Iconic rooftop restaurant and bar CÉ LA VI, is celebrating Asia’s dynamic culinary scene with a refreshed menu. If you’re heading there for a night out, why not pop in earlier to try the new dishes and cocktails?
6 New Signature Cocktails at CÉ LA VI
The six new signature cocktail additions highlight tropical, fruity flavours such as passionfruit and calamansi, with Asian ingredients such as yuzu, and pandan. So take your pick from refreshing and citrusy tipples to rich and boozy ones.
A TRIP TO JAPAN ($25)
Made with whisky, yuzu, rose, lemon and honey. Refreshing, vibrant and zesty with a burst of citrus. The honey is a lovely touch to balance the sharpness of the citrus. A light tipple to start the night off with.
VIKING MEAD ($25)
This one reminded us of a close relative to a Mojito. Made with whisky, lime, honey, ginger and mint leaves, this cocktail leaned more towards the sour side, with a subtle hint of ginger, and the refreshing addition of mint was a nice touch as well.
Local Dishes, Skilfully Elevated and Executed
The new menu showcases Contemporary Asian-style dishes through Chef Maksym Chukanov’s interpretation of familiar local dishes, using sustainable and ethically sourced ingredients. Hence the use of edible flowers and ingredients from local social enterprises and urban farmers, Edible Garden City and Nosh Produce, as garnishes.
Giving local dishes a modern twist is no new concept, but it’s one Chef Maksym does exceptionally well. Looking at each dish, you can tell each ingredient has been meticulously selected for its textures and flavours, and each bite is just an incredible burst of flavour.
“This continuation of the menu’s development is a testament to the team’s culinary dedication and innovativeness. We welcome our guests to be a part of a special palatal experience with each dish served as they savour the sustainably-sourced ingredients and garnishes. The menu reflects my journey in Asia and the knowledge I’ve perfected from my past experiences. While retaining CÉ LA VI’s signature flair, we build on it to showcase bolder experimental flavours and local interpretations so that as you taste the dishes from the Restaurant, or Club Lounge, there is a truly singular perspective of Singapore,”
Chef Maksym
Starters at CÉ LA VI
To start, we had the Japanese Amela Tomatoes ($30) tossed in extra virgin olive oil and fleur de sel, served with tomato consommé and basil oil and garnished with borage and summer savoury. Interestingly, these are the highest grade of all sweet tomatoes and are perfectly balanced in sweetness and acidity. If you’ve never liked eating raw tomatoes, this will completely change your mind about them.
The Chicken Liver Paté ($25) was creamy, yet balanced nicely with the acidity from the sour cherry gel.
The Hamachi Crudo ($25) was cured with yellow miso overnight and served with shoyu dressing made from yuzu ponzu, dashi and extra virgin olive oil. The hamachi was tender and fresh, with the sauces making the dish a light and enjoyable starter.
Mains & Sides
The Kinmedai ($45) is a must-try! This is Chef’s take on a Laksa dish with an almost foam-like sauce that keeps the dish light, despite the spices’ strong flavours and fragrant aromatics. The fish was fork-tender, and the fried scales were a smart play on textures. It’s not your typical Laksa for sure, but you can definitely appreciate the elegance in the execution of this dish.
Meat lovers will fall in love with the Stanbroke Black Angus Striploin ($85). This 300g steak was charcoal grilled to a perfect medium-rare, and tender, and the fat literally melted in your mouth. Served with a pork wine jus but the steak was so well-seasoned you could even enjoy it on its own.
The Ravioli ($30) was made with Japanese pumpkin filling, leeks and garlic, then wrapped in wanton skins. Served with curry foam and pickled pumpkin; we felt the large strips of pickled pumpkin could be smaller because the flavour was rather overwhelming compared to the sweet ravioli.
You’ve got to order the Miso Mashed Potato ($15), made with yellow miso, milk, butter and potatoes. The spring onion and fried shallots really took the flavours of this dish to the next level, and you’ll want all your mashed potatoes to taste like this after you’ve tried it.
Desserts
If you’re too stuffed at this point and can only eat one dessert, make sure it’s the Chocolate Miso ($18). You’d imagine the texture to be crumbly based on its appearance, but it’s anything but. The creamy frozen chocolate mousse is balanced with the savoury of the miso caramel. Macadamia praline is incorporated into the ice cream, which also lends a slight toastiness. The Balinese mousse is made from 68% chocolate. Overall, this dessert reminded us of a soft, lighter Ferrero Rocher and better.
The Ice Cream Sandwich ($18) is an excellent choice too. It’s rippled with mango puree, lime gel and ice cream, sandwiched in Tuile (super thin wafer cookie). Slightly toward the sour side because of the lime gel, but if you’re a fan of citrus, you’ll enjoy this. Did we mention the flowers are all edible too?
CÉ LA VI (Restaurant)
Address: 1 Bayfront Avenue Marina Bay Sands, Hotel, Tower 3, Singapore 018971
Opening Hours: Opens at 5.30pm daily, last order at 11.30pm (Dinner) | 12pm – 3pm (Weekend Brunch)
Nearest MRT Station: Bayfront MRT
Website & Reservations: Click here
Disclaimer: We were guests of CÉ LA VI, but all opinions remain our own.
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