Most people love to eat, consume and gobble up food — but sometimes, wouldn’t it be nice to sit, wine and dine?

That was the experience when The Grill Room, at Wheatbaker Hotel, recently held a menu tasting event for its new cuisine.

Chef Jannes Melis

The five-course meal was kicked off by the amuse bouche, French for “mouth amuser”.

Amuse bouche, which has over time become a bonafide course, is a bite-sized hors d’œuvre which sets the tone for the dinner.

Alongside the amuse bouche, guests got their taste buds kicking with either of Bollinger Special Cuvee(champagne), Cote Des Roses(white wine), and Knights Valley Reserve Cabernet(red wine).

Amuse – Bouche

SOUP

Prawn Tom Yum Soup (spicy fragrant prawn soup)

STARTER

Smoked salmon & asparagus delight (salmon mouse paired with an asparagus terrine & caper remoulade)

MAINS

Sticky braised pork belly in an Asian Broth with noodles & pak choi

 

Abbachio (slow roasted rack of lamb, saute spinach, roast potato & herb infused sauce)

Tip: Try the Knights Valley Reserve Cabernet with the slow roasted rack of lamb.

DESSERT

Pistachio chocolate brownie (served with mixed berry compote & vanilla ice cream

The dining experience was crowned with Macaroon delight, which is a mouth-watering duo of peach jelly and berry coulis.



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