The Ottomani Launches New Dining Menu Inspired By The Flavours Of Morocco and Turkey
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An adventure for your tastebuds!
The Ottomani unveils their latest menu this season, featuring specially crafted dishes showcasing cohesive and bold flavours from the Middle East. Created by Head Chef Beau Churchill, the New Middle Eastern menu ($108.00 per person) features a four-courses, with an optional wine pairing at $68.00 for a glass at each course.
Start off your meal with the Tomalas Bay, featuring Kelly Oysters, preserved lemon, apple and encapsulated chilli oil pearls— inspired by chef’s own fond memory of lying in the apple orchard with his friends at sunset, eating Tomales Bay oysters
with lemon and Tabasco sauce. Another highlight from the first course is the Pea Version 9, a Fava Falafel ‘Kebab’, made with foraged mushroom and truffle.
Next up, indulge in the nostalgic Rock hill—short for Rock Hill Ranch, consists of grilled black figs, cashew labneh and fresh pomegranate. The amazing story behind the dish was when Chef Beau was younger, he lived on a horse ranch in Northern California where he hit his neighbour’s prized young fig tree with his car. After spending months of nursing the tree back to health, he was rewarded with a mass of figs.
Mains-wise, Chef Beau created wholesome pit roasted communal plates that are slow roasted overnight and meant to be shared between two. With four choices to choose from, one must try dish is the In Marshall. Featuring fork-tender omega lamb shoulder that has been slow roasted in the wood-fired earth pit, accompanied by a generous spread of spiced molasses and sprinkling of sumac gremolata, then garnished with charred shallots and parsley.
All mains are served with four side dishes, in the spirit of Middle Eastern dining. Look out for Charred Corn with couscous, preserved lemon dressing and Turkish spice, Baby Potatoes with pickled sumac onion and Turkish spice, Local Squash with smoked labneh and raisin relish, and Heirloom Tomatoes with Beyaz Peynir, saffron dressing and Turkish spice.
For a sweet finish, diners can pick either the Dark Forest— dark chocolate, labneh, sweet dark cherries, halva and sour cherry or The Accident, a dish aptly named from a mishap while making the quince-based Turkish dessert, Ayva Tatlisi. The popular dessert is usually eaten warm, but The Ottomani’s version features spiced sorbet, providing a sweet and savoury twist to the traditional version.
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