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Indulge in an intriguing culinary journey with chef Dan Bark’s nine to 10-course beer pairing menu. With the chef working his magic only yards away from the tables and a knowledgeable and friendly staff, a memorable dining experience awaits.
Each course reflects a copious creativity and with the menu continually changing, be prepared for a new experience upon each visit. Highlights include ikura mix comprised of ponzu pearls, pickled cucumber, tapioca puffs, cucumber ice and calamansi sphere. Mix them together to create an unusual yet refreshing burst of flavours and textures. Beet salad is beautifully prepared with dragon fruit, toasted cashew nuts, thin slices of green apple and barley on a beet and arugula puree. Roasted pumpkin consomme is another interesting creation prepared at the table. The succulent lamb dish is a true delight. Cooked to perfection, the meat is complemented with braised and pickled daikon radish, preserved kumquats and watercress. Charred eggplant with a togarashi condiment, onion chips and a lamb reduction complete the dish. Finish with mulberry tube filled with melted chocolate.
Rating : 36/40
The restaurant prides itself on its wide selection of imported craft beers, which can be paired with each dish.
Rating : 18/20
Rating : 19/20