Sofitel Singapore City Centre - Luxury hotel - Valentine's Dinner at Racines

Valentine's Dinner at Racines

Available from 13 February 2020 until 15 February 2020


From 13 to 15 Feb 2020, Racines will be hosting intimate rendezvous with a titillating dinner menu specially prepared by Executive Chef Jean-Charles Dubois.
Racines’ culinary brigades will be presenting a spellbinding ode to love with a 4-course dinner menu at $188++ per couple. An amuse bouche of chilled cod brandade wrapped in crispy kataifi sets the mood for the evening, followed by a choice of starter or soup. The former is comprised of steamed egg royale with Hokkaido scallop flan and lobster foam served atop toasted melba, while the latter consists of a hearty seafood bouillabaisse with langoustine and caviar crème. Choice of mains include Wagyu beef karubi slow cooked tenderly for 8-hours and served alongside fluffy truffle potato fondant or a Mediterranean-inspired medley of pan-seared Gambero red prawns and slow cooked wild snapper with lemon tarama emulsion.
For dessert, Executive Pastry Chef Sam Leong will be preparing Sablé Breton topped with luscious Tahitian vanilla ricotta cheese, served alongside a scoop of seasonal exotic fruit sorbet and sweet tomato gelée. For a more opulent experience, diners may upgrade their Valentine’s Dinner to 5-courses with both soup and starter and Duval-Leroy Brut Reserve Champagne for an additional $40++ per couple.

Valentine’s Dinner at Racines
13 to 15 Feb 2020
Seatings: 6:00pm to 8:00pm / 8:30pm to 10:30pm
4-Course: $188++ Per Couple
5-Course with Duval-Leroy Brut Reserve Champagne: $228++ Per Couple

Amuse Bouche

Chilled Cod Fish Brandade in Crispy Kataifi with Pickled Chayote, Kale Pistachio Espuma and Pesto Sauce

Choice of Starter or Soup
Steamed Egg Royale with Hokkaido Scallop Flan, Lobster Foam and Melba Toast
Seafood Bouillabaisse with Langoustine, Wild Micro Fennel and Caviar Crème

Choice of Mains
8 Hours Slow-cooked Wagyu Beef Karubi with Truffled Potato Fondant, Fava Bean Mousseline and Périgueux Sauce
Pan-seared Gambero Red Prawns with Slow-cooked Wild Snapper, Steamed Zucchini Blossom and Lemon Tarama Emulsion

Tahitian Vanilla Ricotta Cheese with Sablé Breton, Seasonal Exotic Fruit Sorbet, Sweet Tomato Gelée and Olive Dust

Terms and Conditions
Pre-payment is mandatory and non-refundable.
Not valid with any other promotions or special offers.
Alcoholic beverages will not be served to diners below the age of 18.
All prices listed are subject to service charge of 10% and prevailing goods and services tax.

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