[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.
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.
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.
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!
Overall Verdict: 7.5/10
Sear
#45-01/02
50 Raffles Place
Raffles Place
Singapore
Tel: +65 6221 9555
http://www.fiftyrafflesplace.com/#!sear-steakhouse/c16vg
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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