Tasmania’s Finest @ SKIRT at W SG

Tasmania’s finest produce will be showcased in a seasonal menu takeover at
SKIRT @ W Singapore from now till 21 April.

Besides lush World heritage wilderness and stunning coastlines, Tasmania is renowned for their fine grub and grog. This ranges from grass-fed beef to quality cheeses, from prized black truffles to award-winning whiskeys.

It was thus with glee that Musings on the M49 accepted an invite to savor some of the Australian island-state’s finest produce at an UnDiscover Tasmania event held at SKIRT @ W Singapore last week. In conjunction with Tourism Tasmania, SKIRT will host an exclusive Tasmania’s Finest seasonal menu takeover from now till 21 April 2019.

Besides food, the event also showcased a range of Tasmania’s finest wines, whiskey, champagnes, gin and beer. I started with a Josef Chromy Pinot Noir 2016, a medium-bodied red wine, with notes of berries and spice. It complimented the slice of goat cheese cake I had very well!

Next, I tried the Elderflower Gin and Tonic, comprising Van Diemen’s Gin from Lawrenny Estate (located in Tasmania’s Central Highlands) and Ashbolt Elderflower Concentrate. It was light, breezy and refreshing, just apt for the blazing hot weather we’ve been having of late!

First on the list of the Tasmania’s Finest Grazing Menu is Lentara Groves Olives. Lentara Grove is one of the oldest olive groves in Tasmania and produces quality products such as extra virgin olive oil.

Next up was the Cape Grim Beef Tartar. Located along north-western Tasmania, Cape Grim reportedly has the cleanest air in the world. Not sure how much it affects the cattle raised there but this beef tartar was tender and its taste enhanced by the well-made crispy egg yolk.

Spring Bay, located on the eastern coast of Tasmania, is famous for its fresh seafood and this Spring Bay Mussels Pot was simply the bomb! Stewed in a tomato broth, the mussels were small but oh so tender and juicy. Easily one of the best dishes of the night!

I popped the next item, the TAS-SAFF Saffron Arancini with truffle aioli, into my mouth before taking a decent picture of it. So all I could tell you is that it was really good – crunchy and flavorful, just like this lovely foccacia bread which, alas, is not on the grazing menu.

Halfway through I decided it was time for a Tasmanian beer. Moo Brew Pilsner is styled like a German Pilsner, with a good mix of hops and malts, fruity aroma and a slight bitter aftertaste. Light and refreshing, went very well with various food. Brand owned by David Walsh, the man behind the famous MONA (Museum of Old and New Art).

Tasmania though is foremost famous for its whiskey. The Apple Isle is Australia’s biggest whiskey producer and Sullivans Cove is among its best brands. Its Single Cask Malt Whiskey was smooth, rich and full-bodied, great on the rocks and even better if you drink it neat.

The grazing menu has two choices for mains. The Cape Grim Shortribs, grilled with smoked garlic and red wine sauce, was meaty yet tender, and tasted better with the brown gravy it came with and even more so if you drink a good whiskey along with it!

The other main, the Petunia Ocean Trout En Croute with wasabi beurre blanc, was a pure delight. The fish was velvety and favorful, and you won’t stop till you finished every bite. The Josef Chromy Sparkling 2011 champagne, which has strong green apple notes (too fruity for my taste), went well with this dish.

The mains also came with sides including juicy grilled baby carrots, tarragon curd, grilled broccolini and gratin potatoes (left) which was really nice.

Last but by no means least, the dessert came in the form of a Golden Gay Time comprising dark chocolate, Dolce De Leche ice cream, honeycomb and nuts, which offered an explosive burst of sweet flavors that was simply heavenly. Everyone agreed that it was a great sweet way to end the evening.

So if you enjoy great food or have always wanted to check out food produce from Tasmania (especially fresh sustainably sourced meats, seafood and other stuff), do check out SKIRT’s Tasmania’s Finest seasonal menu takeover. The special grazing menu, priced at SGD85+++ per person, will be on till 21 April 2019.

SKIRT is at W Singapore, Sentosa Cove 21 Ocean Way, Singapore 98374. Tel: +6568087278. Opening hours: Sat 12pm-3pm; Sun-Thu 6pm-11.30pm (last food order at 9.30pm); Fri, Sat, Eve of Public Holidays & Public Holidays: 6pm-12am (last food order at 10.30pm).

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