Something new is brewing at Level33 this month, and it’s not just beer. In collaboration with British premium tea label Newby Teas, Executive Chef Jimi Tegerdine has specially crafted two menus for the currently ongoing World Gourmet Summit.
The menus are a departure from the usual fare served at Level33, in particular the special menu which is only limited to 20 guests. For one night only, the world’s highest urban gastrobar and microbrewery will be serving up a five-course tea-inspired pairing menu, marrying the worlds of tea, beer and gourmet food.
Right from the start with the amuse-bouche, it is clear that Chef Jimi has gone all out to make the meal an extraordinary one. More than aptly named Bubble Ice Tea, the amuse-bouche is a tangy tomato consommé, served in a plastic bubble tea cup reminiscent of the ubiquitous Taiwanese bubble tea drink, together with a foie gras lollipop coated in a cranberry tea aspic. The brilliance of this dish, in my opinion, lies in the “bubbles”, which is made from rosemary oil using the spherification technique.
As appetiser, the Ceviche features langoustine served raw, paired with a medley of flavours made up of Newby Tea’s ginger and lime tisane, vinegar, mirin, black truffles, and lime.
Tea features strongly again in the entrée, the Ceylon Tea Brined Iberico Pork. Infused with Ceyton tea and cooked sous vide, the Spanish pork loin comes with a curry crust that is flavourful without being overpowering, along with a cinnamon apple tea compote. Adding further texture to the dish are kale chips, compressed rice crackers and caramelised milk crumbs.
Indian cuisine lovers would find delight in the main dish of Baked Lamb ‘Biryani’ Risotto, which has lamb served four different ways – a rib, tenderloin, homemade lamb bacon and shredded lamb meat. The flavours are intense in this dish; the lamb tenderloin is marinated in balsamic vinegar for 24 hours and then braised for six hours. Masala Chai rice cream, breakfast tea paneer and Darjeeling tea lime pickle complete this flavoursome dish.
The meal is rounded off with a dessert of Earl Grey Cocoa Fondant, a varied mix of four tea blends. Milk Oolong ice cream accompanies a rich chocolate fondant with an Earl Grey tea cocoa centre. The sweetness is balanced by Hibiscus Rosehip Tea pickled berries and Morning Delight crumbs.
For this special one-night-only menu, the dishes will each be paired with microbrewed beer from Level33. The menu is limited to 20 guests, and costs S$98++ per person.
Level33
8 Marina Boulevard, #33-01
MBFC Tower 1
Singapore 018981
Tel: +65 6834 3133
