Chaîne Caviar Sunday Brunch, Sunday 9th June 2013
Caviar Sunday Brunch
Sunday 9th
June 2013
William
Pickering Ballroom
Level 2, PARKROYAL
on Pickering
3 Upper
Pickering Street
William
Pickering Ballroom
Time 12 noon
Wines being served are:
Diebolt-Vallois NV Blanc de Blanc Champagne Cuvee Prestige
Russian Standard Platinum vodka
Armagnac Castarède Hors d'Age / XO - 20 ans d'âge
Caviar serving size each: 180gms
Baeri Caviar
in Master Tins of 1.8 kg per table of ten
Of the
three, the baeri undoubtedly had the smoothest taste highlighted by deep nutty
and buttery undertones. The baeri possessed a very low salt content and was
notably distinguishable from the other two varieties as it had an exceptionally
large roe size with golden brown coloring. The overall "pop" from the
egg was modest but not exceptional. Most notably, the baeri contained no
aftertaste. Many farmed raised caviars suffer from an algae-like aftertaste
that many customers have described as "grassy". The baeri definitely
lacked any aftertaste whatsoever. Overall, we were impressed with the baeri.
By Natalia
Real of FIS.
FIS, the web site of Fish Information &
Services, is widely recognized as the standard for global seafood industry
information on the Internet.
editorial@fis.com
www.fis.com
“For me, true luxury can be caviar……….
or a day with no meetings, no appointments and
no schedule.” Michael Kors
Such luxury doubly blessed 60 of us in Singapore on a lazy
Sunday brunch on the 9th June. The sheer delight of more caviar than
you can reasonably eat, combined with a schedule akin to the stress of a
Bhutanese hilltop retreat, is not something you often enjoy in the hustle and
bustle of our little tropical island. Caviar from the Beluga sturgeon is almost
impossible to find nowadays due to its critically endangered status, so we
instead sourced our caviar from the Siberian sturgeon which produces Baerii
caviar. This caviar is sublimely delicate with a very clean crisp taste on the
palate, balanced with subtle after-flavours of nuts. The salty flavour is very
charming and not overpowering. 1,800 gms
of beautiful sparkling pearls from this ancient fish was placed on each table,
and you could see the ten pairs of eyes fixated on this pure indulgence. Even
the usual verbal cacophony of convivium, characteristic of Chaîne events, was
more muted than usual. Balanced with personally cooked buffet items, the
expectations of the event were not overblown and ended with members asking for
this event to be institutionalized on a yearly basis. Clearly, this opinion was
unanimous.
Brunch Menu
Pass
around canapé
Smoked
salmon opera and caviar
Praline
of foeigras with mango
Scallop
tartar in cone
Croque
monsieur
On the table
Caviar
(from Chaine)
Sour
cream
Egg
white
Egg
yolk
Chive
Red
Onions
Nori
Appetizer Buffet
“Oyster
Bar”
(Fine
de Claire, Pacific oysters)
Seared
Tuna with apple and avocado
Country
style pork duck pate with fruit chutney
Duck
rillettes with French baguette
Baby
green with dressings
Soup station
Leek
and Potato Soup
European
Bread selection
Eschire
Butter
Hot
Roasted
baby chicken with mushroom fricassee
Grilled
US asparagus
Beef
cheek in red wine
Tiger Prawns a la Meuniere
Live station 1
Blinis
made fresh in the room and served to the table
Boiled
Ratte Potatoes
Live station 2
Norwegian Balik salmon
Pan
fried rosti potato made fresh in the room and served to the table
Plated Dessert
Passion
Fruit with Crunchy Pearl
Wild
Berry Tart with Champagne Jelly
Crème
brulee
Family style
Exotic
Fruit platter
On the table
Assorted
pralines
Macarons
Coffee
and Tea
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