The beautiful Pool Grill at the Singapore Marriott Tang Plaza Hotel is running a Flavours of Spain promotion (until 13 March 2016) with Guest Chef Albertz Ortiz to bring you an array of Spanish delicacies that is surprisingly affordable. When I checked out the Pool Grill previously, I was pretty impressed by the quality and presentation of food. Read on to find out more about my experience with the 4-Course Set Dinner below!
I arrived at Pool Grill slightly early for dinner so I ended up with a pretty nice sunset by the pool. Also, it seems like there is now an option to have dinner by the pool in one of these private cabanas.
Coming from Barcelona, Guest Chef Albert Ortiz has had 12 years of experience in established restaurants across Spain and Singapore. Beginning his career as a Commis Chef in 2004, Chef Albert is now a renowned Executive Chef for traditional Spanish cuisine.
The 4-course Set Dinner is priced affordably at S$58++ per person and it comes with a choice of Appetiser, Starter, Main and Dessert. For my first course, I have selected the Pan-seared Scallop, “Sofrito” Purée, Chorizo “Migas”, Caviar Oil, Dill which was beautifully cooked - even Gordon Ramsay would probably approve! I love the texture of the Chorizo "Migas" which translates into "Chorizo Crumbs", is inspired by the apotheosis of old bread.
My favourite dish of the night has to be the starter - Grilled Octopus, Crusty Pork Jowl, Buttered Mashed Potato, Smoked Spanish Paprika Oil. You will not go wrong with a perfectly grilled chunky octopus. Also, that Crusty Pork Jowl which has been sous vide and then carefully cut really provided that melt-in-your-mouth texture which is difficult to replicate. The mash potato still remained texture but I would have personally preferred a more consistent texture.
For my choice of mains, I went with the Braised Beef Cheek, Olive Oil Crashed Potato, Baby Carrots, Passion Fruit. Fork-tender beef cheek that is served with a caramelised glaze - I love everything about the beef but I have failed to find much of the passion fruit component in this dish.
Finally, for dessert, the deconstructed Lemon Tart, Italian Meringue, Candied Grapefruit, and Pistachio. I loved how refreshing the sorbet was and the tartness that went with it - definitely one to try but I did hear the other dessert choice was equally good.