Four Stars x Four Hands at Bacchanalia

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Four Stars x Four Hands at Bacchanalia
Scallop with nasturtium blooms and sesame milk by chef Curtis Duffy

Savour the finest line-up of mouth-watering dishes whipped up by chef Curtis Duffy of Chicago's three-Michelin-starred restaurant Grace, and chef Luke Armstrong of one-Michelin-star The Kitchen at Bacchanalia. Over three days, get the chance to sample from the four-course lunch menu ($150) or the six-course dinner ($298).

Chef Curtis presents king crab with butternut squash and Vietnamese mint; scallop with nasturtium blooms and sesame milk; and beef with dill and dates. Chef Armstrong completes the fare with duck foie gras with Kyoho grapes, apple and almonds; turbot in a spicy tomato compote with herbs and fino sauce; and pistachio parfait with caramalised white chocolate, lime and raspberry.