At Trader Vic's in the Beach Rotana Hotel
" Members and guest were welcomed with Champagne Perrier-Jouët Grand Brut and Gaffel Koelsch beers "
Our 28th Trader Vic’s annual summer luncheon was held at the Beach Rotana Hotel.
Chef Jimmy Sek, yet again prepared innovative, delicious dishes that expertly paired with our chosen wines.
Before service began, we held a short Induction Ceremony, where Chef Jimmy Sek was given the membership of Chef Rôtisseur by our Chancelier Eleanor Brodie as the Inducting Officer together with Chargé de Missions Rinaldo Boscaro.
Members and guest were welcomed with Champagne Perrier-Jouët Grand Brut and Gaffel Koelsch beers together with a wonderful selection of canapés.
Hamachi and maguro sashimi*
yuzu and ponzu dressing
2017 Balthasar Ress von Unserm Riesling Trocken
Seared scallops “à la plancha”
mango relish, orange chili sauce
2018 Blind Corner Chenin Blanc
Margaret River, Australia
Calamansi lime sorbet
Wood-fired beef tenderloin
foie gras, broccolini, truffle mash, Madeira sauce
2018 Tulip Cabernet Sauvignon
Manjari chocolate parfait
lemongrass infused manjari flexy ganache
mandarin confit, dark chocolate biscuit, meringue drop
Sandeman 10 Years Old Tawny Port
Douro Valley, Portugal
The lunch was rounded off with the appreciation given by Chevalier George Kapitelli, as the kitchen and service brigades were received with well-deserved applause.
Chargé de Missions
* The difference between maguro and hamachi is that "maguro" is tuna meat, eaten raw as sushi or sashimi and "hamachi" is Japanese amberjack.