Members Only: Seafood Weeks 2021

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The Norwegian Business Association cordially invites you to the Seafood Weeks 2021.

The Seafood Weeks 2021 are hosted at Vue and Artemis 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 2021.

Registrations at first-come-first-serve basis!

Dates: 29 Nov to 14 DecTimes:

  • Lunch: 12.00 pm.
  • Dinner: 19.00 pm.

Venues:

  • Vue, OUE Bayfront, 50 Collyer Quay Rooftop Level 19, Singapore 049321
  • Artemis Grill & Sky Bar, 138 Market St, #40-01 CapitaGreen, Singapore 048946

How to register?

Send an email with your booking. Please mark the email: “Booking for Seafood Weeks 2021”. 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

Available tables (updated 2 Dec, 7 PM)

Date , meal Artemis Vue
29 Nov, Lunch Sold Out
29 Nov, Dinner Sold Out
30 Nov, Lunch Sold Out Sold Out
30 Nov, Dinner Sold Out Sold Out
1 Dec, Lunch Sold Out Sold Out
1 Dec, Dinner Sold Out Sold Out
2 Dec, Lunch Sold Out Sold Out
2 Dec, Dinner Sold Out Sold Out
3 Dec, Lunch Sold Out Sold Out
3 Dec, Dinner Sold Out Sold Out
6 Dec, Lunch Sold Out
6 Dec, Dinner Sold Out
7 Dec, Lunch 1
7 Dec, Dinner Sold Out
8 Dec, Lunch 1
8 Dec, Dinner 1
9 Dec, Lunch 1
9 Dec, Dinner Sold Out
13 Dec, Lunch Sold Out
13 Dec, Dinner Sold Out
14 Dec, Lunch 1
14 Dec, Dinner Sold Out

Meny Artemis

Lunch

Price per lunch table 5 people: 550 SGD. Wine pairing 5 people: 300 SGD

Starter

Salmon gravalax, heirloom beetroots, crème fraiche, dill -or- Smoked Mackerel, buttermilk dressing, horseradish, pickled cucumber, finger lime

Main course

Gigha halibut, confit leeks, tomato jam, crab bisque -or- Atlantic cod,  celeriac puree, herring beurre blanc, sea lettuce -or- Angus Beef Striploin 200g Artemis Steak Rub, Chimichurri, Rocket & Parmesan Salad

Dessert

Cloud berry compote, almond sable, burnt méringue, vanilla bean gelato -or- Warm chocolate tart, lingon berry compote, cacao tuille, mascarpone gelato

 Dinner

Price per dinner-table 5 people: 900 SGD. Wine pairing 5 people: 500 SGD

 Canapes

Smoked mackerel, pickled cucumber – Cod brandade tartlet, lumpfish roe – Halibut tartar, caper, sour cream

Starter

Salmon gravalax, heirloom beetroots, crème fraiche, dill

 Mid course

Seared scallop, braised cabbage, smoked bacon

 Pre main

Crab cake, tomato jam, saffron aioli, brown crab velouté, avruga caviar

Main Course

Atlantic cod, celeriac puree, herring beurre blanc, mussels, sea lettuce – Or – Tenderloin, miatake mushroom, crispy leeks, black pepper beef jus

 Dessert

Cloud berry compote, almond sable, burnt méringue, vanilla bean gelato

Meny Vue

Lunch

Price per lunch table 5 people: 550 SGD. Wine pairing 5 people: 300 SGD

Saffron Pumpkin Soup, Blue Mussel, Cold Water Shrimp, Fennel 2019 Weingut Knoll, Grüner Veltliner, Federspiel, Wachau, Austria

Pan Seared Fjord Trout, White Bean Puree, Sautéed Kale, Brown Crab Sauce 2016 Cullen, Sau Blanc/ Semillon, Margaret River, Western Australia

Fresh Norwegian Waffles, Berries Jam, Brunost Brown Cheese, Sour Cream

Dinner

Price per dinner-table 5 people: 1150 SGD. Wine pairing 5 people: 750 SGD

Flavours of Norway – Pickled Herring, Parsnip Cream – Seared Oyster with Smoked Haddock Cream – Venison Tartare, Cream Fraiche, Cold Water Shrimp

NV Champagne Boizel, Brut

Grilled diver scallop – Trio Color Cauliflower, Fennel Oil, Crustaceans Broth

2020 Alphonse Mellot, Sancerre”La Moussière” France

Bincho-tan grilled fjord trout – Variation of Carrot, Löjrom Brown Butter Sauce

2016 Cullen, Sau Blanc/Semillon, Margaret River, Western Australia

Seared Greenland Halibut w/Braised Baby Fennel, Razor Clam, Orange Dill Sauce

2018 Domaine Gilbert & Christine Felettig Bourgogne Hautes Cotes de Beaune, France

or

24 hrs slow roasted kokue A5 Wagyu Brisket w/ Brown Stew Mushroom, Turmeric Salsify, Brown Cheese Sauce, Black Truffle

2019 Yves Cuilleron, Crozes Hermitage, “Laya” France

Pear and formage blanc

Brown Butter Dacquoise, Fromage Blanc Parfait, Dulcey Cremeux, Earl Grey Poached Pears

Note: Guest needs to present evidence of full vaccination against COVID 19 upon entrance to the restaurant, either through the Trace Together App or Token.

 

How to register?

Send an email with your booking. Please mark the email: “Booking for Seafood Weeks 2021”. 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