Recipes

A 7 Year Story

Named after the number of years it takes to age Acquerello rice - a unique product in itself as freshly harvested crop is first aged, then refined and slowly re-integrated with its own germ.

Burrata Parmigiana

The Burrata Parmigiana is Arévalo’s twist on an eggplant parmigiana, a classic Italian dish that is traditionally made with eggplant layered with cheese and tomato sauce.

A Winning Touch

Anna Princena And Kelly Wong From Mo Bar Are The Winners Of The Remy Martin Barrel Aged Cocktail Competition 2020 With A Savvy Salt-Crusted Creation

Chocolate, Cocoa and Citrus

The complexity of chocolate shines through in the various textures at play in this plated dessert, completed by the acidity of assorted citrus.

Thym Citron Cocktail

Head barman Y.S. Neo of The Lounge Bar infuses a gin-based highball with notes of wine grape for a refreshing hot weather guzzle.

Mille Feuille with Berries & Hazelnuts

The French classic mixes luscious vanilla pastry cream with a tart raspberry coulis. You can use any fruits of your liking to accompany the dessert, but try to choose ones with less water content

Seedlip Cocktail

Jump-start 2021 on a lighter note. Quench your thirst with a Seedlip cocktail that relies on layers of flavour rather than alcohol for a sophisticated sip. Head to Wild Honey Mandarin Gallery for your Seedlip fix.

Sea Sparkle

Martina Breznanova, bar manager of The Gibson in London, brings her  mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.

 

 

SEA SPARKLE A

Martina Breznanova, bar manager of The Gibson in London, brings her  mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.