On Friday night, I attended a gala dinner hosted by The Tower Club and Tourism Australia. The gala dinner was held at the Atlantic Dining Room of The Tower Club, Singapore's premier private business club. Tourism Australia flew Chef Geoff Lindsay all the way from Melbourne, Australia to Singapore to cook us a delightful six course meal. Geoff Lindsay is the man behind one of Melbourne's finest restaurants, Pearl Restaurant and Bar, and was named Chef of the Year 2005 by "The Age Good Food Guide".
First on the menu, is the Watermelon with Rose Water, Whipped Yarra Valley Dairy Fetta Cheese and sunflower shoot salad with clear tomato jelly and olives (sorry no pic for that), followed by...
The Half Shell Spring Bay Scallops with crispy pork belly, shaved shallot, tamarind and spearmint.
The Marinated Bluewater Barramundi with gingered wong bok and shitake mushroom was served next. This is definitely my favourite.
Next, I had the Hopkins River Natural Beef with naked strezlecki blue cheese ravioli and rainbow chard with a beefy broth.
And for desert, the Turkish Delight and Rose Petal Ice-cream! The desert contains the following ingredients, glanced ginger, pomegranate seeds and Persian fairy floss.
Various Australian wines were also served throughout the dinner, Yabby Lake Chardonnay 2004, Heathcote Estate Grenache Noir 2005, Yabby Lake Pinot Noir 2004 and Heathcote Estate Shiraz 2004.
I left the gala dinner a very happy man.
That's me and the Chef himself. Doesn't he look excited taking a photo with the one and only IZ Reloaded? Hehe.
Special thanks to Tourism Australia!!! Oh, and if you're in Melbourne or planning a trip there (you should!), do visit the Pearl Restaurant + Bar at Richmond 3121, Melbourne, Australia to taste Chef Geoff Lindsay's delicious cooking aye. He also has a restaurant in Hong Kong called Pearl On The Peak at Level 1, The Peak Tower, 128 Peak Road, Hong Kong.