Taste Te Mana: New Zealand’s finest lamb at La Brasserie

Today’s diners are increasingly seeking provenance and flavour in their dining experiences. Playing a timely role, La Brasserie is shining the spotlight on an incredible new breed of lamb from New Zealand. Billed as the ‘waygu of lamb’ for its outstanding marbling, tenderness and subtle flavour profile, Te Mana has been winning fans the world over since its launch in 2017. During the Te Mana Lamb Promotion from 15 to 24 February 2020, guests will enjoy this high Omega-3 protein in a specially created modern European à la carte menu and a 4-course degustation menu. 

Six ways with lamb  Te Mana is a result of over 10 years of experimentation to develop a breed that has naturally high levels of Omega-3 polyunsaturated fats, considered a good fat by nutritionists. Finished on chicory herb pastures for 30 days, the lamb is renowned for its extensive fine marbling, yet does not leave a fatty taste on the palate.  

La Brasserie’s Executive Sous Chef Zacharie Ong has paired various cuts of Te Mana lamb to different cooking methods, to best showcase the lamb’s textural tenderness and 21-day aged flavours.

Start your meal with Arabica Coffee Smoked Lamb (S$30*), which teases the palate with pickled beets, micro salad greens and bittersweet Kahlua ice cream. Alternatively, the classic Lamb Ragout (S$30*) gets an update with rosemary sable Breton tart, morel and minted pea. Move into the choice of mains where the Josper Roasted Spiced Lamb Spare Ribs (S$58*) is sure to catch your attention. A crisp crust reveals juicy flesh within, served with sautéed potatoes and broccolini. The restaurant’s fine French technique is in play with Lamb Shank (S$56*), prepared and presented bone-in for deeper flavours from the marrow. Cepes, shallot confit, Amalfi lemon gastrique and sautéed multigrain for crunch complete this fine creation. A succulent Lamb Loin (S$61*) is served with spring garden vegetables, black garlic purée and caramelised parsnips, while the hearty Rack of Lamb (S$66*) is coated with a savoury sun-dried tomato and cheese crust, and accompanied by petit pois (pea) purée, heirloom carrots and balsamic lamb jus.

Te Mana is a name of proud Māori origin, which translates to ‘status’ or ‘authority’. La Brasserie’s carefully created menu honours the produce and elevates each item with the technique and pairings that will appeal to all, whether you are a fan of lamb or newly discovering its layers of flavours.    La Brasserie, The Fullerton Bay Hotel SingaporeTe Mana Lamb Promotion15 to 24 February 2020   Monday to Friday: 12.00 p.m. to 2.30 p.m.

Daily: 6.30 p.m. to 10.30 p.m.

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