Caviar Brunch 2019

Confrérie de la Chaîne des Rôtisseurs Bailliage National de Singapour Singapore Bailliage has never failed to continuously provide our members with world delicacies all these years. Therefore please join us on the 19th May 2019 for an indulgence that we have never done before…Kaluga Queen- Kaluga Caviar!   Caviar Brunch Sunday 19 May 2019 Grand Copthorne Waterfront Grand Ballroom Level 4 392 Havelock Road Singapore 169663 Cocktails: 11.30am Lunch: 12.00pm Dress Code: Sunday Casual (with Chaîne)  In the past years, we have experienced the different varieties of caviar from sturgeons of Baeri (a Siberian varietal), Schrencki (of Amur river region), Hybrid of Schrencki and Kaluga, and Oscietre (the Russian varietal) from Kaluga Queen Farm in China. This year is special because the Council visited Kaluga Queen Farm in March 2019. Of all the varietals we have tasted at the farm, we have decided to up the ante to bring you the Caviar from Kaluga Sturgeon.   Kaluga Sturgeon (Huso Dauricus) is a specie of sturgeon that is indigenous to the Amur River. Also known as the river beluga, they are claimed to be the largest freshwater fish in the world, with a maximum size of at least 1,000 kg and 5.6 m. The Kaluga is one of the biggest of the sturgeon family (Wikipedia). Kaluga Caviar is produced then from these Kaluga sturgeons that have been raised for a minimum 15 years of age at the Kaluga Queen Farm. Due to the time needed to raise the Kaluga, the cost of raising them is considerably higher. One can imagine that each life cycle of 15 + years is the minimum waiting time for anyone to have the opportunity to taste its caviar. The amount of work, dedication, love and care given to each of these sturgeons is optimum to ensure the time spent on raising these sturgeons are not being wasted. The caviar produced from these more mature sturgeons provide bigger roe (over 3.2mm), better structure, fuller-bodied flavour, nuttier after-taste, a brownish yellow/ greyish appearance and a bite that cannot be compared to its younger cousins. If you look back what we had in the past years like Baeri, its age about 5-6 years on harvest, Schrencki is 8-10 years, Hybrid is 8-10 years and Oscietre is about 10-12 years, therefore this makes the Kaluga impressive with distinct mystique at 15 +years …. This year the Kaluga Caviar will be freshly produced for our indulgence. It will be one of its kind as it has never been done before in Singapore at this scale and presence. We look forward seeing you! Menu   Kaluga Queen Kaluga Caviar in Master Tins of 1.8 kg per table of 10  Caviar on Ice with Condiments (To be served on the Table) Butler Passed Canapé   Home-cured Citrus King Salmon with Yuzu Cream and Caviar Terrine of Goose liver with Apple Jelly Crispy Potato with Portobello Mushroom, Pomery Mustard Caviar On Ice (Set On Table)   Cream Fraiche, Red Onion, Egg White, Egg York, Chopped Chive, Paper Seaweed, Boiled New Potato and Freshly Make Blinis Garden Salad   Mesclun, Baby Spinach, Baby Romaine, Rocket Arugula   Condiments Slices Red Radish, Cucumber, Tear Drop Tomato, Sweet Cherry Tomato and Char-grilled Corn  Dressing Balsamic Vinegar, Thousand Island, French Vinaigrette, Lemon Olive Vinaigrette, Raspberry Vinaigrette Appetizer Assorted seafood salad with black olive and capsicum in Italian dressing Cous cous salad with Sautéed mushroom. Carpaccio of grilled roots vegetables, balsamic reduction Flaky Tuna salad with bell pepper, Italian dressing Red skin potato salad with sundried tomato and olive  Egg Frittata Individual Crab Gateau with Tobiko and Chestnut Vitello Tonnato Poached Madagascar Tiger Prawn served with Honey Mango Salsa Selection Of Oysters Canadian Oyster, Irish Oyster and Fine De Claire Condiments Lemon Wedges, Mignonette Dressing, Tabasco Hot Sauce and Country Tomato Salsa Charcuteries Parma Ham, Mortadella, Truffle Salami and Coppa Ham Cheese  Assorted 6 kinds of Hard & Soft Cheeses Selection of Chutney Mixed Fruits, Minted Apple, Hot Tomato, Spiced Mango and Plums Selection of Fruits and Nuts Dried Mixed Fruits, Hazelnut, Pistachio, Macadamia and Walnut Selection of Home Made Fruit Paste William Pear Paste, Quince Paste, Fig Paste Bread Lavosh Bread, Grissini Stick, Mini Bread Rolls,  Slices Bread of Walnut and Focsccia  Olive Tapenade, Fine Hummus, Balsamic Dressing and Extra Olive Oil Hot Food Farmed-fed Chicken Roulade stuffed with Mushroom Duxelle, Morel Cream Sauce Baked Halibut with Coriander Puree and Seasonal Vegetable in lemongrass cream Wok-fried OX Scallop served with Asparagus and Crispy Garlic Bit Char-grilled Seasonal Vegetable with Fresh herbs, Extra Virgin Olive Oil Live Activity Station Oven-baked Whole Prime Rib and Rack of Lamb with Herbs, served with Glazed Onion, Mustard, Horseradish and Natural Jus reduction Baked Salted-Crust Whole Wild Salmon served with Heirloom Tomato Salsa, Truffle Cream Sous Vide Farmed Organic Egg served with Portobello and Truffle Ragout Dessert Buffet Grand Cru Chocolate Macaroon with 64% Chocolate Rosemary Infusion Mousse  Yuzu Pot De Crème with Citrus Compote  Crystal Champagne Petit Grape Salsa  Lemon Grass Crème Brulee with Caramel Ivory Chocolate Chantilly Crunch with Red Fruit Financier “A La Francaise”  New Version Cherry Cheese Cake  Vanilla Caramel Pomme Tart in cup  Fresh Cut Fruit Platter  Wines Forget Brimont Brut NV Champagne Russian Standard Platinum Vodka 2012 Brewer Clifton Santa Rita Hills Pinot Noir 2016 Delas Muscat Beaumes-de-Venise  Booking All bookings & cheques payable to: Confrerie de la Chaine des Rotisseurs to be sent to: Argentier 55 Quality Road Singapore 618815 To secure registration, please email the form to: Email: chainesgp@gmail.com ** Priority bookings are now open for members and spouses until 17 April 2019. Guests are on waitlist till then, and will be admitted in the order in which they are received.  Do not email to any other address or send SMS. Please enquire if acknowledgement is not received within 5 days. Disclaimer: The photos shown here are from previous years. It does not represent the menu for this year.