Dear Members

For our next IWFS dinner, we’re delighted to host it at the lovely colonial setting at COMO Dempsey Cookhouse and Bar.

World-renowned Chef Jean-Georges Vongerichten’s legendary involvement shines through in every aspect of The Dempsey Cookhouse and Bar – his Singapore flagship here at COMO Dempsey.

Featuring an enticing menu that showcases his signature contemporary Asian-inspired European fare, its creative flavour combinations and ingenious use of fresh, locally-sourced produce enliven the senses. Chef Jean-Georges Vongerichten’s signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavours and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. Expect indulgent signatures such as the Egg Caviar in the specially curated menu at our next IWFS dinner.

Wines presented during dinner include Château de Fieuzal Blanc which is a white Pessac-Léognan composed of Sauvignon Blanc and Semillon. This Chateau is now owned by an Irish banker and is on a massive upgrading and growth phase.
Domaine Guy Amiot et Fils is a family owned estate and is widely envied in Burgundy for their many great crus. We have a fine example of their work in the Les Cailleret 2010.
We have selected 2 excellent vintages of Chateau Leoville-Barton for our dinner. Leoville-Barton is a St Julien 2nd Grand Cru Classe Bordeaux and our wines are 10 years apart in 1986 and 1996. I look forward to seeing the aging potential of these wines. We complete the evening with the great 94 Vintage Port from Graham's.

By Daniel & Aaron
Date: Friday 7th June 2024

Aperitifs and dinner – 7.00pm and 7.30pm Respectively

Venue: Blk 17D Dempsey Road, Singapore 249676

Dress code – Smart Casual (white or black colonial style theme preferred!)

Cost : $290 for members, $330 for guests

Please sign up early to avoid disappointment. Members will have 48- hour priority in booking

Joyce Chang Cellarmaster, IWFS

MENU
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APERITIF
Wine - Louis Roederer's Brut NV

AMUSE BOUCHE
Toasted Egg Yolk and Caviar with Herbs
Crispy Salmon Sushi, Chipotle Mayonnaise and Soy Glaze

FIRST COURSE
Sweet Pea Soup with Parmesan Foam
Chateau de Fieuzal Blanc 2010

SECOND COURSE
Crab Cake with Sugar Snap Pea Remoulade
Chassagne-Montrachet 1er Cru "Les Caillerets" 2010

MAIN COURSE (Choice if One)

Pepper Crusted Wagyu Beef Tenderloin, Crackling Carrot, Red Curry
Château Leoville Barton 1986
Château Leoville Barton 1996
DESSERT
Warm Chocolate Cake, Vanilla Ice Cream
WINES Graham's Vintage Port 1994

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