Fine dining and classical music are natural partners, and have been for centuries. For this exclusive event, the two are tethered by history and place. For dinner on September 12, the menu is designed to represent cities with operatic traditions—Venice, Salzburg, Barcelona, and Sevilla.
The four-course dinner (B3800 per person/B28000 for a table of eight with two complimentary bottles of wine) starts at 6.30pm. During the meal, the Grand Opera plays excerpts from Carmen, Don Pasquale, and La Traviata, adding a sense of grace and class to an already luxurious meal.
Dinner begins with a cocktail reception, including a series of canapés and wine or cocktails prepared by resident mixologist Ron Ramirez. The canapés include house-made smoked salmon, which gets a lift from lime sour cream and exquisite Sevruga caviar. Its saltiness contrasts the Ferrero Rocher foie gras, a chocolate-hazelnut sphere glittering with golden flakes, containing foie gras mousse and one hazelnut, for crunch. There’s also a leek terrine topped with saffron meringue and tomato butter, and a final warm-up of jamón ibérico wrapped around a sweet forest fig.
The first course starts with a colourful Venetian lobster tail. A succulent piece of fresh lobster sits next to a tomato bon bon wrapped in a translucent vegetable “paper.” Guacamole espuma serves as a base. It’s speckled with edible flowers, pomegranate seeds, and micro greens.
Vegetarians will enjoy a salad of sliced beetroots topped with a medley of ingredients: a raspberry sponge, which is surprisingly crunchy and a bit sweet; goat cheese marshmallows that retain the delicious smoky taste from the grill; edible flowers; and micro greens.
From Salzburg comes a potato soup. A coconut ball topped with truffle floats in the centre of it. On the wide edge of the bowl is a dusting of porcini powder. All the elements combined result in perfect flavour balancing sweet and savoury elements, as well as smooth and crunchy textures.
Peach sake with sliced cucumber provides an intermezzo. The tube is placed in a long glass with something that looks like pink sand. The sake is sweet and easy to drink, and it cleanses the palate before the fourth course, a black cod representing Barcelona.
The cod seems to melt rather than flake, leaving a welcome buttery feel on the tongue. It gets a little consistency from fried garlic and pistachio. It’s paired with grilled vegetables and an almond broth beneath it.
The vegetarian option is a tortellini with blue cheese in an almond soup, served with a fried artichoke on the edge of the bowl.
Finally, Citrus Divine—an impressive orange-laced white chocolate ball with lemon, mango, and passion fruit cream inside—presents the closing number from Sevilla.
On Sunday, September 13, from 4.30pm until 7pm, enjoy high tea and a range of sweet treats prepared by acclaimed Executive Pastry Chef Claus Olsen.
The chef will prepare vanilla and raisin scones with jam and cream, a lemon tart confit, caramel turtles, a citrus-infused panna cotta with oranges, and a delicious (and aptly named) coffee and turtle opera. The high tea (B2700 per person) also includes free-flow sparkling wines, specialty teas by Dilmah, and coffee from The Coffee Club.
Both days see a special collaboration between the Anantara Riverside’s four leading chefs, Claus Olsen, Executive Pastry Chef; Thanavoot Srilardlao, Chef de Cuisine of Trader Vic’s; Wanvisa Kanjam, Executive Sous Chef; and Alessandro Giustiniani, Chef de Cuisine of Brio.
Guests can also purchase a package for both days of this exclusive event for B5500 per person. To reserve a table or to ask for more information, call 0 2476 0022 ext. 1416 or e-mail firstname.lastname@example.org.