Media Releases

FOR IMMEDIATE RELEASE                                    4 January 2010

Indulge in contemporary cuisine inspired by the sea. Created using the finest seasonal ingredients from around the world, savour fine gastronomy at The Cliff.

The signature Oysters now come in more varied combinations to titillate your tastebuds. Be spoilt for choice with refreshing pairings using fruits like watermelon, passion fruit and avocado, warm familiar favourites seared or steamed, Japanese seaweed or Chawanmushi served cold and exotic Gazpacho or Coulis suavely presented in shot glass.

The cod, an all-time favourite at The Cliff, takes on a new interpretation. Potato espuma and crumble with Chardonnay vinegar and pickled carrot beautifully complements the succulent Pan Roasted Black Cod in leek and bacon ragout.

New on the menu, Bouillabaisse 2010 features butter-fried langoustine, poached mussel and king crab, sous vide fennel, chorizo puree. It comes complete with rouille which gives authenticity to this traditional fish stew from Provence. Egg - A Tribute to Herve This is inspired by French Physical Chemist’s Molecular Gastronomic discovery of the perfect temperature to cook an egg. The sous vide egg at 65oC has a coagulated white holding the liquid yolk within. Topped with truffle morel mushroom broth, this dish offers a refined contemporary twist to a local breakfast delight – half-boiled egg.

Charred Onion is a divinely smooth and creamy soup concoction of charred onion veluote, truffle puree and Machego cheese espuma. The watermelon and passion fruit sorbet gives Smoked Scallop from Hokkaido an invigorating sensation with pickled green cucumber, watermelon relish and charcoal oil.

Not to be missed, Poussin and Langoustine highlights pickled and seared poussin breast and tender deboned poussin leg, wrapped with langoustine and poached in chicken boullion. Garnished with pear marinated in Poive William and pea sauteed with lardon – a decidedly French style of flavouring, fragrant crisp oatmeal, cocoa nib and bacon cream, this dish is impressive in both taste and presentation.

Our new desserts, Macaroon a la Rose with rose petal cream, lychee and raspberry sorbet, raspberry espuma and Texture of Passion Fruit prepared five-way – crisp, soft mascarpone mousse, frozen sorbet and liquid “bubble”, are divine delights, to redefine the sweet finish.

Both a-la-carte and degustation menus are available at The Cliff. Reservations are recommended and can be made at +65 6371 1425 or email: thecliff@thesentosa.com.  The restaurant welcomes guests from 6.30pm nightly and last orders are at 10pm. For more information, guests may visit www.thesentosa.com.

About The Sentosa Resort & Spa
The Sentosa Resort & Spa and Spa Botanica are owned by Beaufort Hotels, and managed by HKR Asia Pacific Pte Ltd, a wholly owned subsidiary of Hong Kong public listed company, HKR International Ltd (HKRI). HKRI also owns and manages The Sukhothai Bangkok.

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