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WOOD Restaurant & Bar
Henriot Champagne Dinner


One of the hippest dining enclaves in Singapore, Wood Restaurant & Bar presents a 6-course Henriot Champagne Dinner in September.  A delectable offering within its unique concept of wood-fired cuisine, this exquisite dinner is paired with premium Henriot Champagne, bringing elegant dining to a new high.

All Fired Up

The starter of Grilled baby abalone with spicy garlic dressing topped with enoki mushroom  Paired with the Henriot Brut Rose, the dinner flags off to a roaring start.

“We did not want the usual oyster or other common shellfish used in starters.  The baby abalone is an interesting twist“.  Chef Aloysius said.

The Sri Lankan crabmeat salad on Parmesano crepe follows paired with the Henriot Blanc Souverain.  The succulence of the Sri Lankan crabmeat, paired with the lightly crispy parmesano crepe offers tantalising contrast in this entree.  The richly scented aroma of apple and pear in the champagne brings out the woody flavor of this dish in full glory.

The subtly Smoked Porcini Mushroom with black truffle is a strong potential legend.  The smokiness of the black truffle in a creamy soup with generous bits of the well-loved Porcini mushroom blends perfectly.

This Champagne Dinner comprises of two main courses, with choices within each.  For the first main course, choose the Apple-wood roasted 21-day old chicken with herb butter mash and veal jus, or Oven roasted Chilean cod with white balsamic white wine reduction, paired with the Henriot Millesime 1998.

The second main course choice can be the Grilled Magret duck breast with black tea and cranberry sauce or for purist, the House aged ribeye with Gorgonzola mousse in choux pastry is the obvious choice. 

The old adage – pair red meats with red wine - clearly doesn’t apply here, as this course is expertly paired with the premium Henriot Cuvee Enchanteleurs 1995.

Dessert tops off the dinner in the form of the Lemon earl grey financiere with honey maple ice cream, paired with the Henriot Brut Souverain.  This beautifully gold champagne with a tangy fruit orchard fruit tones goes down perfectly with the smooth honey maple ice cream and is a perfect end to the beautiful dinner.


The 6-course Henriot Champagne dinner is priced at $168.00 per person and is available from 19 to 28 September 2008.  Dinner without the champagne pairing is also available at $98.00 per person.

About Wood Restaurant & Bar

This 176-seater restaurant located at VivoCity, has a beautiful view of the sea and Sentosa Island and features highlights such as a 48-seater al fresco area, a relaxing bar area, a wine tower housing 500 bottles, several private rooms, and cosy booth seats.

The narrow and subtly lit passage to WOOD does not give anything away until you approach the three meter high wine tower that impressively stores 500 bottles. Featuring a comprehensive list of old and new world wines, bottles start from an affordable S$45.

Once past the wine tower guests enter a cavernous interior that is dotted by cream booth seats, tables for two to four and an open glass concept kitchen where the chefs can be seen producing their creations. The bar area overlooks the Cruise Bay separating Singapore from Sentosa and in the evening the 48-seater al fresco affords a relaxing ambience.

WOOD has five private rooms which can seat six to 22 diners at any one time. There is also a private room just for two called The Rose Room. This unique room is linked to a private driveway that bypasses the main entrance where guests can be dropped off and led directly to enjoy their meal. This is for a perfect destination for a private tête-à-tête.

The décor at WOOD is casually elegant with hints of colour from small flower centrepieces offsetting white table cloths. A backlit, artistic motif of a tree crawls up one wall and hugs the ceiling while subtle interior lighting creates a warm, relaxing dining ambience.

For more information on WOOD Restaurant & Bar , click here

No 1 Harbourfront,
VivoCity, #01-53, Singapore

Tel:  6375 9663



Last Modified: 31/03/2009 10:07:46 AM

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