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You’ve seen my post on Lawry’s Atlantic Lobster Tail with Iberico Pork. The other recommended choice for main course won’t come as a surprise - it’s their signature Prime Rib pictured in the cover. After about two decades in Singapore, Lawry’s prime rib is still as juicy and naturally sweet as before+, probably due to the cow's corn diet. Moreover, each roast is aged for up to 28 days to heighten tenderness, before being slow-roasted on beds of rock salt. This forces the juices inward and ensures the meat is uniformly juicy and flavourful.
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Other delicacies in the six-course menu comprises dishes such as the Smoked Duck Breast with Peach (second photo), Corn-fed Hen Consommé with Spinach Stuffed Ravioli and Angel Hair Pasta (third photo), Foie Gras, Smoked Salmon and Chicken Gyoza (fourth photo), a palate cleanser of Strawberry Sorbet (fifth photo) before the main course, and round it off on a sweet note with a Red Velvet Chocolate Molten Lava Cake with Häagen-Dazs Strawberry Ice-cream (sixth photo). Freshly brewed gourmet coffee or artisanal tea is included in the menu.
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Special tip: guests seated between 5-6pm get to enjoy 10% off the set menu.
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