Chef Ivan Brehm and the Nouri team are pleased to welcome Chef Paul Farag from Sydney’s two-hatted AALIA, known for Middle Eastern fine dining, for their next Four Hands event.
Renowned for his innovative approach to Middle Eastern cuisine, Chef Paul draws inspiration from centuries-old culinary traditions, reviving forgotten ingredients and techniques to create a cuisine that is both historic and boldly modern. Expect a delicious gastronomic journey as the two chefs come together to create a menu that blends their unique culinary philosophies.
Dates:
19 April 2025 (Saturday)
Dinner | 7pm, 7.30pm, 7.45pm, 8.15pm
20 April 2025 (Sunday)
Lunch | 12pm, 12.45pm, 1pm
Dinner | 7pm, 7.30pm, 7.45pm, 8.15pm
Price: SGD338++ without wine pairing, SGD536++ with wine pairing
MENU
Snacks
Khorasan pita, bufalo labneh, restaurant broth, pumpkin rain drop cake, taro, beef and sesame butter, grilled monkfish cheek, molokhia pesto, curry leaf
King Crab
Roasted green tomato ezme, cultured pea emulsion
This is not Ummak Huriyya
Spiced cuttlefish noodle salad
White Asparagus
Saffron poached white asparagus, white bean and foie gras cassoulet, basil
Avgolemono
Sliced beef tongue, lemon and egg emulsion, violet artichoke
Fisherman's coq au vin
Burnt spice monkfish, fig compote, fig matelote
Blanquette
Roasted saddle of lamb, milk jam, kishq, quince and its gastrique
Citrus
Granita of salted lemon, black lime and cultured cream
Black Sesame
Tamarillo nectar, black sesame ice cream, goats milk dulce de leche
Petits Fours
*Menu is subject to change on the day of the event based on chefs’ discretion.
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