Epicurean Delights at The Knolls at Capella Singapore

As part of the series of exciting epicurean adventures taking place during the World Gourmet Summit, The Knolls at Capella Singapore is delighted to bring to local food connoisseurs a star-studded treat with two two-michelin-star Spanish Chefs Dani García and Paco Roncero who will be presenting guests with special set lunch and dinner menus from 24 April to 27 April 2012 at The Knolls at Capella Singapore.

Chef Paco Roncero started his study of culinary arts at the age of eighteen. He is considered to be one of the most outstanding disciples of the great Chef Ferran Adrià. His cuisine combines overflowing creativity and inborn sensibility with his curiosity and capacity to innovate. In 2009, Chef Paco lead his culinary team to achieve the second star for the restaurant La Terraza del Casino where he is currently head chef.

Chef Dani García trained under the famed Martín Berasategui where he quickly became one of the leading stars in the Spanish culinary scene. Since then, he has won multiple prestigious awards, the most recent being awarded the second Michelin star for Calima Restaurant where he is the head chef and being granted the Gold Medal of Andalusia by the regional government of Andalusia. Currently the ambassador of Marbella, Chef Dani is the icon for new Andalusian cuisine.

The week’s culinary festivities features two three-course set lunch options for guests, one created by Chef Paco Roncero and another created by Chef Dani García. The set lunches are priced at S$68++ per person, offering guests excellent value and quality.

Chef Paco’s menu highlights a unique starter of a Monkfish with Celery Root Pure and Chickpeas Consommé, followed by a main course which is the Pigeon with Cru-Gelle of Apple and Blackcurrants. The meal is topped off with a delectable Chocolate Nitro Coulant for the dessert.
Chef Dani’s menu features a refreshing Tomato Nitro Pipirrana with Cod Brandad, Pil-Pil Sauce and Pipirrana Snow as the starter, followed by a tender Stewed Oxtail Ravioli served with Wild Mushroom Ragout and Creamy Mashed Potatoes. Dessert will feature “Marbella’s Full Moon” which is a white chocolate mousse with mandarin centre, yoghurt citrus sauce and chocolate gravel.

Dinner will see the two culinary heavyweights come together to create a special four-course set menu with a Foie Gras and Goats Cheese Terrine with Caramelised Green Apples and Apple Puree starter by Chef Dani, followed by the first main course of a Low Temperature Cooked Salmon with Deconstructed Tartar Sauce by Chef Paco. The second main course done by Chef Dani will highlight the Stewed Oxtail Ravioli served with Wild Mushroom Ragout and Creamy Mashed Potatoes and dinner will be crowned off with the Chocolate Nitro Coulant dessert by Chef Paco.

This special set dinner is priced at S$148++ for dinner only or S$198++with wine pairing.

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Price is subject to 10% service charge and 7% GST.
For reservations, please contact +65 6591 5046 / knolls.singapore@capellahotels.com
Address: Capella Singapore
1 The Knolls, Sentosa Island
Singapore 098297

Singapore
Leanne Sim
Capella Singapore
+65 9876 1688
leanne.sim@capellahotels.com

Sarah Tan
Capella Singapore
+65 6591 5016
sarah.tan@capellahotels.com

Hong Kong & China
Francis Lau
Trimaran Communications
+852 2101 4680
francis@trimaran.com.hk

Russia
Anna Yablokova
Glamapple Inc
+7 495 781 88 11
travelteam@glamapple.com

About Capella Hotels and Resorts:
Capella Hotels and Resorts serves today’s top-tier travelers and residential property owners and is setting a new standard in the hospitality industry. Capella promises the unique benefits of the finest boutique hotels, including superb architecture and interior design, privacy, individualized service and attention to detail – combined with the amenities and activities of the world’s great luxury hotels and resorts. Capella, led by founder Horst Schulze, is a brand focused on customer choice, and offers choices that no other hotel company in the world can match. Capella has opened world-class properties in gateway cities and high-profile resort destinations around the world, including: Breidenbacher Hof, a Capella Hotel (Düsseldorf, Germany); Capella Ixtapa (Ixtapa, Mexico); Capella Pedregal (Cabo San Lucas, Mexico); Capella Singapore (Sentosa Island, Singapore); Capella Telluride (Telluride, Colorado). Capella has also announced plans for: Capella Bahia Maroma (Riviera Maya, Mexico); Capella Bangkok (Bangkok, Thailand); Capella Georgetown (Washington, D.C.); Capella Nahui (Riviera Nayarit, Mexico); Capella Niseko (Niseko, Japan) and The Setai Fifth Avenue, A Capella Managed Hotel (New York City). Learn more at www.capellahotels.com

About the World Gourmet Summit:
The World Gourmet Summit is an international gastronomic extravaganza organised by À La Carte Productions (a subsidiary of Peter Knipp Holdings), supported by the Singapore Tourism Board (STB), and presented by Citibank. The World Gourmet Summit celebrates its 16th anniversary in 2012.
An annual epicurean festival that showcases the intricate craftsmanship of prestigious chefs; it is also an exposition of internationally acclaimed vintners. Encompassing a series of dazzling events like the vintner dinners and celebrity dinners, it is a gourmet spectacular specially crafted for discerning individuals who appreciate fine wines and gourmet cuisine.
Since 2000, the World Gourmet Summit has been raising funds through its annual Charity Dinners in support of the Community Chest, the fund-raising arm of the National Council of Social Service (NCSS). The charity dinners have raised over S$3 million with the generosity of its distinguished guests through table sales, charity auctions as well as donations.