Singapore, 24 November 2020 – Iconic lifestyle destination, CÉ LA VI presents a series of menus celebrating the year’s end curated by Group Executive Chef Joey Sergentakis. The special offerings will include a month-long three and four-course Festive Set Dinner menu, a four-course Christmas lunch menu, a five-course Christmas dinner menu and a five-course New Years Eve menu. Each thoughtfully curated menu offers a feast of traditional festive classics with a contemporary Asian twist. Guests and their loved ones can enjoy an unforgettable meal in stunning surroundings overlooking the breath-taking Singapore skyline while toasting to the holiday season and the new year.
Two options for a Festive Set Dinner menu will be available throughout the month excluding Christmas Eve, Christmas Day and New Year’s Eve (1 – 23 December, 26 – 30 December, 1 – 3 January), with a three course (S$58) or four course (S$78) selection. Highlights include starters such as the warming and earthy Asparagus & Mushroom Cappuccino with braised leeks or the indulgent Fine De Claire Oysters & Oscietra Caviar (+$10) dressed with Tasazu, Ikura and Wakame oil. The meal continues with entrees and larger plates such as the Saffron “Sushi Rice” Risotto with a parmesan emulsion and the Lavender & Honey Glazed Duck with 5 spiced cranberries, ginger and sweet potatoes or the Kanzuri Red Wine Glaze Wagyu Beef Short Rib (+$18) with Cambodian kampot pepper crust and celeriac. Complete your meal with a sweet treat from the desserts menu of either a Lemongrass Granitas with strawberry sorbet or the Festive Pear that has vanilla poached pear with ricotta zeppoles in mulled wine sorbet.
For the Christmas holiday, a four-course lunch menu will be available for 24 and 25 December (S$128) in addition to a five-course dinner menu on the evenings of 24 and 25 December (S$188). Highlights include seafood delights such as the Stormshell Clam with Nam Jim and green mango and Hokkaido Scallop Ceviche with pomelo, calamansi and lemongrass coriander dressing alongside contemporary Asian plates such as the Pan Seared Foie Gras with pineapple sambal, peanut & Thai basil and the signature Christmas Roast Duck with 5 spiced cranberries, ginger & sweet potatoes. For vegetarians, there is the option of the four-course Black Truffle Christmas lunch menu ($128) and the five-course Black Truffle Christmas dinner menu ($188), also available on 24 and 25 December. Highlights include the Black Truffle Butternut Squash “Sushi Rice” Risotto with parmesan emulsion and the Binchōtan Grilled Cauliflower & Eggplant with black truffle soy glaze with eggplant coulis & couscous. Finish off with two desserts including Mulled Wine Granitas with pear sorbet and White Christmas, a yuzu angel food cake with white chocolate Chantilly, peppermint snow and preserved citrus sorbet.
Celebrate the last sunset of 2020 on 31 December with a delectable 5-course New Year’s Eve menu (S$258). Highlights of the menu include the Hokkaido Scallop with Oscietra Caviar dressed with clementine, Thai basil and curry oil, Foie Gras with yuzu marmalade, peanut & plum coulis, Binchōtan Grilled Freemantle Octopus with Thai chili jam and pineapple salsa and the Salted Egg & Coconut Bay Lobster with wilted spinach and spiced crumble. Guests have a choice of the Binchōtan Grilled Maimoa Lamb Chops with black truffle soy glaze and eggplant with couscous or the Mayura Beef Full Blood Wagyu “Roast Beef” with Cambodian kampot pepper crust, celeriac and kanzuri red wine glaze before ending with a Blood Orange Granitas with Jasmine tea foam & shiso and the Hokkaido Double Fromage with pickled rock melon, sudachi sorbet and candy pop crumble.
To complement the dining menus, guests are invited to indulge in a Free Flow Beverage add-on ($168++). With unlimited pours of champagne, red, white and rosé wines, premium house pour spirits and draught beer, this package is available on Christmas Eve, Christmas Day and New Year’s Eve.
The scrumptious array of dishes are also complemented by seasonal cocktails curated by Lead Mixologist Andrew Hyman (S$18++ each). Guests can cosy up with the Festive Campfire, a warming Christmas twist on the classic Old Fashioned featuring whisky, vermouth, crème de cacao, ginger and orange bitters, and feel the festive cheer with the Yuletide Punch (S$18++) featuring vodka, cinnamon, cranberry and bitters or the Snow White (S$18++), an adaptation of the classic Ramos Gin Fizz that features seven ingredients representing the seven dwarfs in the fairy-tale: gin, crème de cacao, lime, rose syrup, coco cream, soda and hibiscus.
‘Tis the season to be jolly and celebrate the year’s end with a combination of good company, holiday spirit and a sumptuous coursed menu, all managed within the limits of Phase 2 regulations. In view of the COVID-19 situation, guests are required to check in via the Safe Entry app upon arrival and will be ushered to their seats. Guests can browse through the QR code menu and place all orders with CÉ LA VI staff to enjoy at their table.