The event was held at the hotel’s fine dining restaurant 1864, where several distinguished guests were hosted to an enticing evening with exquisite contemporary cuisines inspired from around the world.
The evening began with the tasting of infused oils from the Ceylon Coconut Company, followed by a flavoursome and irresistible six course wine dinner prepared by Chef Charles himself.
The award winning food maestro Chef Charles is the Executive Chef of the upscale French restaurant Vis-à-vis located in New York City.
The menu comprised a trio of salmon, tuna and crab tartar, roasted beet carpaccio with candied beets, pecan and goat cheese ice cream, a trio of soup shots lobster, porcini and pumpkin, stuffed lagoon prawns, scallops and red snapper with saffron risotto, roasted beet carpaccio with candied beets and pecan and goat cheese ice cream.
To further delight their taste buds, guests were also served a trio of soup shots lobster, porcini and pumpkin, stuffed lagoon prawns, scallops and red snapper with saffron risotto, cumin and rosemary crusted lamb, stuffed baby eggplant, couscous, baby potatoes and feta crumbles along with a dessert tasting table.
