H O S T E D T A S T I N G
German cuisine prepared in innovative ways? That got me very curious. So, off to dinner at “Art At Curate” I went.
Things began with a really cool immersive experience, and I literally mean “really cool” because upon arrival, I was led by my hostess into the “Petite Chalet”. It’s the chiller room for spirits but has been done up for guests to sit and enjoy a warm cup of mulled wine. Head Chef Benjamin Halat then appeared, bearing a trio of finger food, each representing the Alps countries of Switzerland, Germany and Austria. Of these, I favoured the German one. Chef’s take on the traditional Mettbrötchen, a beef tartare with a white onion sauce was a flavour bomb.
After this novel start, I was ushered to my seat whereupon an “Edible Forest” with delicately crisp “leaves” of Beetroot, Onion and Celeriac was brought out. Next came the umami amuse bouche - a refined version of the German “Krabbensalat” featuring Amaebi and Sakura Ebi.
Hand on my heart, I was squealing like a schoolgirl when I spotted the “Mini Oktoberfest”. Shatteringly crisp baked salty chicken skin with a tiny mug of beer? Yes please!
It was at this point that the 8-course meal commenced with the first course of Poached Foie Gras with Gluhwein and Walnut Brioche.
The crowd-pleasing Soufflated Farm Egg on Potato Cream was second, blanketed in decadent Beluga Caviar and Ikura.
The next two dishes were my personal favorites. Its dazzling contrast of the rich and the sour made the Pig’s Trotter with Sauerkraut Jelly and Dark Beer Reduction a party on the palate. On the other hand, the Lobster with Chestnut Tortellini, Mandarin and Roasted Chicory was lusciously comforting.
For my main course (if you can call it that), I chose the Barbary Duck with Brioche Dumpling and Braised Red Cabbage. Aged for 4 weeks, the meat was tender and smooth with no gaminess. Loved the browned, crisped fatty skin on it too.
Dinner drew closer to a close with a unique “cheese course” of savoury Vacherin Mont D’or, Bratkartoffeln Mache Salad. Then the Pear Hélène, a pear-centric dessert by the famous Auguste Escoffier for the famous operetta by Jacques Offenbach, was served.
The “Kaiserschmarren”, deconstructed and morphed into an ice-cream, was the final course. A glass of housemade Rumtopf was served alongside.
I was close to bursting point when the trio of Petit Fours were set in front of me. Inspired by Chef’s childhood Christmas memories in Germany, they were so scrumptious I still managed to polish them off.

(Terms & conditions apply to the dishes in the 4 and 5-course options)