Italian Collection 2

Dinner
/
3 courses
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$ 156.00
/
7 - 12 people

Italian Collection 2 Menu by Chef Clubvivre Team | Clubvivre

Choose any 5 items

SIDES

TUNA TARTARE

Lemon thyme red tuna tartare

GNOCCHI GORGONZOLA(V)

Handmade Gnocchi in Gorgonzola and Radicchio Sauce(V)

PEAR & SPINACH(V)

Mixed with Blue Cheese, Walnut & Balsamic Reduction

RICOTTA TORTELLI(V)

Handmade Ricotta and Spinach Tortelli with Light Parmesan Sage Reduction

MAINS

SLOW-COOKED PORK

Pasta with slow-cooker pork ragu with parsley and Parmesan cheese

EGGPLANT LASAGNA(V)

Lasagna with sliced layers of basil parmigiana eggplant

CHICKEN PICCATA

Chicken piccata cooked in lemon, butter and capers sauce

COD GRATINATO

With spinach vellutata, cherry tomatoes, and roasted asparagus

SWEET

CHOCOLATE PARFAIT

Dark chocolate parfait with ricotta and seasonal fruit

FRUIT TARTLET

Handmade tartlet crust with mixed tropical fruits

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.