If you’re yearning for a serene retreat in the city this Christmas season, Halia, at the Singapore Botanic Gardens, offers an exquisite garden-dining experience amidst lush greenery.
The indoor dining area provides for an intimate, romantic dining experience, while the alfresco area proposes a relaxing and tranquil environment where dining is, literally, a breath of fresh-air.
From now till 31st December, indulge in an exclusive signature Christmas a la carte menu comprised of 6 seasonal dishes created by newly appointed Chef de Cuisine, Reynaldo Arriola. The menu showcases Christmas favourites. A 3-course set dinner featuring dishes from the menu is available from S$118++ comprising of an appetiser, a main course and a dessert. You can top up $40 for the wine paired menu that includes 3 glasses of wine.
Crystal bay king prawn cocktail, beetroot mango salad and calypso sauce
Honey-baked Kurobuta ham, shaved fresh chestnut, caramelised fig and white balsamic dressing infused with star anise
For appetisers, the Honey-baked Kurobuta ham, shaved fresh chestnut and caramelised fig wins my vote. The perfectly caramelised fig with a crackling crust stole the show, although I can’t neglect the fact that the ham and fig pairing excels.
Grilled blue eye cod fish with miso, pan-fried spinach polenta, white asparagus and passion fruit sauce
Roast turkey supreme, apricot and raisin turkey roulade, potato puree, buttered Brussels sprout and red currant jus
The mains did not impress as much, as both the turkey and codfish turned out dry and were in need of vigorous dousing of sauce. The red currant jus paired with the turkey wasn’t impressive either, but on a positive note, the luscious passion fruit sauce is delicious and pairs beautifully with the codfish –you may want to request for more sauce.
Mille feuille of pistachio and cream, eggnog ice cream and stewed cherries
Christmas soufflé with white chocolate, cinnamon and nutmeg, salted caramel ice cream and red currant compote
For desserts, both were equally splendid. The Mille feuille of pistachio and cream, eggnog ice cream and stewed cherries is lighter on the palate with hints of alcohol, and layering textures of crunchy and creaminess, while the nicely puffed up Christmas soufflé with white chocolate, cinnamon and nutmeg, salted caramel ice cream and red currant compote is a comforting treat to end the meal on a sweet note.
Enjoy sparkling, red & white wines with a sumptuous spread of traditional Christmas fare and Halia creations at the Christmas Day Sparkling Brunch 2011, featuring over 40 items of traditional classics, seasonal creations and an endless flow of wines.
Carving stations featuring turkey and lamb classics and “live” cooking stations for pastas and eggs are things to look forward to.
$88++ without alcohol
$108++ with alcohol
$38++ child (10 years and below)
Terms & Conditions:
- Reservations & full payment in advance are required for confirmation of booking
- Last seating is at 2.45pm
- Buffet & wine service starts at 11am and concludes at 3.30pm
For reservations, call Alice Tang (65) 6287 0711 (office hours) or email email@example.com
The White Prawn on Butter Lettuce, Cucumber, Tomato and Piquant Mayonnaise and Beef Carpaccio with Rocket, Lemon, Parmesan and Truffle Oil are must-haves at the cold station!
White Prawn on Butter Lettuce, Cucumber, Tomato and Piquant Mayonnaise
The White Prawn on Butter Lettuce, Cucumber, Tomato and Piquant Mayonnaise boasted tender prawns with a light crunch, coated with a delicious mayonnaise, slightly spicy and were extremely addictive.
Beef Carpaccio with Rocket, Lemon, Parmesan and Truffle Oil
The Beef Carpaccio was so tender it almost melted in my mouth.
At the hot station, the Ocean Trout en Croute with Tarragon Cream Sauce is a must-try.
Ocean Trout en Croute with Tarragon Cream Sauce
Moist and tender Ocean trout is encased in a buttery pastry, baked to a perfect golden sheen. This is something I would love to order if available on the menu!
At the dessert station, the Pecan Pie and Crème Caramel are my top picks.
Strawberry Oreo Cheesecake
Mixed Berry Tart
On top of the lavish spread, cocktails and mocktails are specially concocted for this Christmas, with catchy names like Candy Cane, Mistletoe and Giner Jive.
A personal favourite would be the Heavenly Halia, composed of fresh ginger, pineapple, peach liqueur, blue curacao & sprite –it has refreshing notes of ginger and isn’t too intoxicating.
Note: This was an invited tasting.
|About the Author|
|Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted firstname.lastname@example.org|