CURATE at Resorts World Sentosa has just clinched the Best Dining Experience accolade at the Singapore Tourism Awards 2018 which recognises the local tourism sector's most outstanding experiences. The restaurant's unique Art at Curate programme hosts famous chefs from Michelin-starred restaurants worldwide throughout the year, and in between these star-studded seasonal guest stints, its menu is anchored by resident Chef de Cuisine Benjamin Halat, who holds his own with contemporary creations that draw from his German roots.
Chef Benjamin Halat of CURATE. Photo credit: Resorts World Sentosa.
This season, chef Halat presents his inventive cuisine in an immersive seven-course tasting menu that is a fresh spin on what German families traditionally enjoy at the table when the warmer months of spring and summer arrive. The menu is a playful collection of modern interpretations of classic German dishes served in three parts — Brotzeit, Abendbrot and Naschereien.
Forelle Müllerin Art - trout, parsley, almond. Photo credit: Resorts World Sentosa.
Brotzeit, which translates to “snack time” in German, will feature six amuse bouches including Leberwurst Brot, a creamy foie gras served on a bread chip with a cucumber jelly made from pickles; Radi & Rauch, a colourful smoked fish daikon roll dressed in spring flowers; Scheweinshaxe & Sauerkraut, which is a pork knuckle praline served with sauerkraut jelly, dark beer and parsley emulsion; finished off with a house-made Almdudler, a herb lemonade usually imbibed while hiking the alps. These creative morsels will be brought to the table in a picnic basket and presented on a slice of lush green lawn.
Spring produce like white asparagus, pine needles and Wylarah beef find their way into the Abendbrot (dinner) section of the menu. Savour these in dishes like Forelle Müllerin Art, a fillet of trout poached in butter infused with pine needles picked fresh out of winter, and Spargelzeit, a hearty white asparagus ragu served with asparagus cream and French Gillardeau oysters.
Spring produce like white asparagus, pine needles and Wylarah beef find their way into the Abendbrot (dinner) section of the menu. Savour these in dishes like Forelle Müllerin Art, a fillet of trout poached in butter infused with pine needles picked fresh out of winter, and Spargelzeit, a hearty white asparagus ragu served with asparagus cream and French Gillardeau oysters.
Zwiebelrostbraten - Wylarah beef sirloin, onion, chive. Photo credit: Resorts World Sentosa.
Once a traditional pub dish of beef steak and caramelised onions, Zwiebelrostbraten is now elevated into a refined dish of charcoal-grilled Australian Wylarah sirloin served with onion and chives of various textures.
The chef’s vivid culinary imagination is best embodied in his tribute to two traditional German classics: Himmel & Äd is an Atlantic cod roll dressed in bright yellow and black hues of a black onion omelette served with apple ragu that represents apples from sky-high trees or heaven (himmel) and mashed potatoes from the earth (äd); while Käsebrot is a creamy Chaource cheese spread served with fresh honeycomb, tart pickled currants, sourdough bread ice cream and bacon on top of a crispy sourdough chip.
The chef’s vivid culinary imagination is best embodied in his tribute to two traditional German classics: Himmel & Äd is an Atlantic cod roll dressed in bright yellow and black hues of a black onion omelette served with apple ragu that represents apples from sky-high trees or heaven (himmel) and mashed potatoes from the earth (äd); while Käsebrot is a creamy Chaource cheese spread served with fresh honeycomb, tart pickled currants, sourdough bread ice cream and bacon on top of a crispy sourdough chip.
Sanddorn - Seabuckthorn berry, German gin, lemon verbena. Photo credit: Resorts World Sentosa.
The Naschereien or sweet things in German in the dessert section of the menu are inspired by the chef’s grandmother. These include Sanddorn, a refreshing dessert of sea buckthorn berry sherbet, Bavarian Marx Gin infused buttermilk espuma served on a lemon Verbena gel; as well as Omis Edbeerkuchen, Halat’s version of his beloved grandmother’s strawberry cake, in the form of an almond tartlet topped with sour cream, wild strawberries and fresh sabayon cream.
This seven-course tasting menu is available at S$188++ per person at CURATE, located at Resorts World Sentosa, 8 Sentosa Gateway, The Forum, Level 1.
This seven-course tasting menu is available at S$188++ per person at CURATE, located at Resorts World Sentosa, 8 Sentosa Gateway, The Forum, Level 1.
For reservations, call +65 6577 7288 or email curate@rwsentosa.com.
This post is brought to you in partnership with Resorts World Sentosa
