Fusion Canapes 1

Canapes
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4 courses
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$ 45.00
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19+ people

Fusion Canapes 1 Menu by Chef Clubvivre Team | Clubvivre

Choose any 6 items

From the Sea

SMOKED SALMON

Smoked salmon with cream cheese, cucumber and dill

TUNA TATAKI

Peppered tuna tataki, wild rocket, cornichon cream

SHRIMP SALAD

Shrimp salad with mango and wasabi mayo

From the Land

CHORIZO

Sautéed chorizo, homemade shallot marmalade

SMOKED DUCK

Smoked duck breast roll, dijon-smokey sauce

PULLED PORK

Vol au vent of pulled pork and capsicum

From the Ground

GAZPACHO(V)

Tomato and cucumber gazpacho

SAKE BRAISED MUSHROOM(V)

Sake braised field mushroom

VOL AU VENT(V)

Vol au vent of wild mushroom

QUICHE(V)

Assorted vegetable quiche

Sweet

TIRAMISU

Tiramisu with Bailey’s cream and cocoa

PANNA COTTA

Mini coconut panna cotta with pomegranate

BROWNIE

Old fashioned brownie with fresh berries

TARTLET

Tartlet of mascarpone and strawberry and balsamico

Chef Clubvivre Team's reviews

John Seetoh

I was very impressed with Chef Genevieve's food, she was very punctual, meticulously prepare her food and delivered great flavour and food presentation. The miso glazed beef was absolutely tasty and my wife and I enjoyed it very much. We highly recommend Chef Genevieve for lovers of French cuisine.

Lim Wei Ming

I booked my condo bbq pit for a casual gathering with my family and friends. It was my first time trying a Caribbean BBQ and Chef Hasan's food was very good. I like that set-up was prompt and the service team were independent and meticulous. Looking forward to trying the service again.

Ling Wei Kong

The BBQ was great. Chef Rinat did a fantastic job! The meat was brilliantly done! He brought some great flavour and personal touch from his hometown and we all loved it! All my guest were amazed by the food and asked me for the details! The fruit was cut and presented nicely. I will definitely have Chef Rinat over again when I have the BBQ party next time!

Jan

The dinner was great! Everything went well. Compliments to the dedicated Chef Fabrizio who went to lengths to get 8 ducks to get enough fat to prepare duck confit for my guests. He woke up very early to prepare the ingredients and made sure everyone enjoyed. A very obliging and polite chef who has no airs. We enjoyed our wine and champagne session with him joining us at the end of dinner. He is someone who takes pride in cooking and is very humble when exchanging pointers on different styles of cooking. Truly commendable. On the hindsight, I should have discussed with him and changed the menu(to pasta etc)since the chef was different. To a menu more suited for him to cook.