Sweet surrender, where we explore the natural sweetness of food beyond the obvious sources like sugar, honey, and fruit. The dishes created accentuate the natural umami sweetness from seafood, caramelised meats, and vegetables.
From the caramelised sugars in slow roasted sweet, sweet tender beef to the sweet brininess of crab, scallops, and fish.
Join us for Sweet Surrender, 1 June 2019Email email@example.com to chope your seats NOW
99 per pax
Sweet Smoking PotatoesSweet roasted vegetables grilled over charcoal binchotan with miso and honeysweet potatoes, celtuce, dutch carrots, chestnuts, mushrooms, sweet corn with garlic confit, olive oil
Beef and DatesBeef carpaccio with grated dates, date syrup, fish sauce, and sesame oil
Sweet PorkMinced pork with chopped sweet water chestnuts with sweet caramelised onions, drizzled with aged balsamico
Sweet Seafood (Pork ribs, crab, fish and porridge)Rice porridge made with broth made from young coconut water, roasted pork ribs prawn, fish and crab. Crystalised ginger, grilled sweet corn kernels, prawn, crab, pork confit
Scallops and KinakoPan seared sweet hokkaido scallops in brown butter, dusted with sweet kinako powder (roasted soy bean flour)
Lamb with Kicap Manis
Lamb satay marinated with asian aromatics, cinnamon and pandan, cooked over a charcoal grill, drizzled with kicap manis
DESSERTS1. Jaggery sugar cake drizzled with gula melaka butterscotch, gula melaka ice cream
2. Sweet potato pie with coconut ice cream, honey comb