Amuse are a privately owned catering company, based in Sussex , with over 10 years experience delivering catering for Weddings, Private and Corporate Events.
We pride ourselves on being one of the most innovative and flexible Caterers who strive to meet their clients exact requirements, offering beautifully cooked and presented food, a friendly discreet service and excellant value for money to our clients.
Our team are passionate about what we do and can help you with every aspect of planning your party from menus and tableware to drinks and table linen.
Whether your event is in a marquee, a venue or in your own home we can offer advice, recommendations and supply a range of options to meet your exact requirements.
We have considerable experience in creating and delivering fabulous events. We tailor our ideas to meet your exact requirements, working closely with you in the build up, helping you fine tune your choices then bringing it all together to make it happen on the day.
It is your day. We never forget that.
We take full responsibility for making your event happen. We are there to look after you and your guests and make sure the event is delivered exactly how you want it to be,
We only use the finest quality tableware; from white modern plates; gourmet cutlery; beautiful glassware; stylish canape platters and service equipment to the finest pressed linen.
We have catered many wonderful events at this stunning location and pride ourselves on being one of the most innovative and flexible caterers who strive to meet our clients requirements.
Dark and White Chocolate Pots
Lemon Posset with Lemon Curd and Candied Lemon
A selection of homemade Chocolate Truffle, Raspberry Meringues
Using locally sourced ingredients to produce beautifully presented delicious dishes.
Our attention to detail matters, We use fine quality glassware, crockery and cutlery to enhance the overall look.
Delicious food, friendly discreet staff and the commitment to exceed your expectations.
Choose a beautifully plated main course with a choice of sharing side dishes to really spoil your guests.
PLATED MAIN COURSE IDEAS
Harrisa Rump of Lamb with Grilled Courgette
Yoghurt Dressing and Mint Chutney
Sirloin with Sauce Gribiche and Baby Watercress
Seared Sea Bass with Spiced Lentils and Chorizo
Baby Radish Leaves
Breast of Guinea Fowl with Parmesan Beignet
Crispy Air Dried Ham and Creme Fraiche Veloute
Roasted Rack of Pork with Haricot Bean and Parlsey Salsa
Pan Fried Duck Breast
Beetroot Puree, Roasted Shallot and Balsamic Jus
Roasted Corn Fed Chicken with Crushed Peas and Tarragon Dressing
Baby Red Chard
Marinated Butterflied Leg of Lamb with Gremolata
Roasted Vine Tomatoes and Rocket
Celeriac 'Steak' with Beetroot Ketchup (v/vegan)
Fine Herb Dressing
Pumpkin, Spinach and Gorgonzola Tart (v)
Please choose 1:
Roasted Paprika Potatoes
Mixed Grains with Lentils, Herbs and Mint Dressing
Crushed Potatoes with Capers, Parsley and Pink Peppercorns
Miniature Sea Salt Baked Potatoes
Minted New Potatoes
Roasted New Season Potatoes with Feta, Oregano and Garlic Oil
Please choose 2:
Oven Roasted Caponata
Roasted Vine Tomtoes, Puy Lentils, Peppers and Parsley
Marinated Heritage Tomatoes with Basil Cress
Green Beans with Parmesan
Charred Squash with Feta
Grilled Aubergine with Pomengranate and Saffron Yoghurt Dressing
Chantenay Carrots with Nigella Seeds and Parlsey Oil
Mixed Baby Leaves with French Dressing
Tenderstem Broccoli with Chilli Flakes and Pine Nuts