It’s official; we can’t get enough of Mirazur.
A year after Mirazur’s pop-up in Singapore, Penfolds partnered with the lauded French restaurant to bring diners a taste of three continents.
It started with Penfolds’ Beyond the Flavours culinary exchange programme that celebrates the spirit of innovation for which Penfolds is renowned. Penfolds’ first collaboration is with chef Mauro Colegraco, exploring shared values of determination and courage.
Cloudstreet’s head chef Mark Tai, who is also Singapore’s First Michelin Guide Young Chef awardee, was handpicked by Colegraco to visit his estate in Menton, France, to learn and be inspired by his sourcing and culinary philosophies.
“From the colours in Colagreco’s garden, the weather, the dishes that I savoured, and ingredients that I saw in their local market – these were some of the many things which I drew inspiration from for the menu that I developed,” says Tai.
The collaboration resulted in a seven-course exclusive dinner paired with Penfolds’ exquisite wines, all delivered at Michelin-starred Cloudstreet.
The languorous affair starts with a delectable set of amuse-bouche, including A4 Hokkaido Beef Tartare with Tororo kombu, and Blue Bobster served with camomile jelly and delicate bergamot meringue. The six bites are paired with Penfolds x Thienot Champagne Brut Rosé NV, now available in Singapore.
Those who equate Penfolds with red wine are in for a surprise. Brand ambassador Samuel Stephens’s choices of two distinctively different Chardonnays elevate the plates. The first, a reductive Penfolds Reserve Bin A Chardonnay 2019, accented with rich stone fruit notes, works exceptionally well with the watermelon gazpacho and pickled vegetables topped with crispy jamon. The Penfolds Cellar Reserve Chardonnay 2018 complements and lifts the oyster, served with translucent compressed pear cubes and fermented pear juice. Among others, look out for the Penfolds FWT585 Cabernet Sauvignon Petit Verdot 2019 from the French collection and the Grandfather 20YO Tawny Port.
Serendipitously, the best menu pairing is when the classics come together: Tochigi A4 Wagyu Beef and Grange 2017. Tan introduces an 18-year-old soy sauce reduction, accorded with the dried leaves, blackberry compote, and five-spice notes of the Grange.
The exclusive Private Dining Seven-Course Chef’s Table Tasting Menu is priced from $598++ per person. Bookings require a minimum of seven days advanced notice for a table of six persons.
Cloudstreet is at 84 Amoy St, Singapore 069903.
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