A CHRISTMAS EXTRAVAGANZA AT SPATHE PUBLIC HOUSE
European casual chic restaurant-café, Spathe Public House, well-known for its mammoth-sized ‘share plate’ menu, is offering a smorgasbord of Christmas specialties to offer diners a truly indulgent festive feast. Savvy Swiss native Chef Claudio Sandri has put together a decadent selection of hearty roasts, mouthwatering seafoods, and luscious desserts which will be available from 16 to 25 December 2013 (dinner only on 24 and 25 December).
CHRISTMAS MAMMOTH SIGNATURES
True to Spathe’s tradition, Chef Claudio has created two Christmas Mammoth Signatures which will readily feed four to six diners. The Turducken is a veritable poultry portmanteau of a quail in a chicken in a duck in a turkey, accompanied by brussel sprouts sautéed in brown butter, garlic potatoes, roasted chestnuts, and cabbage braised in cranberry juice and red wine. The Seafood Stack is every bit as towering as the name suggests and chockfull of whole lobsters, oysters, sous-vide octopus and baby squid, green-lipped mussels, and prawns; to be enjoyed with copious amounts of freshly-baked garlic bread, homemade garlic aioli, curry mayonnaise and cocktail sauce. These festive Mammoth Signatures require a minimum of three days’ advance order.
FROM THE SKY
The classic French roasted pigeon is given a piquant Asian twist in The Traveller, which features pigeon marinated in a local sambal paste for 24 hours before it’s roasted to a delightful crisp exterior, and served with Spathe’s addictive garlicky French fries. Quail lovers can look forward to the Whole Roasted Quail, which Chef Claudio pairs with sautéed brussel sprouts and homemade Spätzle egg dumplings as a nod to his Swiss-German roots. The whimsically-named Red Nose Duck comprises succulent roasted duck breast, Parisienne-style gnocchi and red fruits poached in a spiced red wine.
FROM THE FIELDS
Order the Roasting Cow to indulge in a hefty beef rib-eye (220g) that has been slow-roasted with rosemary, garlic confit, and button mushrooms. Another winsome dish is Beef in the Soup, a wintry comfort food of slow-cooked oxtail in a flavourful broth.
FROM THE SEA
Showcasing the best seafood hulled from the oceans, Spathe offers the Holy Snapper (market price) whereby char-grilled red snapper is served on vegetable byaldi – a French-meets-Turkish casserole of roasted ratatouille vegetables like zucchini, eggplant, and bell peppers. Another must-try is the 3 King Smoked Salmon of smoked Scottish king salmon with capers and red onions on toasted pain de champagne bread.
FROM LOVE OF SWEETS
The dessert selection has been designed with both traditionalists and the whimsical-at-heart in mind. The former will be impressed by the classic Christmas Pudding which will be flambéed at the table with Grand Marnier. For an alternative take on the conventional Yule log, request for Chef Claudio’s swoon-worthy Singapore-inspired Durian Log which proudly showcases a velvety puree of premium San Ba Wang durian rolled between vanilla sponge layers and then drizzled with luscious caramel sauce.
Reservations and more information from:
Spathe Public House
8 Mohamed Sultan Road #01-01 Singapore 238958
T: +65 67351 035
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CELEBRATE A CLASSIC CHRISTMAS AT BOATHOUSE
Indulge in a four-course Christmas Set Dinner and three-course Christmas Brunch Set
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Here comes a special deal for our Super Mommies & Daddies this Christmas. Celebrate in style with the modern French fine dining restaurant Boathouse offering a sumptuous four-course Christmas set dinner and a tantalising three-course Christmas brunch set.
Situated in the Fullerton heritage precinct within the art-deco era Fullerton Waterboat House, the classy quaint confines of Boathouse is the perfect setting for an intimate Christmas celebration. The four-course set dinner (From 16 to 25 December) prominently features wintry luxuries such as Smoked Salmon Parfait encased in a tart, Foie Gras Vol au Vent, Slow Roasted Turkey Roulade with Chestnut Stuffing, and the decadent Hazelnut Praline Log Cake. Each course is also available as an a la carte order.
On Christmas Eve and Christmas Day (24 and 25 December), feast on the three-course Christmas brunch set or order the individual items à la carte.
Whet the appetite with one of these starters: Chou Fleur or cauliflower soup with leek fricassee and truffle, Salade de Candard with smoked duck breast and duck confit, and the Smoked Salmon Parfait.
For mains, you can pick from perfectly-executed Eggs Benedict with either prosciutto or smoked salmon; the hearty English Breakfast of truffle scrambled eggs and sausages served alongside Lyonnaise baby potatoes and buttery croissant; and the indulgent Christmas Breakfast of slow-roasted turkey breast, turkey leg roulade with chestnut stuffing, and poultry jus. The Hazelnut Praline Log Cake will be served as the sweet finale. Opt for the free-flow Christmas Punch to rev up the festive celebrations a notch.
More information from:
Note: Information and content from the parent source and respective website. It is for informational purposes only.
