After a few months without our popular Chef’s Table on the monthly calendar, our recently appointed Executive Chef Gary Opperman relaunched the event yesterday…with a difference.
Chef Gary presented a Vegan Chef’s Table: the entire six-course meal was meatless.
Guests, who were seated in the John Platter Wine Gallery, began with Ponzu-Glazed Tofu Crystal Rolls, and then enjoyed Quinoa Maki with Avocado and Cajun Portabello Fillets. For the third course, guests were served Beet Ravioli with Balsamic Pickled Figs and Green Garlic Oil, followed by a Raspberry and Basil Sorbet. Gardein “Chicken” Scaloppini with Shitake Sake Sauce, Braised Pea Shoots and Crisp Udon Noodle Cakes preceded the grand finale: a Vanilla Bean Panna Cotta with Orange Sauce and Rosemary Pine Brittle.
An outstanding symphony of food, artfully presented by our F&B team.
Keep your eyes on our calendar, so you do not miss our next Chef’s Table!
