Menu with wine pairing for Chapitre 2011 (22 Oct 2011)

Chapitre 2011

Menu (with wines)

22 October 2011

Pre Dinner Butler Pass Canapes ( 6 kinds / 2 varieties from each kitchen)

(Palio – Chef Davide / Fiesta – Chef Alex / Starz – Chef Eric )

Rigatoni Pasta Stuffed with Slow Cooked Rabbit Meat in Balsamic Vinegar and Thyme with Truffle Sauce

Seared Boston Lobster Tail wrapped with Cured Pork Belly “Lardo di Colonnata” and Port Wine Pears

Confit of Vine Tomato on Mini Baguette Slice with Asian Pesto and Parmesan Shave

Seared Hokaido Scallop on Braised Daikon, Ikura Roe

Fajitas of Lamb Loin on Cheese Bread with Green Apple Gremolata

King Crab and Fennel with Lime, Chili ,Garlic Alioli

Champagne Laurent Perrier Brut NV en magnum

dcab

Amuse Bouche

(Robuchon) – Chef Tomonori

Le Caviar

dans une infusion coraline en surprise

Caviar in a coral infusion served as a surprise

Champagne Moet & Chandon Cuvee Dom Perignon 1996

dcab

1st Course - Cold Appetizer

(Hotaru) – Chef Watanabe

Light Grilled Spots Prawn Marinated Konbu Seaweed Olive Oil Sauce

Swordfish Sashimi with Scallion Sesame Oil Sauce

Ocean Fatty Tuna Belly Sushi, Wasabi Mustard Crush Jelly

Tengumai Umagin

dcab

2nd Course - Hot Appetizer

( Crockfords Grill – Chef Felicien )

Sautéed Burgundy Escargot with Foie Gras Baker Sauce

Potato Ring and Arugula Salad

Domaine Leflaive Bourgogne Blanc 2005

dcab

3rd Course - Soup

( Feng Shui Inn – Chef Li )

Double-boiled Fresh Chicken Soup

Aloe Vera, Kurobuta Pork, Wild Mushroom Quenelle

Domaine Leflaive Bourgogne Blanc 2005

dcab

4th Course - Intermezzo

( Pastry Chef - Kenny Kong )

Petit Pot Grapefruit

Mara Des Bois Espuma, Cinnamon Croustillant

dcab

5th Course - Hot Fish Course

( Chinois By Susur Lee - Chef Ken Ling)

Steamed Marble Goby with Pickled Chillies and Black Bean Sauce

wrapped in Cabbage and served on a bed of Chinese Spinach.

Domaine Faiveley Echezeaux Grand Cru 2001

dcab

6th Course - Hot Meat Course

( Osia – Chef Douglas )

Iberian Pork Short Loin and Cheek

Apricot Marmalade, Creamed Celeriac Apple

Barley and Bacon Beurre Blanc

Chateau La Mission Haut Brion 1994

dcab

7th Course - Cheese

( USS – Chef Alan )

Comte Vagne Pairing with Reblochon

Accompanied with Sous Vide Fresh Fig & Apricot Marinated in Muscato & Herbs

Along with Lavosh

Graham’s Vintage Port 1994

dcab

8th Course - Sweet Temptation

( Pastry Chef - Kenny Kong )

Yuzu apple compote Terrine

Praline Sable, Verbena mascarpone ice

Sea Salt Caramel Toffee

Chateau Guiraud 2001