Romance at TWG Tea Valentine’s Day

TWG Tea offers the perfect setting for you and your beloved on this special occasion, with a tea-infused Valentine’s Day Set Menu. Start your evening with a glass of bespoke Bain de Roses Tea infused Champagne cocktail. Followed  with  pan-seared scallops complemented by a dashi broth infused with White Desire Tea; accompanied by steamed garden vegetables and White Desire Tea leaves; served with garlic Korean brown rice. Round off your tête-à-tête over a delightful treat of Bain de Roses Tea infused mousse and raspberry confit, served with scoop of Vanilla Bourbon Tea infused ice cream and fresh berries. The Valentine’s Day Set Menu is paired with a pot of Mon Amour Tea, for a true celebration of love.
The TWG Tea Valentine’s Day set menu is available exclusively on 7 to 14th February 2017

Farmer’s Apprentice Unveiling New Prix Fixe and Brunch Menu

Farmer’s Apprentice, now open after a series of renovations to the 30-seat South Granville dining space, Gunawan and staff are unveiling a new curated prix-fixe-only dining experience that features nightly set menus and a family-style brunch on Saturdays and Sundays .

Continue reading “Farmer’s Apprentice Unveiling New Prix Fixe and Brunch Menu”

Valentine at Boulevard

Boulevard Kitchen & Oyster Bar will bring the love by playing host to an exclusive, one-night-only Valentine’s Day dinner service prepared by Executive Chef Alex Chen and his team.

Boulevard’s four-course feast will offer guests a chance to get up close and personal with Chen’s award-winning West Coast-inspired cuisine for $99 per person plus tax and gratuity. Continue reading “Valentine at Boulevard”

Au Comptoir Valentine’s Dinner

Au Comptoir Valentine’s Dinner, a four-course, Paris-by-way-of-West-Coast feast with seating options between 5:30 and 6:15 p.m, or 8:00 and 8:45 p.m., available for $80 per person plus tax and gratuity.

Highlights of Executive Chef Dan McGee’s delectable Valentine’s Day menu include ‘bavarois de pommes de terre et caviar’ (potato and crème fraîche bavarois, local caviar, fennel), ‘terrine de poireau, homard et truffe’ (terrine of leek, lobster and black périgord truffle, bisque aioli, grapefruit, watercress), ‘côte de boeuf, pommes pont neuf’ (bone-in ribeye steak for two, thick cut fries, aioli) and a dessert course of ‘trio à deux’ (raspberry and vanilla cake, chocolate fondant, lemon thyme sorbet) handcrafted by Pastry Chef Franck Buiron. Continue reading “Au Comptoir Valentine’s Dinner”

2017 Unsung Heroes Festival

Blue Water Cafe’s Executive Chef Frank Pabst has been spearheading tides of change during his Unsung Heroes Festival by showcasing unique and sustainable seafood. Throughout the month of February, we invite you to get schooled on delights from the deep – presented by Chef Frank and his brigade, who are longtime champions of ocean conservation practices.

Stellar dishes such as stir-fried jellyfish, red sea urchin trifle, sturgeon liver pate, and poached periwinkles Continue reading “2017 Unsung Heroes Festival”