Singleton presents Gourmet Groove, curated by World On A Plate in four different cities across India!  An intimate space of music and food where the DJ and the chef work side by side to bring you an exquisite menu and mesmerising music as you groove to the vibe. 

Secure your spot for an exclusive evening with the most talented Chef Lara Norman and Music Curator SHRII.

Indulge yourself in a night of epic music along with a beautifully curated 5-course menu paired with the refined taste of Singleton Whiskey crafted cocktails.

October 16th, 2024 | The Quorum, Gurgaon

Price:  ₹ 3500.00 ( Exclusive of Tax)

October 18th, 2024 |The Quorum, Hyderabad

Price:  ₹ 3500.00 ( Exclusive of Tax)

October 23rd, 2024 | Roots, Kolkata

Price:  ₹ 3500.00 ( Exclusive of Tax)

October 25th, 2024 | KMC by Ekaa, Mumbai

Price:  ₹ 3500.00 ( Exclusive of Tax)

Time: 7:30 PM onwards

*This event is for individuals aged 25-35 years

Get ready to enjoy a dinner experience unlike any other! Seats are limited for this exclusive event. For any inquiries, please get in touch with us at:

+91-9632230588

MENU

Course 1

Grazing Table

Selection of artisanal cheese and charcuterie, Seasonal fruit, Iced watermelon gazpacho, Refreshing Crudités served with Hummus, Tingling cocktail

Course 2

Beetroot & Goat Cheese "Mushroom"

A 3D mushroom-shaped creation with goat cheese mousse, Beetroot gel, and pistachio praline. Served with pickled fig purée, heritage beetroot tartare, black olive soil, and crispy croutons

Course 3

Date & Whisky-Glazed Lamb

Lamb belly terrine finished on the BBQ with a date & whisky glaze, spiced sweet potato and carrot purée, harissa yogurt, dukkah, pickled carrot, and compressed turnip and pear discs.

OR

Date & Whisky-Glazed Aubergine

Aubergine finished on the BBQ with a date & whisky glaze, spiced sweet potato and carrot purée, harissa yogurt, dukkah, pickled carrot, and compressed turnip and pear discs.

Course 4

Confit Barramundi Loin

Tender confit barramundi with lemon gel, zesty smoked almonds, crispy onions, cauliflower couscous and cauliflower purée. Paired with grapes, ajoblanco foam, frisée, and a squid ink tuile.

OR

Cauliflower Cous Cous

Cauliflower couscous with lemon gel, zesty smoked almonds, crispy onions, and cauliflower purée. Paired with grapes, ajoblanco foam, frisée

Dessert Theatre

Tropical Deconstructed Dessert

White chocolate ‘powder’, Lychee foam, Mango gel, zesty Coconut mousse with cashew praline, Tropical cremeux, Spiced chili pineapple compote, Toasted coconut, Tonka cake