The One-Ninety Restaurant and One-Ninety Bar at the Four Seasons Hotel is hosting a unique Argentinian restaurant pop-up! From now till the end of October 2023, you can try a curated Chef’s menu by Alex Rosnik showcasing the culinary diversity of South America.
Pop-Up Menu
The Argentinian restaurant and bar counterparts are Brasero Atlántico and Florería Atlántico respectively. Brasero Atlántico is offering a seven-course Chef’s Table dinner experience ($168) alongside a la carte options, showcasing unique preparations of different Argentinian dishes.
Florería Atlántico will offer a selection of cocktails inspired by the local migrant communities, made in collaboration with Felipe Pigna (an Argentinian historian).
The selection includes Negroni Balestrini ($27) with gin, eucalyptus, pinon (Pine) and seawater and the El Dorado ($29), a refreshing mix of house-made Mate Tereré (Argentian herbal tea), sugar cane juice and tropical fruits.
Starters
To begin, we had four starters: Crudo, Empanadas, Tomato Salad and La Fugazzeta.
The Crudo featured fresh swordfish in a creamy sauce of tiger milk mushrooms and garnished with grapefruit and orange slices. This was refreshing with a firm bite from the fish, cut through by the sour citrus.
In a similar vein, the Tomato Salad was sweet with a burst of umami. The dish featured heirloom tomatoes which had a unique flavour, complemented by crunchy croutons.
The Empanadas were stuffed with handchopped beef, seasoned till spicy and fragrant. With the buttery pastry and savoury tomato sauce, it was hearty and comforting. Similar to a curry puff!
Fugazzeta is an Argentian-style cheese-stuffed pizza. This iteration is served more like a classic thin-crust Italian pizza, with thinly sliced onions and mozzarella. The crust was chewy and crisp, carrying the sweet onions and creamy cheese.
Rib Eye
The mains kicked off with the Argentinian Rib Eye served with a chimichurri sauce. The meat quality was good but we found it to be a tad too rare. The char from the grill added a nice smokiness though.
Suprema Milanese “A la Maryland”
The Suprema Milanese “A la Maryland” came with a whole deboned fried chicken, fried banana, peas and creamed corn. Although it sounded a bit weird, the combination of the banana and chicken actually worked!
The chicken meat was tender and juicy, pairing well with the sweetness of the banana. We also liked the added creaminess from the sweet corn and crispy french fries.
Frog Legs “A la Provenzal”
One of the star dishes was the Frog Legs “A la Provenzal”, French frog legs cooked in a butter garlic sauce. The frogs were meaty and tender, coated in a creamy and rich sauce. There was a tang from lemon juice in the sauce which also cut through the richness, so it wasn’t overwhelming. A different way of enjoying it from the familiar clay pot frog legs!
Spinach & Ricotta Ravioli
The Spinach & Ricotta Ravioli came in a tomato sauce and beef sausage. We liked the sauce, which was just the right balance of savoury and tangy. The ravioli had a good texture from the pasta, but we found the filling a tad too strong for our liking. If you enjoy the sharpness of cheese, you’ll like this!
Sides
To go along with the mains, there was a Fennel & Citrus salad and Cream Corn. The salad was refreshing and crunchy, which paired nicely with the richness of the proteins.
Our favourite was definitely the Cream Corn. It’s prepared Argentinian-style, mashed with cream and garlic. Each bite was creamy but fragrant from the corn which complemented everything well!
Desserts
The meal ended with three different desserts. The Dulce de Leche Flan was an immediate favourite, with a sweet caramalised flavour from the Dulce de Leche. It was a perfect bite when paired with the side of mascarpone and candied walnuts!
We also tried the Panqueque, something like an Argentinian crepe. This was filled with dulce de leche and had torched sugar on the outside, so it was a bit too sweet for our liking.
The Valrhona Chocolate Lava Cake had Yerba Mate, a traditional Argentinian herbal tea mix. It provided a unique richness and slight bitterness to contrast with the sweetened cake!
Cocktails
The cocktails are some of the most interesting we’ve tried, infused with many local Argentinian flavours. The star is the Negroni Balestrini with gin, Campari, amaro and seawater. It’s quite spirit-forward with a saltiness and lingering bitterness; which is good if you prefer potent cocktails.
The Italia also has a unique inclusion – a housemade Anchovy extract! Its base is bergamot liquor and vermouth. There’s a pleasant hazelnut aftertaste from the hazelnut liquor, complemented by the salty anchovy. The proper way to enjoy this is with a bite of the provided fruit, followed by a sip of the cocktail – just like an Italian summer.
Argentinian Cuisine In Singapore
It was an interesting experience to try the flavours of South America through the selection of dishes and cocktails, something usually hard to find in Singapore!
One-Ninety Restaurant x Brasero Atlántico | One-Ninety Bar x Florería Atlántico
1 August 2023 to end October 2023
Restaurant: 6pm-10.30pm
Bar: 5.30pm-12am
Four Seasons Hotel
190 Orchard Boulevard Singapore, 248646 Singapore
Reservations: call +65 6831 7653 or email dining.singapore@fourseasons.com
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