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)
(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)
&&&
Steamed Razor Clams with Three Treasures & Sauce Yuzu
2004 Domaine de Chevalier
Blanc
(by Chefs Ivan Yeo &
Jackson Goh )
&&&
Roasted Whole Foie Gras with Apples, Prunes in Armagnac
2004 JJ Prum Wehlener
Sonnenuhr Riesling Spatlese
(by Chef Daniel Sia )
&&&
Grilled Monkfish Fillet with Yacon “Tsutsumi”, Sansho Meyer
Lemon & Baby Spinach
2004 Domaine Fourrier Gevrey Chambertin VV
(by Chefs Edmund , John
Sloane & Leons Tan )
&&&
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)
&&&
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 )
&&&
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 )
&&&
Dark Chocolate, Sable Verton with Caramelized Banana &
Vanilla Ice Cream
1985 Warre Vintage
Port
(by Chef Daniel Koh)
&&&
Freshly Brewed Coffee or Selection of Fine Teas
Armagnac Castarède Hors d’Age – 20 ans d’age
