Celebrating nine years of culinary excellence, Cure Restaurant has unveiled a limited-time-only anniversary menu, available from 1st June to 31st July 2024, at the one Michelin-starred establishment. Dubbed “Cure’s Past & Present,” the menu is a collaboration among nine distinguished chefs who have been integral to Cure’s journey, either in past or present roles.
Offered as a unique dining experience, guests can choose from three, five, or nine courses, with prices set at $188 for three courses, $218 for five courses, and $238 for nine courses.
Additionally, a lunch option is available at $158 for three courses, served from Thursday to Saturday between 12pm and 2pm.
The meal begins with a nostalgic touch, featuring Cure’s Soda, Stout & Treacle Bread, served with their signature bacon butter and a shot of Guinness.
This is followed by an array of innovative dishes such as the Fermented Cashew Cream, Kelp & Banana Tart by Chef Stefan Liau and the Potato, Irish Cashel Blue Cheese & Soubise by Chef Gary Wong that is carefully crafted to reflect the unique culinary journey and techniques honed at Cure.
Highlights include Chef Aiken Low’s Queen Scallop, Pear & Jelly Noodle, showcasing a delicate balance of flavours and Chef Andrew Walsh’s Irish Gallagher Oyster with Cider Granita & Caviar, capturing the essence of Irish seafood with a refreshing twist.
The menu continues to impress with Chef Ryan Newman’s Salmon, Beetroot & Kampot Pepper, and reaches flavourful heights with Chef Maksym Chukanov’s Danish Langoustine, Tom Yum & Calamansi.
As the courses progress, guests can savour Chef Kevin Wong’s Abalone with Mushroom Broth & Sticky Rice and Chef Andrew Walsh’s Aged Silver Duck with Fermented Summer Berries & Spiced Seven Tails Brandy Broth which showcases a depth and complexity.
The pre-dessert, crafted by Chef Melvin Chou, features Kyoho Grape, Mochida Tomato & Shiso, an innovative blend of flavours and textures while the dining experience culminates with Chef Lewis Barker’s reinterpretation of salted caramel and chocolate, presenting a Valrhona Chocolate, Roasted Hay & White Miso dessert that masterfully balances sweet and salty elements for a memorable finale.
This limited-time menu not only celebrates Cure’s past and present but also sets a high standard for gastronomic excellence synonymous with the Cure brand. For more information and online reservations, visit http://www.curesingapore.com/
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