chips

Parmesan cheese straws

Prawn crackers with sweet chili dip

Pre Meal Canapés

Choice of four from above with one of each per person

£8.95 per person

Canapé party

Choice of eight from above with one of each per person




Lunch and Dinner Menu




English onion with sage and cheddar cheese croute

Garden pea mint and ham

Chicken leek and sweet corn chowder


Spanish seafood chickpea and chorizo

Cream of asparagus and smoked salmon

Seafood chowder with red pepper dill and garlic rouille


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




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 


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 

Grilled smoked haddock topped with melting Welsh rarebit on a tomato salad and chive oil 

Trio of oriental seafood: 

Tempura prawn with sweet chilli sauce

Salmon teriyaki

Crab and ginger cakes


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 sundried tomato spinach and basil dressing (v)

All served with freshly baked bread and butter


Main Courses


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 


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 


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




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)