Coast to Table: From Sydney to Singapore
La Brasserie
The Fullerton Bay Hotel Singapore
Daily, 10 to 28 February 2025
Savour the vibrant flavours of Australia in this exclusive degustation menu, presented in collaboration with our guest chefs from The Fullerton Hotel Sydney.
An ode to modern Australian cuisine, this culinary celebration is led by Sous Chef of Banquets and Events Jack Basoff and Head Pastry Chef Jessica Timpano from The Fullerton Hotel Sydney, alongside Chef de Cuisine Mitchell Yeo and his team at La Brasserie, showcasing quintessential Australian ingredients and creativity, while drawing inspiration from cherished experiences.
Menu highlights include the Damper Bread, a beloved staple of the Australian outback; Cured Kangaroo Carpaccio, one of the country’s most sustainable delicacies; and the Aussie Bay Bug Roll, comprising generous chunks of Australian Bay Bug – also known as flathead lobster – nestled in a buttery brioche bun. The culinary adventure concludes on a nostalgic note with an Aussie chilidhood treat: Golden Gaytime ice cream with honeycomb, milk chocolate and mascarpone.
Lunch and dinner degustation menus start from S$98++ per person.
À la carte dishes will also be available from 12 to 28 February 2025.
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