Shared plates
Generous platters on each table. Guests help themselves and conversations stay lively.
View shared plates menu
Pokolbin · Hunter Valley
Food & beverage
Shared platters or alternate-drop service, seasonal Hunter Valley produce, and drinks matched to your package.
Each service style has its own page with full dish lists. Compare package tiers to see what is included for your date.
In-house kitchen
Led by Executive Chef Scott Marshall
Menus are developed and executed on site by our in-house kitchen team.
Scott Marshall
Executive Chef, White Barn Pokolbin
Dishes lean on Hunter Valley and NSW producers, with global accents where they add interest.
Two- and three-course paths pair with curated sides and salads. Dietaries are handled with the same care as the core menu.
Final selections and timing are locked in with your coordinator so service aligns with your MC, speeches, and portraits.
Drinks
Beverage packages
Wines, beers, and spirits chosen to pair with the menu, including exclusive White Barn releases, beer tiers, signature cocktails, and zero-proof options.
- Seven exclusive White Barn wines including sparkling, rosé, white and red varieties.
- Choose two beers for your wedding from our Standard Beer List (Classic) or Premium Beer List (Luxe & Signature).
- Soft drinks, tea, coffee, sparkling water and juices included. Cocktails and spirits are available for purchase.
From the pass
Culinary snapshots
A glimpse of dishes across canapés, shared tables, and plated service. Your coordinator aligns selections with your tier, season, and guest count.
Korean fried chicken & sesame
Bold canapé-style bite-crisp coating, sesame, and heat that wakes up the palate.
Tempura king prawns, miso citrus
Light batter, clean citrus-miso lift-ideal as a seated starter or shared-table opener.
Swedish prawn toast
Coastal Nordic flavours on toast-creamy, briny, and made for grazing.
Duck, goat’s cheese & cherry balsamic crostini
Sweet balsamic, rich duck, and creamy cheese in one small-plate hit.
Mushroom & mozzarella arancini
Golden shells, molten centres-comfort that still feels polished on the table.
Blueberry cheesecake cups
Individual desserts for easy service when you want something playful after mains.
Seated canapés
Refined bites served to the table while guests settle in-great pacing for photography and speeches.
Seated canapés
A second look at the canapé moment: variety, height, and colour on the plate.
Beef brisket with chimichurri
Low-and-slow brisket with herby chimichurri-hearty without feeling heavy.
Braised chicken & forest mushrooms
Earthy mushrooms and tender chicken-a reliable crowd-pleaser across seasons.
Scallops with romesco
Sweet scallops, smoky-nutty romesco-bright on the plate for alternate-drop rotations.
Scallops with sweet potato
Another scallop presentation: silky shellfish with mellow, caramelised sweetness.
Sides & salads
Fresh salads and sides designed to balance richer mains on shared and plated menus.
Churros & caramel
Crisp churros with glossy caramel-fun, handheld, and easy to share.
Mini pavlova
Bite-sized meringue, cream, and fruit-a lighter Australian classic to finish.
Vegetarian option
Plant-forward mains and sides so every guest eats generously, not as an afterthought.
Eight-hour beef brisket
The long cook that defines the cut-sliceable, juicy, and built for shared platters.
Mushroom, chive & mozzarella arancini
Italian-style risotto balls with chive and cheese-crisp outside, soft within.
Pepper beef crostini
Pepper-crusted beef, goat’s cheese, crostini-savoury layers in one bite.
Masala prawns
Warm spice, yoghurt, sesame cracker-big flavour for a small footprint on the plate.
Duck with kim chi
Rich duck balanced by fermented heat-contemporary without leaving the Hunter Valley brief.
Pork dumplings
Steamed dumplings, black vinegar-comforting and familiar for mixed guest lists.
Asian greens
Broccoli, beans, edamame, miso butter-fresh contrast beside slow-cooked mains.
Shared plates
The communal table in action: platters meant to pass, talk over, and refill.
Asian greens
Another pass of seasonal greens-colour and crunch on the shared table.
Quinoa & rocket salad
Sun-dried tomato, cucumber, almond, tahini dressing-bright, herby, and substantial.
Shared plates
How shared service looks when the room is full-generous, layered, and designed for flow.
Next step
Taste the barn in context
Book a site visit to walk the reception space, talk service style with the team, and bookmark the menu pages that match your shortlist.
Book a site visit