It is a month of joyful celebrations where people come together and this calls for a warm and hearty feast.
The new Glitter buffet menu takes global flavours to a new level this Christmas and New Year for only four days on 24th, 25th, 31st December 2013 as well as 1st January 2014. It offers stunningly colourful flavours across a sumptuous spread, live barbecue action and 6 exclusive dishes done with a twist. This buffet is priced at S$98++, and with the celebratory mood running high, the option of adding on free-flowing alcohol is also available at an additional cost.
The Asparagus & White Fungus Barigoule was an inspiration from traditional French style Artichokes Barigoule. The sweetness of asparagus, and the white fungus crispy crunch is accompanied by white wine for more depth and flavour, making this a refreshing appetizer.
Our carving station serves up an extraordinary Christmas tradition, Tandoori Turkey Breast. Marinated overnight with a generous amount of tandoori spices then oven-baked to the perfect level of tenderness, you can expect a succulent, savoury and tandoori-perfumed fowl that engulfs your taste buds with every bite. A cucumber & mint raita makes the best match for this turkey.
Let the Oxtail with Guinness Stout & Espagnole sauce warm you up for a homely celebration. The tender oxtail is drenched with a mix of demi-glace with tomatoes and a caramelized mixture of minced carrots, onions and shallots that gives you a thick, dark and flavourful gravy. For an extra boost of flavour, port wine and Guinness Stout are added to give a bitter-sweet aftertaste.
On top of that, we also have warm Bread & Butter Pudding with Ginger, Longan & Vanilla Brandy Sauce. This heart-warming pudding has longan cubes with ginger puree added for a sweet, gingery twist. Oven-baked till golden brown, the exposed edges of the bread are crispy and fragrant. Pair this with our homemade vanilla brandy sauce, we are certain this will put a smile on your face.
Apart from the 6 special highlights, this buffet also offers a variety of gourmet dishes such as chilled seafood on ice, salads, smoked pumpkin with chestnut and foie gras dumpling soup, roasted lamb leg, mussels bourguignon, paupiettes of fish fillet with leek fondue, buttered brussel sprouts with chestnuts and turkey bacon, seafood paella, live barbecue station for a range of seafood and a variety of desserts including Christmas log cake, strawberry romanoff, crepe suzette with mandarins, Christmas pralines & cookies and tropical fruit slices to set off an abundant year!
The Glitter buffet is available on the following days :
24th, 25th, 31st December 2013 & 1st January 2014, from 6:30pm – 10pm.
Buffet prices :
S$98++ for buffet spread & live barbecue station
Additional S$48++ for free flow sparkling wine, house wines, beer, juices and soft drinks
Kids 6 – 12 years old
S$48++ for buffet spread, juices and soft drinks
Kids below 6 get to enjoy the Glitter buffet for free with every paying adult.
Tel +65 6818 6681
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Glitter Christmas & New Year buffet menuAppetizers
~ Seafood on Ice (Includes Fresh Oysters, Crabs, Scallops, & Mussels with Lemon Wedges, Tabasco Sauce & Spicy Brandy Sauce)
~ Sardines Escabeche
~ Asparagus & White Fungus Barigoule ~ Mushroom à la Grecque
~ Salmon Carpaccio with Coriander & Pinenut Vinaigrette
~ Mesclun Salad with Crispy Wonton Skin
~ Langoustine with Thai Pomelo Salsa Soup
~ Smoked Pumpkin with Chestnut & Foie Gras Dumpling dressed with Parmesan Snap, Chives & Cream Carving Station Tandoori Turkey Breast AND Roasted Boneless Lamb-Leg Seasoned with Persillade with Cherry Tomatoes, Roasted Potatoes with Herbs, Pineapple Lime Salsa and Cucumber & Mint Raita. Big Plates
~ Oxtail with Guinness Stout & Espagnole Sauce
~ Paupiettes of Fish Fillet with Leek Fondue
~ Roasted Lamb Leg with Red Currants & Ginger Compote
~ Mussels Bourguignon
~ Buttered Brussel Sprouts with Chestnuts & Turkey Bacon
~ Slow-Cooked Beef in Spicy Coconut Sauce
~ Crayfish Stew in Warm Tomato Essence
~ Seafood Paella Desserts ~ Bread Pudding with Ginger, Longan & Vanilla Brandy
~ Durian Trifle
~ Christmas Log cake
~ Strawberry Romanoff
~ Crépe Suzette with Caramelized Mandarin Orange Sauce
~ Christmas Pralines & Cookies
~ Tropical Fruit Slices Barbecue Station
~ Prawns with Lemon & Chilli
~ Squid with Coriander & Ginger Rub
~ Crayfish with Recado Rojo
~ Sambal Skate Wings
~ Sardines with Spicy Thai Citrus
~ Pineapple with Rum Glaze, Coriander & Chilli
~ Vegetables on Skewers with Fresh Herbs
~ Corn on Cob
The BBQ spread can be accompanied by Tabasco, Thai Chilli Sauce, Mustard, Garlic Aioli, Green Nahm Jim Sauce or Lemon Wedges.
This post is brought to you by Street 50 Restaurant & Bar and with thanks to Wanzhen and Cristabel for the invitation and warm hospitality.