~Invited Session~
It's always lovely to head back to SIRI House for a meal, the whole vibes of the place especially, makes me feel out of the country. With the dining restrictions eased, the launch of the Dine at Dusk and Fun in the Sun offers diners a completely different dining experience.
Available for 2 to 10 pax groups (with an applicable minimum spend), guests can opt to Dine at Dusk with 4 individually plated courses at $98++ per person or 6 course menus at $128++ per person. Each menu includes a complimentary glass of Veuve Clicquot champagne per person.
Outdoor Private Dinner bookings are available, Tuesday to Sunday Evenings, 6.00pm to 8.00pm.
To complement both brunch and dinner, Guests can order bottles of Veuve Cliquot Yellow Label, Rosé or La Grande Dame at special promotional prices, starting at $120 per bottle.
With a new open air garden trellis designed especially for the occasion, and a table adorned with florals and candles (for the Dine at Dusk package), I'm sure this will be the hottest table in the restaurant!
We had a go at the full menu.
The amuse bouche changes daily, we had a radish appetizer.
Stracciatella
Served with aburi amaebi, the amaebi was the star fried till crisp. The umami in the prawn head, spices and cheese made this an absolute delight.
Marinated duck breast
Peking duck marinated in a five spice mix and ginger for a day before sous vide cooking and searing. The finishing touches of pink peppercorn and goji berry sauce are added for a lighter, brighter flavour to the dish. Incredibly tender and fragrant, they should have bigger portions for this!
Doenjang Glazed Beef Short Rib
This reminds me so much of a korean barbeque with the seasoning like doenjang, mirin and soy especially. Serviced with picked napa cabbage and pickled daikon too, we are totally missing a soju to have a toast to!
Lobster Miso Carbonara
At first glance, this would be what I'd pick as my choice of mains based on description. The sauce is delicious and none too cloying nor heavy. Infact, really light and with the housemade pappardelle tossed in the sauce and garnished with a succulent whole main lobster bincho grilled and glazed in chicken fat, this was arguably my favourite course!
Crumbed Pork Ribeye
This is similar to a tonkatsu, except the flavour profile is more complex. The house blend of smoked chillies, mixed with honey and dijon and there's an umami rich mayo made with roasted nori, black vinegar and mayo - boy, the amount of layering involved. Licked the sauces clean and polished the pork in no time.
Chilean Seabass with Sauce Vierge
Really moist and tender chilean seabass with a crispy skin, possibly the simplest in terms of seasoning, but so good!
Jasmine
Looks like a puff pastry sandwich with a jasmine tea infused icecream and chantilly cream. The beautiful piece is finished with toasted buckwheat and topped with chamomile syrup.
Sicilian Pistachio
- Love pistachio and love their interpretation of a pistachio dessert with pistachio icecream on a crumble base and...cured egg yolk shavings (!!!) with parmesan. The contrast of sweet and savoury is executed well, great for those who do not like their desserts straight up sweet.
Orange Chocolate
- Now now now, this was actually my favourite - to think chocolate and orange actually came out tops in all the pairings. Loved the textures of the dessert, mousse, crisp, creamy.
Book your table today, I'd be keen to check out their brunches!
Comments
Post a Comment