$95.00

For the first time ever, Chef-Owner Jean-Philippe Patruno of critically acclaimed Dehesa will be joining Head Chef Victor Loy of Plentyfull, for an exclusive two-night only dinner in May. While both chefs provide differing gastronomic experiences at their respective restaurants, they share the same culinary philosophy of creating food from scratch.

Date: 14 May and 28 May 2017 Only (Sundays)

Time: 7pm

Venue: 9 Raffles Boulevard, #01-79/80 Millenia Walk, Singapore 039596

Price*: $95++ per pax
(Additional $35++ per pax for wine pairing & $22++ per pax for non-alcoholic drinks pairing) 


*Prices shown not inclusive of taxes and service charge

Reservations: Call 6493 2997 or email hello@plentyfull.com  

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About The Menu
​Priced at $95++ per person, the menu will take diners through a series of five tantalising courses that showcase robustly flavoured alternative cuts and offal delicacies. Diners will start with an assortment of snacks like the Bacon Jam, served with caviar and blinis; and Pigs Trotters Croquettes served with black garlic. Next up is the appetiser: Smoked Iberico Cheeks, with raddichio, roots and aged ponzu. There will be two entrees available: the Pig's Skin Tagliatelle, served with lobster tail, coral jus and scallion; and Crispy Pigs Head served with egg yolk and Madeira reduction. The meal will come to a close on a sweet note with a homemade Snickers Bar for dessert, and delightful Tocino del Cielo. To enhance the meal, beverage pairings are also available.

Click here to view the Menu.

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About Chef Victor
Chef Victor Loy, hails from gourmet city, Penang, Malaysia and grew up working for his family’s hawker stall. Victor started working in a Chinese kitchen at 17, and moved on at 18 to be a dishwasher at a European-style restaurant to learn more about the cuisine, where he was quickly promoted and his culinary career took off. 

 

About Chef Jean
Jean-Philippe Patruno’s upbringing in France by his Italian father and Spanish mother is the foundation of his culinary talent. From his humble beginnings as a kitchen apprentice 29 years ago, Chef Jean, now based in Singapore, continues to surprise, delight and awe the ever-evolving food landscape with his own brand of culinary savvy and attitude.

     

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