Seva and Sala Restaurant Training Flashcards

A complete set of vocabulary flashcards covering service procedures, beverage profiles, bestseller recommendations, and detailed dinner, lunch, and dessert menu ingredients for Seva and Sala.

Standard Dish Portion

Most dishes are good for 2-3 guests.

Ahi Tuna Tartare Portion

$1$ tostada, suitable for 1-2 guests.

Home of Uni

Bicol

Blue crab & Burrata came from here

Negros

Five Spice Powder

Star Anise, cloves, cinnamon, sichuan peppercorns, fennel seeds

Charcuterie Portion

2 pieces of small bread, suitable for 1-2 guests.

Australian Wagyu Ribeye Portion

650-750g (no bone) suitable for 3-4 guests.

Seva Cocktail Counts

6 signature cocktails and 4 re-engineered cocktails.

Sala Cocktail Count

6 cocktails, numbered $1\text{-}6$ from lowest ABV to strongest/most spirit-forward.

Appetizer Bestsellers

Gem Salad, Corn Ribs, Ahi Tuna Tartare, Charcuterie, and Hot Crab Dip.

Pasta Bestsellers

Spicy Vodka Rigatoni and Vongole.

Main Course Bestsellers

Octopus, Iberico Secreto, Lamb, and Australian Wagyu Ribeye.

NY Strip Portion

350g. recommended if the Australian Wagyu Ribeye is too large.

Signature Cocktail Favourites

Watermelon Sour, Parmesan Apple Sour, Mezcal Ginger Highball, and Candy Flip.

Re-engineered Cocktail Recommendations

PB&J Amaretto Sour and Sage Lemongrass Tom Collins.

Watermelon Sour Profile

Sweet and fruity.

Seva Cocktail Profile

Sweet and funky.

Parmesan Apple Sour and PB&J Amaretto Sour Profile

Sweet and creamy.

Spirit-Forward Cocktails

Basil and Coconut and Bacon Old Fashioned.

Smokey, Savory, and Bittersweet Cocktails

Rum & Roses, Mezcal Ginger Highball, and Bacon Old Fashioned.

Refreshing and Fizzy Cocktails

Sage Lemongrass Tom Collins and Candy Flip.

Americano Profile

Refreshing, tea, and bittersweet.

Wine List Organization

Champagne/cava at the top, followed by rosé, natural wines, white wine, and red wine.

Serving Suggestion for $2$ Guests

$2\text{-}3$ starters, $1$ pasta, and $1\text{-}2$ meats.

Serving Suggestion for $4$ Guests

$3$ starters, $1\text{-}2$ pasta, and $1\text{-}2$ meats.

Serving Suggestion for $6$ Guests

$3\text{-}4$ starters, $1\text{-}2$ pasta, and $2\text{-}3$ meats.

Gem Salad

A Caesar salad variation with gem lettuce, crispy anchovies, breadcrumbs, and Parmigiano Reggiano.

Corn Ribs

Elote-inspired dish with crema, Grana Padano, and cilantro.

Grana Padano

A cheese that is softer, creamier, and slightly milder than Parmigiano Reggiano.

Charcuterie

Sourdough toast with prosciutto, brie and truffle honey

Grilled Cabbage

Served with honey gochujang, Grana Padano, and praline pecans.

Honey Gochujang

A sweet and spicy Korean sauce.

Chicharon Seasoning

Five Spice powder composed of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.

Pig Ears Preparation

Seasoned with Shao Kao, grilled, and served with a black vinegar glaze and leeks.

Shao Kao

Chinese Szechuan-style barbecue seasoning.

Ahi Tuna Tartare Ingredients

Sashimi-grade tuna on a tostada with yuzu ponzu, tobiko, and spicy aioli.

Hot Crab Dip

Blue crab dip from Negros with melted mozzarella Fresca and leeks, served with toasted sourdough bread.

Crispy Potatoes

Deep fried Potato Marbles, with crispy shallots and Leek aioli dip

Bread and Butter

Sourdough bread served with burnt coconut butter, wild raw honey and charcoal salt

Gem Salad

Our version of caesar salad with gem lettuce, crispy anchovies, anchovies and parmigiano

Corn Ribs

Elote inspired dish with crema, grana padano and cilantro

Parmigiano Fries

Fries with Parmigiano Reggiano with basil aioli dip

Fish & Chips

Smoked Tuna with whipped ricotta, ikura and chives

Mussels & Fries

Mussels cooked in white wine with mussel emulsion (cream sauce) and leek oil. served with fries

Ikura

Salmon Roe

Spicy Vodka Rigatoni

Rigatoni with San Marzano tomato sauce, burrata from Negros, and basil.

Uni Butter Pasta

Bucatini pasta with brown butter, uni from Bicol, and ikura.

Vongole

Spaghettini Pasta with manila clams and white wine

Bisque

Spaghettini pasta with Poached Tiger Prawns, Citrus Kosho, Ikura, Chives

Chermoula

An oil-based African chimichurri sauce used to make the Octopus dish salty and savory.

Gazpacho Verde

A light, refreshing green sauce made with yogurt, avocado, cucumber, and greens.

Octopus

served with chermoula, gazpacho verde, local chorizo, garlic aioli and chili peppers

White Fish Preparation

Local pompano served with yuzu butter and harissa.

Harissa

A tomato-based chili pepper paste.

Lamb Accompaniments

$2$ charcoal grilled french cuts served with mint chimichurri, leek ash yogurt, and tomato confit.

Leek Ash Yogurt

Burnt leeks mixed with Greek yogurt.

Mala Jus

A beef stock reduction served with the NY Strip.

Bee's Knees Dessert

Elderflower and burnt honey ice cream topped with passion fruit, meringue, and blueberry dust.

Brut Dessert

$64\%$ Dark Chocolate, Champagne, Praline, and Feuilletine.

Bread Pudding (Lunch)

Sourdough and Focaccia trimmings with Hojicha Ice Cream, Praline Pecans, and Pinarak.

Pinarak

Native sugar from Negros.

Chicken Caprese

Sourdough Focaccia bread with Burrata from Negros, Grilled Chicken, Pesto Sauce and pickles

Lamb Adobo

Brown Rice with Malasado Fried Egg, sumak jalapeño and spinach

Seva Burger

Ground Wagyu Ribeye patty, Potato Bun, Cheddar Cheese with chili crunch and pickles. served with fries

Pollo

Brown Rice with Grilled chicken thigh, salsa, elote crema, chicken skin, lime and corn

Brut

65% Dark Chocolate, Champagne, Praline & Feuilletine

Panna Cotta

Strawberry Yuzu Granita, Cereal Crunch with White Chocolate disc

Crème Brûlée

Cream infused lavender and vanilla with wild raw honey

Ny Strip

USDA Striplion with Shao Kao seasoning and Mala Jus

Mala Jus

Beef Stock Reduction

Lamb

2 French Cut Chops, charcoal grilled, with mint Chimichurri, leek ash yogurt and tomato confit

Leek Ash

Burnt Leeks mixed with greek yogurt

Chicken Confit

Slow cooked chicken (5hrs) with lemon jus, lemon vinaigrette, mesclun and chimichurri

Mesclun

Mixed greens