Award winning The Halia Restaurant
celebrates a decade of culinary excellence at its lush greenery location in Singapore Botanic Gardens
with a new menu and culinary team, complete with show kitchen and ultra sophisticated fittings in the restaurant. A celebratory 10th Anniversary Sparkling Wine 4-course set Dinner with pre-dinner canapés paired with 6 different wine and champagne will be held at Villa Halia, adjacent to the restaurant on October 27th.
New Chef de Cuisine Reynaldo Arriola honed his culinary skills at Raffles Hotel in Singapore and Michelin restaurants like Two Michelin-Starred Château Cordeillan Bages, Relais de Margaux, Chateau de Lignan and Evian Royal Hotel with renowned chef s in France. The Halia new menu features modern European cuisine with a touch of Asian spices for a multi-dimensional palate experience. The in house sommelier thoughtfully pairs the cuisine with recommended wines by the glass.
The Halia 10th Year exclusive Celebratory Sparkling Wine Dinner with pre-dinner canapés and champagne includes signature creations from The Halia’s new menu and paired with six different types of sparkling wines and champagnes sourced by leading wine importers Top Wines and Culina from Italy, Australia, New Zealand and France, including the Taittinger Cuvée Brut Réserve NV and Taittinger Cuvée Prestige Rosé NV at Villa Halia
and is priced at $100++ per person .
The Halia Restaurant invited BeauteRunway for an intimate preview media tasting.
Reception Canapés with Champagne Pairing
Vine cherry tomato, watermelon & cucumber granité - Light and refreshing to cleanse your palate.
Ginger-infused foie gras, balsamic, green apple and fresh fig – Fruity foie gras with subtly ginger fragrance, a refreshing crowd pleaser Canapé.
Oyster Bar - tempura & ponzu / Freshly shucked / baby spinach with Pernod, nutmeg & parmesan gratin
Done in 3 ways, i tried the tempura and ponzu oyster first. Lighty battered, it is crispy on the outside and juicy on the inside. Next was the freshly shucked oyster, super fresh and succulent. Lastly, i tried the baby spinach with Pernod , nutmeg & parmesan gratin oyster. Baked till perfection, it is absolutely delicious.
Pan-seared Hokkaido scallop, micro cress, garlic and gelee of apple extract – Fresh, juicy and refreshing.
Taittinger Cuvée Brut Réserve NV Champagne - Delicate with flavours of fresh fruit and honey with floral and vanilla fragrance.
Chandon Brut Rose NV Yarra Valley, Victoria Australia - Fresh ripe black cherries, citrus and stone fruit notes dominate the nose and complimented the freshly baked pie crust aromas from 18 months of yeast age.
The Halia Restaurant 10th Anniversary Sparkling Wine Pairing Dinner
Tian of vine ripened tomato, pine nut, guacamole, mango salsa, shiso and braised courgette - A healthy vegetarian option with crunchy pine nuts, the tomatoes and mango are refreshing and surprising tasty to a non vegetarian like me.
Wine Pairing - Astoria Casa Vittorino Valdobbiadene Prosecco Superiore DOCG, Veneto Italy - Intense, clean-cut and fruity
Seafood - Black and white sesame seed crusted blue fin tuna tataki marinated in soy, sautéed baby spinach, saffron cream sauce.
The farmed blue fin tuna cooked tataki style with a dash of soy is well seasoned and is so good on its own that you could skip the saffron cream sauce. I have to try the saffron sauce as its worth its weight in gold. Light and fragrant, it compliments the seared tuna with its crunchy black and white sesame seeds.
Wine Pairing - Mount Riley Savée Sparkling Sauvignon Blanc 2009, Marlborough, New Zealand - Fresh and vibrant with aromas of white fruit, elderflower, gooseberry and melon. Great as an aperitif or with seafood.
Meat - 300 days grain-fed Rangers Valley Black Angus tenderloin, truffle celeriac mash, panache of baby vegetables and red wine jus.
The Black Angus Tenderloin in red wine jus and the terrific truffle celeriac creamy mash is out of the world. Seared lightly on both sides, the beef retains its natural juiciness and every bite is ultra delectable.
Wine Pairing - Taittinger Cuvée Prestige Rosé NV Champagne – Fresh, lively and full bodied with fresh aroma of crushed wild raspberries, cherries and blackcurrants
Dessert - Fresh baked fig tart, bacon pear ice cream, almond date, brie cheese, sour cream sabayon, wild mountain honey.
A self confessed dessert lover, i like how this dish is presented with both sweet and savoury creations.
The freshly sliced figs on the fragrant crispy thin tart pastry topped with light fragrant pear ice cream with a dash of bacon bits and drizzled with wild honey is decadent. A unique combination, i will not dream of having bacon ice cream as it would be too salty but this is done just right with the fig tart and a dab of the sour cream sabayon sauce is simply divine.
Complimenting the sweet dessert is a date encompassed in dark chocolate and crushed almonds and sits on the savoury brie cheese. This is another love as i adore cheese and chocolate.
Wine Pairing - Angove Chalk Hill Blue Bubbles Sparkling, South Australia -festive sparkling wine with yeast and fruity aromas amid luscious, strawberry fruit sweetness.
10th Year Celebratory Sparkling Wine Dinner
- Date: Thursday 27 October 2011
- Venue: Villa Halia, Singapore Botanic Gardens
- Time: 7pm - Canapés and Champagne (Free Flow), 8pm – 4 Course Set Dinner
- Price: $100++ per seat, Please call Alice Tang (65) 6287 0711 or email: firstname.lastname@example.org
- Limited seats available, advanced booking & payment required, RSVP by 25th October, 4pm subject to availability.