WOOD Restaurant & Bar
Henriot Champagne Dinner
One of the
hippest dining enclaves in Singapore, Wood Restaurant & Bar presents a
6-course Henriot Champagne Dinner in September.
A delectable offering within its unique concept of wood-fired cuisine,
this exquisite dinner is paired with premium Henriot Champagne, bringing
elegant dining to a new high.
All Fired Up
The starter of Grilled
baby abalone with spicy garlic dressing topped with enoki mushroom
Paired with the Henriot Brut Rose, the dinner flags off to a
“We did not
want the usual oyster or other common shellfish used in starters. The baby abalone is an interesting twist“. Chef Aloysius said.
Lankan crabmeat salad on Parmesano crepe follows paired with the Henriot
Blanc Souverain. The succulence of
the Sri Lankan crabmeat, paired with the lightly crispy parmesano crepe offers
tantalising contrast in this entree. The
richly scented aroma of apple and pear in the champagne brings out the woody
flavor of this dish in full glory.
The subtly Smoked
Porcini Mushroom with black truffle is a strong potential legend. The smokiness of the black truffle in a
creamy soup with generous bits of the well-loved Porcini mushroom blends
Dinner comprises of two main courses, with choices within each. For the first main course, choose the Apple-wood
roasted 21-day old chicken with herb butter mash and veal jus, or Oven
roasted Chilean cod with white balsamic white wine reduction, paired with
Henriot Millesime 1998.
The second main course choice can be the Grilled Magret duck breast
with black tea and cranberry sauce or for purist, the House aged ribeye
with Gorgonzola mousse in choux pastry is the obvious choice.
The old adage –
pair red meats with red wine - clearly doesn’t apply here, as this course is
expertly paired with the premium
Henriot Cuvee Enchanteleurs 1995.
off the dinner in the form of the Lemon earl grey financiere with honey
maple ice cream, paired with the Henriot Brut Souverain. This beautifully gold champagne with a tangy
fruit orchard fruit tones goes down perfectly with the smooth honey maple ice
cream and is a perfect end to the beautiful dinner.
Henriot Champagne dinner is priced at $168.00 per person and is available from
19 to 28 September 2008. Dinner without
the champagne pairing is also available at $98.00 per person.
Restaurant & Bar
restaurant located at VivoCity, has a beautiful view of the sea and Sentosa
Island and features highlights such as a 48-seater al fresco area, a relaxing
bar area, a wine tower housing 500 bottles, several private rooms, and cosy
The narrow and
subtly lit passage to WOOD does not give anything away until you approach the
three meter high wine tower that impressively stores 500 bottles. Featuring a
comprehensive list of old and new world wines, bottles start from an affordable
Once past the
wine tower guests enter a cavernous interior that is dotted by cream booth
seats, tables for two to four and an open glass concept kitchen where the chefs
can be seen producing their creations. The bar area overlooks the Cruise Bay
separating Singapore from Sentosa and in the evening the 48-seater al fresco
affords a relaxing ambience.
WOOD has five
private rooms which can seat six to 22 diners at any one time. There is also a
private room just for two called The Rose Room. This unique room is linked to a
private driveway that bypasses the main entrance where guests can be dropped
off and led directly to enjoy their meal. This is for a perfect destination for
a private tête-à-tête.
The décor at
WOOD is casually elegant with hints of colour from small flower centrepieces
offsetting white table cloths. A backlit, artistic motif of a tree crawls up
one wall and hugs the ceiling while subtle interior lighting creates a warm,
relaxing dining ambience.
For more information on
WOOD Restaurant & Bar
, click here
No 1 Harbourfront,
VivoCity, #01-53, Singapore
Tel: 6375 9663