Botanico at The Garage will be hosting “A New Wave of Chefs”, a four-hands kitchen collaboration with wine and cocktail pairings for five days from Tuesday 23 October to Saturday 27 October 2018 featuring guest chef Thi Le, chef-owner of Melbourne’s Anchovy.
Botanico’s resident head chef Sujatha Asokan will be hosting Thi Le of modern Asian-Australian eatery Anchovy – who was awarded Best New Talent Gourmet Traveller Awards 2017 and one Chef’s Hat in the 2017/2018 The Age Good Food Guide – for a number of four-hands lunch and dinner sessions across the week with a menu inspired by their Asian heritage and the use of botanicals.
Two of the dishes gourmands should be looking forward to are Chef Thi’s take on roast duck, served with red yeast rice, celeriac and radicchio, and Chef Sujatha’s famous “An Interpretation of Assam Laksa” with
a ceviche of seabass, tamarind, glass noodles, ginger flower, shrimp paste ice cream.
The collaboration menu also offers a cocktail and wine pairing option. For an additional $45++ during lunch or $65++ at dinner, diners get a choice of either the ‘Vanilla Orchid’ with Cucumber and Lime Crush, and ‘Classic TG’ featuring Tanglin Gin (the first-ever gin to be distilled in Singapore), followed by wines from Sonoma, California’s St Francis Winery. Wines featured are:
The four-course four-hands collaboration lunch costs $65++ per person, while the six-course dinner costs $138++ per person. Optional cocktail and wine pairing available at $45++ during lunch or $65++ at dinner. To make a reservation, call 9831 1106 or email email@example.com.