Table At 7 Open the doors of your senses to a bespoke culinary experience

Transcription

1

2 Table At 7 Open the doors of your senses to a bespoke culinary experience

3 An intimate enclave, a sensory treat for the soul, a delectable culinary experience. Veteran restaurateurs Karl Dobler and Eugenia Ong bring to the table a total of more than 60 years of varied culinary expertise. At Table At 7, they offer a simple promise to their customers: Excellent food prepared through the careful pairing of exceptional ingredients. Karl s reputation in Singapore as a private chef and Eugenia s catering business are combined to share their talent and passion with a wider audience. With the establishment of Table At 7, both chefs have found the perfect platform to showcase their culinary craft and technique. Luxurious yet cozy with a gentle touch of elegance, Table at 7 offers a personal dining space that can comfortably accommodate 40 diners. Plush, brown walls adorned with European art and black furniture provide a pleasing contrast to the stylish white table linen to set he mood for an unforgettable dining experience. And for the curious few who enjoy watching the chefs adept skills, a wide glass pane provides a clear view of the kitchen. The restaurant is located at 7 Mohamed Sultan Road, along a stretch of quaint shop houses that is home to some of Singapore s most popular food and beverage establishments. Through the careful pairing of fresh local produce and quality imported products, both chefs have devised a medley of dishes that sees them in their elements. With a two-pronged, East-meets-West approach, the chefs cater to fussy gourmands with three menus an ala carte menu, a degustation menu based on Modern European fare, and a gourmet Indonesian menu, each carefully crafted and prepared by Karl and Eugenia. What s best diners can pick and choose dishes from each menu to attain their perfect dining experience. The Private Room on Level 2 Level 2 at Table At 7 is an exclusive, private dining space for small groups of up to 16 diners. Let us set the table for your very own dinner party, tailored exactly to your detailed requirements. Here, you will enjoy a fuss-free dining experience that s as close to being in the comfort of your own home without the hassle of preparation and clearing up. Leave the work to us so you can focus on entertaining your guests. Select from a variety of menus, or discuss your preferences as well as those of your guests with the chefs to create a memorable dining experience for everyone. To make sure you feel totally at home, you also have the option of serving the finest wines from your own wine cellar.

4 Catering Canapes Menu Standard Menu Western Selections 1. Barrel -Smoked Salmon with Fresh Wasabi Dressing 2. Iced Tiger Prawn with Gaszpacho Salsa 3. Crispy Crab Cake with Lime/ Mango Aioli 4. Feta and Spinach Quiche 5. Bacon and Caramelised Onion Quiche 6. Salted Cod and Potato Croquette with Aioli 7. Cheesy Mozzarella with Cherry Tomato on Skewers with Pesto Dressing 8. Duck Liver Pate on Crostini 9. Country Style Pork Terrine on Stone Grind Sour Dough 10. Char Grilled Egg plant Crostini 11. Forest Mushroom Tartlets with Parmesan 12. Tortilla Chips with Guacamole and Spicy Salsa 13. Chicken Chipolata on Desiree Mash 14. Spanish Omelette with Chorizo and Pimento Asian Selections 15. Cold Soba with Daikon Wasabi Dressing topped with Tuna Tartare 16. Mini Beef Rendang Burger 17. Char-Grilled Tiger Prawn with Shrimp Sambal on Skewer 18. Mini Chicken Resoles (Dutch Savoury) 19. Potato Curry Samosa 20. Perkedel with Sambal Mayonnaise 21. Steamed Gyoza with Spicy Sesame Dressing 22. Crispy Vegetarian Spring Roll with Thai Chilli Dip 23. Shrimp Chicken Siu Mai 24. Fried Minced Meat Wanton with Sambal Mayo 25. Assorted Maki and Sushi Dessert 26. Mini Viennese Apple Strudel with Vanilla Anglaise 27. Mini Hazelnut Chocolate Tartlets 28. Mini Double Chocolate Muffins 29. Chilled Mango and Passion Fruit Panna Cotta 30. Sticky Date Pudding with Brandy Butterscotch 31. Tangy Lemon Curd Tartlets Price List for Standard Menu: 5 items: $30++ per pax 7 items: $38++ per pax 10 items: $48++ per pax

5 Deluxe Menu Western Selections 1. Champagne Cured Salmon on Baguette 2. Braised Beef Cheeks Vol Au Vent with Black Truffle 3. Lobster Beignet with Citrus Aioli 4. Shaved Spanish Serrano Ham wrapped in Crispy Crossini 5. Cappuccino of Lobster Bisque 6. Homemade Duck Rillette with Cornichon 7. Warm Foie Gras Chawanmushi with Black Truffle Jus 8. Vitello Tonnato (Slow Cooked Veal with Tuna Sauce) 9. Pork and Chilli Sausage served with Onion and Tomato Relish 10. Salmon Tartare with Fresh Wasabi and Chive dressing on Baguette 11. Dutch Style Scotch Quail Eggs with Brown Sauce 12. Poached Seafood Dumpling in Scallop White Wine Beurre Blanc 13. Grilled Wildfire Spiced Tender Beef with Smoked Tarragon Mustard on Baguette Asian Selections 14. Cocktail Chicken Satay 15. Char-Grilled Sambal Prawn Satay 16. Teriyaki Chicken on Skewer 17. Menado Style Spicy Squid Salad on Spoon 18. Tender-Braised Rendang Dip served with Rice Crackers 19. Mini Uni Custard Tartlets topped with Tobiko 20. Char-Grilled Beef and Kimchi Bulgogi Roll 21. Authentic Mini Rendang Burger Dessert 22. Valrhona Chocolate Tarts with Golden Nougat 23. Mini Honey Roasted Pineapple Tartlets 24. Mini Forest Berries Triffle 25. Assortment of Mini Macaroons 26. Chilled Chendol Panna Cotta with Gula Jawa Glaze 27. Grand Manier Custard Profiteroles Price List for Deluxe Menu: 5 items: $34++ per pax 7 items: $48++ per pax 10 items: $58++ per pax Please note that the menu is customizable and we can do a menu of mix items from both menus. Additional Charges: Service Staff: $100++ per staff for 4 hours (Subsequently, it will be $25++ per hour; after midnight, transportation will be charged to guest) Catering Charges: From $280++ (UP) Rental of Glassware: $ per glass (optional; based on usage) Cocktail Round Tables: $30++ each (optional) Bar Set-up: $100++ (optional)

6 Catering Buffet Menu

7 Salads 1. Tomato and Bocconcini Caprese Salad, Basil and Extra Virgin Olive Oil 2. Salad Nicoise, Tuna, Egg, Olive, Tomato, Beans and Potato in French Dressing 3. Fresh Garden Mesclun Salad and Aromatic Fresh Herbs with a variety of Dressings 4. Traditional Baby Coss Caesar Salad with Garlic Croutons, Shaved Parmesans 5. Free Range Eggs, Smoked Bacon or Chicken or Salmon* 6. Crisp and tasty Greek Salad with Marinated Feta Cheese, Kalamatta Olives, Tomatoes, Spanish Onions and Extra Virgin Olive Oil, Red Wine Dressing 7. Char-grilled Mediterranean Eggplant, Zucchini, Peppers and Tomato Salad tossed in Aged Balsamic and Pesto Oil 8. Mushroom and Roasted Garlic Salad with Herb de Provence 9. Farfalle Pasta Salad with Sundried Tomatoes, Asparagus and Oregano Marinated Goat Cheese 10. Urap Urap ( Slightly blanched vegetables tossed in grated young coconut, spicy dressing) 11. Gado Gado (Indonesian Salad served with Peanut Dressing) 12. Lalapan (Slightly Blanched Vegetables with Mango Sambal dip) Pecel ( Blanched vegetable served with fragrant peanut dressing and homemade crispy anchovies crackers) Starters 1. Antipasto of Thinly Sliced Parma Ham, Air dried Beef and Iberico Salami 2. Smoked Salmon Trout with Fresh Wasabi Goma Dressing 3. Home-made Duck Rillette with Cornichons and Pickled Onions 4. Country style Pork Terrine with Cornichons and Sauce Cumberland 5. Thousand Island Seafood Salad with Avocado and Orange segments 6. Trio of Hummos, Baba Ganoush and Spicy Cream Cheese dip with Turkish Bread 7. Thai Style Glass Vermicelli Salad 8. Cold Prawn in Spicy Tangy Dressing 9. Tahu Goreng (Fried tofu with bean sprout on iceberg lettuce and sweet spicy peanut dressing)

8 Catering Buffet Menu Hot Dishes Pasta and Carbs Western 1. Seafood Paella with Pimento, Mussels, Prawns, Squid 2. Linguini with Forest Mushrooms, Parmesans and Herbs 3. Penne Pasta with Black Angus Beef, Parmesan Meatballs in Light Tomato and Basil Sauce 4. Spaghetti Alle Vongole, Clams sautéed with Garlic, Extra Virgin Olive Oil and Parsley in White Wine Sauce 5. Spinach and Ricotta Ravioli in Sundried Tomato and Pesto Cream Sauce 6. Tender Cooked Chicken Casserole with Mushrooms, Smoked Pancetta, 7. Shallots and Provençal Herbs in Light Red Wine Sauce 8. Slow Cooked Tender Beef Cheeks in Rich Burgundy Sauce and Root Vegetables 9. Mulwarra Braised Lamb Shanks in Red Wine, Tomato, Garlic and Rosemary Jus 10. Slightly Smoked Glazed Pork Neck & Grilled Pork Sausage on Sauerkraut Beer Sauce 11. Suvide Cooked Atlantic Salmon in White Wine and Dill Sauce 12. Wildfire Spiced Grilled Sea Bass with Miso and Oriental Mushroom Sauce

9 Asian 13. Opor Ayam (Char-grilled Chicken in Korma style) 14. Tender Braised Beef Shin Rendang 15. Sayur Lodeh (Mix vegetables in spicy broth) 16. Fillet of Fish in Fragrant Indonesian Curry and Baby Okra 17. Kare Ayam ( Spring Chicken Legs in Potato and Curry gravy) 18. Fried Snapper Fillet, Bali Style 19. Braised Belly Pork Menado, Sour and Spicy 20. Ayam Rica-Rica (Chicken in menado style) 21. Daging Bumbu Rujak (Tender braised beef and tofu in spicy coconut gravy) 22. Semur Dagging (Tender beef shin cooked in light coconut, nutmeg and spices) 23. Indonesian Chunky Chicken Satay Noodles and Rice 24. Mee Goreng Jawa or Bee Hoon Goreng Jawa 25. Fried Glass Vermicelli with Prawn, Mushroom and Chicken 26. Vegetarian Vermicelli with Crispy Tofu Skin 27. Japanese Udon with Cabbage, Prawn, Chicken and Seaweed 28. Thai Seafood Pasta with Seafood, Mussel and Thai Basil 29. Nasi Goreng Jawa (Fried rice in Javanese style with chicken slices) 30. Teriyaki Fried Rice Side Dishes Western 1. Creamy Truffle Mash Potatoes 2. Parmesan and Gruyere baked Potato Gratin 3. Oven Roasted Rosemary Potatoes 4. Butter Rice 5. Ratatouille Vegetables 6. Steamed Green Vegetables with Hollandaise Sauce Asian 7. Shallot Scented Steamed Rice 8. Nasi Kuning (Double steamed fragrant yellow ginger rice) Desserts Western 1. Orange Blossom Scented Bread & Butter pudding with Vanilla Anglaise 2. Sticky Date Pudding with Whiskey Butterscotch Sauce 3. Tangy Lemon Cream Cheese Cake 4. Moist Walnut and Chocolate Brownie 5. Traditional Moist Tiramisu with Espresso and Tia Maria 6. Caramelised Apple and Rhubarb Crumble with Vanilla Anglaise 7. Pina Colada Panna Cotta with Fresh Passion Fruit 8. Moist Carrot and Walnut Cake with Lemon Frosting 9. Tropical Fresh Fruit Platter Asian 10. Authentic Indonesian Chendol with Young Jackfruit 11. Indonesian Es Teler 12. Nagasari (Steamed banana kueh wrapped in banana leaves)

10 Catering Buffet Menu Must-try Specialties Western Whole Lamb Spit Roasted with Moroccan Spices over Charcoal - $680++ Crispy Roasted Suckling Pig Spanish Style - $280++ Slow Roasted and Charred Cote de Boeuf of 200 Days, - $120++ per Kilo Grain-fed Black Angus Beef Wild Fire Spice Roasted Rack of Maori Lake Farmed Lamb - $118++ per Kilo Asian Tender-Braised Angus Beef Short Ribs in - $16++ per piece Buah Keluak (Pangium Edule) Authentic Wagyu Oxtail Rendang - $16++ per piece Char Grilled King Prawn topped with - $13++ per piece Lime Sambal glaze on Skewer Fillet of Black Cod in Fragrant Curry - $10++ per piece with Eggplant and Baby Okra

11 BUFFET MENU PRICE LIST $48++ per pax (min 60 pax) 1 Salad 2 Cold Starters 3 Hot Dishes 2 Side Dishes 1 Dessert $68++ per pax (min 25 pax) 2 Salads 2 Cold Starters 4 Hot Dishes 2 Side Dishes 2 Desserts $80++ per pax (min 25 pax) 2 Salads 3 Cold Starters 5 Hot Dishes 2 Side Dishes 3 Desserts Additional Charges: Service Staff: $100++ per staff for 4 hours (Subsequently, it will be $25++ per hour; after midnight, transportation will be charged to guest) Transportation: starting from $80++ Rental of Glassware: $ per glass (optional; based on usage) Catering Charges: starting from $280++ Cocktail Tables: $30++ each (optional) Bar Set-up: $100++ (optional)

12 Eugenia Ong Chef de Cuisine (Executive Chef) Indonesian-born Eugenia started her career in the F&B industry 30 years ago. Her culinary skills and discerning tastes were instilled in her at the tender age of 10 by her mother. Eugenia first began managing her family-owned Jawa Timur Indonesian restaurant before venturing into private catering, then setting up Singapore s first satay restaurant, Pasar Satay, and, finally, Table At 7. Her years in private catering have seen her cook for some of Singapore s most famous names and has helped to change the image of Indonesian food. Eugenia says, Many people do not realise that, with 6,000 populated islands, Indonesia has one of the most diverse and subtle cuisines in the world. The interplay between the various herbs and spices used in Indonesian cuisine continue to fascinate Eugenia, and she travels frequently in Indonesia to discover new recipes, explaining that, By introducing a blend of imported products and high-quality local produce, Indonesian cuisine can be as intricate and fine as the best European cuisine. Be prepared to be delighted by Eugenia s Indonesian specialties. They include a mouthwatering Wagyu Oxtail Rendang, Nasi Kuning Platter, and Pan-seared 5 Spice Quail with Aromatic Spice Reduction and Kaffir Lime, Rocket and Pine Nuts. The Master Chefs

13 Karl Dobler Chef de Cuisine (Executive Chef) Austrian-born chef Karl Dobler first started dabbling in the kitchen at the tender age of eight. When he turned 15, he began a threeyear apprenticeship in Salzburg before heading to the kitchens of a renowned luxury hotel in Ticino, Switzerland, where he spent seven years finetuning his approach to the various intricacies of fine European cuisine before jetting off across the globe to Sydney, Australia. In Sydney, Karl spent 14 years in famous establishments such as Orso and Claudine. It was in Sydney that he developed a new-found respect and interest in seafood, especially fish. As Karl explains, The challenge in cooking fish lies in knowing what cooking methods are best for a particular fish. Fish is a very delicate product that can easily be destroyed by a few seconds of under- or over-cooking. With 26 years of culinary experience under his belt, he made his way to Singapore to start the Salut group of restaurants and have helped to put the Salut brand on the regional gourmet map in less than 10 years. He ran Salut Private Dining for five years before starting Table At 7 with Eugenia. Karl s house specialities at Table At 7 include the Thinly Sliced House Smoked Atlantic Ocean Trout with Fresh Wasabi Dressing, and Char-grilled Aged Grain Fed Black Angus Rib Eye with Truffle Mash and Asparagus, Crispy Roast Suckling Pig, and Twice-baked Cheese Soufflé with White Fondue Sauce.

14 Table At 7 7 Mohamed Sultan Road Singapore Reservations Tel: Chope Instant Reservations HungryGoWhere Reservations or reservations@tableat7.com Marketing enquiries: Tel: marketing@tableat7.com Opening hours Lunch: By reservation for private dining only, for a minimum of 10 persons. Dinner: Mondays to Saturdays, 6.30pm to 11.00pm