From a red wine ragout to cognac-brown butter emulsion, enjoy a boozy dinner at a chef’s table tonight
Short Ribs
Have you ever sipped on vodka in a jelly or tequila in a ginger broth? If not, savour the unique combinations tonight at Indigo Deli, which has rolled out a chef’s table with an alcohol-infused menu. “The pairing was a challenge as we wanted to ensure its appeal to all diners. We try and stick to the basics and use seasonal ingredients,” says executive chef Amit Bajaj, who has helmed the menu, featuring over 13 options including soups, appetisers, mains and desserts.
Sangria Braised Short Ribs, Smoked Cauliflower Puree
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Start with Black Bean Veloute soup featuring rum and onion chutney and move on to appetisers like Sambuca Grilled Squid, Triple Sec Pumpkin Pecan Pie with Blue Cheese foam and Slow Roasted Peach with Vodka Jelly. “Jelly is an absolute favourite for most people and pairing it with alcohol and fruit will definitely give it a new high. For the alcohol jelly, we have used peach, which will be caramelised, combined with vodka and set to make the jelly,” he explains.
Sambuca Grilled Squid, Pickled Fettucine
From mains, tuck into Ravioli Of Green Peas and Hazelnut Infused With Tequila And Ginger Broth, Semolina And Yogurt Crepes with Red Wine Mushroom Ragout or try Salmon With A Cognac-Brown Butter Emulsion.
Chef Amit Bajaj
If you are still standing, dig into Irish Whiskey Mascarpone Parfait, Baba Au Rhum With Rum and Raisin ice cream or Crepe Suzette Classic With Frozen Chantilly Espuma. Now, if this doesn’t give you a high, what will?
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