Dear Members

Weare pleased to invite you to our next event which will be held at Saint Pierre. Chef Emmanuel Stroobant has put an excellent menu together to accompany wines from our own cellar.

As many of you know, Chef Emmanuel and his restaurant have received numerous accolades over the years. To name a few: in 2002, Chef Emmanuel was voted Chef of the year at the World Gourmet Summit. In 2008, the restaurant became the only Singapore member of Relais & Chateaux. And in 2017, the restaurant received its first Michelin Star.

After the aperitif, we will serve a line-up of wines that we believe are all at their perfect point of evolution.

First a pair of premier cru white Burgundies, a Girardin Meursault Les Charmes-Dessus 2008 and a Prieur Beaune Clos de la Feguine Blanc 2007.

The second pair will be two Barolo’s from Aldo Conterno, both 1999 single crus, the Bussia and the Colonello. In the next course, we will contrast these two wines with another 1999 from Piedmont, a Sandrone Barolo Le Vigne.

While the third pair comprises one of Australia’s top wines, Penfolds Grange 1997, we hope that the Clarendon Hills Brookman Shiraz 1998 will be similarly attractive. We last served the Brookman at a 2010 IWFS event where one of Singapore’s esteemed wine buffs rated
it 94 points, close to par with the Grange.

The desert course will be accompanied by a 1998 Fritz Haag Brauneberger Juffer-Sonnenuhr Riesling Auslese.

Of course we are all grateful to past cellar masters to have added such lovely wines to our cellars allowing us the pleasure to enjoy them now.

We will have 40 seats for this event and members will have the usual priority in first 48 hours, with significant pricing discount compared to guests. Please note no cancellations will be entertained less than ten days before the event.

Sincerely

Sharon Sng
President

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Snacks

Tomato meringue, parmesan mousse, Red pepper crisp, smoked eggplant, miso Smoked trout cannelloni, Hokkaido corn, lime oil Nasu, sesame

Bruno Giacosa 2006 Spumante extra brut

Scallop

“Live” Hokkaido scallop, almond, fennel, yogurt

Girardin Chassagne Montrachet Les Charmes Dessus 2008

Prieur Beaune Clos de la Feguine Blanc 1er Cru 2007

Cod

Steamed atlantic black cod, oxtail, roots

Aldo Conterno Barolo Bussia 1999

Aldo Conterno Barolo Colonello 1999

Beef

Omi beef, heirloom carrot, hazelnut butter

Sandrone Barolo Vigne 1999

Pigeon

Loire valley pigeon,wild mushroom, nori, horse radish

Penfolds Grange 1997

Clarendon Hills Brookman Shiraz 1998

Pineapple

honey marinated pineapple, lemon grass, meringue

Fritz Haag Brauneberger Juffer Sonnenuhr Auslese 1998

Coffee & Tea

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