REVIEW | SKIRT at W HOTEL SENTOSA COVE Presents ABOVE AND BEYOND a collection of some of the finest wines from around the world with a curated menu of decadent dining

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RISING ABOVE AND BEYOND AT SKIRT

SKIRT continues to  go Above and Beyond with  a curated menu by Chef de Cuisine, Jeco Lin. At the age of 27, Jeco is not new to the affairs of the meat, with years of experience leading  teams  in  steakhouses  across Singapore. Scouted  by  Director of Culinary, Justin  Dingle-Garciyya, Jeco  has continuously pushed  the  edges by injecting fresh  and bold  ideas into  culinary  works at SKIRT.

For this special event, ABOVE and BEYOND, we get to try some of the team’s creation, as well as impeccable wine pairing.

Above-and-Beyond-Menu

Start with the unique  Veuve Clicquot Rich infused  with  tea and pepper, a delightfully refreshing mix created to bring  out the mixologist in anyone. This champagne is lightly sweet, with fresh citrus and floral notes and a silky finish.

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Welcome Drink Veuve Clicquot Rich infused  with  tea and pepper

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Allow the  team to impress you when the  first  course is served  – Foley’s  jumbo  scallops  served  with  fondant potato and garnished  with  radish, bacon kombu  dashi and crispy  leek. Enjoy this  with  a glass of Cloudy  Bay Te Koko, as it speaks for  itself with its four-year production process.

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Cloudy Bay broke the winemaking rules to create a sophisticated style of New Zealand Sauvignon Blanc made through wild fermentation and aging in old French oak.  The 2014 Te Koko is a complex and textural expression of Marlborough Sauvignon Blanc; it is a wine to watch.

 

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Foley’s  jumbo  scallops  served  with  fondant potato and garnished  with  radish, bacon kombu  dashi and crispy  leek.

 

 

The maple  leaf  duck  breast  (natural  feed)  served  on Okinawa sweet potato, asparagus and morello cherry  sauce. This culinary  delight  is complemented with  the  signature  Terrazas Single Vineyard, a robust  yet  balanced  Malbec that  leaves a lingering finish  in the mouth.

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Maple  leaf  duck  breast  (natural  feed)  served  on Okinawa sweet potato, asparagus and morello cherry  sauce

 

 

Determined to  transcend boundaries and  rising  above  and  beyond, let  us vaunt  with  the  main course- A5 Miyazaki Wagyu Beef Rib Cap. Served on a black garlic puree, habanera  ginger chutney, braised  mushroom and spring  onion  oil, this  assembly  is bound  to  raise  brows  with  its  rich  yet poised  showcase of flavours. Marry this  exquisite  creation to the extravagant Ao Yun 2014, brought to  you  all the  way from  the  foothills of  Himalayas, near  the  legendary  city  of  Shangri-La.  This ensemble  is unabashed,  dramatic and intense,  reiterating SKIRT’s dedication to  being the  boldest grill in town.

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Ao Yun 2014

Moët Hennessy made a luxury red wine in the mountains of China’s Yunnan province, near to Tibet. So when the team behind Dom Pérignon, Château d’Yqeum, Ardbeg, Cloudy Bay and Krug released the inaugural 2013 vintage of Ao Yun, it was no surprise that it was a runaway success that firmly placed China on the fine wine map. The much-anticipated second vintage – 2014 Ao Yun – demonstrates how rapidly this brand has progressed and matured.

Ao Yun roughly translates as “flying above the clouds” and the trajectory of this 90% Cabernet Sauvignon and 10% Cabernet Franc blend certainly appears to be skyward. CEO Jean-Guillaume Prats of Cos d’Estournel fame and Estate Manager and winemaker Maxence Dulou, formerly of Cheval Blanc, bring a wealth of experience and pedigree to this new venture.

It took an epic four years of research to uncover the 314 tiny blocks that comprise this vineyard, and it is unlike any other in the world. Located in a UNESCO World Heritage Site not far from Shangri-La in the foothills of the Himalayas, altitudes rise to as high as 2,600 metres above sea level; the air is so thin that fermentation is a challenge, it takes 300 local farmers to organically cultivate the vines and the strong UV makes the ripening season completely unique.

 

 

 

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A5 Miyazaki Wagyu Beef Rib Cap. Served on a black garlic puree, habanera  ginger chutney, braised  mushroom and spring  onion  oil

 

Priced at SGD188++, Above a nd Beyond lowers  its curtains with  a happy ending- caramel popcorn sundae  paired  with  the  indulgently sweet  Cloudy  Bay Late Harvest  Riesling.

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Cloudy  Bay Late Harvest  Riesling.

At the end of a long, satisfying meal there’s nothing better than sitting down with a platter of rich cheeses and a glass of lusciously sweet dessert wine. And Cloudy Bay Late Harvest Riesling is one of our favourites. With intensely sweet, aromatic fruit characters it’s a sublime experience. Luscious and sweet with layers of apricot, honeycomb and quince characters. Bright natural acidity balances the sweetness of the palate and contributes to its refreshing finish and great aromatic length.

 

 

 

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Caramel popcorn sundae

 

 

In this  4-course menu  of decadent dining.  guests will  have a taste  of  the  exclusive  blend. Ao Yun 2014. a rare find  in town along  with some of the finest wines from        around the  world.

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EXCLUSIVE TO SKIRT

ABOVE AND BEYOND

Transcending boundaries this October, we present a collection of some of the finest wines* from around the world with a curated menu of decadent dining.

*Includes Verve Clicquot Rich, Cloudy Bay Te Koko, Terrazas Single Vineyard, Ao Yun and Cloudy Bay Late Harvest Riesling

 

16 – 25 October 2018 | Daily
4-course set dinner with pairing | SGD188++  , (food only) SGD 138 ++

 

RESERVATION REQUIRED:

https://www.skirt.wsingaporesentosacove.com/en/above-and-beyond

W Singapore – Sentosa Cove 21 Ocean Way  098374  SG

Tel +6568087278

EMAIL skirt.singapore@whotels.com

 

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