CÉ LA VI’S NEW MENU SHOWCASES CHEF MAKSYM’S JOURNEY THROUGH ASIA

Home / Eats / CÉ LA VI’S NEW MENU SHOWCASES CHEF MAKSYM’S JOURNEY THROUGH ASIA

Unearthing a richer layer of discovery, the new menu commemorates the diverse country through Chef’s interpretation of beloved local dishes, demonstrated with exact craftsmanship and the freshest produce. This year, the team goes in-depth into defining sustainable efforts, with more menu ingredients sourced sustainably. The menu also incorporates the use of edible flowers and leaves from local social enterprises and urban farmers, Edible Garden City and Nosh Produce, as garnishes, with each item meticulously selected to add a unique texture and flavour to the dishes.

Following the successful development of the previous menu, the destination’s dining concept furthers its attentive hospitality without compromising on exceptional quality and flavour through its integration of vegetarian, gluten-free and vegan dishes for guests to delight in.

Start with uplifted Asiatic ingredients, such as premium Japanese Amela Tomato, the highest grade of sweet tomatoes, well-balanced with sweet and salty umami richness in one bite or tantalise your tastebuds with regional flavour influences from Kingfish Collar, a marinated and grilled starter spotlighting in-house sambal and topped with a citrusy calamansi.

Left to Right: Japanese Amela Tomato, Kinmedai, Ravioli

Move your way into a highlight of mains with Singapore-inspired Kinmedai, a fork-tender umami fillet enveloped in signature laksa sauce and pickled ginger flower. Vegan, dairy-free and nut-free Ravioli also takes centre stage, utilising wanton skin to wrap its pumpkin filling, and served with curry foam and pickled pumpkin. Find the sweetest bookend to your culinary experience with a bevy of sweet yet savoury desserts such as gluten-free Chocolate Miso, constructed in rock-like formations and topped with roasted macadamia ice-cream. Vegetarian-friendly Brilliat Savarin Cheese adds depth to the experience, served with in-house mango chutney and thin sourdough crackers.

“This continuation of the menu’s development is a testament to the team’s culinary dedication and innovativeness. We welcome our guests to be a part of a special palatal experience with each dish served as they savour the sustainably-sourced ingredients and garnishes. The menu reflects my journey in Asia and the knowledge I’ve perfected from my past experiences. While retaining CÉ LA VI’s signature flair, we build on it to showcase bolder experimental flavours and local interpretations so that as you taste the dishes from the Restaurant, or Club Lounge, there is a truly singular perspective of Singapore,” said Chef Maksym.

Other menu highlights

Barbeque Quail
Charcoal-grilled premium Australian Quail in madeira jus and eggplant miso puree (nut-free).

Silverfern Beef Tenderloin Tartare
Grass-fed and hormone free Wagyu Miyazaki Beef Tenderloin emulsified with egg yolk, and Dijon mustard. Topped with buttery Nomad Kaluga Caviar, and served with sourdough crackers.

Oven-Baked Eggplant
Locally sourced Roasted eggplant, topped with eggplant miso puree, puffed red quinoa and served in turmeric sauce (Gluten-free, Nut-free, Vegetarian).

Canadian Lobster Tail
Pan-seared Lobster Tail with a dhal risotto, and aromatic Japanese pumpkin curry foam (Gluten-free, Nut-free).

Coconut Mousse
Creamy coconut mousse with compressed aloe vera prosecco, meringue and calamansi (Gluten-free, Dairy-free, Nut-free. Vegetarian and Vegan friendly).


Images: CE LA VI

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.