Slow Food Convivium Society (Singapore)

Can be found here.

Can be found here.

Where: The Atlantic Dining Room, 62nd Floor, The Tower Club, Singapore, 9 Raffles Place, Penthouse (62nd – 64th Floors), Republic Plaza Tower 1 Singapore 048619.

When: Saturday, 27 June 2009 , from 12.30 pm to 5pm

Price: S$140 nett/pax

Menu:

Aperitif
WOLFBERGER Cremaut d’ Alsace ROSE

Trip to the Atlantic
Shellfish mélange, olive oil ‘cigar’ wasabi nitro
MOULIN DES COSTES 2007, Domaine Bunan – BANDOL-Provence

Poultry Broth
Sauté foie-gras, champignon, Madeira wine
GEWURZTRAMINER LES ARCHENETS 2000, Domaine Josmeyer-Alsace

Hokkaido Scallops à la plancha
The taste of ‘orient’ pineapple salad
PETIT MERLE 2007, Domaine Alain Chabanon-Languedoc

Ballotine of farm chicken ‘duxelle’
Truffle risotto, fine vegetables, sauce supreme
Chateau BIZARD 2004 Coteaux du Tricastin

Slow-cooked Beef Cheek
Braised lentil’s ‘du puit’
Chateau SIGNAC, Combe d’Enfer 2005-Chusclan

Chocolate .2009
Warm white chocolate, coconut sorbet, cacao soil
VIN DOUX NATUREL, Domaine de la Soumade

Where: Basilico, 2nd floor, Regent Hotel, 1 Cuscaden Road, Singapore, 249715

When: Saturday, 30 May 2009, 12.30 - 5pm

Price: S$140 nett/pax

Menu:

Stuzzichino
Amuse Bouche
Spumante Brut Bollicine, Casa Vinicola Marenco

Carpaccio di Branzino e finocchietto
Sea Bass Carpaccio with Fennel and Citrus Salad
Velenosi, Villa Angela Pecorino, Bianco, 2006

Caciucco di Pesce
Stewed Lobster, Scallops and Prawns in Lobster Jus
Brunello di Montalcino, Castello Romitorio, 2003

Fregola con Asparagi e Zafferano
Sardinian Toasted Durum Wheat with Saffron and Green Asparagus
Velenosi Brecciarolo, 2004

Filleto alla Griglia con Funghi Misti al Tartufo
Grill US Beef Tenderloin with Forest Mushrooms and Truffle Jus
Riseccoli Saeculum, 2001

Semifreddo al Torroncino e Amarene
Almond Parfait with Sour Cherry
Gaierhof, Trentino Moscato, 2007

By Paul Hunter

Aperitif
Louis Sostène, Brut Premier Cru, Champagne, 50% chardonnay, 25% pinot noir, 25% meunier, 12% abv.
Bright gold colour with abundant bubbles. A medium bodied wine, yeasty aroma and a good balance of fruit and acid. A very good start to the lunch.

Pitan Tofu (Century Egg Tofu)
Domaine de Souch, Petit Manseng, 13% abv.
From Béarn, Juraçon, South West France, this wine was a golden colour with intense fragrances of citrus and flowers, lots of citrus fruit on the palate finishing with a balance of acid and citrus flavours.

Tai Shirako (Seabream Milt)
Manotsuru Daiginjo, Sake, 16% abv.
Clear spirit with floral aromas and a creamy almond flavor that finished clean and dry.

Fugu Mirin Boshi/Ehire (Grilled Fugu and Stingray)
Karakuchi Ginjo, Sake. 16% abv.
“Karakuchi” means dry. Pine nut fragrance, rice spirit flavours with a light clean finish.

Sashimi
Josmeyer Mise du Printemps, Pinot Blanc, Alasce, 2005, 12.5% abv.
Pale gold colour with a soft fruity nose that developed on the palate with well balanced acid that carried through the clean, crisp finish.

Isaki (Grunt Fish)
Namachazoushu, Sake, 15% abv.
The name means long, fresh taste which it did have with classic rice spirit flavours and a dry finish.

Unagi Imo Tofu (Mountain Yam with Sea Eel)
Josmeyer Pinot Gri-Gris, Alsace, 2005, 12.5% abv.
Pale gold colour with a nutty fruit aromas and apple flavours on the palate. The wine was well balanced and finished cleanly.

Fukahire Kani Chawan (sharksfin & crab egg custard)
Junmai Tsuru, Sake, 16% abv.
Nutty, spirit flavours and a soft acid finish.

Takenoko Tempura (Bamboo Shoot Tempura)
Nama Junmai Daiginjo, Sake, 17% abv.
Some wood fragrance, strong acid, fruit flavours and slight sweetness. Lingers with an acid finish.

Sushi
Manotsuru “Maho” Daiginjo, Sake, 16.5% abv.
National Sake Gold Medal winner. Made from Yamada-nishiki, the best sake rice. Clean fresh aromas, full bodied and well rounded on the palate with a complexity of flavours and a crisp, elegant finish. A very good sake.

Dessert (Citrus Jelly with Yuzu Sorbet)
Kiku Masamune, Plum liqueur wine, 8% abv.
A balanced sweetness that matched the dessert.

Where: Kome@Keppel Club, Bukit Chermin Road Singapore 109918

When: Saturday, 25 April 2009, from 12.30 pm to 5pm

Price: S$140 nett/pax

Menu:

Aperitif

- Appetizers -

Pitan Tofu (Egg tofu with Century egg sauce)
Domaine de Souch

Tai Shirako (Milt of seabream in citrus sauce)
Manotsuru Daigingo

Baby Momotaro (Mini tomato)
Pinot Gri-Gris 2005, Josmeyer

Fugu Mirin Boshi/Ettire (Grilled Fugu & Stingray)
Karakuchi Gingo

- Sashimi -

Chef’s Selection
Pinot Blanc 2005. Josmeyer Mise du Printemps

- Grill Fish -

Isaki (Grunt Fish)
Namachazoushu

- Stewed Dish -

Unagi Imo Tofu (Mountain Yam with Sea Eel)
Pinot Gri-Gris 2005, Josmeyer

- Steamed dish -

Fakahire Kani chawan (Sharksfin & crab egg custard)
Junmai Tsuru

- Deep Fried dish -

Takenoko Tempura (Japanese bamboo shoot Tempura)
Nama Junmai Daigingo

- Sushi -

Assorted Chef’s Selection
Manotsuru ” Maho” Daigingo

- Dessert -

Citrus Jelly with Yuzu sorbet
Kiku Masamune

Can be found here.

Can be found here.

Where: Otto Ristorante, 28 Maxwell Road, Red Dot Traffic Building, Singapore 069120

When: Saturday, 28 March 2009, from 12.30 pm to 5pm

Price: S$140 nett/pax

Menu:

Big Prawn with basil foam and asparagus
Runchet Bianco di Merlot 2005 D.O.C. “Tamborini”

Spaghettoni with Bottarga and Sea urchin and black Squid Ink Tagliolini
Pinot Bianco 2006 D.O.C. “Alois Lagader”

Seabass “Ravioli” with water cress broth
Barbera D’Asti Bricco Sereno 2006 D.O.C. “Tenuta la Meridiana”

Genovese fish stew named “Ciupin”
Riff Rosso Dolomiti 2004 I.G.T. “Selezione Alois Lagader”

Orange “Pigeon” breast
Brunello di Montalcino 2003 D.O.C.G. “Castello Romitorio

Parmesan Pannacotta and gianduja mousse
La Malaga 2007 “Tenuta la Meridiana”

Coffee and Tea

Can be found here.