The Akaroa Salmon 5-course Dinner by Head Chef Rizan
Ever tried salmon in a dessert? Here's your chance.
We’ve had 5-course beef and lamb dinners, and it’s about time we did something with salmon. Besides being a flavourful fish, salmon is also incredibly versatile as you’ll see from this menu featuring Asian-influenced European fare. Fresh and sustainably raised King Salmon from the cold, clear waters of Akaroa Harbour in New Zealand will be poached, pan roasted, smoked and made into mousse and more in this dinner — and you’ll just have to taste it to believe it on 11 May.
The menu was dreamed up by none other than Head Chef Rizan, which made sense considering he’s someone that goes straight to the water instead of the supermarket when he needs some fish. Using only fresh and high quality ingredients is central to Chef Rizan’s cooking philosophy, and the self-taught chef enjoys working with producers and farmers directly.
The menu is a culmination of his 15 years in the kitchen. Of this, he’s been cooking with Akaroa salmon for about a decade, so you can be sure he knows what he’s doing. It’s also something you’ll be able to see for yourself right before the 5-course dinner, as he’ll be doing a live demo of how to fillet a whole salmon.
No part of the salmon goes to waste either. For example, the bones and heads of salmon were boiled for four hours to make the Japanese-inspired third course of Salmon & Mushroom Soy Broth. The result is an umami-filled broth with shiitake, leek, shimeji mushrooms and fork-tender poached salmon that’ll pair perfectly with the tangy and sweet notes of the accompanying chilled umeshu.
The bubbly chef makes great work of letting each ingredient shine, especially in the Mexican-inspired Salmon Tartare Tostada, whose fresh flavours pair perfectly with the earthy and bittersweet Grapefruit Paloma, and cleanses the palate for what’s to come. It all ends on a sweet note with the Salmon Skin Mille Feuille, courtesy of Pastry Head Chef Mabel who probably deserves an award for somehow managing to put salmon in a dessert.
When: 11 May, 6pm onwards
Where: Valley Point
How (much): $128++ with drink pairing, $108++ without alcohol
Why: Above
Seats are limited, and you can book your spot here.
We'll also be doing in-store tastings for hot- and cold-smoked Akaroa salmon on these dates:
12 Apr
Serangoon Garden — 5pm to 8pm
13 Apr
Tanglin Mall — 10.30pm to 4pm
14 Apr
Valley Point — 10.30am to 4pm
See you there!
