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Published on : Thursday, January 21, 2016
New Italian Chef Denis Dello Stritto has created a prix fixe menu for Valentine’s Day at Culina, focusing on his favourite seasonal and Italian ingredients. Selections include a raw shellfish starter from the restaurant’s esteemed Crudo Bar; escarole salad with persimmon, fermented onion, dried olive and sundried tomato; and sous vide halibut with carrots, cauliflower and black squid ink bread, among other offerings. Each savoury course will also have a plant-based, gluten-free menu option.
The Valentine’s Day menu will be offered on Saturday, February 13 and Sunday, February 14, 2016 from 6:00 to 11:00 pm. The menu begins with a per due course meant to be shared, including Fantasia di Crudo, comprised of snapper, scallop, sea urchin and oyster crudo, and a seasonal citrus salad with fennel, carrots and almond ricotta.
The Antipasti course includes a choice of burrata e puntarelle with clementine, cantaloupe, puntarelle, anchovy and salsa verde; polipetti alla Luciana with braised baby octopus, tomato capers and potato puree; or the escarole salad with persimmon, fermented onion, dried olives and sundried tomatoes.
The Secondi course includes a choice of duck breast with sautéed escarole, anchovy and Taggiasca olives; sous vide halibut with carrots, cauliflower and black squid ink bread; or Il Giardino with saffron scented celery root, roasted sunchokes, garbanzo puree and baby carrots.
Dessert is comprised of a spicy chocolate fonduta for two with strawberry, marshmallow and macaroon created by Pastry Chef Federico Fernandez. The four-course menu is USD 95 per person, plus tax and gratuity.
In addition, Culina will offer a Valentine’s Day Brunch on Sunday, February 14 from 10:00 am to 2:00 pm for USD 75 per person. In addition to the traditional omelet, dim sum, sushi, eggs benedict, carving and farmers market salad stations, guests can enjoy a chocolate station, featuring a variety of tantalising chocolate desserts.
Tags: Four Seasons