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SAMPLE MENUS 2018 EDITION SLIPPERY SPOON SAMPLE MENUS foreword index Our Food Philosophy in the slippery kitchen of Johnny & Marius 6 MENU COMPILATION an introduction to your options and guidelines Okay not so much of a "philosophy" per se, more like 4. The word "caterer" should be removed from "kitchen-ponderings" with me and Marius. the dictionary - or at the very least from our clientèle's vocabulary We like things stunningly simple. Also, we like 5. Rip up some tunes in the kitchen things that taste good. Recipe for a Food Empire? 6. Support local 14 CANAPÉS You never know. 7. Morning coffee is good. And by "morning" we mean all day, and by "good" we mean essential an appetizer of note Herewith said ponderings: for living 1. Creative menus 2. Smile-inducing flavours 3. Wash the dishes ourselves once a week Johnny Hamman, Founder 22 LIVE FOOD STATIONS interactive and entertaining 38 RECEPTION starter, main, dessert, late-night snack Honest Food 64 TAPAS All Slippery Spoon's waste is separated between paper, glass, tin and organic waste, and sent to the appropriate recycling plants. small portions We are conscious of the fragile state of our resource in our coastal waters and do not support the trawling industry. We buy from legal, commercial , hand line (line fish), pole (tuna) and 72 VEGAN longline (kingklip) fishermen. signature vegan menu Our fish suppliers are trusted suppliers of live, fresh and frozen seafood. We have a moral and social responsibility towards all our clients, employees and, most importantly, to our environment. All our seafood products are only procured from recognized quota holders, 76 BRAAI right holders, fishing companies and importers that strictly adhere to the Marine and Coastal Management Act. signature braai menu 2 3 SLIPPERY SPOON Natalie Odendaal Hazel Marais ACCOUNTS CHEF DE PARTIE THE TEAM Hazel Appollis Mike Wilding CHEF DE PARTIE Barista Angelica Samuels Maria Cedras CHEF DE PARTIE CHEF DE PARTIE Johnny Hamman Marius Uys OWNER OWNER Kayla Steenkamp Michael Blankenberg CHEF DE PARTIE CHEF DE PARTIE Anmar Wilding Cebile Maboea HEAD CHEF & HEAD OF SOUS CHEF PASTRY 4 Miena van Rooyen Dionica Louw SCULLER AND KITCHEN HAND SCULLER AND KITCHEN HAND SAMPLE MENUS Menu Compilation 1 Compile your menu, lickety-split SAMPLE MENUS menu compilation // introduction consider your We've rustled up a rather considerable selection, but let this document's size options not intimidate you. Your menu selection can be as easy as, well, pie. So grab a seat, put your foodie cap on, and let the perusing begin! You have three options: 1. Feeling adventurous? Compile your own menu from the lists to follow. Please see our helpful guidelines to assist you in your deliciousmaking decision-making. 2. No mess, no fuss....Allow us to whip something up. 3. Leave it in our capable hands with a guideline or two. Complete the Wedding / Event Questionnaire that will accompany our introduction email. This will allow us to pick your brain just enough to tailor-make a menu that would ft your requirements and personal style - from local dishes that are sure to treat the foreign taste-buds, to dreaming up all sorts of tacos, burgers, pizzas and whatever other street-style goodness tickles your fancy. super quick 1. Please choose 3 cold and 2 hot canapés to be served during pre-dinner guide drinks. • If you’d prefer a selection of 8 canapés, please choose 5 cold and 3 hot canapés. 2. Keep in mind that your selection should feature at least 2 vegetarian canapés. 3. Keep your protein selections balanced between fsh, meat, and shellfsh. 4. Avoid repetition of ingredients. For example, if you choose a prawn-based canapé, avoid a plated prawn starter. 5. If you opt for food stations during your pre-dinner drinks, we would recommend no more than 3 different stations, with 3 roaming canapés doing the rounds. 6. Vegetarian starters are normally your best bet for larger events. 7. We prefer to refrain from offering more than one plated main course option. If you would like your guests to have to option of choosing between e.g. beef or fsh, we’d recommend a family-style feast that is presented on the table. We can do a choice plated menu, but extra costs will be involved. 8. Please choose a vegetarian meal for your plated main course as well. We automatically cater 10% over and above your fnal numbers for vegetarians. Please refrain from printing the vegetarian option on the menu if you are placing printed menus on the table. 9. If there are culinary words you do not understand please do not hesitate to ask. 10. We pride ourselves on providing top quality food prepared from exceptional ingredients. If you are struggling to ft your food selections within your budget, please let us know and we’ll assist you in tailoring a menu according to your perimeters. MENU SELECTION 9 SLIPPERY SPOON SAMPLE MENUS menu compilation // examples CANAPÉS >> PLATED STARTER >> PLATED MAIN >> PLATED DESSERT >> LATE NIGHT SNACK CANAPÉS & FOOD STATIONS >> PLATED STARTER >> PLATED MAIN >> PLATED DESSERT OR DESSERT DISPLAY OR CANAPÉ DESSERTS >> LATE NIGHT SNACK Examples FOOD STATIONS ONLY >> PLATED STARTER >> PLATED MAIN >> of Menu PLATED DESSERT OR DESSERT DISPLAY OR CANAPÉ DESSERTS >> LATE NIGHT SNACK Configuration FOOD STATIONS & CANAPÉS >> NO STARTER BUT BREAD TO THE TABLE Ever wanted to turn your food-day-dreams >> FAMILY FEAST TO THE TABLE OR PLATED MAIN >> PLATED DESSERT OR into a reality? Well let's give it a whirl, shall DESSERT DISPLAY OR CANAPÉ DESSERTS >> LATE NIGHT SNACK we? There really is no limit to the amount and type of courses you can serve at your special occasion. Have a squizzy at a few FOR A COCKTAIL WEDDING OR EVENT examples of menu configurations we’ve served before. FOOD STATIONS >> BOWL FOOD AND CANAPÉS THROUGHOUT THE ENTIRE EVENT **Food Station costs will increase should you choose one Food Station only without a canapé selection, as the amount of food served from this station would have to be increased 10 11 SLIPPERY SPOON SAMPLE MENUS turns out we are chock full of ponderings - hear ye, hear ye! Food to Us Food to us is more than just sustenance. Its most important value, sure, is to feed your body and to keep your ticker going. But the best thing about food is that it can also feed your soul, bring a party to life, create new relationships, cure depression for a while, and bring new relationships to life...It is at the very centre of any celebration. How can we not have affection towards this thing called food? The partaking of food that is both flavour-busting and approached creatively, is rather appealing indeed. Shall we to dinner then? WHY THE WISHBONE? According to historical lore, the legend of the wishbone traces its roots to the ancient Etruscan civilisation that populated northern Italy until the 4th century BC. In these mystical times it was believed that the humble chicken held fortune- telling powers, and so it came about that tribe members would save and dry its sacred collarbone when it was sacrificed for a meal, so they might later stroke this charmed talisman when making a wish. Some believe it is where TALK the term "lucky break" comes from. 12 13 SAMPLE MENUS Canapés Menu Selection 14 2 SLIPPERY SPOON canapés // introduction CANAPÉ defined by /kænəˈpei/ cambridge dictionary noun 1. a small, thin, salty biscuit or small piece of bread with food such as cheese, fsh, or meat on top, that is served with drinks, especially at a party REdefined by A rather smile-inducing bite-size concoction that pairs quite our own SLIPtionary nicely with, well pretty much anything. 16 SAMPLE MENUS canapés // cold canapés Make Your Selection o Tinned tuna” Tuna tataki slices with wasabi mayo, o Tequila and lime line fsh ceviche with heirloom COLD CANAPÉS asparagus spears and togarashi dressing served tomatoes tinned o Mini watermelon pizza slices with fresh basil, feta o Goats cheese truffles rolled in bee pollen served and cracked black pepper (v) on petit honey and poppy seed scones (V) o Macerated purple tomato, Dehydrated tomato o Mini Gatsby’s consisting of a brioche rounds, skin, buffalo mozzarella rolled in tomato dust, potato fondant rounds, coppa ham, fried quail egg, fresh basil, a crack of black pepper (V) super whipped mayo o Petit steamed activated charcoal, smoked lamb o Sushi grade salmon cubes rolled in seaweed loin rolled in roasted coffee beans fnished with umami topped with crispy vermichili noodles, and black garlic, café au lait aioli a sweet soy dressing o Petit gem lettuce, parmesan espuma, crispy leeks o Avo fashion sandwiches with pickled ginger, and crispy anchovies wasabi and seaweed pearls, (V) o Honey roasted fg halves with gorgonzola truffles o 24 hour dried petit springbok loin with cumin, and saffron syrup (V) coriander, smoky beetroot slices and a pecan nut butter o Wonton cones flled with tuna ceviche, chili kewpie, nori confetti and seaweed pearls (extra R10 o Mini tacos with either line fsh ceviche, pulled per person) short rib or pulled southern pork. o Tuna tartare – mirin marinated cucumber – miso and saffron syrup (V) aioli – bonito flakesC o Smoked salmon trout, pistachio nut and mango o Mini tom yum Bloody Mary’s with fresh oysters Vietnamese summer rolls served with a sweet chili and ginger dressing o Peking duck pancakes with shimiji mushrooms and a sweet orange sugar sprinkle o Petit gem lettuce, parmesan espuma, crispy leeks and crispy anchovies o Artichoke and parmesan savoury, charcoal and black pepper macaron (V) o Black noodle, roasted aubergine and white mung bean summer rolls served
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