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.
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.
Welcome Drink Veuve Clicquot Rich infused with tea and pepper
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.
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.
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.
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.
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.
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.
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.
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.
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 ++
W Singapore – Sentosa Cove 21 Ocean Way 098374 SG