Make the food on your special day something to be proud of with Sheer Elegance Catering. Great food, great service and a large menu to choose from.

Our 3 course menus are priced between £45.00pp and £65.00pp depending on dishes.

(Unlike some of our competitors, we do not add VAT to your bill, what we quote is what you pay)

• Weddings over 100 guests will include 3 complimentary chef’s choice of canapes.
• Some dishes may not be suitable for large numbers.
• Full bar service ,please ask for details.
• Full kitchen,equipment,crockery and cutlery hire.

STARTERS

• Organic baby leek & potato soup with vintage cheddar wontons (vegetarian)
• Textures of cauliflower, Cumin roasted Cauliflower, Cauliflower puree, pickled Cauliflower, and toasted hazelnut. ( Vegetarian, Vegan)
• Tempura Butternut squash served with sweet chili jam and toasted sesame seeds.(Vegetarian, Vegan)
• Courgette, fennel & cheddar soup (vegetarian, gluten-free)
• Roasted smoked pimento pepper, sweet cherry tomato soup, basil and parmesan croutons (vegetarian)
• Spicy Parsnip Soup (vegetarian, gluten-free)
• Dijon mustard cured organic salmon, served on a bed of pickled cucumber, carrot and wild rocket (gluten-free)
• North Sea smoked cod and baby leek cakes, accompanied with a hollandaise sauce and baby herbs
• Timbale of Dublin Bay prawns mixed with cream cheese wrapped in smoked salmon and served with tomato salsa (gluten-free)
• Twice-baked Northumberland nettle cheese and kale souffle and parmesan cream.
• Smoked salmon and prawn roulade with watercress (gluten-free)
• Caramelized English goat cheese, served with poached pears and pickled walnuts (vegetarian, gluten-free)
• Cajun skewered tiger prawns,chorizo+bell peppers served on a bed of rocket , mango and coriander salsa (gluten-free)
• A tempura of tiger prawns served with sriracha mayo and dressed baby herbs.
• Lemon-poached chicken with crispy pancetta served on a bed of Caesar salad
• Crispy Asian duck, served on a mooli, Pak Choi, and noodle salad
• Cocktail of crayfish, baby prawns, brown shrimp and soft herbs
• Asparagus, new season peas, and a soft-boiled egg accompanied by hollandaise sauce (vegetarian, gluten-free)
• Oak smoked salmon and salmon gravlax, served with a chive mascarpone and garlic crostinis
• Smoked salmon croquettes with beetroot Carpaccio and a preserved lemon & tomato salsa
• King scallops, Doreen black pudding, and crispy pork served with apple jelly and truffle oil (gluten-free)
• Beef fillet carpaccio served with pickled wild mushrooms, rocket, and parmesan wafers
• Confit Salmon, celeriac remoulade, and pickled beetroot (gluten-free)
• Northumbrian Ham hock, truffle, parsley, carrot terrine served with pineapple chutney and toast
• Goats cheese curd and heritage tomatoes with beetroot (vegetarian, gluten-free)
• Locally caught smoked cod chowder (gluten-free)
• Boulmer crab cakes infused with Thai herbs, wasabi mayo and Chinese leaves
• Filo basket with blue cheese, pickled walnuts, capers, chicory and stone fruit chutney (vegetarian)
• Pork, bacon, and pistachio terrine with mango chutney and toast.
• Cumin, carrot and red lentil cakes with mango salsa (vegan, vegetarian)
• Potato and watercress soup (vegan, vegetarian)
• A salad of chicory, roasted peppers, rocket, aubergine puree, toasted walnuts, and lemon vinegarette. (vegan, vegetarian)

MAINS

• Surf and turf, Half a local lobster and garlic butter, char-grilled Beef fillet steak and peppercorn sauce, grill garnish and french fries.
• Grilled pheasant breasts served with creamed savoy, spinach, leeks and smoked bacon served with french fries.
• Confit duck leg, black pudding mash, and wholegrain mustard jus.
• Confit duck lyonnaise.
• Double cheeseburger,2 beef patties, smoked bacon, smoked applewood cheese, beef tomato, and baby gem lettuce served in a toasted brioche bun with truffle mayo, red coleslaw, and french fries.
• Slow-cooked lamb shoulder, served with Boulangère potatoes and a pea puree, complimented with a red wine jus (gluten-free)
• Roast sirloin of Northumbrian beef served with Yorkshire pudding, duck fat roast potatoes, and gravy
• Tandoori baked monkfish, served with Bombay potatoes and cucumber raita (gluten-free)
• Parmesan and basil baked roulade served with dauphinoise potatoes and pesto (vegetarian)
• Local Cod wrapped in parma ham and basil served with fondant potato and sun-blushed tomato Pesto (gluten-free)
• Confit beef shoulder filled with a truffle duxelles,dauphinoise potato crispy shallots and jus
• Pan-fried sea bream fillets, prawn risotto, parsley oil, and parmesan crisps.
• Crispy belly pork served with fondant potato, and red cabbage and accompanied by a quince puree and pork gravy. (gluten-free)
• Crispy belly Pork served with crispy black pudding, pan-fried Scallops, mashed potato and garlic butter.
• Thyme-roasted chicken supreme wrapped in crispy bacon served with potato fondant and gravy (gluten-free)
• Pan-fried hake fillet, parsley mash, steamed green, and warm tartare butter. (gluten-free)
• Free-range chicken, wild thyme, and leek pie served with roasted root vegetables, mashed potato and gravy.
• Artichoke, wild mushroom and sun-blushed tomato lasagne (vegetarian)
• Lobster, smoked cod, salmon and prawn pie
• Oven-baked brie, thyme, and red onion samosa, on a bed of mixed baby leaves with a salsa Verdi (vegetarian)
• Roasted corn-fed chicken breast, served in a green Thai curry sauce with coconut sticky rice
• Free-range chicken stuffed with a mushroom duxelles, accompanied by a fondant potato and Madeira jus (gluten-free)
• Red Thai squash, baby corn & pimento pepper curry, served with caramelized limes, coriander & saffron rice (vegan, vegetarian)
• Breaded Tallegio cheese served on a ratatouille tart with pesto (vegetarian)
• Braised local beef, in a peppercorn sauce with chunky chips (gluten free)
• Beef bourguignon served with a bubble and squeak cake
• Braised local beef, wild mushroom and mustard pie
• A leek, asparagus, gruyere cheese and truffle tart served with a Nicoise salad (vegetarian)
• Cannon of salmon filled with a crab and herb mousse, served with champ potato and shellfish bisque (gluten-free)
• Roasted rack of Northumbrian lamb  served with champ potatoes and redcurrant jus
• Ingram Valley lamb shank with parsnip puree and rosemary jus
• Braised local venison, served with goat cheese mash, crispy Parma ham, and a juniper berry jus (gluten-free)
• Braised shin served with a fillet of beef, fondant potato with buttered spinach and a béarnaise sauce (gluten-free)
• Roasted monkfish wrapped in parma ham accompanied by crushed potatoes topped with prawn caper butter (gluten-free)
• Brie, shallots and air-dried tomato pithivier, red chard, and red pesto (vegetarian)
• Confit duck leg, gratin potatoes, broccoli, and smoked garlic jus 
• Roasted root vegetable tagine with lime and garlic cous cous (vegan, vegetarian)
• Free range chicken coq au vin with boulangère potatoes
• Grilled salmon fillet, crab mash, and asparagus with caper and prawn butter (gluten-free)
• Garden herb lamb rump, truffle crushed potatoes, rosemary and red currant jus (gluten-free)
• Roast halibut and curried mussel broth. (gluten-free)
• A tempura of baby vegetables, braised rice, and sweet and sour sauce. (vegan, vegetarian)

All are served with market fresh vegetables.

DESSERTS

• Bramley apple,rhubarb and blackberry crumble with vanilla custard
• Sticky toffee pudding with a butterscotch sauce and vanilla ice cream.
• Banoffee pie (served in a glass)
• Pecan chocolate brownie and salted caramel ice cream.
• Warm whisky and white chocolate croissant bread and butter pudding with custard
• Vanilla and pear tart tatin & tonka bean cream
• Raspberry brownie with clotted cream and berries
• Classic crème brulé served with homemade vanilla shortbread.
• Passion fruit creme brule and homemade shortbreads.
• Peanut butter and Nutella cheesecake served with praline and berries
• Passion fruit and white chocolate cheesecake and wild berry puree
• Classic lemon tart served with mascarpone cheese
• Apple tart tatin served with vanilla ice cream.
• Plum clafoutis & pouring cream
• Brioche summer pudding accompanied by lemon crème fraiche
• Raspberry and white chocolate cheesecake, mixed berry coulis
• Bailey and white chocolate cheesecake
• Tiramisu (served in a glass)
• Cranachan
• Chocolate and orange tart, served with a candied orange and Chantilly cream
• Strawberry, champagne and white chocolate trifle
• Cherry bakewell tart served with Chantilly cream
• White chocolate anf whisky bread pudding with vanilla custard
• Dark chocolate and crushed hazelnut torte with mixed berry compote
• Buttermilk pannacotta, roasted apricots and mint jelly (gluten free)
• A selection of local and french cheeses with chutney, grapes, celery and biscuits (gluten free)
• Lime and lemon posset with white chocolate cookies
• Pear and almond upside cake with vanilla custard
• Blackberry and pear crumble with custard
• Chocolate brownie, chocolate milkshake and chocolate profiteroles
• Lemon posset, lemon crème brûlée and lemon blondie.
• Poached plums and pears served with fresh mint and strawberry jelly. (vegan,gluten free)
• Passion fruit creme brulee served with gluten free biscuits. (gluten free)
• Vegan choclate brownie served with coconut ice cream. (vegan,gluten free)

*Please note, some of our foods may contain  ingredients that customers are allergic to, please inform staff upon booking. 

If you want fantastic wedding food, look no further than Sheer Elegance Catering.

Sheer Elegance Catering for quality wedding catering in Newcastle, Sunderland, Northumberland, Tyneside, Tyne and Wear or anywhere in the North East, with fantastic food and professional service as standard. 

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