Finally back in the same dining hall after 8 years, albeit this time the restaurant is helmed by Chef Kirk Westaway. We were pretty lucky that the weather was fine on the day of our visit when it had been raining for the past few afternoons. Having a table by the full length window meant that we had a sweeping view of the Marina Bay area. The National Day Parade rehearsal was underway with occasional jet fighters zooming by and helicopters hovering around the floating platform.
Shortly after settling down in our seats, the service staff pushed the aperitif trolley over. Our minds were set on turning it down as we planned to go for the wine pairing, but one stellar bottle caught my eye – IWA 5 sake, Japan. That was it~ I shall have a glass of the exclusive sake. IWA is a new sake from Japan created by former Dom Pérignon Chef de Cave Richard Geoffroy. IWA 5 comprises three varieties of rice (Yamada Nishiki, Omachi and Gohyakumangoku), five strains of yeast and the regimes of fermentation. The drink was velvety smooth and balanced. It definitely gave me the confidence to snag a bottle if I have the chance to.
Also picked the Nyetimber Blanc de Blancs, England, a sparkling wine from Sussex which was dry and crisp.
Our lunch commenced with an amazing quartet of snacks to be eaten in the same order (clockwise starting from lower right) Cucumber Meringue , Black Olive & Chickpea, Buckwheat Waffle and Goose Mousse. Using one word to describe each of them: Airy, Crunchy, Creamy and Crispy. The gratifying small bites got us excited for what’s more to come!
We did not wait long before they presented the Roast Leek & Potato Soup served with a wonderful golden brown brioche with flaky outer layers and an airy body. Just when our olfactory sensors picked up the scent of the buttery bread, the staff added another alluring smell into the mix by pouring the aromatic mushroom stock into the rich and creamy soup.
As if the brioche was just a teaser, next came the warm sour dough bread served with butter from Devon and Cornish Sea Salt. Both Devon and Cornwell form the far southwest tip of England.
My favourite dish of the meal was this beautiful Sweet Summer Tomato Basil, Olive. I was blown away by how refreshing this dish was. The sweet and tangy flavours paired well with the minty/peppery basil sorbet. Paired with Maximin Grünhaus Riesling Monopol.
Hens Egg Aubergine was served in classic English breakfast style with toasted soldiers. Hidden in the huge egg-shell shaped vessel was the soft-boiled egg covered with shaved black truffles, it was a fun presentation. There was also a “mini-egg” side of cauliflower mash topped with Kristal caviar. Paired with Domaine du Pelican Arbois Savagnin Ouillé.
Thereafter we moved on to the fish and meat courses. Starting with Norwegian Cod Violin Courgette served with a cream sauce of capers, chives and green dill oil. Paired with Graci Etna Bianco Arcuria.
Organic Chicken Herbed Potato The roulade chicken was covered with a coating of crackling, baked chicken skin. Paired with Damijan Podversic Kaplja.
Palate cleanser was an innovative interpretation of the quintessentially British brew – Earl Grey Milk Tea with a sorbet, Bailey foam, tea jelly and pomelo, served in a teacup.
Guests get to choose their choice of dessert from 2 options. We opted one each so that we could taste both variety. One was a traditional English dessert consisting of a mixture of strawberries or other berries, meringue, and whipped cream – Strawberry Eton Mess Yoghurt.
Another option was Milk Chocolate Coffee (above). Paired with M. Chapoutier Banyuls Rimage Domaine de Bila-Haut.
Mignardises (left to right)- Tea cookie, lemon meringue tart, coffee praline and almond caramel.
As much as I enjoyed the meal, the wine pairing was equally splendid featuring a good variety of wines from different terroirs and countries: Germany, France and Italy.
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