Tuesday, 9 October 2012
Saturday, 6 October 2012
Monday, 24 September 2012
Friday, 21 September 2012
Halloween Dinner Menu 27 October 2012
Fright Night
$58++ per person. minimum two persons
serve with a complimentary flute of Kir Royale
Starters
Thick, Creamy bacon pumpkin soup
A silky textured soup, sprinkled with crunchy bacon
OR
Dracula Delight Salad
Roasted beet, navel orange, sliced apple, red onion and arugula
Mains
Devil’s red meat
Raw Meats:
A combination of Dill breast of chicken, NZ beef tenderloin and peppery porkloin
Serve with mashed pumpkin and mashed peas mint.
OR
Monster Seafood duo
Raw Seafood:
A perfect combination of cajun spice "King prawns" & "Tasmanian scallops" serve with a
tempura batter on the side.
Serve with mashed pumpkin and mashed peas mint.
Cooking preference
Scandinavian skillet style, Bourguignon or Court bouillon
Desserts
Black chocolate
Dark chocolate infused in cream.
serve with fresh fruits, scary muffins and french vanilla ice cream
Wednesday, 19 September 2012
Thursday, 6 September 2012
Wednesday, 5 September 2012
Monday, 3 September 2012
Sunday, 2 September 2012
Friday, 31 August 2012
Thursday, 30 August 2012
Tuesday, 28 August 2012
Special of the day / Swiss style Käsespätzle Spätzle also known as Spätzli or Chnöpfli in Switzerland or Knöfle or Hungarian nokendli or galuska are a type of egg noodle. Enjoy our limited serving of this dish. Have it serve Plain or with Gruyère cheese. can be serve as your main course or a side dish. Reserve your seats now at La Fondue @ Dempsey Hill.
Sunday, 26 August 2012
Chef's Rogie weekly special @ La Fondue
Blackened Tenderloin steak with bacon wrapped asparagus and grilled cherry tomato drizzled with oil and balsamic dressing.
Friday, 24 August 2012
Thursday, 23 August 2012
Weekend brunch @ La Fondue
All time favorite eggs benedict, poached egg on english muffin, canadian bacon with hollandaise sauce.
Saturday, 14 July 2012
Thursday, 28 June 2012
Monday, 11 June 2012
Saturday, 19 May 2012
Craving for Chocolate??????
5 Benefits of Dark Chocolate
- Studies have shown dark chocolate to lower blood pressure
- Studies have also shown dark chocolate to lower bad cholesterol (LDL)
- It turns women on more than a passionate kissing session (no wonder they want it for Valentine's Day!)
- Contains serotonin, a natural mood-boosting anti-depressant
- Stimulates pleasure-inducing endorphin production
Now, even though there are several benefits of dark chocolate,
as with anything else, moderation is key. Make sure your chocolate
delights fit into your daily caloric needs, and try to work your way up
to the highest percentage dark chocolate you can enjoy.
Thursday, 17 May 2012
Fondue Etiquette
by La Fondue Singapore on Friday, May 18, 2012 at 1:27pm ·
Avoid double dipping into the fondue pot.
Double dipping your bread into the fondue pot is a big faux pas when it comes to eating fondue. What is double dipping? It's dipping the bread once, eating a portion of it, and then dipping back into the pot a second time for more fondue. This is almost guaranteed to be offensive to the other people in your party. Make sure the first dip is sufficient if you want to practice good fondue etiquette.
Use the fondue fork properly.
Since your fondue fork will be repeatedly dipped into the fondue, it should never touch your mouth for sanitary reasons. You can bet your party isn't going to be appreciative if you enthusiastically bite the coated bread off of your fork and dip it back into the fondue pot. It's perfectly appropriate to use a second fork to dislodge the bread from the first fork if you're having problems.
Dip slowly.
Don't make it a contest to see how many times you can dip into the fondue pot. Eat something before you go to the fondue party or restaurant to avoid being ravenous when you arrive. Fondue should be enjoyed in a slow, relaxed manner.
Don't use your hands to dip.
Another fundamental rule of fondue etiquette is to always dip with your fondue fork, never your hands. Fondue is usually maintained at a temperature of two hundred degrees or higher which can result in a nasty burn. Not to mention the sanitation issue. They made fondue forks for a reason.
Don't drop food into the fondue pot.
Accidents do happen but do your best to dip carefully to avoid losing your morsel of bread in the big, hot pot of fondue. An old tradition says that a female who drops her food in the pot has to kiss the man next to her. If you're female, be sure to sit beside someone good looking! If a man loses his food in the fondue pot, tradition says he must buy a round of drinks for the entire party.
If you'll be attending your first fondue event, you may want to prepare a pot of fondue and practice before you go in order to be skilled regarding the rules of fondue etiquette. You'll look like an old pro when you finally get to the party!
Wednesday, 16 May 2012
Fondue history
Fondue originated in Switzerland as a way of using up hardened cheese. Deriving from the French verb fondre, meaning "to melt," fondue was a classic peasant dish. Accounts vary on how fondue was originally created.Traditional fondue is made with a mixture of Emmenthaler and/or Gruyere cheese and wine, melted in a communal pot. Cherry brandy is added to the melted mixture, which becomes a dip for pieces of stale bread and crusts.
French gastronome Brillat-Savarin mentioned fondue in his 19th century writings. However, fondue really hit its heyday in 1952, when chef Konrad Egli of New York's Chalet Swiss Restaurant introduced a fondue method of cooking meat cubes in hot oil. Chocolate fondue followed in 1964.
Gruyere Cheese
Serving Ideas
Distinctive, sharp, and great for melting, Gruyère is a traditional ingredient in fondue, French onion soup, Le Tourin, and Croque Monsieur (France’s classic hot ham and cheese sandwich). One of the finest cheeses for baking, Gruyère is also wonderful in soufflés, quiches, and gratins. But don't overlook Gruyère's place on an elegant cheese board, as well. Delightfully nutty, spicy, and full-flavoured, this famous Swiss cheese is quite delicious served with fresh fruit and crackers.For an exciting change of pace, grate Gruyère to top your favourite pastas and salads. In fact, you can use Gruyère in most any recipe or way that you would use your usual Swiss.
The finest lamb
Lamb connoisseurs consider lamb pré-salé to be the finest in the world. The French term means "salty field," and is applied to lamb that graze on meadowlands on the salty shores of Brittany and Normandy. The grass that thrives on the salty land gives the lamb meat a delicate flavor. The most reknowned area for this lamb is near Mont-St.-Michel in France. You might want to question the chef if you find pré-salé lamb on the menu in the United States, as there is a good chance it is not authentic.
What is the difference between Lamb and Mutton???
Q- What is the difference between Lamb And Mutton?
A- There is indeed a difference between lamb and mutton, but it is simply a matter of age and flavor.
- Lamb is a sheep less than a year old, typically slaughtered between
the ages of 4 and 12 months. Older sheep is called mutton and has a
much stronger flavor and tougher meat that many find distasteful.
Mutton was a cheap food source for the military, and it was often
overcooked and dry. Many American servicemen had their fill of mutton,
coming home to declare it off-limits in the family home. This may be
another reason why lamb has not become more popular in the States.
Our lamb History
The word lamb comes from the German lambiz. As early as 10,000 years ago in Central Asia, man discovered that the sheep was a good source of not only food, but clothing. Sheep (Ovis aries) have long been a dietary staple as well as a textile source in Asia, Europe, Australia, and New Zealand.
In the Middle Ages, farmers learned that sheep was the most productive crop, providing meat, wool for clothing, skins for parchment, and milk for butter and cheese. Sheep provide an amazing myriad of products in the 21st century.
The first sheep were brought to North America by Spanish soldiers under the command of Cortez in 1519. The introduction of sheep into the commercial cattle herds of the western territories in the 1800s caused much bloodshed and social division. Perhaps this bad reputation is one reason why lamb did not make it as a mainstay of the American palate.
In the early 1900s, the federal government actually sanctioned genocide of certain varieties of sheep in a purported attempt to upgrade the quality of certain breeds. The Cotswold, one of the oldest breeds, was introduced to England over 2000 years ago by the Romans. Brought to the United States in 1832, the Cotswold was also the first purebred breed to be registered in the United States in 1878. This breed is now currently classified as a rare breed and is prized for its wool.
Lamb also has religious connotations. Lambs were ritually used as sacrifices in many different religions to all varieties of gods, and is still a favorite menu item for Easter and Passover.
Tuesday, 15 May 2012
Cheese Fondue Nutrition Facts
For those who cares about their health
For every 100g serving of Cheesy Fondue :
Energy 229 kcal
Protein 14.2 g
Total Carbohydrates 3.8 g
Total Sugars 0 g
Total Fat 13.5 g
Saturated Fat 8.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.6 g
Dietary Fiber 0 g
Cholesterol 45 mg
Sodium 132 mg
For those who cares about their health
For every 100g serving of Cheesy Fondue :
Energy 229 kcal
Protein 14.2 g
Total Carbohydrates 3.8 g
Total Sugars 0 g
Total Fat 13.5 g
Saturated Fat 8.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.6 g
Dietary Fiber 0 g
Cholesterol 45 mg
Sodium 132 mg
Thursday, 3 May 2012
Friday, 27 April 2012
La Fondue
The best of Swiss CuisineStarters/Appetizers
Soup of the Day.....
Freshly made daily by our Chef
Cream of wild mushroom soup
Home-made creamy mushroom soup
Garlic Bread
Toasted slices of Baguette topped with garlic, butter & parsley flakes
Bruschetta
Toasted slices of baguette topped with fresh tomatoes,herbs,Parmesan cheese and drizzled with EVOO
Caesar Salad
Crispy romaine lettuce,garlic croutons & bacon tossed with our home-made caesar dressing & generously sprinkle with Parmesan cheese
Potato Salad
Boiled baby potatoes tossed in our home-made mayo & mustard dressing, generously sprinkle with bacon and cherry tomatoes, finished with black pepper and cheddar cheese.
"La Fondue" Sandwich
Crispy bacon,turkey ham,tuna,lettuce,tomato & mayo sandwich served with coleslaw
*available only from 11:30 am to 2:30 pm"
Pasta
Aglio Olio
Plain & simple pasta with garlic flavor
Pesto Pasta
Pasta tossed in home-made pesto sauce & sauteed seasonal vegetables
Creamy Chicken Carbonara (Chef's recommended)
Pasta tossed with chicken and bacon in a creamy sauce of Parmesan cheese, egg yolk and fresh cream
Bolognese
Pasta tossed in a classic Bolognese-style meat & fresh tomato sauce
Seafood Marinara
Pasta tossed in chunky tomato sauce with prawns & fish
Meats & Seafood Fondue
(Serve with Mashed Potatoes,Corn on the cob & Coleslaw)
Meats
Beef tenderloin
Beef Strip loin
Venison
Pork loin
Pork liver
Chicken
Chicken sausage
Seafood
Salmon
Prawns
Dory Fish
Pan n' Grill
( Serve with home-made mashed potatoes and Coleslaw)
Pork Schnitzel
Thinly -pounded Pork loin, seasoned,breaded,pan-fried & topped with egg
Grilled Fish
Dory fish fillet.seasoned with our special herbs & spices and drizzled with lemon butter sauce
Grilled Lamb chop with Rosemary Balsamic reduction sauce
Grilled Lamb chops seasoned with our home-made spices & drizzled with delicious rosemary balsamic vinegar reduction
Pan-Grilled Salmon with Bearnaise sauce
Pink Salmon steak seasoned with herbs & spices
NZ Grilled Tenderloin Steak
8 oz. In-house Specialty-juicy NZ tenderloin steak grilled to perfection
Cheese Fondue
(Serve with sausages,ham,seasoned vegetables & bread)
Classic Swiss cheese
Gruyere,Emmentaler Swiss cheese,Garlic, White wine & Kirschwasser
Cheddar Cheese
Cheddar cheese, White wine & Kirschwasser
Garlic cheese
Gruyere,Emmentaler Swiss cheese, Black pepper cheese,Garlic, White wine & Kirschwasser
Gruyere cheese
Gruyere cheese,White wine & kirschwasser
Whiskey Cheese
Gruyere,Emmentaler Swiss cheese,whiskey & Kirschwasser
4 Cheese "La Fondue" Special
Gruyere,Emmentaler Swiss cheese,Cheddar & Black pepper Cheese,White wine & Kirschwasser
Meaty Cheese
Cheddar cheese,Pork Ham,Chicken Sausages, White wine & Kirschwasser
Bacon Bits Cheese
Gruyere, Emmentaler Swiss cheese, Bacon, White wine & Kirschwasser
Pepper Cheese
Black Pepper cheese, Gruyere,White wine & Kirschwasser
Chili Cheese
Black Pepper cheese,Minced chili,Chili flakes, White wine & Kirschwasser
Chocolate Fondue
(Serve with assorted fruits,marshmallows,pound cake & ice cream)
Original Chocolate
Dark Chocolate
White Chocolate
Yin & Yang
White & Dark chocolate infused with honey & strawberries
Almonds Honey
Milk chocolate infused with honey & toasted almonds
Crazy about Nuts
Dark chocolate infuse with almonds,walnuts & peanuts
Cookies & Cream
Dark chocolate infuse with cream & chocolate cookies
Tricky whiskey
Dark chocolate infused with premium whiskey
Orange Chocolate
Dark chocolate infused with orange liquor & fresh orange puree
Bailey's Mint
Dark chocolate infuse with Bailey's mint
Runny Rum
Dark chocolate infused with rum
Wednesday, 25 April 2012
Tuesday, 24 April 2012
Sunday, 22 April 2012
Saturday, 21 April 2012
Wednesday, 28 March 2012
Easter Sunday Brunch @ La Fondue
Celebrate Easter Sunday
with your families and friends @ La Fondue and enjoy our Special Brunch set at
$39++ for adult (free flow of juices, coffee and tea) and $19++ for kids (free
flow of juices) and let them join our Egg painting contest and win an exciting
prices.
For early
booking gets a 10% off to their food bill.
 |
Easter Sunday Brunch @ LA Fondue |
Subscribe to:
Posts (Atom)