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Wedding Catering – Saltcote Place East Sussex Wedding Venue
17424
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SuperEvent-Marquee Catering

Wedding Catering East Sussex

Here are just a few examples of the catering options you may wish to consider, our Catering team are happy to discuss alternative options.

Over 40 Guests – Meet SuperEvent

For over 10 years they have been our preferred catering and Marquee Partner

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MEAT CANAPÉS
Mini beef burgers with spicy relish and caramelised onions

Duck liver pate with sticky shallots on toasted brioche
Mini Yorkshire puddings with rare roast beef and horseradish
Chicken satay skewers with sweet chilli and coriander dip
Mini Croque-Monsieur of honey roast ham and gruyere
Chilli and lime chicken brochette
Beef fillet bruschetta with horseradish cream
Mini rare steak skewers with aioli
Aromatic Hoisin duck on sesame toast with cucumber and spring onion
Mini spiced lamb koftas with Tzatziki
Baby Cumberland sausages with honey, sesame seeds, and real tomato ketchup
Tandoori chicken skewers with a yoghurt and mint dip
Baby scotch quails eggs with Tzatziki and piccalilli

FISH CANAPÉS
Lobster pots with a tarragon and
Dijon glaze in light pastry
Mini fish & chips newspaper cones with salt and vinegar
Crayfish cocktail on toasted focaccia
Queen scallop and pancetta skewers
Smoked haddock and spring onion tartlet
Thai fish cakes with chilli and coconut vinaigrette
Crab, ginger and lime tartlet in a mini pastry cup
Thai spiced tiger prawn sticks with Tom Yum dip
King prawn in filo pastry with mango and chilli
Scottish smoked salmon and quails egg on fine pastry with
salmon caviar
Smoked mackerel crostini with cucumber and horseradish
Baby crab cakes with tomato salsa

VEGETARIAN CANAPÉS
Warm halloumi, mushroom and pepper kebabs with a mild Harissa dip
Parmesan and rosemary shortbread with sun blushed tomato, feta cheese and
black olive
Red onion tatin with balsamic vinegar in puff pastry tart
Asparagus and mushroom tartlet in crisp party with truffle oil
Roquefort and shallot tartlet
Mini toasted quesadillas with gruyere, roasted peppers and baby spinach
Mini Chinese vegetable spring rolls with ginger and chilli dip
Baby Mozzarella and sun blushed tomato skewers with fresh pesto
Mini Dolcelatte tart with mascarpone and red onion
Sussex goat’s cheese and sweet pepper bruschetta

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Gourmet Dining

Gourmet Dining
GIROLLE & MADEIRA CHICKEN
Pan seared chicken supreme filled with a wild mushroom mousseline, glazed with a Madeira jus on Dauphinoise potatoes

CRISPY BELLY OF PORK
Orange and thyme scented pork belly, served with crisp crackling and crushed apples on buttered fondant potatoes

SOUTHDOWN LAMB SHANK
Melting lamb shank slow cooked in red wine, garlic and rosemary, served on creamy crushed new potatoes

SPINACH AND RICOTTA CHICKEN
Seared chicken supreme filled with wilted spinach and melting ricotta with basil, served on char-grilled summer vegetable salad, with lemon and
chive new potatoes

FEATHERBLADE OF BEEF
Prime Scottish beef cooked in a red wine and shallot sauce, served with confit garlic on rosemary roast potatoes

CONFIT OF DUCK
Gressingham duck, scented with lemon, orange, thyme and garlic, served with a port jus on Dauphinoise potatoes

BEEF AU POIVRE
Prime beef steak cooked slowly with mild pink and green peppercorns, finished with Brandy and cream served with summer herb roasted new potatoes

RUMP OF SPRING LAMB
Roast rump of Mayfield lamb marinated with rosemary and mint, on a spring vegetable salad of asparagus, baby spinach, broad and fine beans, with a shallot and herb dressing

ALL OUR DISHES ARE SERVED WITH A MEDLEY OF FRESH
MARKET VEGETABLES UNLESS STATED OTHERWISE:
Baby carrots, fine green beans, sweet sugar snap peas, mange-tout and baby corn

HERB CRUSTED SALMON
On a salad of pea shoot and rocket, cherry tomatoes, mozzarella, spring onions and pine nuts with a tomato and basil dressing

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ORIENTAL SUMMER CHICKEN
Boneless chicken thighs with lime, garlic, chilli, coriander and ginger

CHARGRILLED TANDOORI CHICKEN

Tandoori spices, cumin and yoghurt with spicy mango chutney, and cucumber raita

HICKORY SMOKED BBQ CHICKEN
Glazed western style with sweet, smoky, sticky barbecue sauce

HOISIN PORK RIBS
Baby back ribs in Chinese five-spice, hoisin sauce, spring onions, ginger with a soy, tomato and honey sauce

PORK AND RED PEPPER BROCHETTE
Red onions and sweet roasted peppers, fresh oregano and cumin seeds & a summer Bramley apple chutney

BARBECUED SOUTHDOWN LAMB STEAK
Tossed in mint, garlic and mustard, served with a red wine glaze

MIDDLE-EASTERN LAMB KOFTA
Skewered, lamb with spring onion, chillies, garlic, coriander, parsley and mint, middle-eastern spices served with a tomato salsa dressing

PEPPERED MINUTE STEAK
Brushed with extra virgin olive oil, sea salt and cracked peppercorns

ABERDEEN ANGUS BURGER
Grilled to perfection, served with garlic butter

BEST BUTCHER’S SAUSAGES
Cumberland sausages served with caramelised onions and a selection of mustards

SALMON AND TIGER PRAWN SKEWERS
Marinated with lime, lemon, garlic, with a mild chilli mayonnaise

SWORDFISH STEAKS WITH
LEAFY GARDEN HERBS
Extra virgin olive oil, tarragon, parsley, chive, chervil and dill butter, tomato and roasted sweet pepper relish

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Hog Roast

The most theatrical and entertaining set up of all. Watch that pig cooking on site over charcoal throughout the day and let your guests have a chat with the Chef. Served with a whole selection of salads, you simply can not go wrong

THE TRADITIONAL “PORKER”
Whole pig salted, oiled & herbed with Super Event’s secret recipe!
Spit roasted for 8 to 10 hours over charcoal and apple wood chips
We constantly baste the pig so the flavour penetrates through to the meat. The pig is served with crisp salt crackling, home-made bramley apple & garden mint sauce, apricot, sage & onion stuffing and a rich roast mustard gravy

HOT NEW POTATOES
Small hot new potatoes served with a lemon and chive butter

TOMATO, MOZZARELLA AND BASIL
Vine ripened, Italian plum and sweet cherry tomatoes, with fresh torn buffalo mozzarella, fragrant basil leaves, finished with extra virgin olive oil
and snipped chives

MEDITERRANEAN PASTA
Tri colour pasta spirals dressed with ripe sunblushed tomatoes, plump Mediterranean olives, garlic, fresh basil, sweet roasted peppers, oregano and fresh shaved parmesan

CLASSIC HOMEMADE COLESLAW
Shredded carrots, celeriac, cabbage, a hint of onion, richly dressed with a creamy mayonnaise and finished with cracked black pepper

WATERCRESS, SPINACH AND ROCKET
Fresh baby leaves simply tossed with a classic French Vinaigrette

MOROCCAN TABOULE
Fresh couscous mixed with chickpeas, red onion, garlic, fresh mint
and coriander, roasted peppers, cucumber, with a hint of mild chilli
and lemon dressing

BAKERS BASKET
A selection of crusty French bread and butter

VEGETARIAN OPTION – PORTOBELLO MUSHROOM
Large, flat, open mushroom, brushed with garlic and parsley butter, filled with chargrilled asparagus spears and topped with goat’s cheese and crispy red onions

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An evening snack will always be welcomed by your guests. Let’s keep it informal and simple whilst everyone carries on dancing. A bacon roll, a slice of pizza, a fajita wrap? Explore some ideas and come up with something unique – we bet we can do it!

CLASSIC FRANKFURTER HOT DOGS
In submarine rolls, with fried onions, mild mustard and ketchup from only £5.95pp + VAT

CLASSIC BACON ROLLS
Smoked bacon in large soft baps, served with ketchup and brown sauce
from only £6.50pp + VAT

CHEESE BOARD
International and local cheeses, bread & biscuits, pickles & chutneys, grapes & celery from only £6.50pp + VAT

FAJITA BAR
Warm flour tortillas with pan fried spicy chicken and peppers, shredded salad, guacamole, sour cream and salsa from only £7.50pp + VAT

BURGER STALL
Chargrilled beef burgers in toasted brioche buns with all the accompaniments and sauces from only £8.00pp + VAT

TRADITIONAL HOG ROAST
Roasted over charcoal for flavour, with apricot stuffing, apple sauce and crisp crackling, served in a giant bun

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Vegetarian Options including Vegan and gluten free menu
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STARTERS:
Smoked tofu and vine tomato salad with baby pea shoots and watercress, basil dressing and toasted pine nuts Wild mushroom and chargrilled asparagus salad with garlic rosemary and seasalt croutons, baby leaves and sun drenched tomatoes

Antipasti platter
Stuffed vines leaves, chargrilled vegetables, roast sweet peppers, slow roast tomatoes, Mediterranean olives, hummus and toasted bruschetta

MAIN COURSES:
Spicy Root, Lentil and Tomato Tagine served with coriander wild rice
Mediterranean vegetables timbale, Garlic and rosemary Parmentier potatoes, wilted spinach and leeks, basil and rocket pesto

Chargrilled polenta steak on Dauphinoise potatoes
With wild mushrooms, warm cherry tomato coulis, green beans and asparagus

DESSERTS:
Banoffee pie with forest fruit compote Mango fool with cardamom shortbread
Apple and raspberry crumble with vanilla cream

Vegetarian BBQ Ideas
MARINATED HALLOUMI CHEESE KEBABS
Haloumi cheese, red onions, peppers, courgettes and mushrooms marinated with thyme, oregano, rosemary and mint served with a tomato and cucumber salsa

SPINACH, CHEESE AND ROASTED PEPPER QUESADILLAS
Folded flour tortillas filled with spinach, Monterey Jack cheese, and char roasted peppers, barbecued until crisp, served with an avocado, chilli and sour cream dip

PORTOBELLO MUSHROOM
Large, flat, open mushroom, brushed with garlic and parsley butter, filled with chargrilled asparagus spears and topped with goat’s cheese and crispy red onions

ITALIAN STYLE STUFFED CIABATTA
Foil-wrapped, crisp Italian garlic ciabatta, stuffed with mozzarella, roasted plum tomatoes, mediterranean olives and fresh basil leaves

ROASTED ROOT VEGETABLE GALETTE
Sweet potato, celeriac, carrot, courgette, potato and parsnip, blended with rosemary, onion, garlic and thyme, barbecued until golden and served with a mild, creamy, curried yoghurt dressing

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Children

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Under 40 Guests

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Gourmet Dining

Gourmet Dining

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BBQ

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Hog Roast

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Evening Buffet

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Vegetarians

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Children

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