A rare chance to get up-close at a Culinary Evening With Audra Morrice at Marriott Pool Grill, to savour the wonderful creative dishes that has an Asian influenced in the Western dishes. I suppose this has to do with Audra Morrice’s root, a Singaporean. This is made possible through a collaboration with Singapore Marriott Tang Plaza Hotel.
In case you do not know who Audra Morrice is, here is a little introduction about her. Audra Morrice made her debut as a chef in MasterChef Australia 2012 whom made it to the Final. Currently, she is one of the three judges on MasterChef Asia. In addition, she writes cookbook and is also a television presenter.
Culinary Evening With Audra Morrice
A total of 5-course was presented at the Culinary Evening with Audra Morrice. Priced at $128 Nett which includes canapes and wine pairing. This is available from 26 to 29 October 2017.
Before dinner commence, there were 3 canapes and a guest get to enjoy a glass of welcome sparkling wine.
First course is the Audra’s Signature Toss Tasmanian Salmon Sashimi, Crispy Fish Skin, Micro Herbs & Citrus Soy Dressing. A improvised version of Chinese Yu Sheng. The vegetable used were cabbage and carrot with herbs to spice the flavour up and crispy fish skin to add more crunch. The sauce was light and refreshing. Paired with Estate Chardonnay 2014 dominated with stone fruit flavour.
Right after the salad, Pan-Seared Kuhlbarra Barramundi with Black Bean XO, Spring Onion & Micro Coriander was next, a crowd favourite. It was mine favourite too. Crispy barramundi skin with strong marinate and importantly the Black Bean XO augmented the fillet. Pairing the dish with a smooth palatable citrusy Isolation Ridge Riesling 2014.
Crisp Szechuan Pepper Pork Belly “Sang Choi Bao” with Pickled Vegetables, Nori & Honey Chilli Miso was the third course. In fact, I couldn’t decide if the pork belly was better or the Barramundi. I would say, they tie in the first spot. Combining all the ingredients on the lettuce and bite them together in order to enjoy the maximum complex but yet complementing flavour. Rocky Gully Shiraz 2015 with spice among plum flavour note coupled well with the strong Szechuan Pepper spice.
Last savoury dish, Braised Westholme Australian (Queensland) Beef Short Rib with Lemongrass, Kaffir Lime, Chilli, Tamarind, Gula Melaka, Greens & Tomatoes. Fats between the melt in the mouth meat with light braised marinate on the beef to bring out the best flavours. Enjoy this dish with bold Cabernet Sauvignon.
Final course was of course the dessert, Lemon Sponge with Citrus Cream, Yuzu Curd, Yogurt Sorbet, Meringue & Lemon Verbena. A deconstructed dessert. Personally, I prefer to savour it together with all component on the plate.
We highly recommend the 5-course dinner at the Culinary Evening With Audra Morrice.
Marriott Pool Grill
320 Orchard Rd, 5th Floor, Marriott Tang Plaza Hotel, Singapore 238865
Tel: +65 6831 4605
All-day Dining: Sunday – Thursday 1100 to 2200 (All-day Dining) | Friday – Saturday and Public Holiday 1100 to 2300
Brunch Menu: Sunday and Public Holiday 1100 to 1700
Set Lunch Menu: Monday – Saturday 1100 to 1500
Set Dinner: Sunday – Thursday 1830 to 2200 | Friday, Saturday & Public Holiday 1830 to 2300
- North South line – Orchard station
- Tang Plaza along Orchard Road 36, 77, 124, 128, 143, 162, 162M, 167, 171, 174, 174e, 190, 518, 700, 700A
- Lucky Plaza along Orchard Road 7, 14, 14e, 16, 65, 106, 111, 123, 175, 502
- Orchard Station along Orchard Turn 14e, 124, 128, 143, 162, 162M, 167, 190, 700, 700A
- Opposite Orchard Station along Orchard Boulevard 7, 14, 16, 36, 65, 77, 106, 111, 123, 174, 174e, 175