Date: Sunday, 21st April 2013
Venue: Shiraz Restaurant
Block 3A Clarke Quay #01-06
Time: 6.30pm for 7pm
Dress: Casual
No. in Attendance: 80
The Middle Eastern art of
roasting various types of flavoured meats over an open fire using skewers
encapsulates the very spiritual heart of the origins of the Chaîne des
Rôtisseurs as a royal guild of goose roasters, but whose authority later
gradually expanded to the roasting of all poultry, meat and game. In Singapore,
there exists a Persian restaurant called Shiraz which specializes in this and
it became the inspiration of a meat roasters’ dinner with a Middle Eastern
theme, complete with "danse du ventre" entertainment, or belly
dancing to the rest of us. The fires and the food were hot, but so was the
entertainment, especially after the wines gyrated the mental faculties in
rhythm with the staccato hip & belly movements of the whirling enchantress.
It was a great night for one and all - as we toasted to the culinary origins of
the Chaîne.
MENU
Louis Roederer Brut Premier Champagne
Starter
2008 Leflaive Macon Verze
Homemade Pita Bread
Condiments
Salad Feta Cheese, Olives, Basil Leaves and Tomatoes
Chef’s Signature Platter
A delightful sampling of Hummus, Kufteh– Lamb Meat balls, Kashk-E-Bademjan and Borani Esfanaj
Tender Veal Tongue and veal feet
from Chef’s special Iranian Recipe
Main Course
2001 La Fleur de Bouard
Kubideh (Lamb)
Char-grilled tender ground lamb and whole tomato skewered
Lari chicken Kebab
Boneless chicken Marinated with yoghurt, skewered & charbroiled
Shandiz Lamb Chop
Mashhady style succulent marinated lamb chops
Barreh Kebab Lamb “eyeloin” cut into cubes skewered and charbroiled
Shah Kebab Marinated filet mignon
skewered and charbroiled to perfection
Quail
A succulent mid size pheasant bird charbroiled to perfection
Rice
Fluffy Basmati Rice with Saffron, Baghala polo and Zereshk Polo
Dessert
Persian Ice cream - Saffron and pistachio flavour
Armagnac Castarède Hors d'Age / XO - 20 ans d'âge
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