[Media Invite] Sparkling Christmas @ Grand Copthorne Waterfront Hotel (Early Bird for Reservations Before 15 December 2019 )

Tis the season to sparkle! Executive Chef, Jackie Zhang and his dedicated culinary team has prepared a gastronomic feasts for guests. What's new this season at Food Capital? Be amazed by how tender and juicy the har jeong 虾酱 (prawn paste) turkey is, enjoy the tender smokey flavours of the barbecue beef short-ribs, dig into the classics of honey baked gammon ham, and slow down to savour dessert such as fruit hazelnut crunch yule log with yuzu cream, Christmas star cranberry banana log cake, fruit cake and festive stollen just to name a few.

Food Capital Festive Buffet

M Wine

Prawn Paste Turkey

barbecue beef short-ribs

honey baked gammon ham

Loved the Christmas roasts. The turkey was moist and tender with mild flavours of the savoury prawn paste. Chef Jackie revealed that the process of cooking the turkey took 48 hours. The meat was good without any sauce as it was well marinated. For those who wants to kick-up the flavours a few notches upwards, do remember to have the turkey with the handcrafted chili sauce. Chicken rice without the rice and without chicken (because we had turkey instead!).

carve me some salmon wellington

Oh, don't forget to have some of those roasted tomatoes on vines. So sweet and intense.

Prawn Paste Turkey

honey baked gammon ham and salmon

How can a meal be complete without the festive drinks? Tempo Bar has crafted two drinks for Christmas; Fairytale and Amaretto Sour. I enjoyed the Fairytale. Concocted with gin, elderflower,
cucumber and tonic. Refreshing and my kind of sweet drink. The Amaretto Sour is made of  amaretto, cognac, sours, gomme, egg white and bitters.

Fairytale and Amaretto Sour

Tried the log cakes and enjoyed every bit of it. My favourite trio would be the hazelnut crunch yule log, Christmas Star cranberry banana log cake and double chocolate pound cake.

Christmas Star Cranberry Banana Cake

Hazelnut Crunch Yuzu Log Cake

Double Chocolate Pound Cake

Festive Buffet 

2 to 30 December 2019 (excluding 24 & 25 December 2019)
Buffet Lunch: $68++
Buffet Dinner: $88++ 

Christmas Eve 24 December 2019 

Buffet Lunch: $68++
Buffet Dinner: $98++ (includes free flow of juices)

Christmas Day 25 December 2019 

Buffet Lunch & Dinner: $98++ (includes free flow of juices)

New Year’s Eve 31 December 2019 

Buffet Lunch: $68++
Buffet Dinner: $98++ (includes free flow of juices)

New Year’s Day 1 January 2020 

Buffet Lunch: $68++
Buffet Dinner: $78++ (includes free flow of juices)

Complete your buffet experience with free flow of house pour wine and beer at $35 and with
Prosecco at $40.

Make your reservations before 15 December 2019 to enjoy 20% early bird discount and a
complimentary bottle of wine.

OPENING HOURS 

Lunch: 12pm to 2.30pm (Mondays to Sundays) 
Dinner: 6.30pm to 10.30pm (Mondays to Sundays) 
*Buffet menus are on a rotational basis.

Grissini - Exquisite Italian Festive Set Menu 

Prepared by Chef Mirko and team, one could enjoy an authentic Italian meal for Christmas at Grissini.

Highlights from the festive menu include bresaola carpaccio, Sardinian fregola, sea bass milanese and panetone.

bresaola carpaccio

For the uninitiated like myself, bresaola is an Italian dry-cured lean meat (beef). It doesn't have a strong beefy taste and it was like a drier version of prosciuto. The plate has black truffle paste, arugula, mustard dressing and chestnut. The meat goes well with M Wine Red. Cheers to everytime that I say this. Haha!

Sardinian fregola

The Sardinian Fregola is definitely one for the cheese lovers. A good sized baked goat cheese, served with fregola in roasted pumpkin puree. The goat cheese had a tart flavour with a punch. The flavour spreads in the mouth. Fregola texture was like small boba and mild sweetness from the pumpkin puree.

Milanese Breaded Seabass Fillet

The green on the Milanese breaded seabass was striking. First time having Milanese breaded seabass instead of veal.

seabass fillet 

For dessert, we tried the Panetone Cup. This dessert is reminiscent of tiramisu. It was pretty heavy with the thick layer of pistachio crumble (top) and chocolate mousse (bottom) and interspersed with vanilla custard.

Panetone Cup

2 December 2019 to 1 January 2020 

3-Course Festive Set Menu: $72++ per person
4-Course Festive Set Menu: $88++ per person

OPENING HOURS 

Lunch: 12pm to 2.30pm (Mondays to Sundays) 
Dinner: 6.30pm to 10.30pm (Mondays to Sundays)

For  more information/reservations:

Contact: 6233 1100
Email: dining.gcw@millenniumhotels.com
Website: www.celebrateatgcw.com/xmas2019


Thank you Gilbert and Ji Cheng for the invite, Grand Copthorne Waterfront Hotel for hosting the dinner and special thanks to Chef Jackie and Chef Mirko and teams for the preparation of the festive eats.