1 9 1 9 WAT E R B O AT H O U S E v i p b u ffet d i n n er WITH LOCAL SIGNATURES FREE - FLOW CHAMPAGNE, VINTAGE WINE BAR,DRAFT BEERS CUSTOMIZED COCKTAIL BAR FEATURING SINGAPORE MERLION PUNCH, LYCHEE MOJITOS, MINT JULEP, MOJITINI, THE ORCHARD, WATERMELON LEMONADE, CAMPARI TWIST, BEE’S KNEES
LIVE CARVING STATION MBS 5+ AUSTRALIAN GRAIN FED ANGUS TOMAHAWK Accompanied with roasted rosemary potatoes, au jus
SEAFOOD SECTION LIVE NEW ZEALAND OYSTERS TIGER PRAWNS MUSSELS ON THE HALF SHELL HOKKAIDO SNOW CRAB CURED SALMON SLICES
SALAD SECTION SELECTION OF MESCLUN/ROMAINE Choice of dressing, Honey rosemary or cucumber vinaigrette Accompanied with marinated olives, basil cherry tomatoes, ovolinni, croutons, nuts and seeds, bacon chunks and pickles
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1 9 1 9 WAT E R B O AT H O U S E CANAPÉS TUNA TARTARE On Japanese cucumber TUNA ST MAURE GOAT’S CHEESE In beetroot basket CHILLI LIME SHRIMP & APPLE ON PEPPER With chives crackers BASIL CRAB LUMPS & CAVIAR On waterthins SALT BAKED BUTTON MUSHROOMS Cream cheese & chives PUMPKIN MOUSSE In tarlets topped with roasted almonds VELOUTE OF BEETROOT In savory shell, pistachio WAGYU TENDERS With French tomato mustard, cracker
ARTISANAL SELECTION OF IBERIAN COLD CUTS & CHEESE Served with smoked pepperjack, brie, roquefort, pickles & herbed crackers Chorizo Salami Beef pastrami
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1 9 1 9 WAT E R B O AT H O U S E MAINS / ENTREES CONFIT OF ATLANTIC SALMON Lemon confi, herbs and potato gnocchi ROASTED TURKEY New potatoes, au jus CLASSIC COQ AU VIN PAN-SEARED AUSTRALIAN RIBEYE Red wine reduction, root vegetables HONEY & THYME ROSEMARY MEDLEY OF MUSHROOMS PILAF RICE, CRANBERRIES, NUTS & SEEDS
LOCAL INSPIRED HAINANESE CHICKEN RICE STEAMED KAILAN AND SHITAKE In mushroom broth YUM WOON SEN Thai seafood vermicelli salad STEAMED BASS In shao xing wine, ginger & plums SAUTEED DRAGON’S MOUSTACHE With dried shrimp and mushrooms
SELECTION OF SEASONAL FRUITS PLATTER SELECTION OF PETIT DESSERTS
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