[SG EATS] Master Chef Roland Durand’s 3-Course Set Menu At Ginett Restaurant & Wine Bar | Hotel G Singapore

[SG EATS] Master Chef Roland Durand’s 3-Course Set Menu At Ginett Restaurant & Wine Bar | Hotel G Singapore

Ginett Restaurant & Wine Bar located at Hotel G Singapore welcomes guest chef appearance by award-winning French Master Chef, Roland Durand. Available only for 3 nights from 18-20 June 2019, guests at Ginett can experience Chef Durand’s classic French menu with an Asian twist. Ginett Restaurant & Wine Bar
Ginett Restaurant & Wine Bar-Chef Roland Durand French Master Chef
The 3-course set dinner is priced at S$69.00++ with additional top up of S$35.00++ for wine pairing option. Here are the dishes (choose one of out 2 options) we had during the invited dinner session:

Tartare De Crevettes Tigrees et d’avocat S$25.00
Ginett Restaurant & Wine Bar-Tartare
Classic French dish with Asian element in it. Ingredients include raw tiger shrimp and avocado tartare served with coconut milk scented piquant tomato coulis. A refreshing take to kick start the meal.

Ravioles d’escargots S$21.00
Ginett Restaurant & Wine Bar-Chef Roland-Starter
Homemade snail ravioli in sweet garlic and fine herbs broth topped with shredded basil for the intense flavour. I personally feel that this can be serving as main pasta dish.

Wine Pairing option was Chateau de Citeaux, Bourgogne Blanc 2015 (White) or Domaine Gruhier, Bourgogne Epineuil 2015 (Red) or Francois Labet, Cuvee Splendid NV (Sparkling).

Cabillaud Roti Au Chorizo S$35.00
Ginett Restaurant & Wine Bar-Chef Roland Durand
Atlantic cod roasted with chorizo served with Champignon bouquet, oyster and seaweed emulsion. Chef prepared an Oyster leave by the side of the dish and advises us to chew before savouring the dish. This is rather an interesting concept and quite innovative I would say.

Carre D’agneau Roti Au Cumin S$40.00
Ginett Restaurant & Wine Bar-Chef Roland Durand-Charcoal grilled lamb
Charcoal grilled cumin marinated lamb rack served with potato gnocchi and tamarind chutney. Not quite a fan of this dish but don’t get me wrong. The lamb is grilled into perfection with the cumin to enhance the flavour. I would prefer other sides option rather than the potato gnocchi.

Wine Pairing option was Domaine Pichon, Saint-Joseph Blanc 2016 (White) or Chateau Beard La Chapelle, Saint-Emilion Grand cru 2012 (Red).

Le Merveilleux Riz Au Lait A L’angelique De Roland Durand S$14.00
Ginett Restaurant & Wine Bar-Chef Roland-Dessert Rice Pudding
Rice pudding with angelica by Roland Durand served with pumpkin marmalade and almond milk. This was surprisingly good and most of us enjoyed it. The rice pudding has the nutty flavours and the combination with vanilla and almond milk was just nice.

Sable Aux Fraises et a la Rhubarbe S$14.00
Ginett Restaurant & Wine Bar-Chef Roland-Dessert
Strawberry and rhubarb shortbread with orange coulis dessert is just nice to end a sweet note for the dinner.

Wine pairing option was Chateau de Landiras, Graves 2015 (White) or Domaine Raimbault, Sancerre Rose 2016 (Rose).

Ginett Restaurant & Wine Bar
Address: Hotel G Singapore
Middle Road
Singapore 188980
Tel : +65 6809 7989
Reservations: http://bit.ly/bookGinettnow
Website: https://www.hotelgsingapore.com/dining/ginett

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