Xmas Buffet Lunch @ Raffles Bar & Billiard Room

Xmas is just round the corner, and it's the perfect time to indulge.

We had an Xmas buffet lunch at the Raffles Bar and Billiard Room @ Raffles Hotel. It was a dazzling spread of sumptious traditional Xmas delicacies.

The appetiser selection was interesting and varied, but I honed in on the chilled seafood - mussels, prawns, crab claws, alaskan crab legs, prawns, oysters, even lobsters.


Look at my laden plate! I ignored the sashimi platter totally, and had 2 helpings of lobster and crab.


I also enjoyed the foie gras pate on a pistachio biscotti with cranberry jelly. Very Christmassy. But a little to sweet with the jelly. I requested the chef to make me one without the jelly, which he cheerfully did and delivered to my table.


I then had a pea soup, which wasn't fantastic, but I undestand that pea soup should be drunk chilled, to really allow the flavour to permeate the palate.


The pasta with mushroom cream sauce was lovely too.


I then tried more Christmassy fare, like the honey baked ham and the turkey. The little bit of brown meat in the centre of the plate? That is braised rabbit. I thought I would try it. Hey, I've tried all sorts of food, from sea urchin to pufferfish sperm... I'd try everything once! But, rabbit? Would I? In the end, I couldn't bring myself to eat it. DH would be appalled if I had tried it, since he loves rabbit. The fluffy sort. To play with, not to eat. But I was curious! Especially after reading such an illuminating post by the gastronomically adventurous Colin. Nevertheless, today was not a day for conquering uncharted territories. Particularly since I distinctly recall suppressing a strong urge to throw up after reading Colin's post (nothing to do with Colin or his cooking of course!). My friends tell me it tasted like chicken.

Then dessert was a chocolate mousse with raspberries, and crepes with a scoop of gingerbread ice cream.

I rounded off my meal with a selection of excellent cheese, with my favourite being this strong blue cheese. I love the taste of blue cheese, especially when I get the blue veined bits, the taste and aroma just lingers on the palate... and the fingers. Even now.