Content - Orientation on how to serve food to guest - Who saying what - Table Setting - Seating Plan - Programme Flow - Menu - Drinks Recipe
Orientation on how to serve food to guest Highlighted in yellow - need table side service
Amuse Boshe
- Recommended to be eaten from the bread to the gravalx - Butter knife should be taken with the amuse bouche - 30 butter knife placed in basket beside counter (place to collect food) - Where arrow is pointing is where the guest is seated
Appetizer
- Where the scallop is leaning to should be where the dish should face the guest - Dish should be displayed slanting downwards from the left - Recommended to have just the scallop first then have everything together.
Soup
- Pour soup till it covers the cabbage at the bottom (refer to video) - Each soup pot is enough for 2 plates/bowl - Recommended to have the soup with the ingredients
Main
- White Creme should be facing 1 o clock - Pour till sauce passes the nearest orange gel (refer to video) - Each sauce given is enough for 2 plates - Recommended to have each components indivudually then have it together.
Dessert
- Coconut on the left , Sorbet on the right - Recommended to have everything together
Petit 4
- Recommend to have it from macaron then nougat then honeycomb (don't say from left to right because it's placed in the middle so it might be in a different direction for some guest) Explain why eaten this way (because the sweetness
from the honeycomb would overpower the rest if eaten first.) - 1 plate share with 2 people - Place in the middle since 2 people sharing
WHO SAYING WHAT - Emcee: Description from food to mocktail and wine - Server: FOOD Recommend to guests how to eat DRINKS & WINE just serve and state the name. Eg. Here is ur strawberry infused tea HOWEVER Must have background knowledge of both food , drinks and wine ( the components and rough description ) in case anyone asks you to explain.
Table Setting
Seating Plan & Allocations: https://docs.google.com/presentation/d/1SEurakL_796bXg- AZgWtpf09f_6IAxeLEIvIQINNiG4/edit?usp=sharing Time Plan: https://docs.google.com/document/d/1hVb6gmx_Pq8_dmhH63u756PSJ4DIjCI2 X9e9lItCS-E/edit?usp=sharing
Menu:
Welcome drink SEA BREEZE ( Triangle Cup ) Description / History : Estimated Cost : $1.71
Tasting Notes: Blue Lagoon - Slight sweetness Fresh Cucumber juice - Refreshing touch Lime juice - Citrusy palate
Ingredients : 20ml cucumber syrup 5ml blue lagoon 10ml mint syrup 20ml lime juice 10ml cucumber juice Top up 60ml soda water
Garnish: Cucumber balls Lime Zest
Steps: 1) Place all ingredients except soda water inside a mixer 2) Fill ¾ with ice and shake 3) Strain into the triangle glass filled with ice and top with soda water
Reference: https://www.rotinrice.com/blue-hawaiian-mocktail/
Appetizer Drink
Minty-terranean ( tall shot glass )
Description / History : Lemon and mint are mostly used in medditeranean while having a twist to the drink by adding yakult Estimated Cost:
Tasting notes: Lemon juice - Found in the mediterranean region - Very acidic note perfect for palate cleanser Yakult - Create a dimensional flavour to the drink which will cut the oiliness of the scallops Mint leaves - Enhance the flavour of the yakult Ingredients: 2-3 mint leaves 50ml lemon juice 50ml Original Yakult 100ml water ( ½ HOT , ½ Room Temp) 37.5ml honey
Instructions: 1. Muddle mint leaves in a shaker 2. Add in lemon juice and honey in the shaker , follow by hot water to dissolve the honey 3. Add in the remaining ingredients (yakult and water) 4. Fill the shaker with ice and shake for about 10-15 secs 5. Serve in the chilled shot glass
References: https://www.angsarap.net/2020/05/13/lemon-yakult-ice-crush/ Palate cleanser Yuzu Lemon Granita ( shot glass )
Description / History : Granita is a semi-frozen , fluffy and crunchy dessert commonly served sweet. Originated from italy which is part of the mediterranean region. Estimated Cost: $0.85
Tasting notes: Lemon juice - Found in the mediterranean region - Very acidic note perfect for palate cleanser Yuzu - Slightly sweet and citrusy Sugar - Adds a slight sweetness to balance out the acidity Ingredients: 80ml yuzu juice 20ml lemon juice 80ml water 1tbsp sugar
Instructions: 1. To prepare this delicious Granita, in a pan add sugar and water and bring them to a boil. Let it cool down for a while. 2. Add the lemon juice , yuzu juice and mix well. Freeze it for around 4 hours or more . 3. Once freeze scrap with fork and serve in a shot glass 4. Garnish granita with the mint leaves and serve References: https://recipes.timesofindia.com/recipes/lemon-granita/rs54026671.cms
Mains drink ideas ( Choose between red wine or mocktail ) Red wine ideas Red wine:Crozes Hermitage Rouge Region: Northern Rhône wine region of France
Estimated cost : $5.30 PIC Price: $53/75cl Description: Full bodied wine with taste of black pepper and cherry Supplier: Magnum
Mocktail Green Tea Ginger ( Glass: Martini Glass ) Description/History: Estimated Cost: $0.80
Tasting Notes: Ginger - spicy notes to cut off the gaminess of the duck Green Tea - Lightest tea to be pair with ginger
Ingredients: 100ml Concentrated Green Tea 15ml Ginger juice 15ml Simple Syrup
Ginger juice: Grate the ginger and using cheesecloth, squeeze the juice from the ginger
Simple syrup: 1:1 ratio of water to sugar
Garnish: Mint leaves
Instructions: 1. Combine all ingredients. Shake in cocktail shaker. 2. Pour in serving glass 3. Garnish with mint leaves.
References: https://marisamoore.com/blood-orange-mocktail/
Dessert drink Strawberry Infused Tea ( Flute Glass ) Description/ History : Estimated Cost: $0.70
Tasting Notes: Darjeeling Tea Honey - Adds sweetness Strawberries , raspberries, blueberries - Slightly sweet and slightly sour Mint leaves - Sweet and cooling effect Ingredients For Tea - 230ml boiling water - 1 tea bag (darjeeling) - 1 teaspoon honey To muddle - 1 strawberry - 1 raspberries - 3 blueberry - 2 bar spoon sugar Garnish :Toothpick with sliced strawberry,blueberry and raspberry
Steps: 1. Make darjeeling tea by steeping it in 230ml of hot water for 10 min 2. Stir 1 teaspoon of honey into hot tea 3. Chill in a ice bath 4. Muddle the fruits with sugar 5. Add to the tea and stir gently 6. Then double strain into glassware ( chilled )
7. Garnish with mint leaves and raspberry
References: https://amealinmind.com/fruit-infused-herbal-tea/print/1588/