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

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

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

Where: 40C Harding Road, Singapore 249548

Price: S$140 nett/pax

Menu:

Apple cider Dupont from Normandy

Beetroot carpaccio with Japanese scallops,And petite salade
Josmeyer Riesling Le Kottabe 2007(Alsace)

Crab and avocado, Mix herb salad, salmon roe and bisque reduction
Bergerie de l’Hortus, classic white 2008 (Languedoc-Roussillons)

Candy of duck Foie gras, Sautéed of forest mushrooms and chicken jus
Domaine de L’Hortus, Le loup dans la Bergerie (Languedoc-Roussillon)

Pan fried French Seabream, comfit of fennel, rouille croutons and bouillabaisse reduction
Demoiselle de Sociando-Mallet 2007 (Medoc)

Roasted veal, Ratte potatoes, tomato, olives, spring onion and mustarde sauce
Harmand Geoffroy Gevrey Chambertin- clos Prieur 2003 (Burgundy)

Valrhona Chocolate, pralines and Caramel
Daumaine Cauhape, Quintessence 2000 (Jurancon)

Where: 137 Telok Ayer Street, #01-01, Singapore 068602

Price: S$140 nett/pax

Menu:

Aperitif
Cremant d’alsace rose Wolfberber

Tarte Flambee
Flammeküche, or what is called tarte flambée in French, is pastry filled with cream, onions, cheese and bacon
Menetou salon 2006

Cod au Riesling Buttered Spinach
Josmeyer Riesling les pierrets

Choucroute
Choucroute alsacienne is sauerkraut (aromatic pickled cabbage) and is served hot with sausage, pork or ham
Josmeyer Riesling les pierrets

Slow Roast Pork Belly
Pork is an important meat in Alsace and the pig is known as le seigneur cochon (the noble pig).
Chateau Preuillac 1999

Veal rack and goose foie gras
Another delicacy from Alsace is fois gras, and this kind is heavily in competition with the fois gras from southwest France.
Moray Saint-denis 2004 Domaine coquart loison-Fleurot

Munster Croustillant
Munster has been made in Alsace since the Middle Ages, and was initially made in monasteries by monks who wanted to find a way to preserve their dairy products.
Moray Saint-denis 2004 Domaine coquart loison-Fleurot

Mirabelle Tart
Eau de vie mirabelle Josmeyer

Aperitif

Champagne Gonet Reserve Brut, 12% abv.
From Le Mensil in the heart of the Champagne appellation. Pale gold colour with great clarity and brightness and fine bead. The luscious fruit flavours developed in the mouth. This elegant bubbly was a blend of Pinot Noir 60%, Chardonnay 30% and Pinot Meunier 10%.

Boston Lobster Salad
Mas de la Rouvière Rosé, 2007, 13.5% abv.
From Bandol, Provence.
Grenache grape. A light pink colour with a berry fruit nose and a fresh fruit palate supported by a good backbone of acid. A very good match with the lobster.

New Zealand Snapper
Tokay Pinot Gris “Les Fromenteaux” 2005, 13% abv.
Produced by Josemeyer, Fronteau in Alsace. Bright gold and a spicy fruit nose. A mouth filling nutty fruit palate with fine balance and structure.
These wonderful flavours competed somewhat with the delicious fish.

Kurobuta Pork Cheeks
Savigny les Beaune, Moillard. 2004, 13% abv.
A ruby red Pinot Noir from Burgundy. Aromas of dark rich fruit followed by a nicely balanced fruit acid palate. This wine developed well in the glass and rewarded with a lingering firm tannin finish.

Pre-Dessert, Floating Island, Meringue/Passion Fruit Sorbet
Rum Matusalem, Cuba. 40% abv.
Sweet tropical nose and a deep gold colour with a fruity spirit flavour. A good pairing with the pre-dessert.
This rum is made by the solera blending process where rums of different ages are arranged in a system of tiered casks where the youngest is on the top and the solera casks are at the bottom. When the solera casks are considered ready a limited amount of the rum is bottled and rum from the next lowest tier is blended with the remaining solera and so on up through tier. This Solera was 15 years in the cask.

Crème Brulée
Rum Diplomatico, Venezuela. 40% abv.
Dark orange colour with aromas of fermented pineapple and nuts. The smooth palate had a caramelised sugar/nutty flavour and a drying finish.
An inspired match with the dessert.