2/26/2024 0 Comments Equinox hotel singapore![]() The steam from the liquid nitrogen or dry ice is such a nice touch… Anyway, here are my comments on these little delights: We opt for the Dessert Platter to share: Dessertĭessert Tasting Platter – (1) Chocolate and Coffee Marquise with Ginger Bread Crunch, Mandarin and Orange Sorbet (2) Poached Rhubarb with Berry Compte, Crystallized Thyme and Cactus Sorbet (3) Ivory Mousse with Lemon Curd and Popcorn Ice-Cream (4) Peaches and Yoghurt: Vanilla Panna Cotta, Peach Ravioli and Consommé It has sufficient strength of fruit to match the venison. On the palate, it proves to be a lovely medium bodied wine with cherry and vanilla, leather and mild herb flavours with some decent acid and the soft grip of tannins to finish. The Chianti has beautiful rich cherry and earthy aromas which dominate on the nose. My dining companion pairs the chicken with the Cloudy Bay, Sauvignon Blanc (2014), New Zealand and I pair the Venison with the Ruffino Aziano Chianti Classico (2012), Italy. My dining companion opts for the Chicken.įree-Range Chicken, Squash Salad, Cracklings, Artichoke Puree, Jus Grass The creamy gnocchi is rich and adds some balance to the strength of the venison while the sweet beetroot puree and blackberry Jus have the strength of flavour to “stand-up to” and pair with the venison. ![]() The smoky charred outer part of the venison is the perfect introduction to the juicy middle of the loin. This is the moment of truth… I love venison and have been waiting all day to try the dish. The gamey flavour of the venison stamps its mark on the dish. Venison Loin, Ricotta Gnocchi, Celeriac, Beetroot puree and Blackberry Infused Jus The lovely rich tangy pesto and South American flavours intermingled effortlessly through the dish to grip the fresh succulent chunky prawns in their flow, whilst not putting too much pressure on them and letting the prawns showcase their natural flavours… it was such a beautiful delight indeed! My dining companion is so loving and gives me a taste of the dish. I suffer some food envy when I see this dish. My dining companion opts for the following dish:Ĭarabineros Prawn a La Plancha, Fennel Salad, Tomato and Lemon Salsa These form a nice partnership with the tuna and also flow effortlessly with the salty minerally caviar providing a touch of decadence to the overall experience. The coconut milky sauce which is poured subsequent to it being presented at your table with a flair of grandeur has the smooth rich milky flavour of the coconut which is balanced with a bite of lemongrass. The tuna has its inherent distinct oils and richness of flavours which dominate the dish. Tuna Tartare, Cinnamon Tapioca, Chilled Coconut, Lemongrass Broth We then move on the entrée… here are our choices: Entrée The cocktails taste amazing and prove even more enchanting with this backdrop… The bitter orange and strong stone fruit hints of my cocktail pairs with the streak of super sweet tropical tones of the lychee and the mango. We settle in and we decide pre-dinner cocktails are the go! My dining companion opts for the Singapore Sling and I opt for the Equinox Blue (Vodka, Blue Curacao, Peach Schnapps, Mango, Lychee Liqueur) The view of Marina Bay and the South China Sea in the distance is something which one cannot help but be absolutely glued to for the entire night… I hope I can focus on the food and wine. The view from our table is simply breathtaking. So here I am in beautiful Singapore and I had the privilege of heading to the amazing Equinox Restaurant which boasts some pretty stunning views of Singapore – probably the best views! We arrive early and we are greeted by the friendly staff and this stunning view as we enter the restaurant… the pictures speak for themselves… The View
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