the garden slug

Our current special. Includes Steak bites, Polish Sausage, Lamb Chops, Mash, Salad.

Here the Lamb Chops has been changed to Orange-glazed Grilled Buttermilk Chicken upon request. As we’re fond of saying, Anything’s customisable!

Ernie sent us this picture of the Grilled Brazilian Lambchops that she and a friend had one evening.

It has now made its way to the front page of our newly revamped homepage.

It helps that the photo was taken with a 4 megapixel camera (I only have a rather tragic Nokia 6101, which produces the very grainy, pseudo-artistic shots you see here sometimes).

We’d like to thank everyone who commented, e-mailed and texted us your suggestions for our new homepage layout as well as our menu items. But don’t stop here okay? Let’s keep the conversation going.

Due to popular demand, we’re making our Brazilian Lambchops (Marinated in a wine and garlic sauce, served with chunky mint pesto dip) a permanent item in our menu.

Some other exciting additions to the family:

Battered Ocean Hake – firm-fleshed white fish in a light batter, served with homemade tartare sauce

The Ultimate Steak sandwich- 250 grams of premium Ribeye grilled to perfection, clasped between 2 slices of toasted bread- layered with buttered mushrooms and gooey mozarella cheese

Grilled Buttermilk chicken with Orange glaze – Pan-grilled tender boneless chicken glazed with a light citrusy sauce

Mushroom Munchkins – plump, battered button mushrooms with wholegrain honey mustard sauce by side

Stove-top Tomatoes with Mozzarella – tomato halves grilled to sweet perfection, topped with melted Mozzarella and a splash of Balsamico

Just to name a few.
The entire menu is available for download here:

The Garden Slug Menu.pdf

The Garden Slug Menu.doc

… from Judy, for taking such crummy pictures of our pineapple tarts. Hence, the Pineapple Tart Artist took things into her own hands and sent us a pictorial lecture on how the tarts are lovingly handcrafted, from beginning to end.

Crummy pics or not, we’ve sold more than a hundred tubs in the last fortnight alone. They’re going fast, so grab them while you can. Call us to place an order (6346 0504). Alternatively, online ordering is available for the hermits amongst us.

And now, we share with you Judy’s step-by-step on the entire painstaking process. Pictures by Judy. Captions are by me, the baking buffoon.

Step 1: Mould the base into petal shapes with a twig and a sharpened stone. I’m guessing it looks yellowish ‘cos of the flour, eggs and butter of some snooty Danish/Belgian variety.

Step 2: Schlepp on generous amounts of gooey pineapple mush. Don’t forget the itsy bits of, um, extra pastry on top. Just to make it look a li’l more festive.

Step 3: Take a break. Step back and admire your work thus far. Take plenty of pictures.

Step 4: Chuck ‘em in the oven. Make sure the oven light is on so you can occasionally check to see if they’re behaving.

Step 5: IMPORTANT! Shut the grubby oven door, else they won’t bake!

Step 6: Beam like a proud parent. Take plenty of close-up shots… from all possible angles…

Step 7: Ready to rock ‘n’ roll in your mouth like candy

Time for shameless advertising now.

$17 for a 30-piece tub, and $25 for a 45-piece tub.

Order online if you’re like me and don’t enjoy talking on the phone.

You celebrated Christmas and welcomed the new year with us. Why not spend Valentine’s with us as well – but this time we’ll spare you our dribbling, mindless chit-chat and we promise to leave you (and yours) alone

Babyback ribs, Australian ribeye, Snow cod, Brazilian butterfly lambchops, Grilled chicken in orange glaze… That’s The Garden Slug way of saying “I Love You”.

[Valentine's menu in MS Word format here ]

More (overdue) pics from the SA Tours department function

Check out these decadent babies!

That turkey sure has some leg muscles going on there. Served with an intoxicating, rich, red wine sauce, guaranteed to induce silly laughter and scandalous stories.

Sharon slug calls it a “Mee sua” salad. Did I mention that Sharon Slug is from Muar?

Golden brown and crispy, served with a clingy creamy herb dip.

We love working with fruits, both of the human and garden variety.

Brownie madness- These popsicles just seem to be putting smiles on people’s faces- maybe we should rename them Popsicles of Joy or something !

Yup, did we mention that these are brownie popsicle-loving folks?

Dorothy & Mandy: “Best brownie Popsicles we’ve ever tasted- Best part is that we get to keep our hands clean! “

Guess what – we got reviewed on AsiaOne Wine, Dine & Unwind!

It all started with “Incognito Reader” Joey Tan who submitted a very earnest review of our little diner to AsiaOne. Next thing we know, Amy Yeong and Chi Hou are here to try our food and have a wee chat with us.

It was fun, the whole thing, and thrilling to see The Garden Slug being reviewed next to Les Amis and other established eating places.

Hey Joey, we owe you one. Pop by again soon, your next meal here is on us!

WASUGA!!!

We’ve had a fabulous Christmas so far! Why? Because our little place is all booked up, and the plates come back clean – not a morsel left behind.

Tomorrow night we pop the champagne (thanks Lisa!) and pat ourselves on the back. It feels like months… it’s hard to believe we’ve only been open for two weeks. And we finally close shop to take a day off on Tuesday (26 Dec).

Meanwhile, busy yourself with our New Year’s Day menu. Spam everyone you know! hehehe…

Merry Christmas