This Mother’s Day, pamper Mum at Meadesmoore, the modern steakhouse. From 5 May to 7 May, treat mama to a celebratory sharing meal replete with bold yet comforting flavours.
To start, Babette’s Blinis is Executive Chef Victor Loy’s gentle homage to the Danish film, Babette’s Feast in which the protagonist Babette spends her lottery winnings on preparing a dinner for a village. Like Babette’s blinis in the movie, Meadesmoore’s version is bigger than the usual size one expects. The buckwheat pancakes are served on a silver platter with nutty, buttery Amur caviar by Caviar Colony and “the works” — finely chopped chives and shallots, grated egg white and egg yolk, and crème fraîche.
Next, Hand-Dived Scallops features two plump, juicy scallops from Norway, pan-roasted to perfection and served with sweet peas and onions cooked in lardon fat. Lettuce is then folded through the warm dish for a subtle crunch.
The main course, Beouf a la Ficele, literally translates to “beef on a string”. In this pared-down, luxury iteration of the classic French beef stew, pot-au-feu, Tri-Tip steak (300g) is tied with a piece of string and lowered into a poaching liquid of mushroom and veal stock. The steak is then finished on a charcoal grill and served in a beefy broth with a cornucopia of sherry and truffle glazed vegetables including baby carrots, zucchini and snap peas.
Alternatively, mum may opt for the luxurious Truffle & Mushroom Stuffed Coquelet. A coquelet is yellow corn-fed spring chicken that is prized for its tender, flavourful meat. The chook is stuffed with Kokuho rice, wild Spanish truffle, shiitake mushroom and wilted kale before it is roasted. Served with braised cordyceps — used in traditional Chinese medicine as an energy replenisher — in chicken jus, and finished with shaved truffles, celeriac mousseline and a light Madeira-based chicken cream sauce.
To end, Chef Victor presents a Red Velvet Eton Mess. Meadesmoore fans will know that this traditional English dessert of strawberries, meringue and whipped cream is “messed” with every quarter. This latest iteration has cubes of red velvet cake adorning a mound of white chocolate Chantilly cream and housemade cream cheese ice cream in a martini glass — a rich, unctuous sweet ending to your Mother’s Day meal.
a. 21A Boon Tat St, Singapore 069620
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