Have a Merry Festive Celebration at Porta

The Modern European Bistro resents Heartwarming Festive Fare This Holiday Season
By: emarketingEye
 
 
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* Park Hotel Clarke Quay

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* Hotels

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* Singapore - Singapore - Singapore

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* Events

SINGAPORE - Nov. 29, 2019 - PRLog -- This holiday season take a celebratory respite and embark on a gourmet voyage at Porta. From 23 to 25, 30 and 31 December 2019, indulge in an intimate four-course festive fare specially curated by Executive Chef Alex Phan.

The festive set dinner is inspired from winter favorites, using fresh sea produce deftly expressed with classic European flavors. Shining a bubbly note on the menu is the recommended Cattier Champagne flight pairings where three labels are specially selected to complement the celebratory fare.

The dinner commences with a soulful Vichyssoise with Hokkaido Scallop. The plump pan-seared scallop sits in the heart of the silky leek potato soup, topped with avruga caviar and drizzled with herb oil. The soup is paired with Cattier Champagne Brut Icône for its refreshing bubbles exuding notes of yellow fruits and sweet spices.

The appetizer brings to the table the Lobster Thermidor. Fresh Boston lobster is presented in two ways - gratinated and poached, to showcase the versatility of the prized seafood. The classic thermidor features half lobster topped with creamy cheese mixture of cheddar, mozzarella, and parmesan. Its succulent meaty claw is lightly poached, basted with brown butter and crowns a bed of citrus slaw of micro greens and pommes mousseline. This luscious dish is paired with Cattier Champagne Dry Rosé, a beautiful pink ensemble of fresh red berries nose with an intense fruity finish.

The main course offers a choice of Black Cod or Beef Tenderloin. The former is a delicate Atlantic Black Cod simply prepared, pan-seared and finished off in oven, to retain its natural flavors. The ambrosial fish sits gloriously on top of the flavorsome house-made tomato sauce, stewed with chorizo and chickpeas to round up the dish with a sweet tanginess.

The other main course selection: Beef Tenderloin gives the seafood-centric dinner an earthy savory option. The Australian Angus tenderloin is slow cooked till medium rare and served with luscious king oyster mushrooms, celeriac purée and red wine reduction. Both mains pair perfectly with Cattier Champagne Brut Premier Cru, a full-bodied sparkling wine with a fresh palate of hazelnut and red fruits with long finish of gingerbread's note.

Among the festive favorites (https://www.parkhotelgroup.com/en/clarkequay/promotions/p...), Festive Fare will not be complete without a Christmas Cake. Taking on an innovative flair at Park Hotel Clarke Quay (https://www.parkhotelgroup.com/en/clarkequay/dining), the Christmas Cake showcases a vibrant red velvet sponge cake, spread over Malagos dark chocolate ganache and crowned with rich cream cheese. The velvety showstopper is adorned with chocolate shavings and dusted with cinnamon and gold powder for final touch of glamour.

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Park Hotel Clarke Quay Singapore
***@parkhotelgroup.com
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Tags:Park Hotel Clarke Quay
Industry:Hotels
Location:Singapore - Singapore - Singapore
Subject:Events
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