NEW CLASSES FOR MAY & JUNE!
Shellfish Indulgence

Shellfish Indulgence

9 June (Sat) 11am

Regular price $210.00 Sale

9 June (Sat) 11:00am-2:00pm : 5

10% discount for returning participants

Menu

1. Lobster Thermidor 

Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, mustard and cognac, stuffed into a lobster shell, then  finally topped with an oven-browned Gruyère crust - a delicacy for special occasions owing to the expensive ingredients and extensive preparation involved. 

2. *Oyster Mornay

For those who find eating raw freshly shucked oysters a little intimidating, Oysters Mornay is a great compromise. A popular French dish in steak restaurants, these fresh oysters topped with a Mornay sauce are match made in heaven.  

3. *Oyster Kilpatricks 

Oyster kilpatrick is a classic recipe where oysters are topped with bacon, Worcestershire Sauce (made from scratch) and topped with herbs and optional cheese. 

4. Vongole

Spaghetti alle vongole, Italian for spaghetti with clams, is a dish that is very popular throughout Italy. In Singapore however, this dish is often served without spaghetti but with crusty bread, and is simply known as vongole where live clams is stewed in a white wine sauce with garlic, chilli flakes and fresh herbs. 

*Japanese Sashimi Grade Oysters

Maximum of 12 participants.

Type
Hands-on with Demonstration by Chef

Food Tasting
Participants will sample all the items.

Take Home Items
Participants will take home a Recipe Pack.

Chef
Michele Ow

Learn more about Michele here