[availability updated 07/03/2022 6 am)
The Norwegian Business Association cordially invites you to the Seafood Weeks 2022.
The Seafood Weeks 2022 are hosted at Vue and Burnt Ends in cooperation with Snorre Food. The Seafood weeks are not a replacement for the annual Seafood Dinner, but a supplement.
You can book a table for 5 people (yourself included) either for lunch or for dinner and invite the guests of your choice.
Our Norwegian Company members are welcome to book an unlimited number of tables at the Seafood Weeks 2022.
Registrations at first-come-first-serve basis!
Dates: 4 – 15 April 2022
Venues, Prices and Availabilities
Vue
Address: OUE Bayfront, 50 Collyer Quay Rooftop Level 19, Singapore 049321
Price per table at Vue
| Lunch | 550 SGD |
| Lunch Wine Pairing Add-on | 300 SGD |
| Dinner | 1100 SGD |
| Dinner Wine Pairing Add-on | 800 SGD |
Availabilities at Vue:
| Date | 04/04 | 05/04 | 06/04 | 07/04 | 08/04 | 09/04 | 10/04 | 11/04 | 12/04 | 13/04 | 14/04 | 15/04 |
| Lunch | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| Dinner | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
Burnts End
Address: 7 Dempsey Road, #01-04, Singapore 249671
Price per table at Burnts End
| Lunch | 550 SGD |
| Lunch Wine Pairing Add-on | 400 SGD |
| Dinner | 1100 SGD |
| Dinner Wine Pairing Add-on | 650 SGD |
Availabilities at Burnts End:
| Date | 04/04 | 05/04 | 06/04 | 07/04 | 08/04 | 09/04 | 10/04 | 11/04 | 12/04 | 13/04 | 14/04 | 15/04 |
| Lunch Inside | closed | closed |  | – | – | 2 | closed | closed | closed | – | – | – |
| Lunch Outside | closed | closed | 2 | 2 | 2 | 2 | closed | closed | closed | 2 | 2 | 2 |
| Dinner Outside | closed | closed | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
Meny Vue
Lunch
SPRING PEA SOUP
Blue Mussel, Smoked Salmon Crips, Fennel
2019 Weingut Knoll, Grüner Veltliner, Federspiel, Wachau, Austria
PAN SEARED DRIED AGED HADDOCK FILLET
White Bean Puree, Japanese Spring Vegetable, Nantua Sauce
2020 Alphonse Mellot, “La Moussiere”, Sancerre, France
FRESH NORWEGIAN WAFFLES
Berries Jam, Brunost Brown Cheese, Sour Cream
Dinner
FLAVOURS OF NORWAY
Pickled Herring, Guacamole, Mini Taco
Seared Oyster with Smoked Haddock Cream
Smoked Salmond Roll with Lumpfish Caviar
NV Boizel, Brut
GRILLED DIVER SCALLOP
Heirloom Cauliflower, Fennel Oil, Löjrom Brown Butter Sauce
2019 Weingut Knoll, Grüner Veltliner, Federspiel, Wachau, Austria
HADDOCK FILLET & MONK FISH LIVER KATAIFI
Myoga & Cabbage Slaw, Lemon Verbena Infuse Dashi
2020 Alphonse Mellot, “La Moussiere”, Sancerre, France
GRILLED DRY AGED GREENLAND HALIBUT
Parsnip Puree, Blue Mussel, Orange Chicken Jus
2019 Domaine Gilbert & Christine Felettig Bourgogne Hautes Cotes de Beaune, France
or
24HRS SLOW ROASTED KOKUO A5 WAGYU BRISKET
Smoked Lentil Ragoût, Sauteed Kale, Brown Cheese Sauce, Black Truffle
2019 Yves Cuilleron, St Joseph, “Les Pierres Seches” Rhone, France
PEAR AND FROMAGE BLANC
Brown Butter Dacquoise, Fromage Blanc Parfait, Dulcey Cremeux, Earl Grey Poached Pears
Menu Burnts End
Lunch
Smoked Quail Egg and Caviar Smoked Haddock Tartlet
Razor Clams, Caviar and Bone Marrow Topper’s Mountain, MT, Sparkling, NV New South Wales, Australia
Monkfish, Carrot and Ras El Hanout
Bellwether, Chardonnay, 2016 Tamar Valley, Tasmania, Australia or
Onglet, Burnt Onion and Bone Marrow
Silverstream, Cabernet Franc, 2012 Denmark, Western Australia
Berry Tart Marshmallows Yalumba, Botrytis Viognier 2019 Wrattobully, South Australia
Dinner
Smoked Quail Egg and Caviar Smoked Haddock Tartlet
Razor Clams, Caviar and Bone Marrow Domaine Gamet, Blanc De Noir, Champagne Champagne, France
Scallop and XO
King Crab and Garlic Brown Butter Shiragiku Shuzo, Junmai Ginjo Okayama, Japan
Cod, Morels and Lime
Picardy, Chardonnay 2017 Pemberton, Western Australia
or
Onglet, Burnt Onion and Bone Marrow Kaesler, The Bogan, Shiraz Barossa Valley, South Australia
Chocolate Fondant Marshmallows
Petite Fours
David Franz, XO, Old Redemption Barossa Valley, South Australia
How to register?
Send an email with your booking. Please mark the email: “Booking for Seafood Weeks 2022”. The booking should include: Your preferred restaurant, date and meal (lunch or dinner) and your billing details for the invoice. Please note that the registration is binding. Send the email to: admin@nbas.org.sg
