TRAV­ELLER

Wine & Dine - - CONTENTS - WORDS SIM EE WAUN

De­li­cious stops around the world for the in­trepid gourmet

It won’t be a hard­ship to be stranded on Bin­tan is­land, es­pe­cially if you hap­pen to be at lux­ury bou­tique re­sort The San­chaya at the year end. From 20 De­cem­ber to the new year, in-house guests can ex­pect a se­ries of fes­tive feasts and soirees ga­lore to cel­e­brate the sea­son—and it won’t hurt to book early.

It kicks off with the Aroma Jour­ney (S$120) on 20 De­cem­ber, a wine tast­ing of cham­pagnes, wines and port paired with cheeses in the glass­walled wine cel­lar of its res­tau­rant De­canter; a wine pair­ing din­ner (S$230) the next day with cham­pagne sabrage; and an af­ter­noon of straw­ber­ries and wine on the cro­quet lawn ac­com­pa­nied by tra­di­tional mu­sic. Christ­mas Eve din­ner (S$245) starts with cham­pagne cock­tails at The Bar, fol­lowed by a clas­sic din­ner of roasted pi­geon breast risotto with foie gras, lamb rack with Ital­ian sausage and black truf­fle stuff­ing, amongst oth­ers. On 30 De­cem­ber, a din­ner with plenty of great red wines will be ac­com­pa­nied by cham­ber mu­sic per­formed by members of the Sin­ga­pore Sym­phony Orches­tra in the es­tate’s Li­brary.

The grand fi­nale of the fes­tive sea­son is The San­chaya’s walka­round New Year’s Eve din­ner (S$480) that takes in var­i­ous venues around the es­tate—cock­tails at De­canter with nib­bles like truf­fle mousse, caviar, stil­ton in­fused with port; ap­pe­tis­ers at The Bar of oys­ters, lob­ster ce­viche, foie gras ter­rine; the main meal at The Din­ing Room, fol­lowed by desserts at the beach ter­race com­pris­ing tarte tatin, crepes suzette, cro­quem­bouche and other treats, with fire­works to ring in the new year. Room rates dur­ing this pe­riod start at about S$890 per night. (Rates are ap­prox­i­mates only.) the­san­chaya.com

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