In December Wine Exchange Asia held their (well Bob the Minion’s) Favourite Wines of 2015 Brunch at New Ubin Seafood, which is one of my favourite restaurants in Singapore.
The Food
First Course
- Blue Scottish lobster sashimi
- Great dish, usually the lobster head is still moving when it is served.
- The lobster is flown in live from Scotland
- Salt and Pepper Calamari
- My favourite starter at New Ubin
- Never lasts long!!
Second Course
- Butter Poached Black Halibut Fillet
- Always a favourite
- Disappeared very quickly
Third Course
- Clay Pot Carbonara with Smoked Pork Neck
- A very surprising dish
- One of my favourites
- Always impresses!
Main Course
- New Zealand Rack of Lamb
- New Zealand Lamb, what more do I need to say!
- US Ribeye Angus Tomahawk with Oven Baked Root Vegetables (potatoes, parsnip, butternut etc)
- First time I had this at New Ubin Seafood (yes I know it is a seafood restaurant, but that does not stop them from serving great meat dishes)
- Preferred the US Black Angus, but would definitely have this again!
- Smoked Pork Collar
- Very enjoyable
- US Black Angus Ribeye Steak with caramelised onions, Idaho potato wedges, sea salt flakes and heart attack rice (fried rice caramelised with beef drippings)
- Always a favourite
Dessert
- Banana Caramelised with Gula Melaka finished off with a Diplomatico Rum Flambe; served with Coconut Ice-Cream
- A great way to finish of the meal
The Wine
| wdt_ID | Wine | Photo |
|---|---|---|
| 1 | Billecart-Salmon Champagne Brut Réserve Vintage: NV Region: Champagne France Varietal: Pinot Noir Chardonnay Pinot Meunier Alcohol: 12.5% Format: Magnum Colour: Pale yellow Bubbles: Fine bead Aroma: Green Apple and peaches Flavour: Green apple, citrus and lime Finish: Medium to long Amazingly there were still magnums of this left!! Great NV, one of the best around! |
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| 2 | Domaine Testut Chablis Premier Cru "Montee de Tonnerre" Vintage: 2013 Region: Chablis Burgundy, France Varietal: Chardonnay Alcohol: Colour: Straw yellow Aroma: Mineral and citrus Flavour: Lemon and citrus with a bit of minerality Finish: Medium to long A very enjoyable Chablis. Surprised how much I liked it! |
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| 3 | Domaine Chappelle St Victor Provence Rose Vintage: 2013 Region: Provence, France Varietal: 50% Grenache, 30% Cinsault and 20% Syrah Alcohol: 12.5% Colour: Light pink Aroma: Raspberries and strawberries Flavour: Berries and green apple with a bit of minerality Finish: Medium to long A very refreshing Rose, would have gone well with the halibut, but we had already eaten that by the time this was served!! |
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| 4 | Felton Road Bannockburn Pinot Noir Vintage: 2013 Region: Bannockburn Otago, New Zealand Varietal: Pinot Noir Alcohol: 13.5% Colour: Bright, deep ruby Aroma: Wild berries and plums Flavour: Medium bodied, berries, plums and subtle spices Tannins: Fine Finish: Long A light-ish Pinot Noir, nicely balanced, great finish. A bit young, should evolve very nicely, hopefully will get to give this a go towards the end of the decade and probably in the next! |
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| 5 | Clarendon Hills Hickenbotham Cabernet Vintage: 2006 Region: McLaren Vale, Australia Varietal: Cabernet Sauvignon Alcohol: 14.5% Colour: Garnet Aroma: Blackberry and spice Flavour: Full bodied, blackberry and spice Tannins: Balanced Finish: Long Another great McLaren Vale Red, still evolving, another 5 - 10 years and this should be a very special wine. |
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| 6 | Clonakilla Shiraz Viognier Vintage: 2004 Region: Canberra, Australia Varietal: Shiraz, 7% Viognier Alcohol: 14% Colour: Deep Garnet Aroma: Stone fruit, blackberry and pepper Flavour: Full bodied, blackberry and pepper Tannins: Silky Finish: Long A very balanced and elegant wine, can see why it was included on the list of the WEA Favourites for 2015 |
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| 7 | Grant Burge Meshach Vintage: 2008 Region: Barossa Valley Australia Varietal: Shiraz Alcohol: 14% Format: Magnum Colour: Deep Garnet Aroma: Blackberry, vanilla, dark chocolate and pepper Flavour: Full bodied, blackberry, pepper and spice Tannins: Bold Finish: Long Great wine, still way way to young, this needs at least another 10 years before it hits it peak, probably 15 - 20 in a magnum. |
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Oz’s Wine Reviews
The Line Up
Another great brunch. Thanks Bob the Minion and the staff of New Ubin Seafood!
Bob, when is the first one in 2016?
