Tuesday, 1 November 2011

NOVUS presents a fine menu ....

Remember when we blogged about going to the NOVUS Restaurant in July of this year?


well then perhaps you need to have a look at the blog post HERE to see how simply delightful it was! Executive Chef Stephan Zoisl and his team have made their mark on the dining scene of Singapore by serving fine cuisine with an accent on modern European Dining.

Novus Restaurant is best described as "Fine Dining at its best" and can be found amongst the grandeur of the National Museum. An unusual setting you may think, but it suits the dining scene of Novus perfectly.

Novus exudes its refined charm of fine food and architecture. Seamlessly blending old-world classicism with contemporary style, the fine dining establishments offers a quintessential dining experience that encompasses a fresh and modern interpretation of European cuisine. Perfect for lunch, a romantic dinner or a business meeting.

For this month of November (2011) Executive Chef Stephan Zoisl  presents a menu and a feature activity as part of the World Gourmet Summit series.

A gastronomic event not to be missed, the Wine and Restaurant Experience from 21st to 30th November 2011 is part of the World Gourmet Summit Series, which is into its 15th edition this year. This new concept is aimed at providing an added platform to recognize Singapore based award-winning chefs and restaurants.

Executive Chef Stephan Zoisl will be presenting a 5-course signature dinner menu inspired by the concept of La Croissance or "Growth":

Dinner Menu La Croissance

($128++ with an additional $88++ for the wine paired menu)

The 3-course "All-star" lunch menu features a collection of Chef Stephan Zoisl’s most popular dishes from his 2011 menu. Favorites on this menu include the Berkshire Pork Belly Meets Saffron Risotto, thinly sliced 48-hour braised pork belly sitting on top of a bed of saffron risotto and garnished with pork crackers, Parmesan, char grilled capsicum and Joselito ham:

The Novus "All-star" Signatures Set Lunch

($40++ with an additional $32++ for the wine paired menu)

Now for the EXTRA SPECIAL event at Novus:

Feature Activity - Eat, Learn & Experience

($200++ per person)
As part of the Wine and Restaurant Experience 2011, Chef Stephan Zoisl will be hosting a wine and cooking demonstration on the 29th November in an intimate setting at Novus’ private dining room.

Look out for star dishes including Smoked Foie Gras, a hickory smoked and pan seared duck liver prepared with apple, button mushroom and parfait of foie gras, as well as the 48-Hour Braised Black Angus Beef Cheeks served with a titillating mix of tonka beans, wild seasonal mushroom, beef jus Jerusalem artichoke puree.

Inspired by La Croissance, or the concept of "Growth", Chef Stephan presents in this menu culinary expressions of the "before and after" of key ingredients in each dish. Through a series of 5 introductions, each creation on the menu showcases the growth process of a natural product from its origin to maturity.

Diners will also get to sample a handful of Austrian wines to accompany Chef Stephan’s cooking.

Only a limited number of 20 seats are available.

We consider fine dining to be something special.

It's fantastic and it's elegant.

That's Novus.


Tel:+65 6336 8770

Novus delivers – and more – with its uncompromising food quality and excellent service.

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