Non-Professionals’ Dinner 2019

October 10, 2019

Confrérie de la Chaîne des Rôtisseurs

Bailliage National de Singapour

Non-Professionals' Dinner, 24 November 2019, Sunday

Dear Confrère,

I am pleased to announce the much awaited iconic event of the year, our Non-Professionals’ Dinner. This is our yearly event whereby the Non-Professionals gather to shuck the oysters and to cook the infamous Kambing Soup. We have procured different oyster varieties exclusively for this event. Oysters alongside, we have superb menu from Jaan, Anti:dote, Skai, Prego and many more from the Fairmont & Swissôtel group. Various live stations will be set up around the ballroom. Therefore, come join us for this uniquely Chaine’s experience! Please secure your seats early to prevent disappointment. As we are expected a full house, please register as soon as possible.

Non-Professionals' Dinner, 24 November 2019, Sunday

Fairmont Ballroom @ Raffles City Convention Centre
80 Bras Basah Rd, Singapore 189560

6.30pm – Cocktails
7.00pm - Dinner
Dress Code: Jacket with Chaîne

First Course
Gillardeau Oyster served on Ice per table

Salad “Flats”
Torched Atlantic Salmon, Grenadine Pearl Onion, Crisp Kale and Grilled Leek
Assiette de Charcuterie, Parma Ham, German Potato Salad
Poach Lobster, Avruga Caviar, Pickled Cucumber and Celery, Calamansi Cream Fraiche
Mi Cuit Scallop, Salicornia with Saffron Fennel, Ponzu Gel
Heirloom Tomato Salad, Burrata, Grilled Haloumi, Black Quinoa with Balsamic Pearl (V)

Oysters
International Selection of Oysters with Traditional Accompaniments

Old Timer Soup
Fook Hoong Famous “Kambing Soup”

Anti:dote
No. 2 French Oyster, Yellow Fin, Asia Spicy Ponzu, Pickled Daikon (Cold)

Skai
Charcoal Seared Lamp Rump
Smoked Eggplant, Wasabi Leaf, Seaweed
Foie Gras

Jaan
Scottish Scallop, Devonshire Cheddar cheese Rarebit

Asian Corner
Wok-Fried Slipper Lobster, White Pepper Creamy Sauce, Crispy Garlic

Live Station
Suckling Pig with Lotus Bun & Condiments
Char Kway Teow with Fresh Oyster
Condiment : Chilli Paste, Cut Chilli and Soya Sauce

Sashimi and Sushi
California roll, Smoked Salmon Expression
Tuna, Salmon, Yellowtail Fish Prepared Sashimi Style with Traditional

Accompaniments
Nigiri Sushi - Chef's selection of Seasonal Sushi

Tempura Station
Osaka Style 5 kinds of "Kushi Katsu Tempura" with Truffle Miso Mayo, Wasabi Mayo
Oyster, Quail Egg, Prawn, Asparagus, Green Pea

Ramen Station
Japanese Style Ramen Noodle with Truffle Soy Flavour Soup

Tomato & Fresh Cheese Bar
Heirloom Tomato
Ricotta, Burrata, Mozzarella
Selections of EVOO, Aged Balsamic & Gourmet Salt

Prego
Italian Saffron Risotto with Barolo Braised Veal Chick, Dried Prune

Western Selection
Kimchi Braised Dragon Bone Pork Ribs, Gochujang BBQ Glazed, Bulgogi Sauce
Baked Stuffed Chicken Ballotine with Spinach & Chorizo, Boscaiola Cream Sauce
Smoked Hake Loin Meuniere, Beurre Noisette, Preserved Lemon, Remoulade Sauce
Roasted Giant Asparagus with Pancetta Crisps, Garlic & Parmesan, Hollandaise

Carving Station
Charred Tomahawk Rib Eye Steak, Truffle Bordeaux Sauce,
Mixture Roots Vegetables Fries
Creamy Blue Cheese Dip, Horseradish and Mustard

Selection of Farmhouse and Artisan Made Cheeses
Brie de Meaux, Mimolette, Bordier Munster Cumin, Petit Pont l’Evêque, Epoisses, Bordier Comte, Roquefort Papillon, Camembert, Shropshire Blue, Cabécou
Bordier Fourme d’Ambert, Bordier Cantal Aop Jeune, Tomme de Savoie, Classic Cheddar,
Fresh Grapes, Dried Raisin Branches, Quince Jelly, Vegetable Crudité,
Crackers and Crisps

Our Baker’s Selection of Signature Breads
French Baguette
Blue Cheese Sour Dough
Chia Seed Polenta Bread
Whisky Fit Loaf
Cracker Multigrain
Cheese Lavish
Grissini

Sweet Endings
Sudachi Lime Scented Sable
Sengana Strawberry Namelaka Cream
Shiso Passion Mango
Matcha Tea Chestnut
Ruby Coca Swiss roll
Chocolate Soil Crème
Mandarin Orange Grand Mariner Baba
Pistachio Praline Choux
Hazelnut Paste Yuzu Cremeux
Chocolate Crunch