The Royal Mail presents two uniquely crafted menus to celebrate Easter and to commemorate England’s patron saint on St George’s Day.
The two menus will be available exclusively between 17 – 19 April 2014 and on 23 April 2014 respectively.
The Easter menu presents four courses, starting off with an appetizing Sweet Corn Chowder with Oyster Fritters, followed by a choice of light-hearted starters; Poached White Asparagus or Scrambled Eggs with Chopped Black Truffle. The egg-centred selection is reminiscent of the Easter tradition of searching for colourful Easter Eggs which symbolises rebirth, the origin of Easter.
For main course, the Pea Risotto is the choice of for seafood lovers, served with Hokkaido Scallop, Mussels, Quail Egg, Avruga Caviar and White Wine Butter Sauce. The Beef & Foie Gras Shepard’s Pie is an interesting twist to the traditional and familiar Irish dish.
Also available on both the Easter Set Dinner menu and the St George’s Day Menu is The Royal Mail’s signature USDA Prime Roast Rib Classic Cut 280grams, served with its recently revamped sides; Sautéed Brussels Sprouts, Molten Blue Cheese, Pine Nuts, Roast Whole Garlic, Yorkshire Pudding and Veal Jus.
The Easter Set Dinner dessert offering features a choice of British style Carrot Cake or the Baked Chocolate Tart with Passionfruit Glaze.
St George’s Day, also known as England’s National Day is recognised in England as a day of feasting commemorating the bravery of England’s patron saint, Saint George. The Royal Mail pays tribute to the valiant saint with a delectably crafted menu available on 23 April 2014.
The eloquent English Onion Soup starts the meal off, whetting one’s appetite with the accompaniment of Mushroom Truffle Salsa, Gruyere Toast, and Chives. For starters, the Baked Onion & Olives Pie also strongly reflects the British influence in the menu.
Inspired by the popular English lamb stew, the Lancashire Lamb Hotpot is served with Cannellini Beans and topped with Roasted Potatoes. Fish lovers get to enjoy a splendid seafood combination of Pan-seared Salmon Fillet with Fricassee of Shellfish, Potatoes and Horseradish-Yoghurt Cream.
Sweeten off the meal with the Eton Mess (pictured above), the restaurant’s mainstay dessert item since its opening, or with the Warm Ginger Pudding, another well-loved English-inspired dish served with Vanilla Sauce and Cardamom Ice Cream.
Chef Micail Chepi, Group Executive, Argentum Group says: “The items on these specially prepared menus have been chosen to complement each other, giving diners a well-balanced dining experience that adequately represent the two remarkable annual celebrations in Briton”.
The Easter Set Dinner menu and St George’s Day menu are priced at $85++ and $78++ respectively. Guests can make their reservations via email to info[at]theroyalmail.com.sg or by calling +65 6509 3589.
Other terms and conditions apply.
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