Dear members,
We are happy to share with you the details for our upcoming Inductions Gala Dinner on Thursday, 5 December.
We will host the dinner at the Grand Hyatt, at the Grand Salon (the one with the showkitchen) and are excited to be back at the Hyatt since their two years of closure for renovations. Gottfried Schuetzenberger and his team will certainly look after us well.
Our Grand Maître, Jean-Marc Dulong, will be present to officiate our inductions on the evening.
We will also have the honour of the presence of the newly appointed Brazilian Ambassador to Singapore, Mr Luciano Mazza, who I got to meet recently and found out is a great Bordeaux lover!
On the evening, we will induct some new Commandeurs, who have been regularly attending our event and are very keen to join us. Confirmed so far we have:
- Gavin Sung
- Jean-Marc Simandoux
- Anand Stanley
- Benjamin Tan
- Lars Nelleman
- Rupa Shah Goradia
We have worked on an interesting menu with the Hyatt team, to pair with carefully selected wines from our cellar.
MENU
COCKTAIL
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Tea Quail Eggs
Tororo kombu, sweet soy
Sustainable Caviar
Crispy potato terrine, smoked sour cream, chives
Tuna Tartare Kueh Pie Tie
Horseradish cream, togarashi, calamansi pickled paprika
Champagne Edouard Duval, Brut d’Eulalie
This Champagne is from the private estate of Edouard Duval, member of the Duval-Leroy family.
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DINNER
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Citrus Cured Kingfish
Ponzu emulsion, avocado, Yarra Valley salmon roe, crispy shallot
Château Malartic-Lagravière, Pessac-Léognan, 2012
The high content of Sauvignon blanc in the Malartic should pair well with the acidity in this dish.
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Slow Cooked Veal Tongue
Truffle brioche, caramelized onion, aioli emulsion, puffed beef tendon
Château Cantemerle, Haut-Médoc, 2005
The round body of this classic Bordeaux blend, with some age, will show well with this dish, that comes with a twist.
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Herb Roasted Roaring Forties Lamb Crown
(fished at the showkitchen and carved tableside)
Eggplant miso puree, roasted heirloom carrots, salsa verde
Château Pontet-Canet, Pauillac, 2007
Château Canon, Saint-Émilion, 2007
This classic Pauillac calls for a pairing with the most classic dish of the region, ‘l’agneau pré-salé de Pauillac’, Both wines, from the same elegant vintage of 2007, will juxtapose each other in their blend, with the higher content of Cabernet Sauvignon in the Pontet- Canet, versus the higher content of Merlot in the Canon.
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Poire William Walnut Tart
Salted caramel ice cream, chocolate sauce
Château Suduiraut, Sauternes, 2008
And to finish the dinner with a Christmas note, a classic pairing with the beautiful Suduiraut that is 90% Semillon and from a rich vintage.
Christmas Petit Fours
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DATE
Thursday, 5 December 2024
Time
7.00pm – Cocktail
7.30pm – Induction Ceremony
8.00pm – Dinner
VENUE
Grand Salon 2, Level 2, Grand Hyatt Singapore
DRESS CODE:
Lounge Suit (suit and tie) for men, Cocktail Dress for women
All Commandeurs to wear their medallions
DIETARY RESTRICTIONS
Please inform us of any allergies while signing up.
CANCELLATION POLICY
Minimum 3 days notice before the start of the event.
PRICE
S$ 358 for members and spouse/partner, and new inductees
S$ 388 for guests
Member should register first. Then click "Add guest' option (before confirmation and payment) to add the accompanying guest.
Limited seats. Please reserve yours soonest.
