It’s spring time in Japan! The artisanal Roku Gin pairing set menu is curated by the award-winning culinary team at The Nest, One Farrer with a 5-course meal inspired by the six special botanicals used in the gin’s making; Sencha tea, Gyokuro tea, Sanshō pepper, Yuzu peel, Sakura flower and leaf.
Absolute privacy in your private dining room with a private wash room on level 20. Located on the top floor of One Farrer Hotel, you can immerse into the breathtaking day and night views of the city while dining. The 13 private dining venues are repurposed from One Farrer Hotel’s luxurious room categories ranging from Sky Villas to Skyline Studios.
We were served with handmade bread with two types of butter, olive oil and vinegar.
The first dish, Snow Crab Timbale, has impressed us with the layers of tastes and textures of savoury fresh crab meat, sakura and lychee jelly and a slice of crisp charcoal cracker. The crab meat is gently infused with citrus aioli and salted cream foam that brings you to the citrus spring medley.
Roku Gin Cocktail Pairing begins with their story. “Kanpai”, a sour mix with soda water and roku gin.
Comfort your stomach with a light yet deeply savoury Chicken Consommé with a hint of aromatic sencha and chicken gyoza topped with truffle. Paired with “Nonde kudasai”, a mix of pineapple juice, mint, ginger ale and roku gin.
The result of Sansho Pepper Crumble Black Cod is a crunchy and extremely crumbly skin served together with dehydrated sea salt tomato, refreshing fennel and dill salad and add a bit of zing to this capers butter sauce with an Asian flair. Paired with “Okawari”, a mix of cranberry juice, lemon juice and roku gin.
We are pleased that there is also a pairing with roku gin for palate cleanser. The sorbet is made with roku gin served with icy cold compressed watermelon and Gyokuro jelly made of refined green tea. It’s refreshing, light and balanced with “Koime”, a mix of peach syrup, apple juice, lemon juice and roku.
Notice the thick chunk of Black Angus Beef Short Ribs served with warm truffle sunchoke puree, a slab of buttery foie gras, broccolini, flavourful and rich bone marrow jus and topped with a slice of thin crisp tempura sakura leaf that brings you to the sakura season. Paired with “Yopparai”, a mix of cranberry juice, yuzu, honey and roku gin. The combination is light and does not overpower the flavours of the short ribs.
Can’t leave without desserts. The cronut is a croissant-doughnut pastry balanced with sweet red bean and
earthy matcha such that it’s not overly sweet. Cashew nut maltose, raspberry and citrusy yuzu ice cream add a layer of citrusy to this dessert. Paired with “Futsukayoi”, a mix of peach syrup, lime juice and roku gin.
4-Course Lunch from $138++.
5-Course Dinner from $168++.
Impress your date to Nest at One Farrer for a relaxing and private dinner perfect for birthday, anniversaries or a surprise.
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