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The five-course meal of inspired French and Italian specialities is crafted using locally-sourced ingredients to support farmers
It’s heartening to know that more dining establishments in Singapore are embracing locally-sourced produce, especially in the last few years. In fact, when Vineyard at HortPark re-opened in August 2017 after some renovation works, it had adopted the farm-to-table concept, featuring predominantly a bountiful harvest from its mini-garden and from several farms in Singapore and around the region.
The move, said executive chef Derrick Ow, wasn’t only about supporting local farmers, it was also a way to enhance their unique menu of inspired French and Italian dishes. “These products are fresher and when used in our unique recipes, that are also filled with local inspiration and flavours, give more meaning to the dishes,” he asserts.
That is certainly the case with his recently-launched degustation menu, available until May 31. A variety of greens such as ice plant are supplied by urban farm Archisen, while seafood that include barramundi, XL clams and mussels are from Ah Hua Kelong. There are also exotic meats such as frog and crocodile from the Jurong Frog Farm.
(Related: How Sustainable Delicacies Like Farmed Caviar are Inspiring Singapore's Top Chefs)
WHAT’S COOKING?
These ingredients are put to good use in this diverse five-course meal, which commences with an umami-packed salad of smoked salmon in fresh swimmer crab aioli that's bursting with freshness from the addition of green apple jelly infused with cucumber juice and gin. It's dressed with a saffron-hollandaise imbued with yuzu jam. Completing this flavour-packed ensemble are locally-grown mustard leaves and "sriracha caviar", made with sriracha and honey apple cider, for punchier flavours.
The featured soup is Ow's take on the classic mushroom consommé, which uses homemade vegetable stock and several varieties such as eryngii, shiitake and button mixed in with leeks, onions, celery and carrots for a thicker base.
The menu also boasts an entrée before the main course, and in this case, it’s arancini or deep-fried balls of risotto, but not like you'd expect. Instead of gooey mozzarella as the filling, chef’s adaptation features a vegan minced meat alternative. The dish is served in a rich tomato sauce piqued with a touch of paprika and chilli, and a side of oven-baked parmesan and prosciutto ham chips.
The main course is a choice between something from the sea and the land. If you prefer the former, you can look forward to digging into some of the freshest barramundi you can find on the island. Delivered from Ah Hua Kelong no more than eight hours before service, it's gently poached and served with French cassoulet and shellfish curry velouté.
For the latter, the chef has prepared Guinness braised beef cheeks. The grass-fed beef cheeks from Australia are bathed in a potent mixture of Guinness stout and mirepoix, and left to marinate overnight. It's pan-seared and charred for additional flavour, and then braised in a special blend of marmite and Guinness for four hours. The dish is served with creamy mashed potatoes, jumbo asparagus and crispy tempura shallots.
