Author: Alex Chua
Black Forest Christmas Feast at The Carvery – from 12 December 2016 to 1 January 2017
As the decorations and festivities kick in along Orchard Road, Park Hotel Alexandra gears up for an enchanted Christmas 2016 with a bountiful feast at The Carvery. This year, executive chef Robert Chan and his team is treating diners and guests to a spread showcasing the wholesome and earthy flavours of produce, herbs and vegetables inspired from the Black Forest in Germany.
It’s a return to classic, authentic feast complete with serene notes of Christmas carollers echoing through the hotel during the yuletide season. Time to pile the plates high with your favourite Christmas deliciousness!
For the carnivores – The Carvery’s famed three-metre long meat carving station
Located on the 7th floor of Park Hotel Alexandra, The Carvery is the hotel’s stalwart restaurant renowned for its meat buffet. Offering a comprehensive selection of flawlessly prepared, quality roasts along its expansive three-metre long meat carving station. These are accompanied by a note-worthy entourage of accompaniments and desserts to whet your appetite.
Let’s check out the signature items in The Carvery this Christmas!
Hit the roast jackpot with highlights such as US Black Angus Beef Prime Rib (weekends only), Crown Roast of Pork and Spit-roasted Chicken with Tarragon
Here’s a shout out to all beef fans (me included!) – don’t miss out on the US Black Angus beef. It is flavourful, tender inside with the slight thin crisp outside, definitely worth a second helping or more! Do note that the stellar cut of Ribeye is available for weekdays while the premium Prime Rib is available on the weekends only.
Lathered with fresh herbs such as savory, marjoram, rosemary, thyme and oregano and cooked in oven for several hours until reaching that perfect tender
Truly a sight to behold. The rib portions of the loins are wrapped together to form a circle, replicating the ‘crown’. This succulent Crown Roast of Pork with Herbs and Mustard has a pronounced meaty palette that would appeal to the true carnivores.
Keeping to the traditions – tarragon, a quintessential Christmas herb, is stuffed within the chook and beneath the skin to impart its distinct fragrance
The only available item for takeaway at $38+ ($68+ with a bottle of wine, available from 9 to 29 December 2016) and my personal favourite, the Spit-Roasted Chicken with Tarragon is served with roasted winter vegetables and gravy. Each hefty bird is approximately 1.8kg, ideal for up to six diners.
This crepes are made ala minute right in front of you, with fruits, toppings and sauces chosen by you
It is said that good desserts can lift up a person’s mood, and I couldn’t agree with this statement more. And who knows you can get that from the simple yet delicate Buckwheat crepes? Paired with with your choice of fresh fruits like strawberries, mangos and bananas, walnuts, almonds or Christmas sprinkles toppings, and drizzle it with salted caramel or silky chocolate, and you’re all set for a sweet ride to a warm, cosy Christmas.
Granny Smith and red Gala apples are used to create this savoury dessert
It is apple fantasy comes true with Baked Apples with Walnut Stuffing. A common fruit in the Black Forest, the baked apple is stuffed with walnuts and almond paste, giving it a contrast in texture – tender from the outside with a mild hint of almond flavour and crunch from the walnut.
Who can refuse a slice of sweet heaven?
The Black Forest Trifle is as beautiful as they are flavourful and it is undeniably one of the best trifle I’ve tasted so far. This Carvery’s signature is made with generous layers of chocolate sponge cake, dark chocolate mousse, brandy soaked cherries and whipped cream and custard. The combination of sweet and slight tanginess from the cherries is just incredible.
Overall, The Carvery offers a unique gastronomic experience with great buffet spread for your family and loved ones to celebrate this festive occasion.
The Carvery (Level 7)
Park Hotel Alexandra
323 Alexandra Road, Singapore 159972
Opening Hours: Monday – Sunday: 12pm to 3pm | 6pm to 10pm
Tel: (65) 6828 8880 Email: firstname.lastname@example.org
Author: Alex Chua