Dear members

We will be hosting this year’s National Day Dinner and Wine Charity Auction at the Grand Hyatt. Grand Hyatt’s philosophy of “Food. Thoughtfully Sourced. Carefully Served.” sees Chef Gregor at his finest. A master of European provincial cuisine, Chef Gregor credits his source of inspiration to his home town of Franconia Bavaria. Working the kitchens of premier restaurants and luxury hotels in Europe led him into the three Michelin Starred “Victor’s Gourmet Restaurant Schloss Berg and here as Executive Sous Chef Grand Hyatt.

Venue : The Grand Hyatt Hotel
10 Scotts Road Singapore 228211

Date : Wednesday 8th August 2018

Time : Aperitif 7.00 pm

Dinner : 7.30 pm

Dress : Black Tie Or National Dress.

We begin our dinner with a champagne from Pierre Paillard for the first course of oyster. This is followed by a Dr Loosen Riesling 1998 for the second course.Ch Pichon Lalande Reserve De La Comtesse and Ch Cantamerle of the 2000 vintage will accompany the third course. For the Entrees, we will have the pleasure of two distinguished Cab-Merlot. Ch Haut Brion 1999 and Ch Palmer Alter Ego 2000. The dining will be rounded off with a 1982 Croft Vintage Port.

For the 7th year running, we are having a Wine Charity Auction. Food From The Heart, with their various programme of Bread, School Goodie Bags and others, have indeed touch a number of lives. Especially the young ones who are still schooling. With the generous support of all our members and friends, I am sure we can help brightened the future of our young and needy. Please rummage through your cellar and donate your wines for the Charity Auction. Come and enjoy the wines and dinner and bid generously for a good cause.

Peak Magazine has kindly agreed to online coverage for our event.
Members can join the Peak complimentary mailing list on
https://thepeakmagazine.com.sg/peakpf/?q=peakpf

Thank you in anticipation

Sincerely

Sharon Sng
President

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Diebolt-Vallois NV

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Appetizer Home Smoked Salmon,
Oyster & Cucumber Salad, Avocado,
Pink Pepper With Sea GrapeS Pierre Paillard NV

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Second Course Yellowtail, Lightly Poached,
Spiced Shitake Mushroom Broth,broad beans,
Nasturtium Leaves DR Loosen Riesling 1998 Third Course

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Quail, OvenRoasted, Truffle,
Roasted Pumpkin With Gruyere Cheese
Ch Pichon Lalande Reserve De La Comtesse 2000 Ch Cantermerle 2000

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Entree Beef Short Rib, Grilled, Bone Marrow,
Café De Paris Butter,
Roasted Organic Heirloom Vegetable Salad And Hazelnut.
OR
Atlantic Brill,Pan Fried Jerusalem Artichoke Confit With Persimmon And Fresh Chestnut Ch Palmer Alter Ego 2000 Ch Haut Brion 1999

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Dessert Organic Dominican Chocolate Tart,
Cherry Compote,
Pistachio Ice Cream croft vintage port 1982 Freshly Brewed Lavazza Coffee And Assorted Fine Selected TWG Teas

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