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.
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.
À La Carte dishes from $30*Add ons on Set Lunch MenuDaily: 6.30 p.m. to 10.30 p.m.
À La Carte dishes from $30*4-course Degustation Menu $118*For more information, please click Here.
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