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Swiss Club Executive Chef Adrian Vogt and Grissini Head Chef Mirko Vinci putting the finishing touches on their dishes for the special collaborative menu.

Two-Chef,
Four-Hands
Dining Experience
At
Grand Copthorne
Waterfront

For two special nights in December, Grand Copthorne Waterfront’s Grissini restaurant welcomed Guest Chef Adrian Vogt of Swiss Club in Singapore. Chef Vogt and Grissini Head Chef Mirko Vinci created a celebratory menu together, inspired by both chefs’ cross-cultural interpretation of each other’s local cuisines.

Guests enjoyed a specially curated collaborative six-course menu that featured Italian and Swiss culinary elements, together with the two chefs’ signature dishes and their interpretations of the others’ local cuisine.


Swiss Club Executive Chef Adrian Vogt (left) and Grissini Head Chef Mirko Vinci.

Chef Mirko’s signature dish – pan-seared scallop with smoked pancetta (an Italian bacon typically cured with salt and seasoned with black pepper), green peas, broad bean stew, and chives.

Guest Chef Adrian Vogt’s signature dish – veal tongue carpaccio with chestnuts, cranberries and microgreens.

Chef Adrian’s take on Italian cuisine – deconstructed Swiss apple pie with macadamia nuts, Sicilian cassata ice cream and pistachio sponge.


Left photo: (L-R) Swiss Club Executive Chef Adrian Vogt; Swiss Club Senior Sous Chef Mark Tay; Grand Copthorne Waterfront Sous Chef Joseph Edward; and Grissini Head Chef Mirko Vinci. Right photo: The quartet behind-the-scenes working hand-in-hand to prepare the special menu.
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