Singapore’s only three Michelin star restaurant will present an assortment of exquisite culinary masterpieces in its dinner menus on Christmas Eve, Christmas Day and New Year’s Eve. Expect the restaurant’s sublime signatures to take centerstage, such as the Wild Salmon Tartare with Imperial Caviar and Saffron Crisps; the combination of Foie Gras and Ratte Potatoes Carpaccio with Black Truffle; and Beef Châteaubriand and Foie Gras served "Rossini"-style with soufflé potatoes and port reduction.
The 8-course Christmas menu is available at S$488++ per person, and the 9-course New Year’s Eve menu is available at S$588++ per person. For reservations, please call 6577 7888 or email robuchon@rwsentosa.com.
The two-Michelin-starred spot celebrated for its theatrical dining experience will be dishing up festive treats such as Roasted Scottish Lobster in Red Wine Sauce and Stewed Kale; Chestnut Veloute with Smoked Bacon Jelly and Black Truffle; and the Breast of Pigeon and Foie Gras Steamed in Savoy Cabbage - each one perfect for capping off your year-end celebrations with a touch of decadence.
Prefer to entertain at home or looking for edible corporate gifts? Charm your guests - even the most discerning of gourmands among them - with a wide selection of chocolate pralines, macaroons and cakes from Joël Robuchon Patisserie handcrafted by Chef Patissier Antonio Benites. The exquisite La Bûche Framboise Chocolat (Raspberry Chocolate) log cake (S$100+ for 500g) made with a rich, moist chocolate mousse and fresh raspberries keeps things light even after an evening of indulgent feasting.
An 8-course dinner is priced at S$388++ per person from 23 to 26 December and 30 December 2016 to 2 January 2017. For reservations and pre-orders from Joël Robuchon Patisserie (available from 1 to 21 December), please call 6577 7888 or email robuchon@rwsentosa.com.
Continuing their emphasis on top quality meats and seafood, one-Michelin-starred Osia Steak and Seafood Grill’s festive menus - crafted by celebrity chef Scott Webster and Chef de Cuisine Douglas Tay - will spotlight fresh, seasonal ingredients like Hiramasa kingfish with cauliflower cream, salicornia and black truffle dressing; Foie gras with pineapple textures and coriander; Hake with artichoke poivrade, bacon, petit pois and barigoule; and Byron Bay pork belly with beet molasses, lentil sprout, sauerkraut mousseline and balsamic jus.
Prices start from S$128++ per person for a 4-course dinner on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day. For reservations, please call 6577 6688 or email osia@rwsentosa.com.
4. Forest 森
Local celebrity chef Sam Leong’s Forest restaurant is synonymous with elegant, contemporary Chinese fine-dining, so expect nothing less from his end of year menus that will showcase delicious, seasonal Asian creations such as a Charcoal-Grilled Wagyu beef accompanied with Pan-seared Foie Gras in Black Pepper Sauce and Deep-fried New Zealand Cod Fillet in Thai-style sauce. Take it all in on the idyllic grounds of the Equarius Hotel - perfect for those who prefer a more relaxing year-end celebration.
An 8-course lunch costs S$78++ per person with a glass of wine on Christmas Day and New Year’s Day, while prices start from S$138++ per person for a 5-course set dinner from 24 to 26 December and 31 December 2016 to 2 January 2017. For reservations, please call 6577 6688 or email forest@rwsentosa.com.
5. Curate
It is Asia’s first permanent restaurant helmed by various visiting overseas Michelin chefs, and just for the festive season, Curate will be bringing together the signature creations of the four featured Michelin chefs this year in a 5-course set dinner and an 8-course set dinner on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day.
Tuck into the headlining indulgences such as a Cuttlefish Cappuccino in its own ink by Italian Chef Massimiliano Alajmo of Three Michelin-starred Le Calandre; an Artichoke Crème Brûlée from French Chef Guy Martin of Two Michelin-starred Le Grand Véfour; Scandinavian Chef Esben Holmboe Bang of Three Michelin-starred Maaemo in Oslo’s Langoustine Signature; and a Liquid Foie Omelette by Spanish Chef Ramón Freixa of Two Michelin-starred Ramón Freixa Madrid.
For reservations, please call 6577 7288 or email curate@rwsentosa.com.
They don’t quite have a Michelin star, but newly launched Fratelli is helmed by chef brothers Enrico and Roberto Cerea, whose Da Vittorio restaurant in Bergamo, Italy has three Michelin stars - the highest recognition awarded by the Michelin Guide. For its first festive season, their Singapore outpost has fashioned elegant, contemporary expressions of traditional Italian creations, featuring a mix of Da Vittorio’s famous seafood and pasta dishes, such as the Langoustine “Da Vittorio” style; Homemade Tagliatelle Pasta with Boston Lobster and Puglia’s Soft Burrata Cheese in Vine Tomato sauce; Chestnut-Stuffed Turkey with glazed pearl onions and, of course, a classic Artisanal Panettone Cake with zabaione cream espuma.
Fratelli’s 5-course Christmas dinner menu, available from 24 to 26 December, is priced at S$128++ per person, while the New Year menus, available from 31 December 2016 to 2 January 2017, start from S$138++ per person. For reservations, please call 6577 6688 or email fratelli@rwsentosa.com.
