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This was only a teaser to the 4 course wine pairing dinner that followed. We were served beef tartare (check out my review of their beef tartare that was ordered ala carte, posted on 24 July) as amuse bouche, accompanied by Veuve Cliquot Rich with tea and pepper infusion. This welcome drink was light and sweet, and I saved some to sip throughout the dinner.
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This is followed by the actual 4 courses with wine pairing, and they are:
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Course 1:
Foley's Scallops with fondant potato, radish, bacon kombu dashi, crispy leek
Paired with Cloudy Bay Te Koko
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Course 2:
Maple Leaf Duck Breast with Okinawa sweet potato, asparagus and morello cherry sauce
Paired with Terrazas Single Vineyard
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Course 3:
A5 Miyazaki Rib Cap with black garlic puree, habanero ginger chutney, braised mushroom, spring onion oil
Paired with Ao Yun, 2014
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Course 4:
Caramel Popcorn Sundae with cookies and cream ice cream, nuts and caramel sauce
Paired with Cloudy Bay Late Harvest, Riesling.
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But this menu won't be here for long, it's only available from 16 to 25 October. RSVP is required:
Email: [email protected]
Call: +65 6808 7278
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[Tasting]

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