2012 CHEFS' TABLE

2012 CHEFS’ TABLE

@ CHEF DANIEL`S KITCHEN

Saturday 4 August

Cocktail Reception 12.30pm

Gala Luncheon 1.00pm

Dress Code: Smart Casual (with Chaine for members)

Members Only Event (60 pax max)
(Guests will be placed on Wait List first with Members given priority)

MENU

Passed Around Canapes

Louis Roederer Brut Premier NV Champagne

(by Chef Daniel Koh)

FANTASEA

(Norwegian Shrimps Tartar with Alaskan King Crab, Asian Salad 

& Black Garlic Rouille)

2004 Domaine de Chevalier Blanc

(by Chefs Louis Tay, Heman Tan & Joe Yap)

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Steamed Razor Clams with Three Treasures & Sauce Yuzu

2004 Domaine de Chevalier Blanc

(by Chefs Ivan Yeo & Jackson Goh )

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Roasted Whole Foie Gras with Apples, Prunes in Armagnac

2004 JJ Prum Wehlener Sonnenuhr Riesling Spatlese

(by Chef  Daniel Sia )

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Grilled Monkfish Fillet with Yacon “Tsutsumi”, Sansho Meyer Lemon & Baby Spinach

2004 Domaine  Fourrier Gevrey Chambertin VV

(by Chefs Edmund , John Sloane & Leons Tan )

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Five Spiced Braised Pig Tail with Cherry Tomato Candied & Black Vinegar Reduction

2001 E. Guigal Chateauneuf-du-Pape

(by Chefs Daniel Koh & Derrick Ang)

Lychee & Lime Sorbet

(by Chef Daniel Koh)

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TONGUE TO TAIL

Quatro of Veal Tongue, Tajima Ribeye, Beef Tendon,  Oxtail & Bone Marrow Pie)

1996 Château L’Eglise Clinet en Magnums

(by Chefs Robin Ho, Eric Neo & Karl Dobler )

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CHEESE SENSATION

Crispy Tarago River Triple Cream smothered with Walnut, Strzelecki Goat Blue & Jensens Red Washed  

1985 Warre Vintage Port

(by Chefs Jason Lee  & Dennis Thng )

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Dark Chocolate, Sable Verton with Caramelized Banana & Vanilla Ice Cream

1985 Warre Vintage Port    

(by Chef Daniel Koh)

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Freshly Brewed Coffee or Selection of Fine Teas

Armagnac Castarède Hors d’Age – 20 ans d’age