The Halia Restaurant – 10th Anniversary Sparkling Dinner

The Halia restaurant has been truly blessed with one of the best locations ever, being located in the Ginger Garden of Singapore’s lovely Botanic Gardens surrounded by tall palm trees, colorful flowers and approximately 250 ginger species.

After an alluring decade at the Botanic Gardens, the restaurant has rejuvenated itself with a new look, menu and culinary team. As a continuing celebration of its 10th anniversary, The Halia restaurant will be presenting a one-night celebratory dinner complete with pre-dinner canapés and a 5-course set dinner paired with sparkling wines on 27 October 2011 (Thursday).

These dishes will be paired with six different types of sparkling wines and champagnes sourced by leading wine importers Top Wines and Culina. The sparkling wines are from renowned producers in Italy, Australia, New Zealand and France.

Taking the helm at The Halia’s new kitchen is Chef de Cuisine Reynaldo Arriola. With close to a decade of training and professional culinary experience in Singapore and France, Chef Reynaldo’s new menu at The Halia showcases modern European cuisine with occasional touches of Asian spices.

The “Celebratory Sparkling Wine Dinner” will commence in classic cocktail style with canapés and champagne. Served with Taittinger Cuvée Brut Réserve NV Champagne and Chandon Brut Rose NV Yarra Valley from Victoria Australia, enjoy the refreshing Vine cherry tomato with watermelon and cucumber granite.

Freshly shucked oysters, tempura & ponzu oysters and oysters with pernod , nutmeg & parmesan gratin will be served at the Oyster Bar. Yes, it’s unlimited.

Seared scallops are elegant, classic and delicious. Halia’s juicy, tender Pan-seared Hokkaido scallop are served with micro cress, garlic and gelee of apple extract.

The smooth and rich ginger-infused foie gras pairs incredibly well with balsamic, green apple and fresh fig.

Start your meal with Tian of vine ripened tomato, pine nut, guacamole, mango salsa, shiso and braised courgette. Very light and refreshing dish, a favourite for the green lovers.

Pair with: Astoria Casa Vittorino Valdobbiadene Prosecco Superiore DOCG, Veneto Italy

The Blue Fin Tuna Tataki is crusted with black and white sesame seeds, which the chef roasted at just about the right time and temperature. Marinated in soy, cut a slice of tuna tataki and choose to pair it with sautéed baby spinach or saffron cream sauce.

Recommended wine: Mount Riley Savée Sparkling Sauvignon Blanc 2009, Marlborough, New Zealand

The juicy and tender 300 days grain-fed Rangers Valley Black Angus tenderloin is married with truffle celeriac mash, panache of baby vegetables and red wine jus. A few drops of truffle oil can do wonders to a dish! The sweetness of the truffle celeriac mash works beautifully with the beef and is a low carb replacement to the usual potato mash.

Recommended wine: Taittinger Cuvée Prestige Rosé NV Champagne

Not in the sparkling dinner, but available for the ala carte menu, is the Sauteed risotto soja with mascarpone and parmesan($42++) which is my favourite dish for the night. The risotto of soybean sprouts was very crunchy which gives a light and refreshing touch to the usual creamy risotto. The melted parmesan cheese gave the whole thing an interesting texture.

Recommended wine: 2008 Brown Brothers Limited Release Riesling, Victoria, Australia

I don’t have a sweet tooth but the term “bacon pear ice cream” just excites me. Bacon pear? Does it have a oily and salty aftertaste? Or was it just another ordinary pear ice cream? So it turns out to be a sweet pear ice cream with bacon bits. The fresh baked fig tart was lovely and not too sweet. Someone in the dinner commented that it tastes like Roti Prata, I think it tastes better than Roti Prata! Paired with chocolate coated almond date, brie cheese, sour cream sabayon and wild mountain honey, the dinner ended on a happy note.

Recommended wine: Angove Chalk Hill Blue Bubbles Sparkling, South Australia

Don’t forget to have a cup of honey ginger tea, with the ginger imported from Hanoi. It has a spicy and invigorating taste, very good for people with indigestion and colds.

The Celebratory Sparkling Wine Dinner is priced at $100++ per person. Canapés and Champagne will be served at 7pm, while dinner will be served at 8pm. As there are limited seats available, advanced booking and payment is required.

RSVP deadline is Tuesday 25 October 2011 at 4pm. To book, please call Alice Tang at +65 6287 0711 or email: alice.tang@halia.com.sg. Remember the date!