Thym Citron CocktailHead barman Y.S. Neo of The Lounge Bar infuses a gin-based highball with notes of wine grape for a refreshing hot weather guzzle.
Mille Feuille with Berries & HazelnutsThe French classic mixes luscious vanilla pastry cream with a tart raspberry coulis. You can use any fruits of your liking to accompany the dessert, but try to choose ones with less water content
Bouillabaisse with Salmon, Cod, Mussels, Prawn, FennelThe traditional Provencal stew can be packed with practically any type of seafood; Zoisl opts for a flavourful mix of salmon, cod, mussels and prawns, and cuts the richness with the aniseed flavour of fennel.
Seedlip CocktailJump-start 2021 on a lighter note. Quench your thirst with a Seedlip cocktail that relies on layers of flavour rather than alcohol for a sophisticated sip. Head to Wild Honey Mandarin Gallery for your Seedlip fix.
Linguine with Chanterelles, Baby Spinach, Spring Onions and AsparagusA simple pasta dish with many flavours of spring; a duo of green and white asparagus makes for a crunchy flavour base, completed by the earthiness of mushrooms and spinach.
Sea SparkleMartina Breznanova, bar manager of The Gibson in London, brings her mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.
Cauliflower in Textures, Flaxseeds, Kampot Pepper, Walnut, MintThe Cambodian cultivar is highly prized for its unique flavour. When salted, the peppercorn is soft and easily chewed, making it a perfect way to add punch to gorgeously roasted cauliflower.
SEA SPARKLE AMartina Breznanova, bar manager of The Gibson in London, brings her mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.
Salmon Mi-cuit, Avocado, Green Apples, Pomegranate, IkuraSlow cooked and gently shredded, the melt-in-your-mouth texture of the salmon pairs well with crisp green apples and the salty burst of roe. The puff pastry adds a final layer of texture to the delightful starter.
SEA SPARKLE BMartina Breznanova, bar manager of The Gibson in London, brings her mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.
Hokkaido Sea Scallops And Blue Lobster Ocean Carpaccio, Caviar With Citrus And Extra Virgin Olive Oil PearlsThe sweet, delicate flavours of Hokkaido sea scallop and blue lobster are accented with lemon juice to imbue the dish with a citrussy note. Add extra virgin olive oil pearls for a peppery-floral hint, and Beluga caviar for a briny depth.
Sea Sparkle CMartina Breznanova, bar manager of The Gibson in London, brings her mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.