For one night only, Guest Chef Carlos Montobbio from ESQUINA Singapore with more than 12 years of kitchen experiences. He translates Spanish and Catalan flavors inspired by his heritage and personal culinary memories into contemporary produce-driven dishes through a mix of traditional and modern techniques.
The 9-course wine dinner starting with Spanish Nigiri Bacalao Brandade, roasted bell pepper, soya glaze and Potato and truffle gratin, egg yolk, onion sauce, black truffle. Follow by Tsarskaya Oyster, jalapeño ponzu, salmon roe, pickled ginger flower and Patagonia Toothfish ceviche, tomato essence, sweet potato chips, corn salt. Next is Iberico Pork Jowl, chipotle, pickled pear, togarashi and Grilled Spanish Octopus, Jerusalem Artichoke Puree, Burnt Onion, Bacon Oil.Then, Wagyu beef cheeks, “mole poblano”, baby corn, sour cream and BBC: Beer Stout Ice Cream, Banana, Warm Salted Caramel. Last but not least, Bread, chocolate, olive oil caviar, fleur de salt.
As part of this special series of dinners, guests will enjoy rare opportunity to interact with Chef Carlos whilst experience the contemporary Spanish and Catalan Flavors.
For more information or reservation, please call 02 100 6255 or email firstname.lastname@example.org