If you’re looking for a last-minute dinner reservation for Valentine’s Day, look no further than Vin Geek. Visit on February 14 for its three-course set menu that begins with a choice of appetisers like the Caesar salad topped with beautifully seared scallops. Once your palate has been piqued, choose from a selection of mains like the rich lobster risotto and fork-tender ribeye which comes with a flavourful black pepper sauce. The night ends on a sweet note with the tiramisu layered with light mascarpone. Make the night an even more lavish affair and enjoy the meal with a bottle of wine, for an additional cost.

Vin Geek, 9 Scotts Road, 01-04, Pacific Plaza, S(228210)

Head chef Mark Tai and his culinary team present a seven-course wine pairing dinner, featuring Penfolds. Look forward to an enticing menu inspired by Tai’s latest trip to Menton, France where he got to work with acclaimed chef Mauro Colagreco. Warm your palate with the refreshing watermelon gazpacho. Then, delve into its mains and savour the barbecued turbot dotted with briny Oscietra caviar; gorgeously marbled Tochigi A4 Wagyu; and roasted quail bathed in a red wine sauce. The meal is paired with a stunning selection of Penfolds’ Australia and France selection, including Penfolds Reserve Bin A Chardonnay 2019 and Penfolds Bin 389 Cabernet Sauvignon Shiraz 2019. Available from now until 30 April.

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Quality Melts has taken up residency at F&B incubation space, Ghostwriter. Here, the spotlight is on chopped cheese, a New York City favourite comprising a mixture of beef, onion and aromatic seasoning. The juicy mixture is stuffed in a fluffy hoagie roll and smothered with cheese. At Quality Melts, its chopped cheese is served with a side of tater tots or coleslaw. Complement the hearty sandwich with a cocktail—the Wake Me Up Before You Go Go citrusy concoction of Codigo Blanco, grapefruit, lime, soda and sea salt. Available from now until February 27.

Ghostwriter, 98 Club Street, S(069467)

Seafood lovers get excited as Town Restaurant will be introducing a new buffet spread that puts the spotlight on your favourite crustaceans. Available from March 1, head down and dig into juicy plates like the Boston lobster roll, yellowfin tuna, and salt-baked salmon with saffron pomelo yuzu sauce. Don’t miss the new signatures like the creamy sea urchin crowned with caviar and lobster en paillote with Asian spices. Save room for dessert and find sweet creations like liquid nitrogen ice cream topped with fish floss, caramel and salted walnut.

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