Media Releases

FOR IMMEDIATE RELEASE                                    10 December 2009

At The Garden, the new menu features tantalising dishes with an inspiring interpretation. The idea of Conscious Dining carries through with the way the ingredients are thoughtfully selected and prepared with a gentle hand to ensure that the fresh premium produce retains its natural goodness and flavours.  No butter or cream is used and only small amounts of grapeseed or olive oil is added.

The Salad Construction menu now features side-orders of baked salmon, coriander marinated chicken breast, beef tenderloin strips and more for a heartier meal. The Salad Construction menu consisting of over 40 vegetables, fruits, nuts, grains and legumes allows diners to mix and match their favourite items. Each salad is served with a choice of The Garden’s house dressings, some of which includes a ‘mist’; literally a spritz of scent such as lemongrass, citrus or champagne over the salad as a wildly aromatic finishing touch. There are also three specialty house mixes: Detox Mix, Qi Tonifying and Immunity Boost. All salads, elegantly presented in a bowl or bucket, are served with homemade flaxseed multi-grain crisps.

Pique the appetite with starters such as Asparagus “Caesar Salad” of romaine lettuce, yogurt mustard dressing, poached egg and espelette popcorn or Roast Tomato and Capsicum Soup with basil sorbet and crispy black rice.

For lunch, the new “Stick’n Bowl” selection presents a refreshing take on popular noodle dishes. Savour Corn Tagliatelle with pesto chicken, corn variation, roasted chicken “dust” and fluffy leek emulsion. Featuring soup served piping hot from a teapot, the savoury Soba-Portobello Mushroom dish with organic chicken and shaved lotus root is balanced with a sweet wolfberry relish toast. Not to be missed is Organic Wheat Germ Pasta featuring tender succulent tuna, petite octopus confit and a tangy medley of pickled lemon-zucchini-basil. The “Prawn Noodles” with lemongrass shrimp lollipop, shellfish consommé, sprouting broccoli and mussels in glass noodles is a titillating highlight.

A variety of new “Held” sandwiches and wraps are also introduced. Enticing flavours include Tuna “Pancake” with red cabbage, cumin yogurt, shredded apples and mint on teff pancake, “Lax” with cured salmon and pumpkin muffin and Shredded Beef wrap with capsicum, beetroot, sautéed mushrooms, oregano and a dip.

Highlights of the menu include luscious Tiger Prawn with white bean stew, yogurt and cilantro lime gremolata as well as sous vide Beef Tenderloin with mushroom en papilotte, chestnuts and basil froth. The flavoursome Skate is beautifully complemented with pequolio pepper puree, heart of palm salad, coriander marination and balsamic rice - a novel rendition of the well-loved sambal stingray. The “Chicken Rice”, ginger-soy marinated organic chicken breast topped with crisp rice cake and sautéed kai lan, is our signature dish.

Delectable vegetarian options are Chickpea And Polenta en block served with sesame, petite legumes and pea vines, drizzled with almond oil and flavourful Risotte featuring Japanese short grain rice, green peas, lemon pure and parmesan.

Desserts are no less tempting. Organic Chocolate, comprising smoked chocolate chilli pudding, coco sorbet and chocolate brioche, offers a sensational twist. Five Fruits - Fresh And Frozen features palate-cleansing watermelon, pineapple, papaya, green apple and banana sorbets and fresh fruits. A selection of organic cheeses is also available.

A-la-carte menu will be available for lunch and dinner. Reservations are recommended and can be made at +65 6371 1130 or email: thegarden@thesentosa.com.  The restaurant welcomes guests from 10.00am to 10.00pm daily and last orders are at 9.30pm. 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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