GINZA LION BEER HALL GINZA LION PLATTER ($75) + SAPPORO PREMIUM BEER ($12) Not for the faint of heart, this platter features a generous serving of roast beef, honey-barbecued pork ribs, grilled salmon and loads of sausages. A light and crisp beer goes well with this meat-heavy dish.
GINZA LION BEER HALL GINZA LION PLATTER ($75) + SAPPORO PREMIUM BEER ($12) Not for the faint of heart, this platter features a generous serving of roast beef, honey-barbecued pork ribs, grilled salmon and loads of sausages. A light and crisp beer goes well with this meat-heavy dish.
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BALACLAVA CRISPY FISH SKIN WITH SALTED EGG MAYO ($12) + POL ROGER BRUT RESERVE NV ($21 A GLASS, $116 A BOTTLE) The star of this dish is the savoury sauce, which is created by grinding fried garlic and curry leaves into a powder and folding it into a mixture of mashed salted egg yolk and mayonnaise. Enjoy it as a bar snack with a flute of champagne – the acidity balances the richness of the sauce, while its effervescence highlights the spice of the curry leaves while cleansing the palate.
DALLAS RESTAURANT & BAR AVOCADO CHICKEN PARMIGIANA ($24) + OYSTER BAY SAUVIGNON BLANC 2015 ($16 A GLASS, $78 A BOTTLE) This slab of juicy pan-fried chicken is coated in panko and topped with melted mozzarella cheese and avocado slices. It goes best with a medium-bodied crisp white wine – the latter’s citrusy elements cut through the heaviness of the cheese.
BISTRO 1855 WAGYU RUMP STEAK ($32) + KATNOOK ESTATE CABERNET SAUVIGNON 2012 ($70 A BOTTLE) The succulent slices of 200-day grain-fed Australian beef are best paired with a glass (or bottle!) of Katnook Estate Cabernet Sauvignon – enjoy its dark berry flavours with hints of mocha and spice.
