When: Saturday, December 15 2012, 12.30pm-5pm

Where: Chez Petit Salut @ MBFC, 12 Marina Boulevard, Marina Bay Financial Centre Tower 3, #01-07

Price: $150/pax

Menu:

Gonet Medeville Rose Extra Brut NV

Crab And Avocado With Avruga Caviar
Muscadet Grand Or Guilbaud 2010

Terrine Of Seared Tuna, Saffron Potato, Zucchini And Eggplant
Sancerre Jean Paul Picard 2010

Pan Seared Barramundi, Purple Cauliflower Puree, Pea Emulsion
Pouilly Fume San Dagueneau 2010

Pan Seared Veal Sweetbread, Porcini Mushroom, Risotto With Truffle Sauce
Petit Merle, Alain Chabanon 2010

Wagyu Oxtail Stuffed With Mushroom, Bacon, Foie Gras Braised In Red Wine, Pommes Puree
Chateau Baronde Pichon Longueville 2007, Pauillac

Homemade Cheesecake With Mixed Berry Compote
Chateau Fayau 2006, Cadillac

When: Saturday, 20 October 2012, from 12:30pm till 4.30pm

Where: Senso Ristorante & Bar, 21 Club Street, Singapore 069410

Price: S$150/pax

Menu:

Burratina Pallazo DOP (Puglia) approved by the Slow food Presidio Cheese &
Extra Virgin Olive Oil ‘Grezzo’ (Spoleto, Umbria) and Black Autumn Truffle (Piedmont)

San Marzano Tomato Soup ‘Ortofrutticola Lombarda’ (San Marzano Sul Sarno) &
Vongole Verace ‘Verbano Ittica’ (Varese)

Traditional Tuscan-style Carnaroli Risotto (Gallo Gran Riserva Maturato 1 Anno traditional) & Rabbit Ragout (Tuscany) and Taggiasche Olives ‘Frantoio Bianco’

Mediterranean Sea Bass ‘Verbano Ittica’ Livornese Style
Market vegetables from ‘Ortofrutticola Lombarda’ and Senso Puree

Or

Pan seared Organic Milk Fed Veal Medallion (Netherlands)
Market vegetables from ‘Ortofrutticola Lombarda’ and Senso Puree

Organic Sabayon with Masala Wine ‘Buffa’, Eggs from the Singapore Quan Fa Organic Farm &
Assorted of homemade ‘Biscotti’

Gourmet coffee or tea

When: Saturday, 29 September 2012, from 12:30pm till 4.30pm

Where: Tóng Lè Private Dining OUE Tower, Level 4 & 5, 60 Collyer Quay, Singapore 049322

Price: S$150/pax

Menu:

Aperitif
Cremant d’Alsace Pinot Gris, Wolfberger NV

Baked spicy canada oyster with crispy fungus
Sancerre Blanc Jean Paul Picard 2010

Double boiled morel fungus soup with mallard and sea whelk
Ribolla Gialla 2011 White Petrucco

Steamed wild soon hock fish served on lotus leaf
Chateau Du Trignon Rhone White, Jerome Quiot 2010

Wuxi style braised japanese pork belly
Lirac Red Rhone 2010, Carabiniers

Braised rice with dried seafood in mushroom sauce
Rosso Di Montalcino 2007, Terralsole

Chilled mango purée accompanied by homemade mango sorbet, blood oranges, pomelo and sago
Cremant d’Alsace PinotGris, Wolfberger NV