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
OYSTER NIGHT
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
Dinner
Nobu Oyster Shooter and Special Bloody Mary
Dessert
Chocolate In Still Life
Equinox Restaurant
Pan-Roasted Foie Gras,
Braised Endive and Sauternes Sauce
Jaan
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
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, Edammame and Spicy Cream
Prego
Freshly Made Carnaroli Saffron Risotto
Dill Crusted Shrimp and Fennel Salad
Or
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
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”
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
