With the support of New Zealand Air, New Zealand Trade & Enterprise and Noshtrekker, Executive Chef Bryn Lewis of The Vines Restaurant located at the Bushmere Estate Wines in Gisborne, New Zealand has teamed up Executive Chef of The Fullerton Hotel Singapore, Michael Gremer, to showcase New Zealand’s superb produce to all of you. The philosophy behind this themed menu is to take the best possible New Zealand produces, and to present simply, and honestly, preserving the integrity of the ingredients.
Pressed Lamb Shoulder [Sample Showcase]
Kumara Blue Cheese Gnocchi, Peas, Mint Puree, Spring Greens, Pumpkin Mash and Pinot Noir Jus
“The Lamb triggers memories of New Zealand comfort food, an updated Sunday roast.” [Chef’s Inspiration]
The New Zealand theme dining at the Town Restaurant has officially launched since the 8th and will be available till the 17th of November. All guests are now able to enjoy and savour of the freshest produce and epicurean delights of New Zealand on top of the daily buffet spread of local cuisine and more. This special menu theme will only be available for daily dinners and Sunday Brunch.
King Salmon Scapegrace Gin Gravlax [Sample Showcase]
Pickled Fennel, Avocado, Wasabi Puree, Citrus, Baby Beets, Crispy Karengo
“The salmon from New Zealand is so beautiful that I really want to use the crispy Karengo to accentuate the taste of the sea.” [Chef’s Inspiration]
Signature dishes from Chef Lewis include Roasted Leg of New Zealand Lamb with Herbs, Garlic and Pepper Mint Sauce; New Zealand Sirloin of Beef with Horopito Rub and Choron Sauce; Hot Smoked New Zealand King Salmon with Confit Lemon and Tarragon Aioli; Duck Ballotine with Pistachio Stuffing and Truffle Jus; Kawakawa Roasted Pork Belly with Yellow Curry Coconut Sauce; Turbans of East Rock Takihi Scallops with Karengo Dressing; Potato and Sweet Potato Gratin with Nutmeg and Cream; Asparagus and Broccolini with Hazelnut Butter; Smoked New Zealand Green Lip Mussel Fritters; Wild Cape Manuka Honey UMF10+ Panna Cotta with Rhubarb and Ginger Compote, and more.
UMF10+ Panna Cotta [Sample Showcase]
Wild Cape Manuka Honey, RhubarbGinger Compote, Feijoa Meringue and White Chocolate Soil
“For dessert, I wanted to show the quality of Manuka honey, with kiwi favourites of feijoa, rhubarb, and kiwi fruit. A modern New Zealand comfort food that triggers beautiful memories.” [Chef’s Inspiration]
On top of the buffet dishes at Town Resturant, you will also be able to enjoy daily special bar snacks which consist of the following signature dishes by Chef Bryn such as Smoked New Zealand Green Lip Mussels Fritter with Spring Onions, Karango Ginger, Lemongrass and Mayonnaise; Crayfish Slider, Confit Lemon Aioli and Profiterole Bun; Beef Tataki with Blue Cheese Slaw on Rye Bread; Gin King Salmon Gravlax with Buckwheat Blini, Wasabi Crème Fraîche and Salmon Pearls; and Five-spice Crispy-fried Squid Kiwifruit and Mango Coriander Salsa [Sample Showcase Above] at the Post Bar from $20++.
Check Some of the Other Dishes which includes the Roasts, Oven Baked and Fresh Seafood Here:
Do Reserve Your Seats and Enjoy the New Zealand Feast Ranging Before It Ends this Coming Saturday!
1 Fullerton Square, Singapore 049178
To Rsvp Visit Town Restaurant or Contact: +65 6877 8911 / 8912
Sunday Buffet Brunch, 12.00 p.m. to 3.30 p.m.
S$133* per adult; S$67* per child^ (with free-flowing chilled juices and soft drinks)
S$173* per adult (with free-flowing champagne, house wine and cocktails)
Buffet Dinner, 6.30 p.m. to 10.30 p.m.
S$59* per adult; S$30* per child^ (Sunday to Wednesday)
S$85* per adult; S$43* per child^ (Thursday to Saturday)
Post Bar Operation Hours:
Monday to Wednesday: 3.00 p.m. to 12.00 a.m.
Thursday to Saturday: 3.00 p.m. to 1.00 a.m.