brunch menu

APPETISER

COLD CUT

LARDO DI COLONNATA| GUANCIALE| MORTADELLA| SALAMI| PEACH

15.00

BEETROOT

SALAD OF BEETS| FRESH PEACH| RED ONION PICKLED| CAULIFLOWER”RAW”| CAESAR DRESSING| ANCHOVY

15.00

BUFFALO MOZZARELLA

MOZZARELLA| SWEET MELON| RUCOLA| LARDO DI COLONNATA

15.00

SARDINES

FRESH SARDINES TEMPURA| LEMON CONFIT| AGED BALSAMIC| GUACAMOLE

15.00

BEEF CARPACCIO

BEEF TENDERLOIN| RASPBERRY VINAIGRETTE| FRIED EGG| PARMESAN CHEESE| FRESH HERBS| ANCHOVIES

18.00

GORGONZOLA

GORGONZOLA CHEESE| BEETS| FIGS| BASIL| RASPBERRY VINAIGRETTE

18.00

MAINS

BEEF T-BONE

BLACK ANGUS BEEF| HANDCUT FRIES| CUCUMBER| BLUE CHEESE

25.00

BABY LAMB”MAORI LAKES”

LAMB RACK| YOGURT| CUCUMBER| CUMIN

28.00

PASTA ALIO OLIO

TAGLIATELLE EGG PASTA| ANCHOVIES| PARMESAN CHEESE| JALEPENO PEPPERS

15.00

SQUID INK PASTA

SQUID INK PASTA| ANCHOVY| BABY SQUID|PARSLEY| CHILLI OIL

15.00

CABBAGE SOUP

WHITE CABBAGE| BABY CORN| POTATO| GIROLLE MUSHROOM

12.00

DESSERT

FIG

FRESH FIG MARINATED| PORT| HONEY| CREAM CHANTILLY| VANILLA SPONGE| PANNA COTTA

10.00

EGGS N THINGS

EGGS N SALMON

CURED SALMON| POACHED EGGS| GUACAMOLE

15.00

EGGS N GIROLLE

GIROLLE MUSHROOMS| SCRAMBLED EGGS|PARMESAN| GUANCIALE

12.00

EGGS BREAKFAST

EGGS ANY STYLE| GUANCIALE| HAM| GIROLLE MUSHROOMS| TOMATO

15.00

LEEKS N EGGS

SCRAMBLED EGGS| MELTED LEEKS| CRISPY GUANCIALE| RATTE POTATO

12.00

PANCAKES

FLUFFLY PANCAKES| PEACH| HONEY| FRESH CREAM| NUTS

12.00

FRENCH TOAST

RAISIN WALNUT BRIOCHE| CRÈME ANGLAISE| BANANA| FRESH CREAM

12.00

YOGURT

ORGANIC YOGURT| HONEY| FRESH PEACH| NUTS

8.00

some more pics

mustard...tomate, terragon n greenpeppercorn

this weeks sardine dish...sardines back again..

happy times...tris hanged on to me for dear life when I tried to bring him into the ocean..ended up lying on the seashore, him sitting on papa's lap amazed at the bubbles.. innocence at its purest. 

Best part of my day...even better than cooking. Priceless.

some other happenings

Alot of guest ask me what I do during the day when I'm not in the kitchen....tons....one of them, spending time with my kid.  He is as restless as his Daddy.

we was counting ships at east coast n tris wud get all excited when the plane come into changi. From afar when he spots them, he'd say:"Daddy small aeroplane....then as they got closer...I'l say:"Tris, Big aeroplane". That's just simply...a great joy.

Have you tried this? You shud,. I cud eat a whole box myself

Jeremy's macarons.. the best I've had n I've worked in the pastry kitchen at the westin for two years...this is damn good.. salted caramel.

someone the other night commented that this was the best pork chop she'd ever had.  I excused myself, went back into the kitchen, knelt down on the floor n balled my eyes out ;-) NOT.  It is what makes it all worth while.  The appreciation.

Thanks for liking it. 

Girolles

Product Feature No.2 this week is the Girolles Mushroom.  I still haven't decided on what to do with them. Definitely they will be served with scrambled egg this coming sunday for brunch. But check with my lovely wife Rose if you coming in to try these babies out. I might serve them with fin de claires grilled n some parmesan cheese. Bon Apetit!

Chef Cuisinier Jeremy

I had a visit from Jeremy, an old friend of mine. We met in Brown Sugar when I was helping out a friend for an event.  I remember Jeremy was really interested in cooking and becoming a chef but like most Singaporean kids, peer pressure and the lack of support n understanding from the family ultimately forces them into another career path.
I remember knocking off work, Jeremy n I shared a cab, I was heading home, he was heading to his rugby training. In the cab, he asked me tons of questions bout cooking.  I knew he was facing this difficult choice of weather to pursue his love for cooking or a University degree..... that was years back.
We kept in touch here n there. He's kept his promise to his family by completing his degree n he's also on his spare time kept working on his cooking skills.
He finally came to eat at my restaurant-honestly I wudden call it a restaurant, to celebrate his 6 months anniversary with his girlfriend. I cooked them a couple of dishes, he was well pleased. Did a write-up on his blog - bforbolognaise.blogspot.com , calls me the Ninja Chef- I don't know why... I read up on couple of his posts n only then did I realised that he's been keeping himself really busy besides attending Uni.
He makes macarons n ice cream on his spare time n also teaches cooking at Totts, the new Sia Huat outlet in Bukit Timah. I called Jeremy, thank him for putting me on his blog and also ordered some of his macarons to try. Woah....addictive...very addictive.  I was planning to feature them as my dessert at the restaurant but I ended up eating almost half of them. I still have a couple more to spare, so this week's feature r Jeremy's hard toiled Macarons. To make them as perfect looking as they are in a commercial bakery is hard enough but to make them at home....now that's an achievement.
So, come on down, try them yourself, and if you think they're as addictive as I do...... you can order them at www.oooh-jam.com

TODAYS BRUNCH

EGGS N THINGS

EGGS N SALMON

CURED SALMON| POACHED EGGS| AVOCADO

15.00

EGGS N SARDINES

SCRAMBLED EGGS| FRESH SARDINES| HORSERADISH

15.00

EGGS BREAKFAST

EGGS ANY STYLE| GUANCIALE| HAM| MUSHROOMS| TOMATO

15.00

PANCAKES

FLUFFLY PANCAKES| ANJOU PEAR| PEACH| HONEY| FRESH CREAM

12.00

YOGURT

ORGANIC YOGURT| RICE CRISPIES| HONEY| FRESH PEACH| NUTS

8.00

 APPETISER

COLD CUT

LARDO DI COLONNATA| GUANCIALE| MORTADELLA| SALAMI| SWEET MELON

18.00

PORT NICHOLSON

DEEP FRIED CHEESE BEIGNET| ORANGE CONFIT| CORIANDER PESTO| CRISPY GUANCIALE| PETIT SALADE

15.00

BEETROOT

SALAD OF BEETS| FRESH PEACH| RED ONION PICKLED| CAULIFLOWER”RAW”| CAESAR DRESSING

15.00

BUFFALO MOZZARELLA

MOZZARELLA| SWEET MELON| RUCOLA| GUANCIALE

15.00

SARDINES

FRESH SARDINES| LEMON CONFIT| PARSLEY CRUMBLE| AGED BALSAMIC| BONITO

18.00

BEEF CARPACCIO

BEEF TENDERLOIN| RASPBERRY VINAIGRETTE| QUAIL EGG| PARMESAN CHEESE| FRESH HERBS| ANCHOVIES

18.00

MAINS

BEEF T-BONE

BLACK ANGUS BEEF| HANDCUT FRIES| RED ONIONS

25.00

BEEF TENDERLOIN

BLACK ANGUS TENDERLOIN| TIGER PRAWNS| PARMESAN CHEESE| CAESAR DRESSING

28.00

KUROBUTA PORK

KUROBUTA PORK CHOP| MUSHROOM| SPINACH| CRISPY SALAMI

25.00

BABY LAMB

LAMB RACK| YOGURT| CUCUMBER| CUMIN

28.00

PASTA ALIO OLIO

TAGLIATELLE EGG PASTA| ANCHOVIES| PARMESAN CHEESE| JALEPENO PEPPERS

15.00

DESSERT

FIG

FRESH FIG MARINATED| PORT| HONEY| CREAM CHANTILLY| VANILLA SPONGE

10.00

tonight's menu

Starters

cold cuts| mortadella| salami| guanciale| lardo

18.00

oysters fin de claire| sauce mignonette| grated horseradish| spice cream

17.00

crispy port nicholson beignet| orange confit| guanciale| green peppercorn dressing| baby romaine

18.00

kumato tomato| strawberry| fresh basil| fried bread| parmesan| raspberry vinegar| rucola

15.00

salad beetroot| cauliflower ”raw”| fresh peach| Caesar dressing| hazelnut oil| lemon confit| smoked eel

16.00

tiger prawns| lardo di colonnata| sweet corn| Charleston pepper| dill

18.00

Portobello mushroom| fresh ikan bilis “tekka”| anchovies| parmesan cheese

16.00

baby squid grilled| avocado| chicken skin| candied lemon| kai lan flowers

18.00

fresh sardines| parsley crumble| balsamic| organic yogurt

18.00

foie gras| orange| blini| red vegetable| chicken skin

20.00

main course

baby Lamb rack “maori lakes” flavored with cumin| yogurt| Chinese pear| black olives| anchovies

28.00

angus t bone steak| hand cut fries| red onions| parmesan

25.00

kurobuta pork chop| apple mousse| sweet corn| button mushrooms “raw”

25.00

carbonara pasta| guanciale| salami| egg sunny side

18.00