Tuesday, November 1, 2011

2011 Non Professional Dinner (4th December 2011)


Non-Professionals’ Dinner

Date: Sunday 4 December 2011

Venue: Raffles City Convention Centre

7:00 pm Cocktail in Fairmont Foyer,

Guests Seated 7:30pm

Champagne - Louis Roederer Brut Premier NV
White - Domaine Leflaive Macon Verze 2008
Red - Tenuta dell'Ornellaia Le Volte 2009

Dinner Menu

Non Professional Chaine des Rotisseurs


Hand Shucked Oysters with Ceviche Espuma

Appetizers and Salads

Action Stations

Prosciutto and Melon, Caramelized Figs and Peppery Arugula

Heirloom Tomatoes Salad with E.V.O.O, Barrel Aged Balsamic and Hand Cut Micro-Herbs

Salad “Flats” Station

Asparagus, Edamame and Daikon Sprouts with Sesame Dressing

Sweet Poached Prawns with Passion Fruit, Mango and Chili

Roasted Beet with Fennel, Feta Cheese and Citrus

Cous Cous Salad with Roasted Pumpkin,

Aromatic Chicken Salad with Lemongrass, Kaffir Lime and Pomelo

Wattle-Seed Smoked Beef Carpaccio with Horseradish Cream,

Black Pepper Pecorino and Arugula

Grilled Octopus and Potato Salad with Hungarian Smoked Paprika

Hamachi Yellowtail Ceviche with Celery, Jalapenos and Coriander

Old Timer Soup

The Famous Sup Kambing Prepared by Fook Hoong and His Team

Grilled Oysters Robatayaki Station

Oysters with Potted Onion Butter

Oysters with Red Miso and Sake

Oysters with Yuzu Butter and Aji Panca Sauce

Selection of Signature City Space Cocktails

By Cocktail Architect Richard Gillam


Nobu Oyster Shooter and Special Bloody Mary


Chocolate In Still Life

Equinox Restaurant

Pan-Roasted Foie Gras,

Braised Endive and Sauternes Sauce


Rosemary Smoked "Hand-picked" Scallop,
Fregola, Bellota Ham, Roasted Porcini Sabayon

Szechuan Court

Steamed Dim Sum Action Station featuring Miniature Dim Sum Baskets

Steamed Siew Mai with Kurobuta Pork Topped with Sun Dried Oyster and Sturgeon Caviar

Steamed Dumpling of Tiger Prawn with Alaskan King Crab and Watercress

Steamed Dumpling of Wagyu Beef and Morrel Mushrooms with Black Vinegar and Ginger

Steamed Chawanmushi with Foie Gras, Oysters and Nameko Mushrooms

Topped with Bonito Broth

House Made Steamed Tofu Topped with Ginger and Chili Paste


Whole Yellowfin Tuna Prepared Sashimi Style with Traditional Accompaniments

Oysters Tiradito with Salsa Criolla, Calamansi and Sea Salt

Mikuni Roll with Unagi, Cream Cheese, Avocado and Tobiko

Chirashi – Chef’s Seasonal Sashimi and Sushi on Rice

Tempura Moriwase – Green Beans, Shitake Mushrooms and Sweet Potato

Rock Shrimp Tempura with Golden Pea Shoots, Edammame and Spicy Cream


Freshly Made Carnaroli Saffron Risotto

Dill Crusted Shrimp and Fennel Salad


Braised Veal Shank “Osso Buco” Style

Main Course Selection

Wagyu Short Ribs, Pressure-Cooked, Dorrigo Pepper and Bush Tomato

Oven-Roasted Halibut Fillet, Gremolata-Macadamia Crust, Young Vegetables

Twice-Cooked Pork Belly, Sous Vide and Roasted, Rosemary-Miso Glaze

Crisp Roasted Chicken, Sesame-Five Spice, Chinese Style

Hand-Made Spaetzle, Forest Mushroom and Basil Ragout, Vidalia Onion

Selection of Farmhouse and Artisan Made Cheeses


Fresh Grapes, Dried Raisin Branches, Quince Jelly, Vegetable Crudité, Crackers and Crisps

Our Baker’s Selection of Signature Breads

Fruit and nut Breads

Walnut rolls

French Baguette

Sundried Tomato Foccacia


Rosemary and Black Salt”Bagels”


Grissini (Assortment of flavors and colors)

Assortment of Rustic Breads

Sweet Endings

“The Gallery”

Chocolate Bar

Grand Cru Chocolate Macaroon

64% Chocolate Thyme Infusion Mousse

Chocolate Pot De Crème with Chestnut

Peanut Butter Cream Gateau

Gold Mountain

Crystal Champagne Petit Grape Salsa

Espresso Chocolate Cone

Pate A Choux with Praline Mousseline Cream

Lemon Grass Crème Brulee with Caramel

Sexy Red

Framboise Guimauve, Ivory Chocolate Chantilly Crunch

Strawberry Mint Macaroon

Red Fruit Financier “A La Francaise”

New Version Cherry Cheese Cake

Green Garden

Matcha Tea Macaroon

Caramel Pomme Tart a L’Ancienne

Pistachio “Moelleux” Tea Cake

Lollipop A La Citronelle

Booking Limited to one table

However, second table can be reserved and booking confirmed after 14th November

Photos of last year's event:

The Ultimate Non-Professional Dinner2010

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