SUN RAY CAFE!
Located at 79 Brighton Crescent Serangoon Gardens.
The café allows you to break away from the Christmas dining at the clattery, overcrowded places in the Singapore and enjoy a more relaxed dining pace at this secret find in Serangoon Gardens village.
It's also a Pet-Friendly cafe whereby there's an area like this above.. which allows your pet to be around with you while you're havin' your meal. Isn't that Great?
Did you spot a dog there?
Here's my dog, Tracce whom i brought along for the food tasting.. since its a Pet-Friendly place! :)
That's her seat! haha..
while we were eating.. she was also served with dog food which cost about $6.
And FYI this is Boiled Lamb. They have chicken and beef too!
She finished the food very fast! Must be nice!
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Alright, starting off with the first dish of the Christmas Set Menu..
we have Amuse Bouche
Avocado & Salmon on Crostini - Avocado, chilli lemon juice on top of roasted tomato bread.
Beef Carpaccio & Truffles - Sliced raw beef with truffle essence.
Cherry Tomato & Mozzarella - Cherry tomato, basil, buffalo mozzarella & pine nut on roasted bread.
Avocado & Salmon on Crostini - Avocado, chilli lemon juice on top of roasted tomato bread.
Beef Carpaccio & Truffles - Sliced raw beef with truffle essence.
Cherry Tomato & Mozzarella - Cherry tomato, basil, buffalo mozzarella & pine nut on roasted bread.
Smoked Salmon Roulade
Scottish Smoked Salmon is stuffed with mascarpone cheese, orange zest, dill herb, lemon juice and served with black caviar. The salmon is smoked slowly over the oak wood from The Macallan, which is a premium single malt whiskey from Scotland.
Scottish Smoked Salmon is stuffed with mascarpone cheese, orange zest, dill herb, lemon juice and served with black caviar. The salmon is smoked slowly over the oak wood from The Macallan, which is a premium single malt whiskey from Scotland.
Foie Gras
Duck fattened liver marinated with port wine, brandy, cinnamon, salt, pepper, then pressed in terrine dish. Baked in bain marie for 20 minutes, and served with diced apple and pear, and coated with port wine and bitter chocolate sauce.
Duck fattened liver marinated with port wine, brandy, cinnamon, salt, pepper, then pressed in terrine dish. Baked in bain marie for 20 minutes, and served with diced apple and pear, and coated with port wine and bitter chocolate sauce.
Lobster Bisque
Carrot, celery, leek, onion, garlic and lobster shell are cooked slowly until lobster shell is dissolved, and then blended to extract the juice. Tomato paste, red wine, tarragon (herb) and lobster meat are added and cooked for another hour. Serve with home-made bread.
Carrot, celery, leek, onion, garlic and lobster shell are cooked slowly until lobster shell is dissolved, and then blended to extract the juice. Tomato paste, red wine, tarragon (herb) and lobster meat are added and cooked for another hour. Serve with home-made bread.
(it took 4-5 hours to prepare this.. and the process of makin' it was not easy.
Effort would be all worth while afterall because its simply "Delicious!")
Sorbet
Shot glass of sorbet with flavour of lemon and pineapple to clean the pallet.
Shot glass of sorbet with flavour of lemon and pineapple to clean the pallet.
Salmon En Croute
Salmon fillet seasoned to perfection with salt, pepper, lemon juice, wrapped in filo pastry and baked at 200 Degrees Celsius in oven for 10 minutes. Served with Jerusalem artichoke and green asparagus with lemon, cream and white wine sauce.
Turkey Breast
Tender turkey breast stuffed with chestnut, minced pork, rolled and baked at 200 Degrees Celsius for 20 minutes and served with roasted potato and cranberry sauce.
Tender turkey breast stuffed with chestnut, minced pork, rolled and baked at 200 Degrees Celsius for 20 minutes and served with roasted potato and cranberry sauce.
Christmas Pudding with Brandy Sauce
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Below are some of the nice exquisite drinks that we tried.. which are not in the Christmas menu though.
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Below are some of the nice exquisite drinks that we tried.. which are not in the Christmas menu though.
The Moscato D'asti Wine.
it goes very well with the Christmas set.. especially when ya partner doesn't like anything that's bitter. This the One!
it goes very well with the Christmas set.. especially when ya partner doesn't like anything that's bitter. This the One!
Dave Lim, who's the owner of this cafe poured the Moscato wine for us...
Orgasm
A delicious drink made from Irish cream, coffee liqueur and an orange-flavoured liqueur, it's one of the sexiest cocktails in the world
Charlie Chaplin
A premium cocktail which was once one of the premium cocktails drunk at the famous Waldorf Astoria in the 1920, it has equal mixes of gin, lime and apricot brandy to create a gentle cocktail that is thick and sweet.
A premium cocktail which was once one of the premium cocktails drunk at the famous Waldorf Astoria in the 1920, it has equal mixes of gin, lime and apricot brandy to create a gentle cocktail that is thick and sweet.
Out of the Beach
Our all-time popular drink, it's a refreshing and energising drink with strawberry puree, mango juice and pineapple juice. Good for a hot day or as a after-work drink, and even better to go along with a slice of chocolate cake.
Our all-time popular drink, it's a refreshing and energising drink with strawberry puree, mango juice and pineapple juice. Good for a hot day or as a after-work drink, and even better to go along with a slice of chocolate cake.
Minty Cooler
A sparkling mixture of cranberry juice and mojito mint syrup, it's a perfect finish to a meal of grills.
A sparkling mixture of cranberry juice and mojito mint syrup, it's a perfect finish to a meal of grills.
Coffee made by their Senior Barista, Shermaine Foong
Shermaine Foong is currently the Senior Barista at Sun Ray Café. Prior to joining, she was the Head Barista for Cafe Crema at Gardens By The Bay where she lead a team of 7 baristas and was responsible to uphold the quality of all beverages served.
Trained by 3 award winning baristas from the acclaimed Oriole Coffee, Shermaine has inherited the art of brewing specialty coffee and consistency assurance through in-depth theoretical understanding and honing through daily practices. Other than brewing espresso, Shermaine is also skilled in other brewing methods like filter, syphon, coldbrew, french press and cold-drip.
Shermaine was also selected to participate in the annual Inter-cafes Latte Art Throwdown organized by Oriole Coffee where she got to compete with seasoned well-known specialty coffee brewers such as Toby’s Estate, Stranger’s Reunion, etc.
Being passionate about coffee is an under-statement, and she believes in continuous self-improvement and interacting with other baristas to raise greater awareness for the appreciation of specialty coffee in Singapore.
And Chef Derrar is the Head Chef at Sun Ray Café. Before joining Sun Ray Cafe, the bubbly and adventurous chef has spent years in different countries finding his own niche and honing his European style culinary skills.
Notably, and as recent as 5 years ago, he has served as the Head Chef for 10 Downing Street (UK ‘Istana’). Leading a team of 8 chefs, he prepared dishes for the UK Cabinet as well as for state banquets up to 800 covers. That’s indeed food fit for kings and queens!
Notably, and as recent as 5 years ago, he has served as the Head Chef for 10 Downing Street (UK ‘Istana’). Leading a team of 8 chefs, he prepared dishes for the UK Cabinet as well as for state banquets up to 800 covers. That’s indeed food fit for kings and queens!
Two years ago, he served as the Executive Chef in L’Opera in Piccolo Hotel at Bukit Bintang, KL Malaysia. He led a kitchen brigade of 27 chefs, with up to 800 daily covers.
Known as one of the best Italian restaurants in KL, it is famous for its innovative way in which the dishes are prepared, presenting an interesting contemporary twist to classic Italian recipes. And the icing on the cake is that this is an award-winning restaurant for Southeast Asia and Pacific. His stint at L’Opera has been featured by all the major newspapers and magazines in Malaysia.
The secret for the success of Chef Derrar, as the features revealed, in that he believes in making food that is not just edible, but most importantly, memorable.
Chef Derrar is now with Sun Ray Cafe. It’s no surprise that his amazing culinary skills have begun to draw crowds from afar. At last, Serangoon Gardeners can enjoy quality cuisine at an affordable price.
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Here's the Christmas Set Menu for this year...
with this type of menu.. equivalent to those fine dining you can find outside..
$60 nett. It's really worth it!
I'm even considering to come back here and have my Christmas dinner here again with my gf. So what are you waiting for?
Call in now to make your reservation for Christmas or even New Year celebration with your loved one at
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