Dear Members

It gives me great pleasure to announce to you our Event of the Year … our very own President's Dinner 2010, which will be held at the Conrad Centennial, Singapore on Saturday, the 4th December 2010.

Come dressed in your very best for our very special annual bash and you can look forward to tasting the very best of a Western and Oriental cuisine that the team of chefs from the Conrad has specially created for us to savour.

We will be putting together special flights of wines from the '70s Bordeoux region, '80s Rhone region and '90s Burgundies for you enjoyment and delight. You will also get to savour the Chateau Mouton Rothschild 1995 as well.

This is one wine dinner that is sure to please even the most stringent of the wine and food critics … and the Society thus proudly

Presents
President's Dinner 2010

Date: December 4th, 2010 (Saturday)
Venue: Conrad Centennial, Singapore
Room: Salon by the Pool (4th Floor)
Time: 7.30pm (Reception), 8.15pm (Dinner)

Price: Member (S$250) Guest (S$290)
Dress Code: Black Tie

Limited to 50 pax
Bookings and reservations: Please email: C T Chen at ctchen@acieslaw.com for reservations.
PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment
is received by 29th November 2009.


Menu Selection:

Western & Chinese Fusion Menu

 

“Dim Sum Symphony”

Prawn wrapped with Crispy Filo Dough
Steamed Scallop wrapped in Beancurd Skin topped with Crab Roe
Steamed Lobster Dumpling with Asparagus topped with Fish Roe
Gatinois Champagne Grand Cru-Ay 2002

***

“Pork”
Kurobuta Pork Tenderloin
With Wild Forest Mushroom Ragout
Chateau Pavie 1978 ( en magnum)
Chateau Gruaud Larose 1978

***

“Duck”
Braised De-boned Duck with Leek, Spring Onion and Whole Garlic
In Rich Brown Sauce served with Baby Spinach
Domain Chandon de Brialles Savigny Lavieres 1990 ( en magnum)
Domain Chandon de Brailles Corton Clos De Roi Grand Cru 1993

***

“Grain Fed Angus Beef Tenderloin”

Slow Roasted With Porcini Puree, Petit Legume and Green Peppercorn Sauce
Infused with Brandy
Chateau Mouton Rothschild 1995

***

”Trio of cheese”
Brie, Reblochon and Aged Cheddar
With Grapes, Crackers and Nuts
E. Guigal Cote Rotie Brune et Blonde 1985

***

“Sweet Ending”

Double-boiled Pear with Dried Longan and Fresh Lily Bulb
Chocolate Tanavira Orange with Raspberry Jelly
Chateau de Fargues (sauternes) 2001

*For vegetarians, a special menu can be arranged upon request.


Wine Selection:

Gatinois Champagne Grand Cru-Ay 2002 (Aperitif)
Chateau Pavie 1978 ( en magnum)
Chateau Gruaud Larose 1978
Domain Chandon de Brialles Savigny Lavieres 1990 ( en magnum)
Domain Chandon de Brailles Corton Clos De Roi Grand Cru 1993
Chateau Mouton Rothschild 1995
E. Guigal Cote Rotie Brune et Blonde 1985
Chateau de Fargues (sauternes) 2001

Regards,
CT Chen
President,
IWFS of Singapore