Singapore’s most iconic dining destination, Monti, is proud to celebrate the tantalising taste of Truffles for the month of July, as special guest Michelin-star Chef Francisco Javier Araya kicks off the dining delight, with a unique 6-course dinner menu in a cross collaboration with Chef Christopher Millar from Stellar at 1-Altitude, and the Monti team, available on Wednesday, 5 July and Thursday, 6 July for $180++ per person. Additionally, wine pairings will also be available.
To commemorate the peak of the winter truffle season in Australia, the collaboration between Calia Truffles and Monti, will showcase a decadent dinner menu throughout July, using exotic Périgord black truffles (Tuber Melanosporum) sourced from Victoria’s Mornington Peninsula, Australia, from a dedicated trufferie with more than 2,600 oak and hazelnut trees.
Based in Shanghai, Chef Francisco has built an incredible reputation with fine dining restaurant NAPA wine bar and kitchen, Alegre restaurant in Chile, and of course 81 Restaurant in Tokyo, where he was awarded one Michelin for the casual fine-dining restaurant serving borderless cuisine. Adding to his accreditation, Chef Francisco also completed his training at Andoni Luis Aduriz’s Mugaritz in Spain, and in 2008, he returned to Spain to spend a season at the legendary el Bulli under the direction of world-renowned Chef, Ferran Adrià.
Guests dining at Monti will have the pleasure of enjoying Chef Francisco’s menu for two nights only. However, Monti’s special truffle dinner menu will include a generous infusion of these exquisite little delights, available until end of July 2017.
Monti’s Australian Winter Black Truffle Dinner Menu
Foie Gras & Truffle Cigar
Black Truffle Ash | White Balsamic Gel
Paired with: Marchesi di Barolo Gavi di Gavi DOCG 2015 Piedmont Italy
Uni | Truffle
Paired with: Frescobaldi Castello di Pomino Benefizio Bianco Riserva DOC 2015 Tuscany Italy
Mushroom | Truffle | Morel Sauce
Paired with: Frescobaldi Castello di Nippozzano Chianti Riserva Vecchie Viti DOCG 2013 Tuscany Italy
Crispy Japanese Amadai
Fermented Tofu | Truffle Dashi | Baby Vegetables
Paired with: Marchesi di Barolo Barbera d’Alba Peiragal DOC 2014 Piedmont Italy
Slow Cooked Wagyu Short Rib
Spinach Puree | Wagyu Tongue | Truffle | Black Garlic Aioli | Roast Vegetables | Beef Jus
Paired with: Frescobaldi Tenuta di Castiglioni IGT 2014 Tuscany Italy
Coffee Ice Cream | Truffle
Paired with: Frescobaldi Castello di Pomino Vin Santo 2015