Ms Skinnyfat

A Food & Travel Blog from Singapore

SIRI house x Veuve Cliquot Outdoor Private Dining Experience

By Thursday, April 07, 2022 , , , , , ,

Siri House x Veuve Clicquot presents a stunning new outdoor dining experience on the terrace of SIRI HOUSE. Whether you’re planning a boozy brunch, dinner party or a romantic dinner for 2, dine amidst the lush greenery of Dempsey Hill, complete with garden views, florals for the table and Veuve Clicquot Champagne.
We enjoyed a 4-course individually plated 'Dine at Dusk' dinner ($98/pax, 6-course available at $128/pax) on the idyllic and surprisingly cool outdoor terrace. A trellis is specially designed for the occasion and huge fans are on site to provide you with a cooling dining environment. In fact it felt air-conditioned at night. The 4-course consists of an amuse bouche, appetizer, entrée and dessert, and all menus are complemented by the sparkling effervescence of Veuve Clicquot Champagne.

The amuse bouche is a chef's choice and we had a refreshing kohlrabi snack to start. There are 4 appetizers to choose from (2 hot and 2 cold- you get one of each for the 6-course). 
One thing about pregnancy is that i can't have my soft cheeses and it really kills me. I stole a bite of the Stracciatella with aburi Amaebi and it was heavenly. Chef Leo was kind enough to fully cook my prawn and it was so good with the crispy deep-fried head and creamy cheese. Sansho pepper, thai basil oil and crab fat croutons provided further umami notes to this dish. 
The 2 hot dishes were equally stellar and it's hard to pick one over the other. The Doenjang Glazed Beef Short Rib was well-marbled and super tender after being marinated and sous vide for 36h. The nashi pear and apples soy marinade provided a light sweetness to the meat, which was balanced with by a crunchy pickled napa cabbage and daikon slaw and an earthy celeriac and parsnip puree. 
The Marinated Duck Breast is a Peking duck marinated in five spice and ginger. Chef Leo took inspiration from a Hakka dish for this one and i must say that it was very delicately executed with no overpowering spice flavor. The tender slices of meat were finished with a pink peppercorn and Goji berry sauce and served with fondant potatoes.
My vote for the entrée goes to the Lobster Miso Carbonara which i happily polished. The housemade pappardelle were thin chewy eggy sheets and the sauce made from egg yolks, parmesan, white miso and winter truffle oil was creamy and cheesy enough to leave you wanting for more. The dish is garnished with sauteed seasonal mushrooms (we had morels), fried parma ham and a whole bincho-grilled Maine lobster tail which tasted like it was just fished from the ocean.
I was surprised at how i took to the Pan-seared Chilean Seabass given that i really dislike seafood currently. The light crispy exterior of the firm fish, together with the bright sauce of tomatoes, olive oil, thyme, tarragon, anchovies and olives, had me going bite after bite. Jr was surprised at my appetite  that night and it's only because the food was impossible to resist. 
For dessert, we enjoyed the delicate Jasmine Ice Cream Mille Feuille with puffed rice, toasted buckwheat and chamomile syrup. The ice cream sits atop layers of puff pastry sandwiched together with jasmine chantilly cream.
The Orange Chocolate may throw you off a little with the salty and sour-ish preserved orange peel notes in the dark chocolate moose, but the rest of the components were yums.I particularly enjoyed the dehydrated chocolate mousse which was like an airy cookie. 

This outdoor Private Dinner bookings are available from Tue to Sun from 6 to 8pm, while Brunch Private Dining ($70/pax min 5 pax) is for weekends 11.30am to 1.30pm. The brunch feast includes a list of 13 brunch plates to share, a bread and pastry platter and a selection of seasoned butters and jams. Need more bubbly? Guests can order bottles of Veuve Cliquot Yellow Label, Rosé or La Grande Dame at special promotional prices, starting at $120 per bottle.

Blk 8D, #01-02, Dempsey Road
Reservations: (min 7 days notice. Menu pre-orders are required 5 days in advance)

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