With the countdown to the year-end festivities well and truly underway, Jigger & Pony Group’s modern Californian restaurant Rosemead is delighted to introduce its exclusive offerings this December, setting the stage for a convivial festive season.
Curated by Group Executive Chef David Tang, look forward to comforting fare seen through a Californian lens, with bold, honest flavors resulting from the use of impeccable technique and fresh, peak-seasonal ingredients.
Christmas is not complete without a show stopping centerpiece or two on the dinner table. From the custom-built, wood-fired open hearth grill that is the heart and soul of Rosemead, Chef David and his team deliver the communal pleasures of bonding over good food with three meaty a la carte mains made for sharing.
Available from 20 to 25 December 2022 during dinner hours, highlights include the farm-fresh Whole Roasted Baby Chicken (S$88, serves two). Dry brined for a day to yield more flavorful meat, the tender bird is served with smoked leeks, wild mushroom, and generous shavings of winter black truffle.
The sweet taste of apples and the full flavor of pork come together in the Iberico Pork Tomahawk (S$110, serves two to three). Grilled and served bone-in, the succulent cut is accompanied by caramelized heirloom apples, bacon nage - a sauce made with butter and wine-enriched stock - and a sprinkling of hazelnuts.
Steak lovers can set their sights on the 1.2kg Wagyu Cote de Boeuf (S$310, serves four) this Christmas. Cooked medium rare with a perfect crust, the well-marbled rib chop is accompanied by moreish sides of grilled potatoes and brussel sprouts with raclette.
Rosemead’s Principal Sommelier Marcus Tan is always happy to suggest wine pairing for guests from his 170-label strong cellar, while Bar Manager Davide Boncimino will be serving the quintessential Eggnog (S$22) from 1 to 31 December 2022. Concocted with Remy Martin 1738 Accord cognac, as well as dark rums Mount Gay Black Barrel and the aged Matusalem 7 that add notes of caramel, vanilla and spices, the boozy beverage to sure to add festive cheer for anyone dining at Rosemead.
Pastry Chef Elena Perez de Carrasco, the mind behind Rosemead’s signature Maple-Kombu Shokupan (S$16) house rolls, has two new offerings at Rosemead Bakery this festive season. Available for self-collection at the restaurant from 1 to 31 December, the Candy Cane Tart (S$70, serves six to eight) is a delightful treat that appeals to the young and old - and everyone in between. Inspired by a popular confectionery savored at the end of the meal, it’s made with 70% dark cocoa, cinnamon, and peppermint for a lusciously rich texture and chocolatey flavor.
The true hero of many American dessert tables, the Traditional Pecan Pie (S$70, serves six to eight) is the perfect combination of sweet, salty, and nutty. Following Chef David’s family recipe, Chef Elena and her team fills the buttery crust with honey molasses and the delectable crunch of quality pecans.
Order Rosemead Bakery’s whole tarts and pies at Rosemead or online here. Advance order of one working day is required; orders after 6pm will be considered the next working day. Self collection available Mondays to Saturdays, 12pm to 6pm, at Rosemead.
Wind down the final hours of the year at Rosemead with a fresh and fulfilling four-course New Year’s Eve dinner (S$115++ per person). Kick off with a trio of snacks including French Oyster & Mignonette, Smoked Salmon Mousse, and Baked Potato topped with yuzu creme and ikura. Starters such as the Blue Acres Farm Lettuce salad and Italian Burrata accentuated with blood orange, preserved lemon, and almond follow, before the main course.
Choose from Roast Baby Chicken with smoked leeks, wild mushrooms, and winter black truffles or the Grilled Wagyu Sirloin ($40++ supplement) accompanied by potato puree, black truffle, and bone marrow sauce. The sweet ending in sight lies in Chef Elena’s appealing and visually stunning dessert, the Strawberry Shortcake, served with vanilla creme fraiche and red fruits sorbet.
New Year’s Eve four-course dinner at Rosemead is available on 31 December 2022, 6pm to 11pm. The last seating will be at 9.00pm. A la carte menu will not be available this evening.
a. 19 Cecil St, Singapore 049704
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