The relaxing Saturday in Dempsey

A rare Saturday outing with ZQ as she usually will not be around in Singapore for the weekend.

Dempsey Hill:
Formerly known as the British army barracks and the old CMPB national service enlistment centre, where charming conservation buildings still stand proudly.

Hot enough for you to let down your hair on a Friday night out. Cool enough to saunter in with the family for Sunday brunch. Dine and savour fine wine in a private cellar or at your favourite gourmet restaurant. Take your pick from exqusite antique furniture, fine teak works, handcrafted carpets and exotic art pieces sourced globally. Whistling trees and balmy breeze are just the perfect antidote for claustrophobic souls and little hyperactive legs.

Let the lush greenery and old world charm of Dempsey Hill captivate you once again.

Content above copy from http://www.dempseyhill.com/main.htmDempsey Hill:

In deed, Dempsey hill is such a nice place that provide tranquil environment for you to relax, shop and dine. I decided to dine in one of the restaurant -> Culina.

Culina, combined retail store, supermarket and restaurant that located in Dempsey Hill offer top class Oyster, Wagyu beef as well as 70 leading fine foods & wines brands from America, Australia, Europe and New Zealand. The reason that I'm here today is all about their Oyster and Beef!

Starter :

Bread with olive oil and vinegar

I love just love to dip the bread the combination of olive oil and vinegar!

Oyster:

2pcs each for Fines de Claire, Fines de Marennes and St Michel, all #2

Too bad I forgot to put the Oyster name on my notes, so no particular Oyster flavor posted here. But one thing is sure, all tasted sweet and fresh! Good reason to re-visit and create another new post huh? Hehe.

Sparking that recommended by the staff in Culina to pair with the Oysters.

NV Pierre Ferraud Cremant de Bourgogne

Straw yellow. Light brioche aromas with yeast along with cirus and mineral that show good acidity with green apply flavor again, with yeasty flavor that end with slight bitter orange peel finish. A mineral with touch of citrus fruits driven wines that marriage well with the oyster.

Main Course: Kobe 400 Days Grain Fed Wagyu - Queensland

Striploin MBS 5

This has less Mabling aka less fat which is chewy with firm but not hard meat that also very juicy!

Ribeye MBS4

Nice and tender with the rich mabling that slowly melt in my mouth!

Sea salt that serve together with beef

2008 Torbreck Juveniles GSM

Med ruby with slight brownish hue (open for days or heat?) that display typical grenache and mouvedre aromas of burn rubber (in a good sense), red cherry fruits, smoke spices and vanilla. Med body, this soft and subtle wine have good acidity that cut thru the fat of the beef along with sweet ripe cherry fruits, silky creamy texture and end with spicy toasted oak. Quite straight forward but really not bad, especially when pair with the beef.

Dessert:

Creme Brulee served with fresh berries

Silky smooth texture with not too heavy flavor. Delicious

White wine that recommended by the staff in Culina to pair with the Creme Brulee

Inniskillin Late Autumn Riesling

Even lighter than the cremant de Bourgogne, high acidity, clean mineral and floral flavor that give a clear cut and precision of the wine finished with citrus aftertaste. Clean and fresh. This is a nightmare to pair with the Cremem Brulee as it bring out the fishiness of the egg....

Short story:

I asked why would you recommended me this wine to go with the Creme Brulee and replied was Creme Brulee is sweet, so didn't recommend the DESSERT wine which could be too many sweet for my last course so she recommended the late harvest Riesling...... She showed a doubtful emotion when I told her it is not matching.........

In short, I have a really relaxing and fabulous Sat noon with ZQ!