The most popular dishes by far, these. In high demand throughout the day – The Sweet Sweet Slug – A taster platter of miniature Tiramisu, Brownie Popsicles, Pear William and hand-picked New Zealand strawberries topped with fresh cream and mint.
Download our menu here – tell us what you like, tell us what you want.
[ update: updated menu here ]
It was a blast! We served a total of 42 guests, mainly friends, family, and ex-colleagues.
Thank you for the flower baskets, the feedback, and most importantly, for your support!
The three of us nearly died at the end of the day. But we had a really good time. Felt good to get them old bones working again.
Photos up soon.
We were here till 3am this morning doing up all the finishing touches. It is now 10.05am and the place is finally ready, or at least we hope it is.
We are waiting for Mr Chiang to arrive (NEA officer in charge of Southeast region) with his li’l list of “requirements”. We’ve done our best to fulfill all that is expected of a Class III eating place (base of dishwashing sink at least 12cm above ground? Check. Separate sinks for vegetables, meats, dishes, staff hand-washing, mops etc.? Check. Kitchen area at least 8sqm? Check. ) I’d love to list them all but I haven’t quite had enough sleep. Maybe another time. Fingers & toes crossed, we pass the inspection and receive our food licence today. And then we’re good to go!
The landlords, building management committee, and neighbours have been very kind to us from day one. They’ve already popped by several times this morning just to see how we’re doing … It seems like they’re even more “kan cheong” (anxious!) about the inspection than we are!
Just a few of our menu items. Pop by to see what else we have! Or, download the full menu here. (Thanks for the photos, Mandy!)
Greek Salad – Imported greens tossed with fresh tomatoes and generous chunks of feta.
Zesty Beef Salad – Tender strips of Sirloin sitting atop chilled salad leaves. A zesty dressing of lime, fresh chillies and herbs adds an interesting dimension.
Smoked Salmon and dill – on ciabatta served with vegetable sticks. Cut into bite-sized fingers upon request 🙂
Roast beef, mozzarella & buttered mushrooms – on panini served with chips
Rustic Bolognese done The Garden Slug way – A light tomato sauce created with minced beef, carrot slivers and herbs. Topped with grilled zucchini bits.
Easy Chicken Ratatouille – Oven-baked chicken chunks with a myriad of vegetables – Capsicum, carrots, potatoes, zucchini… Slab of crusty bread by side.
2-Brownie Popsicles — Best way to enjoy your brownie without the mess – on a stick!
Strawberry cheesecake. Pick a cheesecake topping – strawberry, blueberry, peach, chocolate, digestives.
Pear William – Stewed, ripened sweet pears sauteed in white wine and cinnamon, topped with hand-churned Vanilla gelato.
Download the full menu here