An exquisite 6-course wine pairing dinner with the highly-acclaimed wines of Ceretto


Indulge in an evening of modern Chinese cuisine with VLV’s delectable 6-course wine pairing dinner menu with the highly-acclaimed wines of Ceretto. The gastronomical evening will spotlight Executive Head Chef, Martin Foo – who recently clinched the title for LEE KUM KEE Chefs’ Choice (Asian Cuisine) at the World Gourmet Summit Awards of Excellence 2017, and a personality award for ‘Chef of the Year’ at the inaugural Best Asian Restaurants Awards launched collectively by The Straits Times and Lianhe Zaobao, alongside South Australian born winemaker David Fletcher as they headline the culinary event to elevate guests’ dining experiences through culinary artistry and excellence.

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VLV will bring the tastes of the renowned Alba-Italy region to Singapore when the iconic wine estate hosts a wine pairing dinner on 6 June 2017, 7pm.

The Ceretto wine pairing dinner will give wine lovers a chance to experience wines that are not usually available in Singapore, making this event more exclusive than ever. The six decadent courses will be served alongside perfectly matched wines. With a history that stretches back to 1930s, Ceretto is currently in the hands of the South Australian born winemaker David Fletcher, alongside Alessandro Ceretto – the lead winemaker and son of owner Marcello Ceretto who have continued to perfect the traditions of the estate which have long been a hallmark in the region. Start your evening right with the Crispy California Oyster with Pomelo Salad. Bite into the gratifying outer crust to reveal the tender centre of the fried oysters that are interspersed within the crunchy pomelo salad. Pair this dish with a glass of Blange, Langhe D.O.C Arneis, 2015 to invite your taste buds for the rest of the meal. With the fragrant smell of chrysanthemum wafting in the air, the Double-boiled Sea Whelk & Abalone in Chrysanthemum Soup is a refreshing addition to the entire course. The soup remains light despite the myriad of elements such as the chewy abalone slices and the soft whelk within.

The lightly seasoned Baked Cod Fish with Egg White Scramble melts in your mouth without overshadowing the scrambled egg whites. Instead, the fluffy and soft accompaniment works in harmony with the fish to bring to diners a gastronomical experience. Pair this with a glass of Barberad’Alba, D.O.C, 2015, which mirrors the fine quality of this dish. Diners will expect an incredible burst of flavours with the succulent Fresh Water Scampi with Crispy Noodle XO Sauce. The flavourful scampi goes well with the spicy and tangy sauce, resulting in a marriage of flavours which one would look forward to. Pair this with a glass of Barbaresco, D.O.C.G, 2013, a great option for a crisp and light drink.

The highlight of the whole course is definitely the VLV Beggar Chicken, a signature of the restaurant. The chicken is wrapped with chestnut, bamboo shoot and aged huadiao wine in lotus leaf and encased in clay before being baked for at a few hours. The clay crust is cracked open to reveal aromatic meat so tender that it slips off the bone easily. Pair this with a glass of Barolo, D.O.C.G, 2012, whose subtle flavor complements the star of the course.

The ‘Luo Han’ Jelly, Longan Sorbet is the perfect dessert to cleanse the palette. The jelly is infused with fresh longans resulting in a treat that is not cloyingly sweet with a slight tinge of bitterness towards the end. Round off the course with Moscato d’Asti, 2016 –a smooth finish to end the night. The Ceretto Wine Pairing Dinner will be held on 6 June 2017, 7pm at VLV Singapore.

Reservations are highly recommended. Stay tuned to VLV’s Facebook fan page for more news and updates: 62111/

OPENING HOURS Restaurant Lunch 12.00pm – 3.00pm (Weekdays) Dinner 6.00pm – 11.00pm (Daily) Brunch 11.30pm – 3.30pm (Weekends) Club Lounge 6.00pm – 3.00am Courtyard 12.00pm – 3.00am


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