Each month, a different Michelin-starred Chef will be showcasing their culinary finesse at award-winning restaurant The Cliff, nestled within the lush, tranquil premises of The Singapore Resort & Spa Sentosa.
Enter the restaurant through a narrow resplendent walkway bordered by a cascading wall-mounted water feature and glass panels, to find a spacious alfresco haven spotlighting a theatrical show kitchen.
Perched on a cliff overlooking lush foliage and the sea, the view is no short of spectacular.
This May, Chef Pascal Aussignac of award-winning French restaurant Club Gascon in London, brings his French and British influences to our sunny island with a menu that showcases his signature culinary techniques. He will be presenting a 6-course degustation menu from 14 to 17 May at The Cliff, and lead the Sunday Champagne Brunch at The Terrace on 18 May.
Tapenade Surprise
The awe-inspiring meal kick-starts with the Tapenade Surprise –Chef Pascal’s inventive interpretation of tapenade. This bite-sized cube packs incredible palate-pleasing properties; it is made of panko-coated butter (in its unorthodox form), deep-fried, and filled with an amalgamation of olive and anchovy that explodes with luscious salty goodness, leaving diners with a lasting impression.
Pressed Foie Gras & Crab, Pastis & Spicy Tomato Coulis
Coincidental or not, 4 out of 6 items on Chef Pascal’s degustation menu combines seafood and meat –how many would describe as surf ‘n’ turf. Here, he marries foie gras and crab faultlessly, and pairs with pastis and a lightly spiced tomato coulis. This is heaven in every bite and especially so for fans of foie gras.
Cappuccino of Black Pudding, Lobster & Asparagus
The Cappuccino of Black Pudding, Lobster & Asparagus fills the palate with a sensuous earthy tone. Scoop up the contents of the bowl and fall in love with the huge chunks of lobster meat.
Amber Tulip, Saffron & Mouclade
This artfully assembled dish highlights the beauty of flora as Chef Pascal stuns diners by serving up a stalk of stuffed tulip –it’s edible all the way from its petals down to its stem. He sheds light on the versatility of flowers, further mentioning that sunflowers, when cooked, taste like artichoke. The stuffing encompasses grains studded with mouclade (mussels) and bacon bits, which brings you another surf ‘n’ turf item in succession.
Charolais Beef Variation, Caviar, Ox Sauce
Chef Pascal renders Charolais beef 4 different ways. Beef tartare specked with caviar is a subtle representation of the surf ‘n’ turf element –who would have thought?
Beef Ravioli
Roquefort Macaron, Crushed Rancio & Peated Whisky
One of the highlights for me was the ‘cheese course’, arriving in the form of a macaron. Designed to impress, crusty macaron shells sandwich creamy Roquefort (French blue cheese made from sheep’s milk) filling that boasts salty and pungent goodness that cheese lovers would chase after.
Black Olive Millionaire, Thyme Ice Cream & Lemon Gel
The finale was an olive-infused chocolate tart paired with thyme-infused ice cream and speckles of lemon gel. Chef Pascal manages to achieve the right balance of bitter sweetness and inherent saltiness as chocolate and black olive merge. Also noteworthy is the thyme ice cream that hits a point of complete bliss.
Chef Pascal Aussignac’s 6-course Degustation Menu is available from 14 to 17 May 2014, priced at $188++ per person including champagne on arrival. Top up $55++ for free flow of house wine.
For more information on the guest chefs series at The Cliff, visit: http://www.singaporeresortsentosa.com/specialoffers/michelin-starred-guest-chefs-at-the-cliff-,default_viewItem_741-en.html
The Cliff at The Singapore Resort & Spa Sentosa
2 Bukit Manis Road, Sentosa, Singapore 099891
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