Rooftop bar and dining destination CÉ LA VI has launched a new menu combining the bold flavours of the region and the focus on sustainable ingredients.
Dedicated to four sections – Sushi & Sashimi, Starters, Mains and Dessert, the menu kicks off with crowd-pleasing starters such as the Seared King Salmon Tataki starter (S$26), seasoned with rock salt and served with a tangy jalapeno dressing, crispy taro root and smoked ikura; Hokkaido Scallop & Oyster Ceviche (S$34); and Kataifi Wrapped Prawns (S$32).
For mains, indulge in ‘Premium Signature Dishes’ like Slow Roasted Black Cod (S$52) served on a bed of creamy mashed potato, accompanied by braised lentils and charred Chiang Mai Sausage, or choose from ‘Shared Dishes’, available only by pre-ordering 24 hours in advance, like the 1 Kilo Maine Whole Lobster with Rice Flat Crust (S$MP*), served alongside a spicy and sour bell pepper & pineapple fricassee with Chinese Sausage.
The Sea section features acclaimed dishes such as the Roasted Ocean Gems Tiger Prawns in Coconut Green Curry (S$54), and Steamed Barramundi & Naam Jim Dressing (S$44), which is sourced from Singapore’s local sustainable fish farm, Kuhlbarra.
To preserve the highest quality, flavour and freshness, the fish are harvested only upon order to ensure farm-to-table for guests, in less than 24 hours.
Undecided on desserts? Go with the Premium Dessert Platter (small S$32, medium S$56, large S$80), available in three sizes to suit all appetites; Small, Medium and Large.