BREAKING FREE
The fine-dining experience at Preludio changes according to executive chef Fernando Arévalo’s menu and is not defined by culinary boundaries
1 FRESH START Cooking has always been a big part of Colombia-born chef Fernando Arévalo’s life. “A lot of people had taught me how to cook as a child… so it comes very naturally to me,” he admits. At the age of 22, he abandoned his ambition of becoming an engineer and enrolled at the Institute of Culinary Education in New York. His skills and drive led him to the kitchens of such renowned chefs as Daniel Boulud and Bill Telepan. After stints at restaurants Bistecca Tuscan Steakhouse and Artemis, he struck out on his own late last year to start Preludio. 2 OUT OF THE BOX Arévalo prefers not to be limited by one type of cuisine, so he has created the “Author’s Cuisine”, which breaks free from culinary boundaries and allows him and his team the “complete freedom to mix flavours, colours and textures”. He shares that this concept constantly challenges their creativity in the kitchen, so they can do better every day. It also keeps things fresh and exciting for diners who are looking for unique and memorable dining experiences. 3 NEW DIRECTION Preludio’s ever-changing menu is divided into themed chapters and updated every 12 to 18 months. A fitting start is Monochrome where dishes are presented in black and white, without sacrificing on taste. One of the dishes in the eightcourse menu is White Opal, where chunky Patagonian toothfish covered with black olive powder sits atop a bed of creamy cauliflower puree, and enhanced with textural delights of crunchy shallots and pickled fresh almonds. 4 RAISE A GLASS Similar to the food menu, the drinks list was conceptualised with the monochromatic theme in mind. Rather than focus on big-name brands or expensive vintages, Arévalo and resident sommelier Chip Steel went back to basics by looking at soil types and the qualities that they impart in wines. “Our wine curation was inspired by black (volcanic and obsidian) and white (limescale and chalk) types.” The duo’s unusual discoveries, from the Edmunds St John Bone-jolly Gamay Rosé 2017 to the Milan Nestarec Podfuck Pinot Gris 2015, serve to elevate Arévalo’s creations. 5 STYLISH FOIL Guests will feel at home in Preludio’s classic and elegant space, which is designed in a minimalist style to match Arévalo’s creative menu. The main dining room is furnished with 44 cosy chocolate-brown booth seats, and accented with Marmorino lime stucco walls, a grand barrel ceiling with sleek lines and warm yellow lighting. Showcasing a slice of Arévalo’s heritage is a unique bench called Banco Viro by Colombian artist Nicolás Muñoz for furniture brand, Konkretus.