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
