Published on Wednesday, 20 July 2016 00:00
Written by Cheryl Teo Kai Lin
Caffé B has got to be the best fine-dining gem we have unearthed, with the abundance of raving reviews we have written over the course of its constantly evolving seasonal menus as testimony to its unparalleled dining experience. The ritzy Japanese-Italian restaurant located in The Shoppes at Marina Bay Sands has just rolled out with a new revamp of its popular lunchtime set menus, and it is without a doubt as divine as how they have been spoiling us all this time.
Caffé B took a page out of the rich Italian heritage and married it with Japanese elements in the conceptualization of this summer's set lunches. The set menus are changed up frequently with brand new exquisitely crafted dishes cooked up in the heads of the talented chefs that are not even available in the a la carte menu in their aim to please and delight you with new, wondrous creations. Caffé B's crowd-pleasing Bar and Restaurant 3-course Lunch Set Menu affordably priced at $20++ and $25++ respectively will enchant anyone with its delicious culinary masterpieces.
Focaccia Bread with Olive Tapenade
Prior to your courses being served, complimentary sliced focaccia bread will be brought to your table with a side of olive tapenade – a blended mix of black olive, anchovies and garlic. The savory, briny and garlicky tapenade on the herby and warm toasted focaccia helps to temporarily quell those raving hunger pangs while you eagerly await the arrival of your luxurious lunch.
Three-Course Set Lunch by Caffé B Bar
Starter – Mesclun Salad with Pomegranate and Percorino Romano
Fresh bowl of Mesclun Mix, Cherry and Pomegranate tossed with Balsamic Vinaigrette topped with shaved Pecorino
Fresh and crisp greens are tossed with a light balsamic vinaigrette that has a tinge of acidity which greatly complements the sweetness of the pomegranate gems and cherry tomatoes generously scattered around. The crumbly pecorino cheese has a very rich and strong taste and a muskiness that nicely contrasts with the refreshing after-taste of the salad.
Diners have the option of choosing between a zesty tomato-based scallop pasta and a hearty plate of beef shank and tendon for their main course.
1. Penne with Fan Scallop
Penne Pasta cooked al dente in light spicy Tomato Sauce served with Fan Scallops and Black Olives
Tantalize your taste buds with this tangy seafood pasta cooked in a sweet and fragrant tomato-based sauce. The penne pasta is cooked al dente and is springy to the bite, with an added burst of the lovely, piquant tomato sauce enveloped within its hollow interior. The briny black olives help in delivering a salty and sour taste to add oomph to the pasta, and the fresh and juicy fan scallops accompanied by its delectable roe infuses its flavors into the dish which gives the pasta a nice and light seafood finish.
2. Tender Beef Shank and Tendon in Red Wine Sauce
Braised Beef Shank and Tendon in Red Wine Sauce served with creamy Mashed Potatoes and Chef's daily vegetables
Chunks of beef shank and tendon are braised for hours to allow the red wine sauce to thoroughly permeate every fragment of the meat so that it is rich and full of flavor. The fork-tender cubes of beef shank and gelatinous, collagen-rich cuts of tendon has a very melt-in-your-mouth, viscous texture that is further enhanced with creamy mashed potatoes for that buttery mouthfeel.
Dessert – Homemade White Chocolate Cheesecake
Caffé B's very own baked White Chocolate Cheesecake topped with Whipped Cream and Wild Berries
Sink your teeth into this decadent dessert freshly made from scratch in Caffé B's kitchen. White chocolate is baked into the cheese cake, giving it a very rich and dense texture that slowly melts into a creamy and cheesy mouthful. Topped with whipped cream, a candied slice of lemon, and served with a side of juicy wild berries, the sweetness of the dense cake is balanced out with exciting flavors and textures and will end your meal on a satisfying note.
Three-Course Set Lunch by Caffé B Restaurant
Diners have the option of choosing between a refreshing chicken salad and a piping hot bowl of soup.
1. Chicken Breast and Mizuna Salad in Orange Vinaigrette
Thyme-cured Chicken breast, Mizuna and Frisee tossed in homemade Orange Vinaigrette, sprinkled with Feta Cheese and Black Sesame Seeds
This chilled appetizer is bound to whet your appetite. The sliced chicken breast is moist and delicate drizzled over with a delicious sweet and fruity orange vinaigrette to liven up your tastebuds. Feta cheese and black sesame seeds are sprinkled over for that burst of cheesiness and aromatic nutty flavor to the fresh greens.
2. Chef's Fresh Pot of the Day
Minestrone Soup with assorted Vegetables
If cold salads are not your thing, you might want to opt for a warm, comforting bowl of soup, prepared from scratch in-house with only the freshest produce that the kitchen obtains, so the type of soup varies from day to day. I had the minestrone soup that had a tangy and sweet tomato base which helped to refresh the palette. The light and tart soup was infused with just a little bit of parmigiano-reggiano for a touch of sharp creaminess and simmered over low heat with assorted vegetables for a nice crunch.
Diners have the option of choosing a succulent Wagyu steak, a delicate Barramundi or a creamy tomato risotto.
1. Wagyu Striploin Tataki
A hearty plate of well-marbled Herbed Wagyu Striploin grilled to perfection and served with pickled Daikon, Chives and Yuzu
This was the dish that made my entire day and will continue to leave me craving for it for weeks to come. I can't even begin to describe how extremely juicy, succulent and flavorful this massive slab of finely marbled Wagyu steak is. The higher the marbling score, the greater the dispersion of intramuscular fat, which yields in a juicier and more tender cut of beef. Judging from how Caffé B's Wagyu Striploin Tataki secreted juices all over the plate as you cut into it and melts like butter in your mouth, I am pretty sure that the striploin used for this dish is extensively marbled with no costs spared. It is marinated in herbs, perfectly grilled medium-rare and outlined with a thick layer of sinful fat that has just melted slightly from the heat of the grill and disintegrates into rich, beefy goodness upon touching your tongue. The striploin is of such high quality that I could just eat it on its own, but drenched with the savory, light and citrusy tataki sauce, it is truly a match made in heaven. The portion served is extremely generous, but it is so delicious that even after wolfing down this gastronomical masterpiece, you will find yourself smacking your lips and craving for more even with a full stomach.
2. Barramundi in Confit of Citrus
Slow-cooked Seabass with Lemon, Grapefruit and Lime complemented with Eggplant Ragout, buttered Potatoes and drizzled with White Wine Sauce
A thick chunk of seabass is slow-cooked with lemon, grapefruit and lime that leaves a tangy and citrusy aftertaste to the delicate fish. The barramundi is extremely fresh and has a sweet and mild taste with a meaty texture. The skin is nice and crispy while the flesh is flaky, moist and juicy. The creamy white wine sauce gives a savory and buttery flavor to the fish. The aromatic buttered potatoes are best eaten in between bites of the premium white fish.
3. Trio Tomato Risotto
Risotto simmered in vegetable stock and White Wine sautéed with Roma, San Marzano, Cherry Tomatoes and tossed with Parmegiano-Reggiano
Creamy, yet with a nice bite and mixed with three kinds of tomatoes, this risotto is a great comfort dish for all. The addition of roma, san marzano and cherry tomatoes was not done on a whim, each of these varieties was carefully selected for this dish for the difference in its robust flavors. Take a spoonful of the rich and creamy risotto along with the tomatoes for a sweet, juicy and zesty mouthful that is hearty with a refreshing tanginess.
Dessert – Azuki Semolina Pudding
Red Bean, Golden Raisins and Almond Flakes in sweet pastry, drizzled with Wild Berry Coulis
A light and fluffy puff pastry nest sits in the middle of a pool of sweet and creamy sauce, with a delicious red bean paste nestled within, topped with a dollop of whipped cream, punctuated with a blueberry and a strawberry wedge. The creamy reservoir is milky and sweet with a burst of sour-ness from the wild berry coulis to balance out the sugar levels. Each bite is a smooth and crunchy one with various taste evolutions that go from sweet to sour to savory, and will keep you in a happy mood for the rest of the day.
Address: 2 Bayfront Avenue, B1-15, The Shoppes at Marina Bay Sands. Singapore 018972.
Opening Hours: Lunch 12pm – 3pm, Afternoon Refreshment 3pm – 6pm, Dinner 6pm – 10pm, Late Night Snacks 10pm – 1am
Telephone No.: +65 6887 3311