Whitegrass commemorates their One Year Anniversary on the 27 January with an exquisite 8 course dinner menu, featuring 8 of Chef/Owner Sam Aisbett’s favourite Whitegrass dishes. Guests will also get to savour some of their own past favourite dishes from the year which will make their return for this evening. Priced at SGD265++ per person, the menu also includes a celebratory glass of champagne for you to enjoy. Celebrate with Whitegrass as Chef Sam excites your palate with his interpretation of inspired Modern Australian cuisine with a distinctly Asian touch.
Start with a delicious Salad of Slow Roasted Young Beetroots. Two types of beets are simply roasted, dressed with muscatel vinegar and paired with house made cultured cream and smoked eel. The dish is adorned with rosella jam and garnished with a duo of beetroot and sushi rice crisps. Grated Tasmanian mountain pepper berry provides added dimension to the dish with its peppery kick.
Chef Sam also presents Grass Fed Beef from the Scottish highlands, which showcases a rare 20-year-old soy sauce from the Kagawa prefecture so intensely delicious that he chose to build this entire dish around it. Servers pour 5 drops of the aged soy on a plate to accompany grass fed black angus tenderloin, cooked over bincho-tan charcoal. The dish is served with fermented mushroom puree, wilted wasabi leaf, salsify, shimeji mushroom caps and a crispy rice lace seasoned with charcoal and shitake powder.
And for the final flourish to an exquisite meal, Chef Sam presents his Young Coconut Mousse dessert, inspired by his visits to the local fruit markets here in Singapore. A feathery light coconut mousse is paired with jackfruit ice cream, ginger cake and lemon puree before being garnished with milk biscuits, macarons, sugar shards, young coconut flesh and edible flowers.
30 Victoria Street
#01-26/27
CHIJMES
Singapore 187996
