An Evening at the Ginett Restaurant & Wine Bar @ Hotel G
with Master Chef Roland Durand
A three-course dinner with Starter, Main and Dessert @ S$69
Additional S$35 for wine pairings.
With Master Chef Roland Durand behind the kitchen.
Ravioles D’escargots (SGD21++) – an update on the traditional escargot appetiser, usually cooked simply in butter and garlic, but Durand presents his in delicate handmade ravioli parcels and served in a savoury-sweet fine herb broth
For a cold starter, opt for the Tartare De Crevettes Tigrées et d’Avocat (SGD25++), a tartare of tiger shrimp and avocado, served with a summery Piquant tomato coulis that is scented with coconut milk
Carre D’agneau Rôti Au Cumin (SGD40++) – a flavourful, charcoal-grilled cumin-marinated lamb rack, Ratte potato gnocchi, and finished with a punchy tamarind chutney
Sablé Aux Fraises Et À La Rhubarbe – a strawberry and rhubarb with orange coulis (SGD14++)
Le Merveilleux Riz Au Lait A L’angelique De Roland Durand (SGD14++) – Chef Durand’s signature marvelous rice pudding made with almond milk with a swirl of pumpkin marmalade
Finally a hand-shake picture with the Michelin Star Master Chef Roland Durand!
Thanks for the gastronomical experience that you've given us! I truly enjoyed the dinner through out with pairings of the wines listed on the menu above. My favourite dish was the - the Atlantic cod roasted with chorizo, paired with champignons bouquet and an oyster and seaweed emulsion was so nice that I so hope to have another serving, the taste was really authentic. And for the dessert, I prefer the Le Merveilleux Riz Au Lait A L’angelique De Roland Durand - it has an interesting taste to it with the almond milk. Thumbs up!
Location: Hotel G Singapore
Address: 200 Middle Road, Singapore 188980