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

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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

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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.

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Canapés

Menu Selection

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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.

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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 with a black sesame satay o Petit steam bun prawn “hot dogs” with kimchi sauce (V) mayo and curly spring onion o Poached tiger prawns on top of a sliced avo, o Chinese prawn cracker cups flled with the grapefruit and heirloom tomato salad (Extra R10 ultimate coronation chicken fresh berries, toasted per person) almonds o Waiters walking around with giant pieces of o Bowls of frozen grapes tossed in a green chili biltong with white gloves and a carving knife oil (V) o Springbok tartare served with egg yolk biltong o Honey roasted fg halves with gorgonzola truffles snow, crispy onions and gin reduction

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canapés // hot canapés

o Mini burgers of fried fsh and mini hot cross buns with red onion pickle

o Crispy Tempura potato fondant round topped with waterblommetjie Make Your kimchi (V) o Boerewors flled har-gow dumplings served with a caramelized onion essence

Selection o Spinach and Cream cheese har-gow dumplings served with a smoked xo sauce (V) HOT CANAPÉS o Mini Chinese fve spice 7/11 style pork steamed buns (pork can be replaced with duck, chicken or Chinese veg)

o Hot and crispy polenta fries served with a home-made umami ketchup (V)

o Hot and crispy polenta cubes with smoked kudu carpaccio and a smoked paprika aioli

o Hand cut crispy fries with our famous secret umami spice and miso mayo

o Shards of super crispy pizetta bianco with fresh thyme parmesan and truffle oil (V)

o Mexican jerk chicken flled mini sweet corn balls served with a black bean dipping sauce o Petit pickled quail egg and Parma ham scotch egg served with single o Wild mushroom and fontina aranchini balls dizzled with a sweet malt whisky hollandaise and a dust of smoked paprika port reduction (V) o Home-made light a fluffy gnocchi pillows – gorgonzola espuma – o Lamb neck tandoori skewers served out of still smoking tandoori Nutmeg – onion seeds ovens o Tempura chicken yakitori dipped in a sticky Korean BBQ sauce and sprinkled with powdered black sesame seeds o Mini homemade brioche lamb, pomegranate and mint sliders o Oxtail croquettes served with a rum and raisin chutney o Mini steamed bao buns with Korean gojuchang chicken, sesame leaf and pickled daikon o Mini steamed bao buns with tempura hake, lemon grass pickle and kewpie mayo o Cheesy welsh rarebit baguette slices topped with pickled cape gooseberries and red onion (V) o Mini pressed pork belly welsh rarebit squares with a vanilla and apple puree dusted with a popcorn crackling dust o Proper Italian style prawn, squid and vegetable frito-Misto sprinkled with gremolata

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Live Food Stations

3 Menu Selection SAMPLE MENUS

Food Stations

DURING PRE-DINNER DRINKS

Dinner AND a show? Don't mind if I do. Live food stations are a fab, interactive way to provide the grub and the entertainment during the pre-dinner drinks session.

Admittedly, some of these food stations are more concept driven and a bit obscure, creative or just plain off-the- wall (and we mean that literally, wait and see). We'll leave it to you to decide what will work best for you and your specifc event style.

We are at your service to tailor make food stations of any shape and form. These are a few frm favourites but the standard streetfood style stations can be done on request, for example, pizza bars, paella bars, burger bars, etc.

Please note that there is an additional charge for food station structures per food station.

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food stations // with roaming canapés

Need a Few Suggestions? food stations and roaming canapés

One food station and fve roaming canapés

or

Two food stations and three roaming canapés

or

Three food stations only We can still do three canapés roaming if you would prefer some pass-around food as well

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A POKÉ BOWL BAR PIMP YOUR MAC AND CHEESE BAR

Poké is a type of dish that originates from Small individual bowls of simple cheesy mac and Hawaii, made of fresh tuna (and possibly cheese with the following toppings for guests to help fresh salmon), diced tomatoes and onions, and themselves seasoned entirely with soy sauce and sesame oil. some variations may include cucumbers, avocado, or other fruits and veggies. A poké • Lobster Bisque sauce bowl would be poké served over rice, usually • Crispy Bacon topped with sriracha, sesame seeds, green • Gorgonzola crumbs onions, anything of choice. It’s so so so so • Sour dough crumbs delicious! • Butter roasted sweet corn • Shaved smoked springbok carpaccio • Truffle oil • Sticky rice with black and white sesame • Shaved parmesan seeds • Smoked Haddock • Vermichili noodles • Olive Tapenade • Fresh avo slices • Sliced cucumber

options • Sliced carrots

• Shaved cabbage • Shaved lettuce • Soy Sauce • Togarashi dressing • Teriyaki dressing • Kewpie mayo • Wasabi mayo • Korean bolgagi beef • Sushi grade tuna cubes • Sushi grade salmon cubes food station

CHINESE STEAMED BAO BUN BAR

Home-made fluffy steamed bao buns with the following fillings to choose from

• Crispy pork belly strips • Japanese pulled chicken • Waterblommetjie kimchi • Siracha sauce • Kewpie mayo • Chopped spring onion • Sesame seeds • Julienne seaweed • Sweet chili and ginger raw vegetables • Nampla dressing

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food stations // options // feeding wall

Food

Stations

THE FEEDING WALL

Remember when we said "literally off the wall?" Well listen up: Imagine a wall. Imagine holes in said wall with each opening branded to the specifc food which will be - wait for it - served through the hole. Feeling lazy, need a hand? Well let us be of assistance. Enter: hands offering little bits of yumminess on a spoon...... through a wall.

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food stations // options // feeding wall

CURING

Salami, the essential meaty element of any good charcuterie board, is air-dried sausage, cured with the help of salt, sugar and nitrate. Prosciutto, gravlax and jerky are other examples of cured meats or fish.

BEETROOT, SALT AND SUGAR CURED GRAVLAX OF SALMON SERVED WITH MISO AND CAULIFLOWER PESTO

PICKLE

By definition, a pickle is specifically a cucumber that’s been preserved with salted water. But any vegetable that’s been preserved in an acidic medium has been pickled, from the crunchy shredded carrots in your bánh mì to the bright pink tangy red onion on your burger. canapé options to PICKLED CUCUMBER AND RED ONIONS SERVED ON TOP OF A PARMESAN MOUSSE be served through

FERMENTING the wall Kimchi is the pungent reddy-orange fermented vegetable dish that’s become less and less mysterious throughout the West in recent years. {yes, still part of live food stations} It’s considered the national food of Korea and defies categorization. It’s consumed at breakfast, lunch and dinner. When the first Korean astronaut went to space in 2008, he took a jar of kimchi with him. And there’s even a Kimchi Field Museum in Seoul!

KOREAN KIMCHI ON CLASSIC BEEF TARTAR

GROWING - SOIL

Porcini are lumpy, mushroom forest gems with a deep, nutty fragrance. mushrooms are literally the fruit of a fungus

BUTTER ROASTED PORCINI WITH TRUFFLE OIL, TOASTED SAGE AND PERSIMMONS

33 food station options food stations // options • • • • • Peking own the their of create front to in duck pancakes them sliced for ducks guests peking Whole BAR PANCAKE DUCK PEKING • • • • • • • • • to add to mushroom additions wild following the broth and the with broth broth beef Traditional RAMEN BROTH BAR • • • • • • fried freshly croquettes of A selection BAR CROQUETTE

Plum sauce Plum sauce Hoisin Cucumber onions Spring sprinkle salt and sweet Orange Dressing Togarashi rib short spice beef fve Pulled Eggs Quail Pickled kimchi Korean Authentic Cabbage Shaved Onion Spring Sliced Thinly Sweetcorn Roasted Noodles Ink Squid Noodles Ramen sauce chili green and sugar apalm with served croquettes fsh ginger and lemongrass Thai mayo watermelon a with served Croquettes Ham Parma chutney balls Mrs. with served croquettes Oxtail jelly quince croquettes goodness Cheesy croquettes lamb Karoo salsa juniper and peach with served croquettes springbok Smoked SLIPPERY SPOON 34 • • • • • • • options the from below options two choose Please N O I T A T S I A A R B • • • • • • • and pans roti in fresh baked handed to to add theirguests filling own and rolled Rotis BO-KAAP PIMP YOUR ROTI BAR Roosterkoek with farm butter syrup and jam and syrup butter farm with Roosterkoek garlic and wine white with prepared potjie mussel Coast West Famous WEST COAST MUSSEL POT BAR

popcorn butter popcorn with served cob the on corn roasted Fire sage and garlic with dressed skewers mushroom wild Variety cutlets lamb trimmed French crispy and tender spiced coriander and Cumin ribs lamb crispy and tender spiced coriander and Cumin Chicken skewers prawn peri-peri Spicy Portuguese spicy Espetadas and Juicy sauce lait au café and béarnaise classic a with served guests the of front in cooked and sliced steaks rump Whole Coriander and yoghurt “chutney” yoghurt and Coriander relish carrot and chili green pineapple, Grated coconut fresh Toasted salsa Mango Green curry chickpea and Aubergine vindaloo Lamb chicken Butter food stations // options • • • • • • • • • • • the with guests the of chunky front and following in toppings to choose fries, from: fried Potato wedges Sweet Fries, French BAR FRIES YOUR PIMP • • • • • • • • • paper white of braille white in shades and wrapped Table textures in display food A D O O F T N E M G I P L A DISPLAY M I N I M

Sweet chili and ginger sauce ginger and chili Sweet atchar mango Green Kimchi salad parsley and hazelnut Roasted oil Truffle aioli Garlic dressing broth Bone seasoning aromat Home-made bits bacon Crispy sauce cheddar Mature sauce Gorgonzola Artisan sourdough breads sourdough Artisan logs cheese Goats wedges melon Whit pears poached wine White breads flat musica de Carta fraiche crème onions, crispy leeks, roasted Fire gratin artichoke Cheesy toasted toast Melba with syrup cakes vanilla and almonds brie Gorgonzola SAMPLE SAMPLE MENUS 35 • • • • meal corn a with coating bases sourdough Home-made • • • • • • • • CORN TACO BAR beef (additional cost for drag queens applies) applies) queens or drag for chicken cost like rolls, would (additional Prego they beef if chicken guests or the beef with asking F mini around E E famous walking B our queens / drag N E Hostess K Air C I H S C Y E S L E L T O S R O T H R I A ARTISAN PIZZA BAR

Parma ham, basil, tomato, parmesan tomato, basil, ham, Parma and kimchi coriander fresh sesame, chicken, Korean rocket and pesto Chorizo, basil fresh tomatoes, ripe over Napolitano, mozzarella, Buffalo chili red Fresh lettuce iceberg Shaved guacamole home-made Proper parsley Chopped cheddar mature Grated stew bean Black carne con chili brisket Pulled ceviche Kingklip

food station options food station options • • • • • • • • • • • • • • • • • • • • • • • • in toss coupe champagne to chefs for gorgeousyouain presenttoand bowlscopper toppings your Choose • • • • oyster your choose or fish your Choose SHOP CHOP OYSTER AND CEVICHE

Crispy onions Crispy onion spring Chopped mayo Kewpie dressing Miso seeds sesame Toasted seeds sunflower Toasted tips asparagus Steamed pepper black Cracked peppercorns Pink Samphire leaf Sali See leaf Oyster leaf Coriander parsley leaf Flat leaf Celery cubes watermelon Fresh Tabasco fermented Home-made limes Fresh chili green chopped Freshly XO sauce seeds sunflower Toasted avo cubes Fresh radish Shaved Milk) (Tigers Tigre de Leche Peruvian cubes Kingklip cubes salmon grade Sushi cubes salmon grade sushi Chilean oysters Bay Saldanha Fresh SLIPPERY SPOON 36 • • • • • • • • • • • paper white of braille F white O in shades and wrapped D Table N textures in A L display food A E H T – E L B A T HONEY T AND MILK S BREAD E V R A H

Why not have cake, whipped torched torched whipped cake, not have Why carver abiltong and of biltong pieces Giant sausages and meats cured of locally A selection pâté liver chicken infused clove and thyme style Farm breads of sourdough A selection olives green Giant grapes of globe Bunches whey its in butter Home-made mosbolletjies Traditional brie’s smothered chocolate White comb frames Honey marshmallow covered chocolate mud cakes mud chocolate covered marshmallow wine. Derek will also be able to assist with the sourcing and purchasing of wine for your your for wine of purchasing and sourcing the with assist to able be also will Derek wine. Derek will gladly assist you with wine recomendations within your budget allocated for for allocated budget your within recomendations wine with you assist gladly will Derek Derek often assists us with wine paring and recommendations and his talent, passion passion talent, his and recommendations and paring wine with us assists often Derek and love for the wine industry always clearly shows in every wine pairing he masters. masters. he pairing wine every in shows clearly always industry wine the for love and Derek is a great friend and contact of Slippery Spoon Kitchen. Derek has a B.Agric B.Agric a has Derek Kitchen. Spoon Slippery of contact and friend great a is Derek Oenology and Viticulture and is the cellar master at Monto Rosso wine estate in in estate wine Rosso Monto at master cellar the is and Viticulture and Oenology Wine consulting paring and recommendations for a flat fee of R600 ex vat vat ex R600 of fee flat a for recommendations and paring consulting Wine JAMES CRABTREE DEREK BY -JAMES Please let us know if you do require this service. service. this require do you if know us let Please Consulting SAMPLE SAMPLE MENUS Wine special event. event. special Stellenbosch. Stellenbosch. 37 SLIPPERY SPOON

Reception

Starter // Main // Dessert // Midnight Snack

38 4 SLIPPERY SPOON SAMPLE MENUS

reception // bread course to the table

BREAD (OF)COURSE

Of all the lipsmacking-warms-your-heart-feeds-your- soul-yumminess out there - freshly baked bread must surely take the cake.

We count ourselves among the lucky ones to partner with Fritz and Chanelle - founders of popular artisan eatery, SCHOON.

These okes are all about “delicious food, sustainable and real ingredients, a sense of community – and a particular penchant for quality bread...In addition, SCHOON aspires to become a platform where people can create positive change in the community through quality food production, by connecting and collaborating with local producers and re-establishing sustainable agriculture practices. Fritz adds, 'We love food… the farming behind it, both the old and new methods of production, and especially the eating and enjoyment of it. Food is our calling and we have dedicated our lives to it.'"

Hear hear and an extra hear on top. This kind of talk is something we can get on board with!

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reception // starter // plated // options

plated starter Please choose one for your menu A choice starter can be served with an option of two starters with a R 85 p/p surcharge

o Locally produced buffalo mozzarella flled with a steamed prawn and tomato vierge served in a pool of freshly pressed basil and lime juice and dehydrated tomato skin petals

o Kingklip masala tempura – hot cross bun crumble – cranberry and palm sugar dressing – pickled large locally farmed caper berries - pickling jus

o Ice cold petit gem lettuce and chargrilled cos, parmesan espuma, caramelized red onion petals, and egg yolk biltong fnely grated at the table over each person’s dish (V)

o One side seared Tuna served with a pink grapefruit and bitter leaf salad and a sticky reduced teriyaki dressing

o Ice cold coriander and lime skordalia served with extra cold salmon sashimi slices fnished with a hot miso broth poured at the table

o Slippery Spoon Caesar with edamame, crispy anchovies and Parma ham

o A prawn wreath salad with, pea shoots, fresh petit pois, mango aioli, sea-weed pearls and avocado pear ice cream

o Macerated heirloom tomato, marinated buffalo mozzarella and torn basil, served with pistachio pesto, brioche croûtons and tomato & basil sorbet (V)

o Burnt sourdough ‘toast’, served with home-made Stracciatella cheese in a tangy celery, parsley and baby spinach sauce, dusted with ground, toasted onion seeds (V) STARTERS

o Carta de musica scattered flat bread shards, home-made labneh, beetroot hummus, edible flower confetti, charred cauliflower florets – honey

o Fresh tulip petal and smoked salmon mousse salad with toasted almonds and saffron poached pears

TRY ONE OF OUR FAVES:

KOREAN BIBIMBAP BOWLS

- Each guests to receive a gorgeous ceramic bowl with sections of the following: (V)

Sesame marinated cucumber, garlic & ginger spinach, sjimiji fine hair mushrooms, daikon ribbons, seaweed julienne & marinated peppers

Served on the side to each guests to enhance their bowl: Hot Sticky rice + Homemade kimchi + Korean gochujang chili paste dressing + Miso broth

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reception // starter // options

WATERBLOMMETJIE K KIMCHI i M H C i options

starter CAN WE STOP AND TALK WATERBLOMMETJIES ABOUT KIMCHI REAL QUICK? A SLIPPERY SPOON PRODUCT What's all the fuss about? /ˈkımt∫ı/ noun Waterblommetjies are found in the a Korean dish of spicy pickled cabbage dams and marshes of the Western Cape of South Africa. Their buds are usually ready to be picked in the Ever felt - hypothetically speaking - you have southern midwinter months of July one kid that you sort of fancy just a teeeensie bit and August, leading to their use in more than your others? Naturally not admitting winter stews such as local favourite, you have a favourite, but secretly you know that waterblommetjiebredie. if only one could go to college, this would kinda be the one? Pardon the long analogy, but that The name comes from the Afrikaans is how we feel about our darn-sweet-as-can-be language and literally means 'small home-made Kimchi. water f lower.'

We might be wrong about most things in life, Mix it up as yum, savoury Korean but trust us on this - our Waterblommetjie fermented goodness? Don't mind if I Kimchi will be the one we pick to go to college. do.

TO GET YOUR HANDS & TASTE-BUDS ON OUR KIMCHI GOODNESS CONTACT JOHNNY: [email protected]

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reception // main course // plated

PLATED MAIN COURSE

Please choose one main for your menu

o 24-hour dried cumin and coriander dried springbok game fllet served thinly sliced and ice cold, cured duck egg yolk, super crispy fried pumpkin fritter

o Conft salmon served with a petit pois and ricotta giant ravioli, fresh pea shoot salad, crispy salmon skin confetti and butter fried petit pois

o Each person to get a plate of conft duck leg and seared crispy peking duck style duck breast. A stack of fve pancakes per person. The following placed down the centre of the table: • Fresh cucumber batons • Julienne spring onion • Duck egg fried rice • Hoisin sauce • Korean BBQ sauce • Japanese mayo • Teriyaki sauce • Sesame seeds

o Conft duck leg, red cabbage puree, crispy pomme anna, cranberry and walnut sauce

o Wood fred lobster tail served with a chunky sauce vierge, crispy paprika potato wedges and double garlic aioli served on the side: Additional R 180 per person with this option

o Wood fred quail served with smoked aubergine caviar, juniper gin and kaffr lime chutney

o Artisan truffle mac and cheese, red wine braised ox cheek, sourdough and thyme crumbs

o Seared no fuss beef fllet, braised and pulled oxtail torchon, herb oil pan flashed red onion petals, forgotten carrots and wood fred roasted heirloom leeks, tangy salsa verde

o Pulled 24 hour braised lamb shank torchon-herb oil pan flashed red onion petals, forgotten carrots and wood fred roasted heirloom leeks, tangy salsa verde

o Seared beef fllet, bone marrow canoe bones, Korean bulgogi sauce, garlic and ginger BBQ Chinese cabbage

o Cider braised pressed pork belly, fre roasted corn kernels, popcorn crackling powder, cauliflower and Main vanilla puree o Steamed line fsh, miso broth, bonito and potato puree, black salmon roë, ice cold tuna ceviche, julienne mange tout and spring onion Course o Seared springbok fllet, smoked beetroot puree, home-made pecan nut butter and crispy pomme-anna

47 SLIPPERY SPOON SAMPLE MENUS

reception // main course // feast to the table reception // main course // feast to the table

FEAST TO THE TABLE MAIN COURSE FEAST TO THE TABLE MAIN COURSE

Sunday feast style platters served to the table - of which you can choose any two protein options and any three side options. Sunday feast style platters served to the table - of which you can choose any two protein options and any three side options. Please choose two protein options and three side dish options

SIDE DISH OPTIONS

• Fire roasted BBQ portobello mushroom steaks with chimichurri sauce

• Lentil, quinoa, butternut and cranberry filo “wellingtons” – served on large wooden platters with bowls of tangy salsa verde

• Platters of whole red onions stuffed with walnuts, parmesan and fresh dates topped with fresh wild rocket and virgin olive oil

• Crispy smoked paprika baby potatoes with roasted garlic bulbs and fresh rosemary PROTEIN OPTIONS • The ultimate green salad with edible flowers and jugs of homemade vinaigrette • Mediterranean slow roasted whole leg of lamb flaked off the bone served with a tangy lemon gravy, herb posies and green olives • Pumpkin fritter and saffron roasted pear with an orange spice sprinkle

• French style rotisserie roast baby chicken basted in café de paris butter • Crispy French fry and butter fried porcini salad with roasted hazelnuts, fresh flat leaf parsley and truffle oil

• Grans classic boere chicken pie and gravy served in its classic glory • Tangy lemon and lime Skordalia served with a garden of heirloom micro vegetables, tempura waterblommetjies, tempura chicken skin, micro leaves and yuzu pearls • Whole rare roasted fillets only cooked with salt and pepper served with a classic béarnaise sauce and salsa Verde on the side • Caesar salad summer rolls on coss lettuce with parmesan espuma and edamame beans

• Whole roasted sides of salmon served with a grape fruit and forgotten tomato salsa • A textures of green vegetable wok’ed salad with fresh ginger, green chili and garlic

• Whole Confit duck legs served with our home made plum sauce on the side (extra • Classic Caprece salad with local buffalo mozzarella beouf tomatoes and fresh basil enhanced with a R20 per person) (one duck leg per person) pistachio nut pesto

• Raw beetroot cured kingklip and fresh cucumber salad enhanced with a yuzu • A lush farm garden salad with everything fresh raw and colourful and in season dressing, sesame seeds, sticky rice, fresh coriander, soy pearls and nori confetti • No fuss ever so crispy potato wedges with malden salt • Kingklip en papillote cooked in lobster bisque sauce in parchment paper • Roasted baby sweet potatoes, honey comb, bee pollen and zesty green chili dressing • Korean style panko fried chicken dipped in a bulgogi sauce sprinkled with sesame seeds served on a bed of garlic sautéed pak-choi • Caramelized teriyaki aubergine wedges with baby spinach

• French style 24 hour braised red wine oxtail with whole baby shallots • Roasted peach, goats cheese, pink peppercorn, baby spinach and toasted almond salad

48 49 SLIPPERY SPOON SAMPLE MENUS

reception // main course // bowl food

BOWL FOOD MAIN COURSE FOR COCKTAIL WEDDINGS OR EVENTS

Please choose 5 from list We recommend doing 1 or 2 food stations with your bowl food

• Mediterranean slow roasted whole leg of lamb flaked off the bone served with a tangy lemon gravy, herb posies green olives and baby potato wedges

• Grans classic boere chicken pie and gravy served in its classic glory

• Sliced rare roast fillet only cooked with salt and pepper served with a classic béarnaise sauce and salsa Verde on the side

• Whole salmon served with a grape fruit and forgotten tomato salsa

• Pulled Confit duck legs served with our home made plum sauce on the side (extra R20 per person) (one duck leg per person)

• Raw beetroot cured kingklip and fresh cucumber salad enhanced with a yuzu dressing, sesame seeds, sticky rice, fresh coriander, soy pearls and nori confetti

• Korean style panko fried chicken dipped in a bulgogi sauce sprinkled with sesame seeds served on a bed of garlic sautéed pak-choi

• French style 24 hour braised red wine oxtail with whole baby shallots

• Poached lobster and green parsley risotto with a lobster bisque sauce (extra R45 per person)

• Pulled 10 hour braised lamb shank, home-made mint chutney braised leeks and bone marrow mash potatoes

• Our famous simple and no fuss perfect butter chicken served with laser cut crispy poppadums

• Garlic and sage sautéed foraged forest mushrooms served in a fragrant mushroom broth with a petit matzo ball dumpling

• Petit pois and pernod risotto with too much parmesan and pea shoots (V)

• Salmon ceviche, chili cupi and crisp wonton bowls with soy pearls and fresh coriander

• Korean bulgogi beef and sticky rice bowls

• Mexican style vegan corn, avo, coriander and black bean crushed taco bowls (V)

• 24 hour dried springbok thinly sliced served with egg yolk biltong snow, cumin oil, and red wine poached pear cubes

• The ultimate green salad with edible flowers and jugs of homemade vinaigrette (V)

• Pumpkin fritter and saffron roasted pear with an orange spice sprinkle (V)

• Crispy French fry and butter fried porcini salad with roasted hazelnuts, fresh flat leaf parsley and truffle oil (V)

50 51 SAMPLE MENUS MENU SELECTION

reception // main course // bowl food reception // dessert // plated

BOWL FOOD MAIN COURSE {continued} DESSERT

PLATED DESSERT

o Our famous dark chocolate fondant, violet petal salad, black berry compote and black berry and charcoal sorbet • Tangy lemon and lime Skordalia served with a o Rumbaba doughnut, juicy roasted fgs, olive oil ice cream garden of heirloom micro vegetables, tempura black salt and dehydrated thyme leafs waterblommetjies, tempura chicken skin, micro leafs and yuzu pearls (V) o Smooth & Silky Valrhona dark chocolate tart with miso and • Caesar salad summer rolls on coss lettuce with banana parfait, cocoa nib and dried banana dust

parmesan espuma and edamame beans (V) o Distilled espresso served with a smoked milk sorbet and • A textures of green vegetable wok’ed salad with fresh Greek almond shortbread

ginger, green chili and garlic (V) o Hidden pavlova flled with a milk tart crème pat, cinnamon • Classic Caprece salad with local buffalo mozzarella biscuit and nartjie compote

beouf tomatoes and fresh basil enhanced with a o Salted caramel mousse flled tulips, petit meringue pistachio nut pesto (V) buttons, crystallized hibiscus • Roasted peach, goats cheese, pink peppercorn, baby

spinach and toasted almond salad (V)

#INSTAGRAM #INSTAGRAM follow us on insta /slipperyspoonkitchen/ hashtagjustsaying

53 52 dessert T R E S S E D É P A N A C N E H C T I K N O O P S Y R E P P I L S Recommend no more than five and minimum three OR DESSERT DISPLAY OPTIONS DISPLAY DESSERT OR SLIPPERY SPOON 54 SLIPPERY SPOON SAMPLE MENUS

reception // dessert // canapé reception // dessert // display

CANAPÉ DESSERT DESSERT DISPLAY

That Doughnut Guy

CAPE TOWN

• Macha tea home-made artisanal sourdough mini doughnuts with a miso and white PIMP YOUR DOUGHNUT BAR BAZAAR PANNEKOEK STALLETJIE chocolate frosting

• Smoked milk ice cream affogato (pass around only) hand-crafted by That Doughnut Guy Cape Town

• Sweet steamed mini bao buns with peanut praline, banana caramel and white chocolate Artisan sourdough home-made doughnuts presented Fresh hot pancakes prepared in front of your guests snow plain with the following toppings and frostings to choose served with an array of topping for them to create their from: own crazy combinations. Please choose 5 toppings: • Charcoal macaron with edible gold and turmeric cream cheese frosting flling • White chocolate ganash • Homemade honeycomb • Traditional south African koeksisters dipped in white chocolate and popping candy • Milk chocolate • Mini meringue kisses

• The modernist Slippery Spoon Kitchen milk tart caramelized and infused with pink • Cocoa nibs • Crushed peppermint crisp peppercorns and popping candy • 100’s of 1000’s • Lemon wedges

• Charcoal and black pepper macarons with a whipped white chocolate flling • Sliced berries • Cinnamon sugar

• Sliced figs • Astros & smarties • Fresh white tulips flled with an orange blossom marshmallow • Crushed dried bananas • Nutty praline crunch • Artisan melkkos macarons in textures of white (vegan macarons) • Cinnamon Sugar • Crushed oreos

• Cheesecake crème brullee with salted caramel layers. • Sweet peanut butter spread • Please choose 5 sauces:

• Crushed nuts • Apple, cinnamon and raisin compote • Towers of classic Greek biscuits smothered in icing snow • Sugary spice lavender sprinkle • Salted caramel sauce • Homemade- dulce de leche and almond milk ice lollies dipped in white chocolate and • Chocolate coated popping candy • Chocolate whiskey sauce popping candy (pass around only) • Crushed meringues • Dark cherry compote • Flourless dark chocolate tart slices dusted with pure 80% cocoa powder and cocoa nibs • Milk tart spread 6 M P A V L O V A • Super tangy lemon tart slices with silky Italian meringue and grapefruit caviar - only for a minimum of 60 guests and up • Tonka bean custard

• Lemon curd • Watermelon mini “pizza slices” with chocolate coated popping candy, yuzu pearls, crispy A 6-meter pavlova filled to the brim with tonka bean mint and fresh basil • Jugs of vanilla scented cream whipped cream, lemon and passionfruit curd, fresh seasonal fruit and berries as well as meringue kisses • Black sesame praline

56 57 SLIPPERY SPOON

GOURMET SMOR SMASH BAR

TOAST YOUR MARSHMALLOW, CHOOSE YOUR TOPPING, CHOOSE YOUR BISCUIT SMASH YOUR SMOR

Classic shortbread Gram-crackker American dewy choc chip cookie Large macaron shells

HOME MADE MARSHMALLOW

Lime and tonka bean Saffron and turmeric Classic supermarket marshmallow Watermelon and vodka

FILLINGS

Fermented dark chocolate Peanut butter frosting Nutella Cocoa nibs Macerated berries

58 SLIPPERY SPOON SAMPLE MENUS

reception // dessert // display reception // dessert // display

SOUTH AFRICAN INSPIRED DESSERT DISPLAY CHOC MOUSSE BAR

• Traditional caramelized milk tart topped with crushed pink peppercorns A display of decadent dark chocolate mousse, white chocolate and sherry mousse and milk chocolate • Piles of koeksisters with hibiscus syrup and pistachio praline mousse served in elegant glassware, served with an array of gourmet toppings. Guests can choose their • Mini chocolate malva puddings served with jugs of vanilla bean custard flavour of chocolate mousse, and then top it with one, more or all of the following: • Individual peppermint crisp tarts served in a glass with a choc dipped spoon • Traditional “soetkoekies” dusted in icing snow • Rich orange zest curd • Fancy herzoggies: Apricot and coconut macaron • Maltesers • Callebaut cocoa nibs • Toasted almond praline • Crushed peppermint crisp • Wafer tuiles • Mini chocolate chip cookies • Berry compote • Slow cooked salted caramel

ARTISAN GELATO BAR

ETON MESS BAR Please choose 5 ice cream flavours:

• Strawberries & cream • Chocolate mousse Free range egg meringues in all shapes and sizes including meringue kisses and mini pavlovas served with • Raspberry & white chocolate • Milk chocolate the following toppings: • Lemon meringue • Vanilla cream • Lemon curd • Café Latte • Jugs of cream • Lime & avo • Lava salted caramel • Vanilla custard • Liquorice • Milk tart • Whipped cream • Black sesame • Oreo cookies & cream • Chocolate sauce • Roast plum • Ginger cookies & cream • Raspberry coulis • Banana bread • Honeycomb • Mango coulis • Matcha tea • Berry swirl cheesecake • Bowls of fresh berries • Earl Grey tea • Peanut butter • Crushed oreos • Burnt peach • Almond praline • Toasted almond praline • Cardamom & burnt orange • Chocolate hazelnut • Fresh sliced seasonal fruit • Orange blossom • Fresh mint chip • Lemon curd • Marzipan • Birthday cake • Popping candy • Saffron & honey • Turkish delight • Mini macaron shells • Fresh basil

60 61 SAMPLE MENUS MENU SELECTION

THE LATE NIGHT WISHBONE BARISTA SNACK

TEA AND COFFEE Service

Slippery Spoon Kitchen offers their own in house Wishbone Barista Bar. It is an artisan barista service, offering all speciality coffees on order from our funky designer coffee bar.

Unlimited coffees and specialty coffees prepared by trained baristas

• Pressed waffle toasted cheesy cheese sandwiches This includes wishbone branded disposable biodegradable cups • Cheesy chili giant corn dogs with mustard • Korean fried chicken sandwich • Classic buttery toasted cheese • Boerie-rolls with caramelized onions • Slap chips and mayo • Margarita pizzas • Fried chicken drumsticks

We will gladly tailor make a late night snack to your liking ADD A PETIT FOUR DISPLAY TO YOUR COFFEE BAR

• Mini meringue kisses • Sour cherry macarons • Caramelized sweet miso truffles • Heart shaped Neapolitan shortbread • Passion fruit Páte de fruit

63 62 SAMPLE MENUS

TAPAS

Menu Selection

5 65 SLIPPERY SPOON SAMPLE MENUS

tapas // various

SLIPPERY SPOON KITCHEN SIGNATURE TAPAS MENU

CANAPÉS DURING PRE-DINNER TAPAS FEAST TO THE TABLE DRINKS Tapas can be swapped around and served in any order you prefer. They can be served Tempura chicken yakitori dipped in a sticky one at a time or in groups of two or three Korean BBQ sauce and sprinkled with at a time. It all depends on your preference powdered black sesame seeds and programme and also the amount of space in the middle of the table. Tuna tartare, mirin marinated cucumber, miso aioli, bonito flakes This menu can also be amended to your personal taste preference if there is Petit pickled quail egg scotch egg served anything that you does not tickle your with single malt whisky hollandaise and a fancy. dust of smoked paprika (LOV) BREAD TO THE TABLE Home-made light a fluffy gnocchi pillows, gorgonzola espuma, nutmeg, onion seeds A selection of artisan sourdough breads and (V) - Vegan option will be olive bread sticks served with our home- available made charcoal butter, rooibos butter and vegan pistachio nut pesto. Duck egg turmeric custard in duck shells with bobotie spiced duck breast slices, orange pearls and pomegranate seeds

Frozen green globe grape lollipops injected with green chili oil (V)

66 67 SAMPLE MENUS

tapas // various // options

TAPAS ONE 24-hour dried air dried and springbok fillet encrusted with biltong spices thinly sliced and smothered in a tomatillo and gin salsa and smoked candy stripe beetroot slices – served tinned Vegetarian and vegan replacement: Roasted tomatillo and smoked beetroot salad with baby spinach and gin dressing

TAPAS TWO Slippery spoon Caesar with edamame, crispy Parma ham, parmesan espuma and Bokkom butter Vegetarian and vegan replacement: Caesar with vegan dressing and no parmesan and Parma ham

TAPAS THREE Aged beef fillet, ideal milk and orange sweet potato puree, mielie frikadel and “Aromat” butter Vegetarian and vegan replacement: Roasted baby sweet potatoes smothered with a blackened corn and grapefruit salsa

TAPAS FOUR Slow roasted umami and honey pulled Karoo lamb rib bao buns served with home-made waterblommetjies kimchi Vegetarian and vegan replacement: Fire roasted aubergines marinated in a teriyaki dressing served with sticky rice and sesame balls and crispy leek shavings

TAPAS FIVE Boerewors filled har-gow Chinese dumplings served in bamboo steamers with a caramelized onion essence Vegetarian and vegan replacement: Gem squash and honey har-gow Chinese dumplings with honey and sumac

68 SLIPPERY SPOON

tapas // various // options tapas // dessert tapas // options

TAPAS SIX Traditional Pampoenkoekies and chorizo stacks sprinkled with sugary spice and drizzled with a pomegranate syrup Vegetarian and vegan replacement: Pampoenkoekie stacks without the chorizo

TAPAS SEVEN White Dessert Display Crispy French fry and butter fried porcini salad with roasted PLEASE CHOOSE THREE DESSERT TAPAS hazelnuts, fresh flat leaf parsley and truffle oil Vegetarian and vegan replacement: Same as above The modernist Slippery Spoon Kitchen milk tart caramelized and infused

TAPAS EIGHT with pink peppercorns and popping candy Tangy lemon and lime Skordalia served with a garden of Charcoal and black pepper macarons with a whipped white chocolate filling heirloom micro vegetables, tempura waterblommetjies, Fresh white tulips filled with an orange blossom marshmallow tempura chicken skin, micro leafs and yuzu pearls (served tinned) Artisan melkkos macarons in textures of white Vegetarian and vegan replacement: Cheesecake crème brullee with salted caramel layers Without chicken skin Towers of classic Greek biscuits smothered in icing snow

TAPAS NINE Tuna ceviche cylinder crispy tacos with chili kewpie mayo, shave seaweed and bonito flakes Vegetarian and vegan replacement: Tomato ceviche instead of the Tuna

70 SLIPPERY SPOON

Vegan

Slippery Spoon Kitchen Signature Vegan Menu

72 6 SLIPPERY SPOON SAMPLE MENUS

vegan // food stations // bread course // starter vegan // feast to the table // dessert display // late night snack

DURING PRE-DINNER DRINKS FEAST TO THE TABLE Three Live Food Display Stations

Fire roasted BBQ portobello mushroom steaks with chimichurri sauce

Lentil, quinoa, butternut and cranberry filo “wellingtons” – served on large wooden platters with bowls of tangy salsa verde POKE BOWL BAR VEGAN BBQ BAR Platters of whole baked tofu crumbled red onions stuffed with walnuts and fresh dates topped with fresh wild rocket and virgin olive oil • Vermicelli noodles • Balsamic marinated mushroom skewers with fresh • Teriyaki spiced tofu coriander with garlic & herb cashew cream sauce Crispy smoked paprika baby potatoes with roasted garlic bulbs and fresh rosemary • Potted coriander and mint • Tandoori spiced heirloom pumpkin skewers with coconut • Toasted cashew nuts curry sauce • Fresh cucumber and carrot strips • Jamaican sticky jerk aubergine wedges with homemade • Red onion and lime pickle sweet chili and pineapple hot sauce DESSERT DISPLAY • Shredded red cabbage • Firecracker cauliflower • Slithered radish • Spicy peanut dressing CANAPÉS PASSED AROUND • Tagaroshi dressing • Soy sauce VEGAN ETON-MESS BAR • Rainbow veggie Vietnamese rice paper rolls • Wasabi spiced aquafaba mayo • G&T scented marshmallows with palm sugar and lemongrass dipping • Sour cherry and Montague almond macarons sauce • Empty small science veils for guests to create their own • Chocolate meringue kisses topped with cocoa nibs • Crispy polenta fries with black olive vegan eton-mess. Aqua-Faba meringues in all shapes and • Fresh strawberries dipped in 100% cocoafair dark tapenade and sundried heirloom tomatoes sizes including meringue kisses and mini pavlovas served chocolate • Crispy falafel with tahini dipping sauce with the following toppings: • Peanut butter “amazeballs” with dates, coconut & fresh peanuts • Homemade salted caramel popcorn Jugs of vegan cream // Whipped vegan cream // Vegan chocolate sauce // Raspberry coulis // Mango coulis // Bowls of fresh berries // Crushed oreos // Toasted almond praline // Vanilla custard MORE THEATRICAL DESSERT OPTIONS BREAD COURSE S T A R T E R // Fresh sliced seasonal fruit // Vegan lemon curd // Popping Candy // Mini macaron shells • Marshmallow filled tulips passed around KOREAN BIBIMBAP BOWLS • Oversized GIANT balls of candyfloss on • Sour dough breads and olive bread sticks huuuuuge sticks passed around • Beetroot hummus Each guests to receive a gorgeous ceramic bowl with • Basil and rocket pesto sections of the following: • Rosemary & garlic scented olive oil • Kalamata olive tapenade Sesame marinated cucumber // Garlic and • Baba ghanoush with pomegranate seeds and flat leaf LATE-NIGHT SNACK OPTIONS ginger spinach // Sjimiji fine hair mushrooms parsley // Daikon ribbons // Seaweed julienne // Marinated peppers

Served on the side to each guests to enhance their Chickpea curry rotis bowl: Or Hot Sticky rice // Homemade kimchi // Korean gochujang chili paste dressing // Miso broth Falafel pita with all the trimmings

74 SAMPLE MENUS

Signature Braai Menu

7 Menu Selection SAMPLE MENUS

braai menu //

ON ARRIVAL FOR PRE-DINNER DRINKS

Yakitori Braai Station:

Portuguese chicken thigh yakitori skewers with coarse salt and bay leave Portuguese peri-peri prawn yakitori Lamb neck tandoori spice yakitori served out of mini tandoori ovens

Other goodies served off the braai during this hour:

Fire roasted corn of the cob bowls coated in popcorn and “aromat butter” Mini tomato, buffalo mozzarella, scallion and coriander pesto braai broodjies Foraged mushroom, garlic and sage chunky kebabs

YOUR MAIN COURSE CAN BE SERVED AS A FOOD STATION FOR GUESTS TO DISH THEMSELVES

Or

AS A FAMILY FEAST TO THE TABLE WHERE THERE WILL BE A PLATTER OF EACH DISH SERVED PER 8 GUESTS TO THE CENTRE OF EACH TABLE

79 SAMPLE MENUS

SIDE SALAD OPTIONS PROTEIN OPTIONS

Fire roasted BBQ portobello mushroom steaks with chimichurri sauce Whole yellow-tail prepared on the braai with fennel bulb, lemon, lime and café de Paris butter Lentil, quinoa, butternut and cranberry filo “wellingtons” Traditional boerewors served with a home-made red chili and peach chutney Platters of whole red onions stuffed with walnuts, parmesan and fresh dates topped Umami and honey fire roasted lamb ribs with fresh wild rocket and virgin olive oil Mustard Marinated Ostrich Fillet served Medium rare with a fire roasted pineapple salsa Crispy smoked paprika baby potatoes with roasted garlic bulbs and fresh rosemary One Portion Sticky Asian Glazed Pork Fillet The ultimate green salad with edible flowers and jugs of homemade vinaigrette Cumin and coriander seasoned French trimmed lamb cutlets served with gremolata Pumpkin fritter and saffron roasted pear with an orange spice sprinkle Whole Game loin with a blackened pineapple salsa Crispy French fry & butter fried porcini salad with roasted hazelnuts, fresh flat leaf parsley & truffle oil Whole seared beef fillet served with a tangy béarnaise sauce on the side Tangy lemon and lime Skordalia served with a garden of heirloom micro Classic apricot and garlic butter wets coast style snoek vegetables, tempura waterblommetjies, tempura chicken skin micro leaves and yuzu pearls Our famous mussel potjie served with crusty bread Caesar salad summer rolls on cos lettuce with parmesan espuma and edamame Marius’s famous Lamb knuckle tomato bredie potjie served with yellow rice with toasted cumin beans Johnny’s grans winner oxtail potjie served with samp and beans A textures of green vegetable wok’ed salad with fresh ginger, green chili and garlic

Classic Caprece salad with local buffalo mozzarella beouf tomatoes and fresh basil enhanced with a pistachio nut pesto

A lush farm garden salad with everything fresh raw and colourful and in season SOUTH AFRICAN INSPIRED No fuss ever so crispy potato wedges with malden salt DESSERT DISPLAY

Roasted baby sweet potatoes, honey comb, bee pollen and zesty green chili dressing

Caramelized teriyaki aubergine wedges with baby spinach Traditional caramelized milk tart topped with crushed pink peppercorns

Roasted peach, goats cheese, pink peppercorn, baby spinach and toasted almond Piles of koeksisters with hibiscus syrup and pistachio praline salad Mini chocolate malva puddings served with jugs of vanilla bean custard Crispy roasted baby cabbages with parmesan garlic and pancetta Individual peppermint crisp tarts served in a glass with a choc dipped spoon Whole heads of cauliflower roasted with dukkha crust and served with a four-year-old boerenkaas sauce Traditional “soetkoekies” dusted in icing snow

Fancy herzoggies: Apricot and coconut macaron

80 SAMPLE MENUS MENU SELECTION

conclusion // a tip of the ol' hat conclusion // a tip of the ol' hat

the the suppliers produce

WHERE DOES MY FOOD Come From?

Deli - Co Farm Style Butchery Slippery Spoon Kitchen realises full well that we can only be as good as the produce that our Usana Farm Eggs suppliers deliver. That is why we constantly Usana Farm Pasture Raised Beef hunt (pun intended) for the best producers in the Schoon Bakery industry that offer a superior quality product with low impact on the environment and in the Wild Peacock Food Emporium quantities we require. Elgin Free Range Chickens

King Fish Fisheries Our heart is to support the smaller local suppliers frst as fas as possible.

83 82 SAMPLE MENUS

conclusion // glossary

A SOUTH AFRICAN FOOD GLOSSARY:

PAMPOENKOEKIE A legendary pumpkin fritter always served at any celebration meal as an Afrikaans tradition. This decadent little pillow of pumpkin goodness is always served with a sweet sugary sprinkle or syrup with cinnamon

BILTONG A salty dried meat (similar to jerky), although the meat used is often from different types of Antelope or other venison

MILK TART A milk based South African tart recipe. Each family has their own version and there are a number of cookbooks in South Africa dedicated to this famous tart

FRIKKADELLE Meatballs or revered to anything rolled i to balls and then cooked

IDEAL MILK Tinned evaporated milk widely associated with South African cooking

ROOIBOS A fermented herbal tea grown in South Africa

MELKKOS Milk food, another milk-based dessert. Traditionally served as a standalone dish for supper and for lunch in some instances. (Famous traditional cookbooks such as the "Kook en Geniet" don't refer to this as a dessert though)

BOERIE ROLL A traditional South African hotdog made with the traditional South African sausage – boerewors

BOKKOMS (OR BOKKEMS) Whole, salted and dried mullet (more specifically the Southern mullet, Liza richardsonii, a type of fish commonly known in the Western Cape of South Africa as

"harders"), and is a well-known delicacy from the West Coast region of South Africa.

WATERBLOMMETJIES The waterblommetjies (Aponogeton distachyos flowers) are found in the dams and marshes of the Western Cape of South Africa. The buds of Aponogeton distachyos are usually ready to be picked in the southern midwinter months of July and August, leading to their use in winter stews such as waterblommetjiebredie. The name comes from the Afrikaans language and literally means 'small water flower'

84 www.grannythewolf.com GRANNY THE WOLF CREATIVE WOLF THE GRANNY MENUDESIGN AND LAYOUT by

SLIPPERY SPOON KITCHEN

2018 EDITION