[SG] Sear | Love is in the air on 45th floor!

Saturday, February 07, 2015

With Valentine's Day arriving in just a week's time, this venue could be a perfect spot to spend a romantic night with your love if you haven't reserved a table yet. A modern American steakhouse which was only opened in November last year, it is located within the CBD area with an overview of Marina Bay and Singapore's skyline from the 45th floor of Singapore Land Tower. Executive Chef Claudio Sandri who helmed the Lower East Side kitchen has created a three-course Valentine's Day Chef's Menu which also showcased their cooking techniques using the PIRA charcoal oven for this special day.

Diners can choose from two seating times on 14 February, first seating at 6pm is priced at S$108++ per pax or second seating at 8.30pm is priced at S$138++ per pax. Wine pairing is also available at an additional S$35++ per pax.


Amuse Bouche | Crispy Pork Belly *Only available during second tasting

Exotic was the word that came to my mind when I saw this dish. Pork belly pairing with hoi sin sauce, complemented by a refreshing clementine sorbet, it was a very bold move by the chef to marry a main and a dessert. I liked the crackling texture obtained from the skin of the pork belly, the pork rind sat atop the sorbet, as well as dried clementine chip. However, I felt that the flesh of the pork belly was slightly stiff which make it hard to cut across and chew.

Each diner chooses one between the three starters.

Starters | Seasonal Oysters

Loved the freshness of the Fine de Claire oyster and it differentiated itself from the traditional lemon and Tabasco sauce way of eating, diced iberico chorizo and a tomato cloud which was formed by whisking roma tomato-infused water were topped. The fragrance and savoury taste managed to cover up the fishy smell and brought the simple oyster to a next level.

Starters | Grilled Hokkaido Scallop & Foie Gras

The pan-fried scallop was cooked to perfection as it still retained moist on the inside, and the outer layer was caramelised until crisp. The sweetness of mango and grape chutney was thoughtfully paired to smoke away the gamey and oily foie gras. A dish that was well executed and carried good combinations.

Starters | Sweet Corn Soup

My favourite among the three starters was actually this plain looking pearl corn soup with PIRA grilled baby corn. I loved the natural sweetness, nothing too fanciful, with the baby corn gave a bit of charred taste and crunchy texture, there was nothing to complain about.

Each diner chooses one between the two mains.

Mains | Pira Grilled Canadian Tenderloin

The softest part of a cow was used for the dish, it testified the power of PIRA grilled oven, the timing has to be accurate in order to get your steak done right for the customers. The seared lines were neatly sealed on both sides, every mouthful burst with aroma and meaty rich flavour, simple red wine sauce was enough to complete the experience. We loved the chewy homemade basil gnocchi, crunchy baby carrots and pine nuts served as sides to give the extra touch.

Mains | Spanish Rice Stew

Very addictive paella-like rice stew, the Roma tomatoes were used as the main ingredient for the stock, it was well seasoned and nicely infused into the rice. With the luscious, succulent Canadian lobster and crispy savoury chorizo imparted a lively element to the dish, I personally preferred this to the steak.

Each diner chooses one between the two desserts.

Desserts | Raspberry Soufflé 

Our favourite of the night has to be this soft and light pinkish raspberry soufflé! The server cut the soufflé into quarters and drizzled in the milk chocolate sauce which he told us that the hot little pan was still cooking over the sauce, then last topped with crumbly dehydrated raspberries. I liked that it wasn't overly sweet and a little bit of sweet and sour was best to end our meal with.

Desserts | Marshmallow and Double Chocolate Mud Cake

This mud cake portion was surprisingly huge for just one pax, sat on top of a bed of chocolate soil and some candies together with a scoop vanilla ice cream. It might come a bit 'jelat' after a few more bites as the chocolate base was flour-rich. The attentive chef mentioned that they thoughtfully created the two desserts into a hard and soft kind of texture, as each couple would order two, and usually a relationship can only go right when two are different.

Alfresco setting with tables overlooking the magnificent night view of Singapore while dining with your other half!

Sharing is loving, couple can each order a different dish so that you can share among yourself, or even you feeding each other, ahh! Love is in the air! ;) If you're looking for some activities after dinner, do check out 50RP's other establishments. For an intimate ambience, adjourn to Angie's Oyster Bar, which will offer 1-for-1 aperitifs all night long. Couples looking to party the night away will enjoy special complimentary entry into Empire's Valentine's Day Traffic Light Party (usual cover charge is S$25) with every Valentine's Day Chef's Menu ordered.

Overall Verdict: 7.5/10

50 Raffles Place
Raffles Place

P.S. Photos were taken with D750, with thanks to Nikon Singapore!
P.P.S. Special thanks to Jeanette for the invite and Sear for having us!

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