Dear members

Stargazing over lunch at Iggy’s

As many of you know, Ignatius Chan with his restaurant Iggy’s has been at the forefront of Singapore’s fine dining scene for many years. I recall many wonderful meals at the old Regent Hotel location where he started in 2004. The counter seating arrangement was a novelty in Singapore at that time. Since 2010, the restaurant has been at the Hilton Hotel with a continued focus on fresh and seasonal products, innovative techniques and always great service. Now also decorated deservedly with a Michelin Star.

Iggy arranged an excellent lunch for us and we will serve some top quality wines from our cellar to mark the occasion. The pair of whites and the trio of reds will be served semi-blind in one go each. So we will initially just disclose which wines we serve, but not the glass in which these wines are in.

Our Welcome Drink is a Pierre Peters Blanc de Blanc 2008. A great Champagne from one of the top vintages.

The pair of whites are both top 2011 Burgundies, a Leflaive Puligny-Montrachet Clavoillon, one of the last vintages produced by Anne-Claude Leflaive. The other white comes from the very best Chablis Grand Cru Plot, Les Clos, produced by Domaine Christian Moreau.

The trio of reds are similarly excellent, all form the 1999 vintage. A Chateau Lynch Bages, representing a top left bank producer and Chateau Pavie, one of the Premier Grand Crus Classes from Saint-Emilion, i.e. left bank. The third red is a Flor de Pingus, one of the most famous boutique style wines from Spain, produced by the Norvegian Peter Sisseck. As Peter had studied in Bordeaux, it may not be trivial to distinguish this wine from the two Bordeaux.

Our desert and petit fours will be accompanied by a well aged Sauternes, Chateau Rabaud Promis 1988.

We booked the whole restaurant with capacity for maximum 30 guests only. For the first 48 hours, members have priority.
Bernhard

Sincerely

Sharon Sng

President

 

DINNER MENU
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LUNCH MENU Saturday, 6 April 2019

SNACKS

Foie gras, beef tartare, oscietra caviar, Alaskan king crab, cod fritters

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CEVICHE

Tai, finger lime, shallots, leche de tigre

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HEART TO HEART

Lettuce heart, braised veal heart, lardon

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WINTER BLACK TRUFFLE

Freedom Range egg, cod tripe, shoe string potato

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40-DAYS DRY AGED ANGUS PRIME RIB

Classic potato mash, chanterelles, roasted vegetables

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MANDARIN GLOBE

Mascarpone, walnut, kinkan, 64% Manjari cocoa

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COFFEE AND TEA PETITE FOUR

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