The Bailliage held its AGM Dinner at the upscale Ramada Plaza Hotel in the city centre - more specifically in the hotel’s Olio Restaurant with its Mediterranean ambience.

It was an intimate evening with members and guests freely able to mingle. Resident Manager Jason Bak and Chef Khairul lovingly created a menu for our dining pleasure. Everyone was thrilled with their imaginative, colourful presentation of the dishes not to mention the delicate desserts. 

MENU

Foie gras parfait
savoury jelly and ciabatta toast

‘Symphony of seafood’
Lobster medallion with zucchini mousse
Scottish scallop with roe  - Salmon tartare
served on a bed fine green leaves and dressed with ginger flower vinaigrette

Smoked salmon consommé
ceps ravioli, vegetable julienne

Slow-braised abalone
truffle potato mousseline

Mango mint globe
sprinkled with sparkling water

Pan-roasted halibut
cauliflower puree, charred young vegetables
dill velouté
or
Aurora rack of lamb
soft polenta, young baby vegetables
own jus reduction

Boston peach toast
vanilla ice cream, pineapple meringue
accompanied by ‘chocoholics’

Coffee or tea
petits fours

WINES

Sanfeletto Prosecco (Italy)
Ventisquero Reserva Sauvignon Blanc (Chile)
Narrow Valley Reserva Cabernet Sauvignon (Chile)
Roustabout Late Harvest Viognier (Australia)

It was a gastronomic feast. The superb cuisine was complemented by well-thought-out table settings and decorations.

The excellent work by the kitchen and service brigades, together with the understanding and cooperation by the management made this event a huge success. All the members and guests really enjoyed the fabulous evening!

Julie Tan
Bailli