Canapés

  • Chef Tim's Favorite Canapés

    An Amazing Canapé Collection Gathered Over the Years in Singapore (following the image above from left to right)

    • Spot Prawn
      Grilled Spot Prawns with Ocean Trout Mousse, Ikura and Salmon Skin Chips
      • Foie Gras
        Pan Seared Foie Gras on Mini Apple Pie with Fleur de Sel and Nasturtium
        • Beef & Truffle
          Beef Tenderloin Rouleaux filled with Mushroom Duxelles, Black Truffle and Green Apple Confit
          • Burrata
            Burrata Bruschetta with Pesto Scented Vine Tomatoes, Rouille and Basil Spherification (V)
            • Hokkaido Scallop
              Squid Ink Infused Hokkaido Scallop Mousse with Hokkaido Scallop Tataki and Minty Grapefruit
              • Chocolate Sphere
                Dark Chocolate Sphere Filled with Dark Chocolate Mousse, Topped with Edible Gold
                • Butter Cream Cakes
                  Ristretto Butter Cream Cake with Edible Marzipan Ladies Shoe

                Course Menus

                • Sea & Earth

                  Boston Lobster Cannelloni filled with Fennel Salad, Baeri Caviar, Celeriac Mousseline and Seaweed Salad

                • Scallops & Truffle

                  Hokkaido Scallops Cooked in Puff Pastry with Pesto, Baked Romaine Lettuce and Black Truffle Sauce

                • Japanese Red Sea Bream

                  Poached Japanese Red Sea Bream with Heirloom Carrot Emulsion, Spot Prawn Carpaccio, Rocket Chunky Mash, Green Apple and Leek Chips

                • Wagyu Beef

                  Slow Cooked Wagyu Beef Rib Eye with Rainbow Ratatouille, Baked Bone Marrow, Crisp Kale and Red Wine Jus

                • Dark Chocolate Sphere

                  Dark Chocolate Sphere filled with Dark Chocolate Mousse, Italian Meringue, Marinated Strawberries and Edible Gold

                Luxury Buffets

                • Lobster Salad

                  Boston Lobster Salad with Portobello Mushroom Duxelles, Parmesan Cheese Shavings and White Chocolate Dressing

                • Pumpkin & Chestnut

                  Butternut Pumpkin Soup with Roasted Chestnut Crumble and Rock Salt Baked Sweet Potato (V)

                • Cod Fish

                  Miso Braised Black Cod with Dashi Emulsion, Baby Spinach and Vegetable Pearls

                • Beef Cheek Stew

                  Slow Cooked Beef Cheek Stew with Celery, Thyme Jus and Cevenne Onion Confit

                • "Chef's Signature" Risotto

                  Black Truffle Risotto with Fresh Herbs, Aged Parmesan Cheese Shavings and Fresh Truffle (V)

                • Ratatouille & Burrata Cheese

                  Grilled Green Zucchini, Yellow Zucchini and Australian Eggplant in Red Capsicum Reduction with Pesto Scented Vine Tomatoes and Burrata Cheese (V)

                • Potted Plant

                  Dark Chocolate Mousse with Black Berry Compote, Brownie Crumble, Edible Gold and Fresh Mint