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A seafood affair

epicure 16 April 2010
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Join us at The Cliff for an exclusive five-course dinner with matching award-winning Duval-Leroy champagnes from Top Wines on 15 March.

Don’t miss the final instalment of Top Wines and epicure‘s wine dinner! The elegant four-course dinner will take place at The Cliff and will be executed personally by chef de cuisine Yew Eng Tong. The delectable menu will be matched with award-winning wines from Duval-Leroy. The 152-year-old family-owned champagne house is nestled in the heart of the Côte des Blancs and enjoys its status as one of the top Premier Cru rated areas in Champagne.

MENU & WINES

  • A selection of canapés
    DUVAL-LEROY BRUT NV
  • Starter
    House Smoked Loch Duart Salmon Loin with Citrus Soup and Olive Oil
    DUVAL-LEROY BRUT NV
    91 points: Wine Spectator
    Gold Medal: Liquorland International Wine Competition 2010
  • First Course
    Steamed Oyster and Wild Rice Spice
    DUVAL-LEROY BLANC DE CHARDONNAY 1999
    92 points: Wine Spectator
    Gold Medal: Chardonnay du Monde 2004

  • Main Course
    Slow Poached Halibut with ‘Broken’ Pea Risotto and Charred Octopus and Fennel Slaw
    DUVAL-LEROY ROSÉ Brut NV
    91 points: Wine Spectator
    Gold Medal: International  Wine Challenge
  • Dessert
    Macaroon a la Rose with Rose Petal Cream and Lychee and Raspberry Sorbet
    DUVAL-LEROY SPECIAL CUVÉE 150 VINTAGE 1999

  • Coffee/Tea
    VENUE: The Cliff
    ADDRESS: The Sentosa Resort and Spa, 2 Bukit Manis Road
    DATE/TIME: Tuesday, 15 March 2011, 7pm
    PRICE: S$148 nett

Seats are limited. RSVP by 10 March to:

  • Bernie at 6468 3866, email: bernie@topwines.com.sg OR
  • Siti at 6848 6882, email: siti.haneymah@magsint.com

Payment by Visa/MasterCard or cheque payable to Top Wines Pte Ltd, 33 Tembeling Road, Singapore 423576

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