The Tastings Room, my family of three were treated to an evening of fine wines & decadent food!
At the restaurant, my family got more than we bargained for. The initial dinner package offers only 2 choices for each course. But Tim suggested that each of us try a different dish for every course, stretching our taste buds even further.
What impressed us most is a separate Wine & Food Menu, sitting side by side for Ala Carte diners to choose the different types of wines already paired for them.
The fresh shellfish sitting in the Beurre Blanc sauce & topped with generous helping of Salmon Roe, tasted divine.
Pairing with Sau. Blanc from the Palliser Estate, was unlike anything I’ve ever tried. The wholly seductive wine has layers of rich passion fruit flavours & fresh herbs that fill the mouth. This White Wine brought out the sweetness of the Scallop, making the seafood dish even more delightful.
My hubby isn’t much of a Salmon fan as he finds the smell can be too strong at times. However, he was pleasantly surprised & enjoyed the home-cured Norwegian Salmon appetizer. All of us found the Carpaccio, infused with dill herbs, uplifting.
Selection of house wines is usually limited at restaurants, but there’re about 50 house pours for diners to choose here! Diners never have to bear with only a house red or white ever again, & good quality wines don’t always have to come with a hefty price tag.
A must-try is the Truffle Mushroom Soup (Ala Carte: S$8.90), a puree of Button & Shitake Mushrooms. Garlic foam + a simple drizzle of Truffle Oil works wonders on this heavenly soup.
The three of us had succumbed to the charms of the starters, relishing what’s installed next.
Pairing the Beef with Perrin et Fils Cotes du Rhone Rouge, we took pleasure in swishing the delicious French red wine in our mouth. Hubby found the red blend flecked with scent of wild herbs, palate with smooth textures.
Tim explained that the restaurant employs the Water Bath method, otherwise known as Sous-vide. Sous vide cooking opens up some of the world’s greatest chef’s secrets to their amazing cuisine, a method of cooking food sealed in airtight plastic bags in a water bath for a long time, & 72 hrs is not unusual. The intention is to cook the item evenly, not overcooking the outside while still keeping the inside at the same 'doneness' & to keep the food juicier.
While the appetizers & main courses sent us reeling in high clouds, not everything bowled us over though. The desserts performed just adequately. Plus, we were in full anticipation of the Earl-Grey Crème Brulee in the menu sent to us earlier; but there was a change in the menu. Apparently, their diners didn’t take the tea-scented dessert too well & the restaurant had decided to do away with the dessert. Such a pity!
We finally ended our Gourmet Wine “Tour” after 3 hrs; longest meal we’ve ever had! Truly a gastronomy meal that’s sure to please any discerning palate; a stellar Red & White Event indeed!
While the desserts were nothing to shout about, the food & wine overshadowed any imperfection. Rating: ★★★★★
Enjoy A 1st Class Gift Experience At Zumvee!
Once again, thanks to James of Zumvee & Timothy of The Tastings Room for the ineffaceable experience!
The Tastings Room
6 Raffles Boulevard
Marina Square #01-08 S(039594)
Tel: (65) 6338 1829