Send out your next calendar invite to the team and pencil in a date to celebrate Bosses’ Week at The Salon, Hotel Fort Canning. From 15 to 21 October 2018, it’s your turn to thank your boss for his or her hard work with a celebratory 3 or 4-course set meal, meticulously curated to reflect your heartfelt appreciation.
With the leafy foliage of Singapore’s heritage park as your backdrop, your dining experience will begin “under the sea” with the 3-hour Sous Vide Octopus, featuring delicate Japanese octopus skillfully tenderised in a 3-hour sous vide with the aromatic cumin herb. Savour this delicacy served warm, garnished with greens and mustard dressing.
Treat your palate next to the silky Espuma Coriander Soup. Espuma, Spanish for foam or froth, is expertly produced to create an unadulterated flavour of hazelnut and sits atop a creamy coriander emulsion. A dash of premium truffle oil is added for further taste.
The celebrations continue with epicurean choices for your main course like the Pan-seared Red Snapper. Paired with sauteed seasonal greens, fresh red snapper is lightly pan-seared to maintain its tenderness and drizzled with an exquisite lemongrass lobster bouillabaisse sauce.
If your boss or you adore Cantonese delights, the Braised Five-Spice Pork Belly is a tried-and-true delicacy, perfect for meat lovers. Decadent pork belly is first braised with the five spices giving the dish its name – ground cinnamon, cloves, fennel seeds, star anise, and Sichuan pepper. The meat is then pan-fried and served with slow-cooked root vegetables and a fragrant apple herb sauce.
Conclude your appreciation meal with a sweet finish and indulge in our Chilled Thyme Poached Pear for dessert. As elegant as they are delicious, these fresh pears are steeped with cinnamon, thyme and Bordeaux red wine to achieve its rich colour and flavour. This refreshing dessert is completed with homemade lime sorbet for an extra touch of zest.
The Bosses’ Week set meal is available from 15 to 21 October 2018 at S$38++ andS$48++ per person for 3 and 4 courses respectively.