hors d’oeuvre (outside the main)
wife had an invitation for 2 to a zyme amarone wine dinner at amercian club on 29.11.2014, so i tagged along. 🙂
not that i even heard of amarone before (apparently it is quite well known), anyway it turned out to be quite an incredibly sumptuous wine dinner – the best i had! ^^
wine was so good (even for me) & food was just simply superb! 🙂
there was cocktail & hors d’oeuvre of prawn roll on sugar cane, oyster fritters, dumplings.
this was an american club wine dinner event, & the company which invited my wife piggyback on the event & reserve a private table of 10 – excellent decision!
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Saturday, November 29
The 2nd Floor
Cocktail Reception at 7:00 p.m.
Dinner at 7:30 p.m.
Member: $128
Guest: $148
5-Course Menu by Chefs Gary & Kelvin
Wine and food pairing by Matthew, Wine Director
Maximum of 50 attendees
— at The American Club, Singapore.
bread basket
there was a good bread basket of roll, baguette etc.
grilled scallop – amuse bouche
& a grilled scallop as amuse bouche to start the dinner. it was very well done, felt like sous vide consistency. 🙂
incredible zyme amarone wine dinner – the best i had
#1 uni on tuna tartare, guacamole with pine nuts
#1 uni on tuna tartare, guacamole with pine nuts
for the 1st course, we had uni on tuna tartar, guacamole with pine nuts. uni was great, tuna tartare a bit lacking in taste, guacamole was good.
first red was a ripasso 2009, apparently not meeting the 5 year requirement to be an amarone? anyhow, i like this wine.
#2 – 2 ricotta & grana padona cheese ravioli with truffle & wolfberries, excellent sauce
#2 – 2 ricotta & grana padona cheese ravioli with truffle & wolfberries, excellent sauce
2nd course was ricotta & grana padona cheese ravioli with a huge dollop of truffle & wolfberries. ravioli was good. truffle was very good. the shellfish sauce reduction was exquisite. 🙂
2nd red was a kairos 2008. it was a bit more full bodied & tannic. it’s a better wine but i liked the first one better.
$3 suckling pig – crackling skin on foie gras mousse, pork & mushroom tempura in deep-fried squidink pasta
#3 suckling pig – pork & mushroom tempura in deep-fried squidink pasta
#3 suckling pig – crackling skin on foie gras moussesuckling pig – crackling skin on foie gras mousse, pork & mushroom tempura in deep-fried squidink pasta
3rd course was suckling pig – crackling skin on a foie gras mousse, pork & mushroom tempura in deep-fried squid ink pasta nest. crackling skin was wonderful & the meat portions very tasty. most of us though would still prefer the chinese style suckling pig. 🙂
3rd red was a classico. it was a bit sweeter than the second. i liked this better.
#4 really superb lamb – no gamey taste, very tender & flavourful
& the lychee wood smoked lamb rack with herbal crust was really superb, the best i had – no gamey taste, very tender & flavourful…i am inspired to do my own again, but maybe not the pistachio crusted rack of lamb recipe, but a herb crusted one (thinking how to do the marinade).
this last wine harlequin was the best, even for me who don’t know wine. really wonderful taste.
the great wines – 3 amarone
i couldn’t really finish my wine, though they were very good indeed. i did finish off the harlequin, apparently S$300+ bottle. 🙂
#5 4 italian cheese platter
#5 4 italian cheese platter
we had the 4 cheese platter, a bit unusual not to have dessert. usually in restaurant set meals, cheese is served before dessert as an option order. i liked especially the blue.
throughout dinner, we were treated to some expert discussion of amarone (in addition to the brief by zyme wine distributor rep) & especially whisky by a connoisseur diner on our table.
for this top quality food & wine, i would certainly be happy even if i were a paying guest.
c.h.e.f andy
c.h.e.f 