Southern Highlands, Teena Crooks, Fullerton Hotel
Flavours of Australia's Southern Highlands at The Fullerton Hotel

August 23 – September 1
The Fullerton Hotel, Singapore

NOSHtrekker, in partnership with The Fullerton Hotel, is bringing a taste of Australia’s Southern Highlands to Singapore over a 10-day festival of food and wine.

The “Flavours of Australia’s Southern Highlands” will see one of our Hosts, Chef Teena Crooks, work with the culinary team at The Fullerton Hotel headed by Executive Chef Michael Gremer to bring rustic country fare to the hotel’s TOWN Restaurant.

This is a fantastic opportunity for the Singapore community to dine on the food we have been raving about and experience the hospitality we highlight in our Southern Highlands programs.

Some of our favourite food producers from the region will be featured in the menu and we will be sharing some of their stories on Facebook and Instagram.

So join us at one of the tables, follow us to learn about the people who grow and make the food you’ll be eating, and taste the difference. It is the next best thing to making the trip to the Southern Highlands, which is only 90-minutes away from Sydney and Canberra.

Thanks to Singapore Airlines, Destination New South Wales and the Australian Trade and Investment Commission for helping make this event possible.

The Food

Dinner Buffet
6.30 p.m. to 10.30 p.m.
Sunday to Wednesday
S$59* per adult; S$30*^ per child^

Thursday to Saturday
S$79* per adult; S$39*^ per child^
Add S$10 nett for a glass of house beer, wine or Singapore Sling

Dinner Buffet includes: Beef Wellington with Mulled Wine Sauce and Yorkshire Pudding; Point Lamb Rack with Rosemary Jelly; Thirlmere Duck-Rabbit and Prune Sausage; Seafood Pie with Fennel and Peas; and Ballotine of Chicken, Spinach and Goat’s Cheese on Lentils with Sauce Vierge.

Sunday Brunch
12.00 p.m. to 3.30 p.m. (last pour at 3.00 p.m.)
S$120* per adult; S$60* per child^, inclusive of free-flowing chilled juices and soft drinks
S$168* per adult, inclusive of free-flowing house wine and champagne)

Sunday Brunch includes Pressed Pork Shoulder Confit with Parsnip Purée, Fennel, Apple Remoulade and Artemis Cider Jus topped with Crackling; Robertson Truffle Fettuccine; Truffle-poached Eggs and Mittagong Mushrooms; and an array of Australian artisanal cheeses.

Cooking Class

25 August 2018
The Lighthouse Restaurant
11.00 a.m. to 2.00 p.m.
S$88* per person, inclusive of 3-course lunch
Limited slots are available.

*Prices are subject to 10% service charge and prevailing government taxes. The hotel reserves the right to terminate or amend promotional details without prior notice.

^Children between the ages of 6 and 11 years old.

One Comment

  1. Jill Dyson

    Sounds fabulous, wish I was there! Hope it all goes well

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