In conjunction with the upcoming Singapore Grand Prix, InterContinental Singapore is organising an exquisite Four-Hands collaborative dinner featuring Singapore-based Chef de Cuisine, Davide Giacomelli, of LUCE by Davide Giacomelli together with Guest Chef, Nelly Robinson, of famed nel. restaurant in Australia.
Starting on 29 September 2022, this exclusive event will take place for three nights only at the warm and inviting grounds of LUCE by Davide Giacomelli.
Calling it “An Exquisite Four-Hands Dinner by Chef Davide Giacomelli x Chef Nelly Robinson”, both well renowned chefs join forces to curate a stunning six-course menu.
This event highlights Chef Davide’s refined simplicity and Chef Nelly’s reputation for creating fascinating degustation that’s sure to impress. To make things even sweeter, Singapore’s finest wine distributor PIVENE will be complementing this exclusive dining experience with a wine pairing menu.
Diners will commence their evening with the Tartare di Wagyu Alla Carbonara, a bite-sized hors d’oeuvre consisting of diced wagyu beef tartare, carbonara espuma and crispy guanciale. This small bite that’s made using seasonal ingredients bursts with robust flavours, giving a sneak peek of what’s to expect for the upcoming dishes.
Officially kicking off the meal, guests will be served Chef Nelly’s Sotto il Mare— a refreshing appetiser of poached crab, designed to look like a rockpool. The delicate spanner crab is cooked at 64 degrees, precisely for 10 minutes and cleverly paired with macadamia, mint and sea bubbles for a refreshing flavour profile.
Next up will be Chef Davide’s Farro, Gamberi Imperiali e Pesto Verde, which is a unique risotto-like dish which uses farro slow-cooked in king prawn stock that’s further elevated with homemade pesto. This results in a light herbal flavour with hints of savoury richness from the cheeses and pine nuts used in Chef Davide’s specialty pesto. This delightful dish is then topped with plump roasted king prawns— what a luxurious dish!
For the main event, guests will relish two dishes that will for certain leave a lasting impression.
First up would be Chef Nelly’s Spezia Del Mare, kingfish tandoori flamed with smoked yogurt and lobster. It’s a dish inspired by his favourite childhood memory of the UK, where he used to devour endless servings of tandoori chicken with his parents.
Chef Nelly recreates those vivid memories of the smoky flavours with the delectable kingfish that’s been marinated for 48 hours in tandoori spices. He smokes the fish together with yogurt and serves it with puffed lobster crumbs. I’m already drooling!
This is followed by Chef Davide’s Manzo Maturato, Ostriche, Funghi e Salicornia, which is dry-aged wagyu beef cooked in red wine reduction in oyster and borage dressing topped with glasswort and raw mushrooms— a delicacy that goes perfectly with a glass of plush, full-bodied Head Red Shiraz Vintage 2020.
To conclude the evening, guests will enjoy Chef Nelly’s Foresta di Singapore, which is a show- stopping dessert of delectable peppermint and chocolate forest. It’s a sweet ending inspired by his visit to the garden city as a child, where he was blown away by the vast woodlands and greenery.
The details of this exclusive dinner are as follows:
An Exquisite Four-Hands Dinner by Chef Davide Giacomelli x Chef Nelly Robinson
Date: 29 September 2022 to 1 October 2022
Time: from 6:00pm
Price: S$208++ per person
Additional $88++ per person for wine pairing
Great news for SethLui.com readers— you can enjoy 15% off when you quote “SETHLUI15″.
To make a reservation, click here or call +65 6825 1008
*This post is brought to you in partnership with InterContinental Hotel
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