Published on Monday, 01 February 2016 00:00
Written by Cheryl Teo Kai Lin
Love is in the air and hearts are aflutter everywhere as Valentine's Day draws closer. Celebrate your love for your sweetheart by dining in style and luxury with fine Italian cuisine that will neither break the bank nor compromise on quality. Fall in love with Caffé B's specially curated Valentine's Day menus that will take you and your loved one on a universal chronicle of love, service and sacrifice with the very best of ingredients the passionate chefs weave together to pamper you with.
Caffé B will be offering a three-course Valentine's Day Menu at the bar ($120 per couple) and a six-course Valentine’s Day Menu at the restaurant ($280 per couple) for dinner (6pm – 10pm) from 8th to 14th February 2016 that will capture both your heart and your stomach.
Three-Course Menu by Caffé B Bar
Antipasto – A Hearty Feeling
Stuffed Dory Fish rolled with cubed Prawns and Bell Pepper
Kick off your meal with a unique starter of dory fish rolled with cubed prawns and bell peppers. This may look like your typical Asian fish cake, but it has far more complex textures and flavors. Fine flakes of fresh dory fish are lightly seasoned, and cubed prawns and diced bell peppers are gently rolled in before it is lightly baked and served on a creamy bed of mashed potatoes that has been infused with rose white wine sauce. The neat little fish patties while tender and sweet, are also springy from the prawns and crunchy from the bell peppers, consumed with the wine infused mashed potatoes, they are truly a yummy delight.
Secondo Piatto – Love at First Bite
Beef Short Rib braised in Red Wine
This hearty main course will sweep you off your feet from the moment you put it into your mouth. A generous portion of beef short ribs is first caramelized in a pan and then braised in red wine over a couple of hours. Because it had been braising in all its delicious juices and red wine, the beef is so tender that it falls apart at the touch of your fork, and practically dissolves like butter upon landing on your tongue. The short ribs are juicy and extremely succulent with a slightly sticky consistency from being cooked in all its own melted fat, and since the ribs were browned before braising, the proteins and sugars in the meat undergo a chemical change and release rich and intense flavors into the sauces. The potatoes tucked away underneath the heap of short ribs are roasted with thyme and drenched in fragrant veal jus.
Dolci – Jar of Hearts
White Chocolate and Yoghurt Mousse with Black Biscuits, Raspberry Coulis and Wild Berries
This indulgent and rich dessert will not fail to disappoint in placing the seal on your Valentine's Day meal. White chocolate is melted and combined with yoghurt mousse, and the concoction is layered with raspberry coulis and various wild berries, before being topped with black biscuits. It has a hint of chocolate with the same velvety consistency and taste of a cheesecake without being too overwhelmingly cheesy. The tangy raspberry sauce and wild berries along with the crunchy chocolate cookies crumbled over the luxurious fluffy chocolate-yoghurt mousse was sweet, sour, creamy and chocolatey all at once and the elements complemented each other wonderfully.
Six-Course Menu by Caffé B Restaurant
Amuse Bouche – Lover's Voyage
King Prawn and Mango Salsa in Croustade and Yuzu Aioli
Tickle your palate with this zesty and crunchy bite-size treat served atop a small stone. Think kueh pie tee but more flamboyant and flavorful. The croustade that holds the cubed king prawn and mango salsa within is a mini French pie-crust created from scratch in Caffé B's kitchen. Pop the entire hors-d'oeuvre into your mouth and you will experience a flavor release of all the accumulated juices from the king prawn and mango salsa, paired with the citrusy-garlicky aioli cream sauce, this little masterpiece will kickstart your appetite and leave you eagerly anticipating the rest of the courses.
Antipasto – A Spherical Retreat
Foie Gras Rocher with fresh Forest Berries Coulis
Inspired by the addictive golden-swathed confections made by Italian chocolatier Ferrero, Caffé B's sinful rendition of the foie gras rocher is filled with savory foie gras ganache, encased in a crisp wafer shell, dipped in chocolate and sprinkled with crushed hazelnuts. The rocher is served along with a sauce made out of forest berries. This decadent appetizer meets dessert is sweet and sour, chocolatey and salty, and creamy and crunchy in one bite. The encaved foie gras balances out with the chocolate and gives a pleasingly rich and buttery finishing taste.
Zuppa – Chestnut Sweetheart
Cream-thickened soup puréed from Chestnut Veloute, topped with Alba Truffle Foam
Ignite the passion with a steaming hot bowl of cream-thickened chestnut soup. Earthy roasted chestnuts are simmered in an aromatic stock until tender, then puréed to make a luxurious creamed soup with alba truffle foam. The truffle foam should be incorporated into the soup for a lighter mouthfeel. The roasted chestnut soup is sweet, nutty, smooth, and velvety with a hint of the truffle foam's musky aroma, and guaranteed to warm the cockles of your heart.
A choice between seafood pasta and beetroot risotto
1. Ocean's Bounty
Squid Ink Tagliatelle in Mentaiko Cream sauce, topped with Sea Urchin
Seduce your tasebuds and dive into this flavor-explosive seafood pasta. This was my absolute favorite dish of the night. What is there not to love about it? The briny squid ink tagliatelle perfectly complements the creamy and delicate mentaiko sauce brimming with cod and pollock roe, and a piece of the much coveted sea urchin roe is laid seductively over the pasta. Everything in this mentaiko pasta works and fuses so well together in your mouth like a musical masterpiece being played in perfect symphony. The mentaiko-infused squid ink tagliatelle is piquant and savory, and coupled with the extremely umami and sweet sea urchin roe, you will experience what it is like to fall in love all over again with each spoonful.
2. Risotto Valentine's
Beetroot Risotto with Feta Cheese and toasted Hazelnuts
This beautiful risotto so accurately represents affection with the illusion of a bright, blooming pink bouquet that it will definitely get the nod of approval from Saint Valentine himself! The risotto is cooked al dente in a scrumptious broth with beetroot to achieve that gorgeous hot pink tone, feta cheese is then sprinkled over and torched just till it slightly melts, and for the finishing touch, crushed toasted hazelnuts are dusted over the dish. The risotto is very rich and creamy but the risotto rice still has a nice bite to it and is not overcooked to a mush, it retains a mellow sweetness from the beetroot, and the melted cheese provides a milkier and thicker texture. This is a dish for cheesy lovers (pun intended) to partake in and exclaim at how adorable it looks.
A choice between wagyu steak and lobster
1. Cupid's Steakout
Grilled Wagyu Ribeye with Parmeggiano Reggiano Gnocchi and seasonal Vegetables
Feel the blow of Cupid's arrow as you fall head over heels in love with this finely marbled wagyu steak. A slab of well-seasoned wagyu ribeye is grilled medium-rare and then drenched with a savory marsala reduction sauce. The wagyu ribeye is extremely tender, juicy and succulent due to its high percentage of oleaginous unsaturated fat. Each bite oozes with delicious and succulent beef au jus mixed with the unique marsala sauce, and you will keep finding yourself sinking your teeth into extensive amounts of intramuscular fat which gives the beef a melt-in-the-mouth texture. The gnocchi which is baked with parmesan cheese is crispy on the outside yet soft and chewy on the inside, and the buttered vegetables is a nice touch of offsetting the meatiness of this dish.
2. The Lobster Shack
Gratinated Lobster Thermidor with Tagliolini in Butter and Sage Emulsion
This dish is extremely time-consuming and tedious to make, but just like relationships, it is definitely worth investing the time and effort for stellar results. One whole lobster is poached, then cut lengthwise in half and the meat from its tail and claws are dug out. It is then lightly pan-fried with butter, herbs and mushrooms and stuffed back into half its shell before being sprinkled generously with shredded cheese and breadcrumbs and over-grilled till the cheese melts. Did I mention how gigantic the lobster is? The lobster is huge, and longer than my face! Naturally, I was compelled to stuff my face with it. The outer cheese crust is crispy but the cheese remains melty, gooey and oh-so-heavenly underneath the crust. The lobster meat is sweet and light, springy and firm, and you can tell how fresh it is from it subtly tasting like the sea, combined with the soft earthy mushrooms, cripsy-and-gooey cheese, and Tagliolini tossed in butter and sage, it is a dish worthy of Aphrodite – the Greek goddess of love and beauty.
Dolci – Eternal Blossom
A Rose Bavaroise flavored Ispahan Cake of Roulade Sponge with Lychee Mousse
As an elegant finale to a romantic and fulfilling meal, the Eternal Blossom will give your valentine a peek into the irrevocable love you can dish out. Fragrant and aromatic baby pink rose cream is sandwiched between layers of fluffy sponge cake, and the lychee mousse shaped in two hearts are sweet and melty and pairs wonderfully with the tangy berry sauce.
Indulge in the memoirs of love reminiscing a time of passion and reigniting the flavours of love with Caffé B's Valentine's Day Menus. The Valentine's Day Menus are available at Caffé B restaurant and bar for dinner (6pm – 10pm) from 8th to 14th February 2016. The Caffé B bar three-course menu is priced at $120 per couple, with an option of an additional $40 for wine pairing per couple. The Caffé B restaurant six-course menu is priced at $280 per couple, with an option of an additional $80 for wine pairing per couple. Reserve a table now for Valentine's Day before they are all snapped up!
Address: 2 Bayfront Avenue, B1-15, The Shoppes at Marina Bay Sands. Singapore 018972.
Opening Hours: Lunch 12pm – 3pm, Afternoon Refreshment 3pm – 6pm, Dinner 6pm – 10pm, Late Night Snacks 10pm – 1am
Telephone No.: +65 6887 3311