. Bold, delicate & modern Asian flavours await at CÉ LA VI | Meetings & Conventions Asia

Bold, delicate & modern Asian flavours await at CÉ LA VI

Premium Dessert Platter.
Premium Dessert Platter.

Iconic rooftop dining destination CÉ LA VI has unveiled its latest a la carte menu, serving modern Asian cuisine.

Divided into four sections: Sushi & Sashimi, Starters, Mains and Desserts, the menu, designed by executive chef Joseph Sergentakis, features bold regional flavours and ingredients with a delicate touch.

A great way to kick off the meal is with the signature Hokkaido scallop and oyster ceviche duo, which was well dressed in a refreshing mix of pomelo, calamansi and lemongrass oil. Add on an order of the seared king salmon tataki, which went surprisingly well with a tangy jalapeno dressing.

Seared King Salmon Tataki.
Seared King Salmon Tataki.

There are six items for Mains categorised by Premium Signature Dishes or Shared. Everyone at the media tasting loved the steamed barramundi, which is sourced from Singapore's very own sustainable fish farm, Kuhlbarra. The clean, white meat sits in a broth of smoked fish that gave it a lovely umami edge. There is also a Vietnamese twist with the Naam Jim dressing and Bac Ha vegetables that tasted like rhubarb. 

If you're a beef lover like me, you will enjoy the braised wagyu beef rendang. The meat was tender and smooth and had just the right balance of fat and meat. This was accompanied by spiced corn polenta, roasted corn and Javanese corn fritter, which mashed beautifully together.

Before calling it a day, save your stomach for the dessert platter - small (S$32), medium (S$56) and large (S$80) - because it is outstanding. Presented with a smoking Tiki cup, tropical palm leaves, this was a feast for all senses. Payal, the director of F&B, told us that the plum pavlova was her favourite, and we could see why. Not only did it look pretty in pink, the visually stunning dessert featured a delicate blackberry tea chantilly paired with calamansi sherbet that was not overly tart. We also enjoyed the tres leches cake that came with an interesting miso ice cream, toffee sauce, lemon biscuit and a hint of ginger. 

For an elevated dining experience, opt for wine pairings and take your cue from Mathias Camilleri, who is the first Master Sommelier in Singapore and recently joined the team after working as Head Sommelier at Michelin-starred The Five Fields restaurant in Chelsea, United Kingdom. 

CÉ LA VI has a seating capacity of 120 indoors and 72 at the al fresco dining area. A private dining room that can seat 14 is also available for intimate dinners and private business meetings.