Munchies to get you through the weekend
Digging into a rack of juicy Jack Daniels glazed ribs, feasting for a good cause, and relishing a decadent seasonal menu inspired by rustic French winters, that’s our way of kicking off 2014’s first awesome weekend (with many more to come). Happy New Year folks!
Quayside Fish Bar and Bistro is celebrating their first anniversary (happy birthday!) and they’re ringing in the revelry while doing their part for charity. Good on them! All are invited to their anniversary party (10 Jan, 630pm till late); we’re talking free flow vino, draft beers, and delectable canapés all night long. A live band, magician, and DJ will also be joining in the fun, so make it a family affair! Admission is priced at $30 per head, with all proceeds donated to Habitat for Humanity.
Morganfields
Fire up your 2014 with Morganfields’s sizzling new barbecue treat of grilled baby bones glazed with home-made Jack Daniels sauce. Available exclusively during the promotion month of January, chow down on Jack Daniels’ baby bones ($19.90++ for half slab, $36.90++ for a full slab) along with a side of fries and coleslaw. Whisky-lovers will want to complete the feast with one of Morganfield’s Jack Daniels tipples. Go classic with a Jack Sour, mix it up with beer – a JD Boilermaker (Carlsberg and a shot of Jack Daniels), have it on the rocks, or try Morganfield’s very own Jack and Honey (with honey and ginger ale).
Celebrate the hearty and comforting flavours of Autumn and Winter with JAAN’s new seasonal menu. Featuring seasonal ingredients from Chef Julien Royer’s French hometown Cantal, here’s the chance to savour full-flavoured rustic creations highlighting the ingredients’ natural and pure tastes. Start off your meal with the Beetroot Collection, an array of beet varieties prepared blanched, pickled, as a sorbet, and more, followed by Autumn Garden, where Jerusalem and Chinese artichokes, chervil, parsley roots, and parsnips are delicately cooked and interlaced with smoked ham. The decadent highlight is undoubtedly the Dry-Aged Wagyu, skilfully hay-roasted and complemented by Hokkaido corn and Italian spring onions. End on a sweet note with Williams and Kosui Pear, a charming presentation of the poached pears with special gingerbread, panna cotta, caramel, and ice cream. Bon appétit!
Top Image: JAAN
