SEVVA is celebrating Valentine's and Chinese New Year with an exclusive menu on 14 February and festive season specialties served over the following week.??Valentine's Dinner, priced at $2,500 for two. Guests are welcomed with a glass of Veuve Clicquot Ponsardin Rosé champagne, before first course choices of either Chinese-style New Year Rice Cake with braised ragout of oriental mushrooms, or spinach tagliolini with asparagus, edamame & truffle oil. A seafood course of grilled coral garoupa follows, on braised baccalao, potatoes & sweet onions. Main course is a choice of two signature specialties, roasted pigeon or 'Buddha Jumping The Wall', a northern Chinese-style hot pot with green-lipped abalone, chicken, fresh bamboo shoot, wontons, salted pancetta & stuffed bamboo pith with bird's nest. Dessert is chocolate-dipped berries, with coffee or tea.??With a grandstand view of the Lunar New Year fireworks from SEVVA's outdoor terrace at 8pm on 15 February, signature tapas with a glass of champagne is priced at $500. Chinese New Year specialties or selections from the a la carte menu, Taste Bar or Dessert Menu are also available for those spending at least $1,200 including the fireworks party.??SEVVA is closed on 16, 17 February, but resumes serving Chinese New Year specialties from 18-20 February. On the festive menu, Pot Luck Soup is a traditional concoction of pork, dried oysters and sea moss. Wok-fried Boston lobster is served with egg white and honey beans. Grilled garoupa is on braised baccalao with potatoes & sweet onions. Slow-roasted duckling is served with caramelised turnips and baby onions. Oven-roasted prime rib is with salsa verde, baby carrots and golden beetroots.