As the end of the year approaches, thoughts have turned already as to where and how to celebrate the arrival of 2018. Me@OUE offers diners an exclusive, one-night-only seven-course dinner in partnership with 206-year-old Champagne House Perrier-Jouët. Celebrate the New Year with some of the finest bubbles in the world in the elegant, lofty location for just $188++.
Me@OUE is the perfect end-of-year destination for a number of reasons. The stylish eatery, designed by award-winning Japanese design-architect form Super Potato, is the only restaurant in Singapore to offer three distinct menus – Japanese, French and Chinese – and boasts one of the most spectacular views of the city’s iconic Marina Bay. Executive Chef Sam Chin has taken inspiration from Perrier-Jouët selection of luminous fizz to create a seven-course feast, fitting of the occasion. After weeks of preparation and numerous testing sessions, the seven-course menu has been decided and will feature a range of flavours from across all three of the restaurant’s popular menus.
Diners will enjoy a variety of dishes throughout the evening, including the full flavoured Irish Ostra Regal Oysters, harvested only every five years and paired with the dry Perrier-Jouët Brut. The exclusive highly priced and sustainably farmed New Caledonian Obsiblue Blue Prawn will be served with the Perrier-Jouët Blason Rosé and the majestic Turbot, complemented perfectly by the Perrier-Jouët Belle Époque 2008 are just two more delightful dishes to look forward to. The highlights of the seven-curse pairing menu are many and varied but special mention has to be reserved for Me@OUE’s exclusive Kimamoto Beef, beautifully matched with the Perrier-Jouët Belle Époque 2006, a vintage that is the crowning glory of the year’s spring.
It’s an exceptional gastronomic adventure in spectacular settings and a fitting way to say farewell to the old and herald in the new year. Taking the auspicious occasion up a level is the attendance of Perrier-Jouët brand ambassador Marie Deloffre. Marie will share the key characteristics of each of the champagnes poured on the night and what makes the label’s distinctive floral signature work seamlessly with Me@OUE’s curated menu.