2012 Chaine Non-Professionals’ Dinner

2012 Non-Professionals’ Dinner

Date: Sunday 4 November 2012

Venue: Raffles City Convention Centre

Fairmont Ballroom 4th floor

Dress: Jacket with Chaîne

Champagne: Louis Roederer Brut Premier NV Champagne

White wine: 2010 Faiveley Chablis

Red Wine: 2009 E. Guigal Crozes Hermitage

Dinner Menu

Chaîne des Rôtisseurs 
Non-Professional Night

6:45 pm Cocktails

 in Fairmont Ballroom Foyer

Doors Open 7:00pm

Guests Seated 7:15pm

First Course Served after

Welcome Speech by the Bailli Délégué

  

Hand Shucked Oysters with Aji Amarillo

Salad “Flats”

Asparagus, Edamame and Daikon Sprouts with Sesame Dressing

Lemongrass and Galangal Poached Prawns with Passion Fruit, Mango and Chili

Grilled Eggplant with Coconut Labneh, Raddichio, Grainy Mustard Dressing and Sumac

Toasted Quinoa Salad with Tomatillo, Candied Walnut, Mint and Watercress

Smoked Duck Salad with Sesame Plum Dressing and Japanese Cucumber

“Carpaccio” of Air Dried Beef with Dried Muscatel Grapes and Tête de Moine

Castelluccio Lentil Salad with Shave Reggiano, Fresh Herbs and Sherry Dressing

Sea Scallop Ceviche with Asian Kaffir Lime Dressing

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 New Asia Cocktails

Bloody Angel – Pepper Vodka, Gazpacho, Oyster and Lemon Twist

Adeleine’s Oyster – White Rum, Lime Juice, Sugar, Pineapple Juice, Oyster

Equinox Restaurant

Pan-Roasted Foie Gras

Sweet Red Onion Marmelade and Black Pepper Glaze

Jaan

Noix St. Jacques

Scallop, Cep, Buckwheat, Black Truffle

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

Dumpling of Tiger Prawn with Alaskan King Crab Legs and Watercress

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

Chawanmushi with Shimeji Mushroom, Kumamoto Oysters and Bonito

House Made Soya Egg Bean Curd with Fresh Cilantro

Mikuni

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, Edamame and Spicy Cream

Prego

Hade Made Taglierini Pasta with Black Truffle and Finished in a Parmiggiano Reggiano Wheel

Prosciutto and Melon, Caramelized Figs and Peppery Arugula

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

Main Course Selection

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

Steamed Halibut Fillet with Champagne Caviar Sauce, Baby Spinach and Datterrini Tomato

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 White Truffle Oil

Selection of Farmhouse and Artisan Made Cheeses

Condiments

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

Brioche

Rosemary and Black Salt “Bagels”

Lavosh

Grissini (Assortment of flavors and colors)

Assortment of Rustic Breads

Sweet Endings

“The Gallery 2.0”

Grand Cru Chocolate Macaroon

Caraibe Chocolate Mousse with Ginger Crème Brûlée

Milk Chocolate Pot De Crème with Pistachio Vermicelli

Chestnut Chocolate Gateau

Strawberry Champagne Panna Cotta

New Version Carrot Cake

Pate à Choux with Lemon Mousseline Cream

Vanilla Bourbon Crème Brûlée with Caramel

Framboise Guimauve, Ivory Chocolate Chantilly Crunch

Strawberry Mint Financier

Red Fruit Tart “A La Francaise”

Vanilla Cinnamon Cheese Cake

Green Tea Macaroon

Caramel Banana Tart

Pistachio “Moelleux” Tea Cake

Lollipop a L’Orange

Molecular Ice Cream and Sorbet Station

Selection of Molecular Raspberry Sorbet and Earl Gray Ice Cream