The Heritage & Philosophy
Between 1890 and 1898, chef Auguste Escoffier ("the king of chefs and the chef of kings") and hotelier César Ritz revolutionized modern dining at London’s Savoy Hotel. Escoffier introduced structured kitchen teams (brigades de cuisine) and sequential table service. Guided by his core principle, "simplicity of form for the purity of flavor" (Faites simple), he stripped away the redundant to showcase the pure essence of raw ingredients. Within these walls, icons like Les Cuisses de Nymphe (1892) and Peach Melba (1893) were born. In 1893, they opened the Savoy's legendary American Bar, fully integrating a bar into a fine dining space for the first time. Bartenders in white tuxedos achieved the same professional status as chefs, elevating mixology to high gastronomy and breeding the world's first celebrity bartenders, like Ada Coleman and Harry Craddock.
Dessert
Pomme Melba 2.0
Ingredients: Caramelized apple Tatin, fresh wild raspberry puree and vanilla ice cream.
A reimagining of Escoffier’s Pêche Melba, created for opera star Nellie Melba. We replaced the original peach with apple in the style of a French Tarte Tatin. This twist perfectly synchronizes with the natural baked apple notes of The Singleton 12YO and the cocktail’s cryo-concentrate. Fresh wild raspberry puree closes the flavor loop of the menu, while the fats and sugars in the vanilla ice cream soften the acids and smooth out any residual alcohol burn.
Starter
Les Cuisses de Nymphe à l’Aurore
[Frog Legs at Dawn]
Ingredients: Poached frog legs in French champagne jelly and pink paprika sauce.
A direct replication of the legendary dish Escoffier crafted at the Savoy in 1892 for the Prince of Wales. Tender frog legs are poached in white wine, coated in a delicate pink sauce, and encased in a refined champagne jelly. The tartaric and malic acids from the champagne stimulate salivation, while paprika increases blood flow to the palate, priming your taste buds for the courses ahead.
Liquid main course
Le Nomad
Ingredients: The Singleton 12YO smoked salmon and butter fat-wash, White Porto, raspberry-apple cryo-concentrate, aquavit.
The centerpiece of our menu is Le Nomad, a savory cocktail based on The Singleton of Dufftown 12YO (matured in European and American oak). Using the fat-wash technique, the whisky is infused with smoked salmon and butter. Freezing removes the physical fat while capturing the rich, savory aromatics and velvety texture expected of a main course.
Aquavit anchors the dish with caraway and herbal notes — a historical pairing for premium seafood.
Raspberry-apple cryo-concentrate (juice concentrated via freezing without heat) preserves bright natural acids that mirror the baked apple notes of the whisky.
Dry white port provides the fortified structure and density, seamlessly replacing a traditional wine pairing.
The Identity Behind "Le Nomad"
The name Le Nomad (The Nomad) honors The Singleton’s iconic symbol: the leaping salmon. A natural nomad, the wild salmon spends its life migrating across oceans and fighting river currents. This name highlights both the brand’s identity and your flavor journey tonight, linking heritage directly to the glass.
