Fresh Catch

Chefs Without Piers At The Nautilus Project For WGS 2010

Ohhh don't we all just love the World Gourmet Summit? And the fresh news just in - The Nautilus Project is hosting Australian celebrity chefs Greg Doyle and Grant King next week! (19-23 April, 2010).

The resident chefs at Sydney's famed Pier restaurant have set sail for The Nautilus Project and will be showcasing their culinary skills to seafood and epicurean enthusiasts in Singapore.

Having most recently received Three Stars from the Australian Gourmet Traveller 2010, Three Hats and Best Seafood from SMH Good Food Guide Awards 2010, the award-winning chefs are set to create a stir with a spectacular six course menu at $128++ featuring signature dishes from the Pier.

Here's the scoop on the menu crafted by these famous Aussie chefs:

Spanner crab in essence of chilled peas
Astrolabe Sauvignon Blanc 2009, Marlborough, New Zealand

Composition of marinated blue fin tuna, smoked anchovy, almond, vegetables, herbs and flowers
Eradus Pinot Gris 2009, Marlborough, New Zealand

Pan-roasted scallops, caramelised veal sweetbreads, cauliflower tofu, shimiji mushrooms
Chapman Grove Chardonnay 2005, Margaret River, Australia

Steamed Bass Groper 'textures of mushrooms'
Auntsfield Pinot Noir 2007, Marlborough, New Zealand

Goats cheese, apple, celery

Passion fruit soufflé, passion fruit sauce, crème chantilly
Bella Ridge Kyoho 2006, Swan Valley, Australia

S$128++ Food only
S$55++ Premium wine pairing

Fresh Catch   |   16 Apr 2010 at 08:00 PM

0