TERRIBLY SORRY TO INFORM YOU THAT WE WILL BE CLOSE FOR TODAY N TOMOROW. BUSSINESS WILL RESUME ON SATURDAY N SUNDAY BRUNCH.
Thursday, March 31, 2011
Monday, March 28, 2011
tomorrows new menu
I haven't completely exhausted all my resources but looking back at the last few menus..felt that I haven't put in much effort. I was walking around town after an interesting meeting today, saw a pair of sunglasses that I wud have liked to have....then I glanced across the street n saw NTUC FINEST n decided to forgo the glasses n spend the money on food.
So tomorrow's menu will be based solely on what I have gathered at our very own grocery store.
Hope some of u will like it :-)
So tomorrow's menu will be based solely on what I have gathered at our very own grocery store.
Hope some of u will like it :-)
APPETISER
FOIE GRAS
PAN FRIED FOIE GRAS| FRESH PEAR
PICKLED RED ONIONS| CRISPY MILLET
25.00
BUFFALO MOZZARELLA
MOZZARELLA| ANCHOVY CREAM| MILK SKIN| CRISPY ENDIVE| XERES| MORTADELLA
18.00
PORTOBELLO MUSHROOM
PANFRIED PORTOBELLO| SMOKING ROSEMARY| CELERIAC REMOULADE| CRISPY SALAMI| CAULIFLOWER RAW
16.00
BEEF CARPACCIO
CARPACCIO BEEF TENDERLOIN| CRISPY WHITEBAIT| GARLIC CREAM ESPUMA| WASABI MAYONNAISE| BUTTERED CROUTONS| ROCKET
16.00
3 BEAN SOUP
GARBANZO| LENTIL| WHITEBEAN| MILD SPICY| CHILLI| FRESH BASIL| LEMON GRASS| GINGER
10.00
MAINS
AGLIO OLIO
TAGLIATELLE EGG PASTA| ANCHOVIES| PARMESAN CHEESE| CHARLESTON PEPPERS| CHILLI FLAKES| CLAMS OFF THE SHELL
18.00
RAVIOLI
TOMATO N GOAT CHEESE RAVIOLI| FRESH BASIL| ANCHOVY| SAN MARZANO TOMATOES| CONFIT TOMATOES
18.00
TORTELLINI
VEAL N SPINACH TORTELLINI| GORGONZOLA| SMOKED CREAM SAUCE| GRATED HORSERADISH| ALMONDS
18.00
PORK BELLY
BRAISED PORK BELLY| BABY SQUID STEW WITH RICE| JAPANESE CURRIED CAULIFLOWER -“PAMPLEMOUSSE”
20.00
CHICKEN N SALMON
CHICKEN WINGS THAI STYLE| SALMON BELLY PAN FRIED| AVOCADO
22.00
WHITE ONION N OTHER WHITE VEG
WHITE ONION GRATINATED WITH PRESERVED LEMON|
BRAISED FENNEL| WHITE CARROT| PICKLED DAIKON| HIRATAKE MUSHROOMS| GOAT CHEESE| YUZU KUSHU
20.00
DESSERTS
PANNA COTTA
MILK PANNA COTTA| WATER CHESTNUT CARPACCIO| CRISPY SKIN OF ROULADE| GRATED ALMONDS
12.00
Saturday, March 26, 2011
sunday brunch again!!!
I have gone from cooking 3 times a week to cooking at B bakery now every night except Mondays - when we rest n Sundays - Brunch.
From 50 dollar set dinners to now an entire ala carte menu.
From importing french produce to now shopping at tekka market every other mornings.
From no sandwiches to sandwiches
From no pastas to now I have 5 pasta items in my current menu
From table settings to now, no settings....
Think I have tried almost anything n everything there is to try except lower down our prices which means lowering our quality of ingredients.
Still n this is not a cry for help....there r no customers....iamartisan......gosh...the other day, a fren stopped by n in the mist of our conversation, she/he said...I support local artist...what does that mean? I'm still wondering when any of our local stars will ever make it international. My Dad's quite familiar with the local art scene. just the other day we were have our min chat, huffing n puffing away on our cigarettes...
He said there are so many talented artist that have been n are still struggling to make ends meet. Most of them quietly painting away in the silence of their home studio...I'm not comparing myself to a true blue artist...But just to give u another example of a case n point situation....
3 customers came in...they asked for the tom yam pasta that B bakery serves for their lunch customers...they asked if I could make them the same pasta...I couldn't, first.. I didn't want to , n second, I didn't know where the mis en plus was anyway.... They left...they came back anyways later...I went out to chat with them...they said they came back for the coffee..heartbreaker...not really though, cus the coffee there really is second to none...I asked them , what they liked for dinner....we talked n talked n talked about comfort food type meals...about hearty soups n stews....n then they talked about where they like to visit....BANGKOK!!!
CAN THE REAL SLIM SHADY PLEASE STANDUP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I mean you dont walk into a gallery or art studio....look at a piece in watercolor n go ...can u do the same for me but in crayons!!!!!
CAN THE REAL SLIM SHADY PLEASE STANDUP!!!!!!!!!!!!!!!!!!!!!!
Where's the respect n appreciation for what the individual is trying to do here???
Even if it's not Tom Yam??? wudden u be curious enough to find out whats boiling in the pot??
Thats what kills the cat!!
anyway tot this sunday I'd try alittle set meal thing again..
4 courses for 38 +
See if you're curious enuff to see wat's boiling this time
I BETTER CHECK MYSELF BEFORE I LOSE MYSELF
From 50 dollar set dinners to now an entire ala carte menu.
From importing french produce to now shopping at tekka market every other mornings.
From no sandwiches to sandwiches
From no pastas to now I have 5 pasta items in my current menu
From table settings to now, no settings....
Think I have tried almost anything n everything there is to try except lower down our prices which means lowering our quality of ingredients.
Still n this is not a cry for help....there r no customers....iamartisan......gosh...the other day, a fren stopped by n in the mist of our conversation, she/he said...I support local artist...what does that mean? I'm still wondering when any of our local stars will ever make it international. My Dad's quite familiar with the local art scene. just the other day we were have our min chat, huffing n puffing away on our cigarettes...
He said there are so many talented artist that have been n are still struggling to make ends meet. Most of them quietly painting away in the silence of their home studio...I'm not comparing myself to a true blue artist...But just to give u another example of a case n point situation....
3 customers came in...they asked for the tom yam pasta that B bakery serves for their lunch customers...they asked if I could make them the same pasta...I couldn't, first.. I didn't want to , n second, I didn't know where the mis en plus was anyway.... They left...they came back anyways later...I went out to chat with them...they said they came back for the coffee..heartbreaker...not really though, cus the coffee there really is second to none...I asked them , what they liked for dinner....we talked n talked n talked about comfort food type meals...about hearty soups n stews....n then they talked about where they like to visit....BANGKOK!!!
CAN THE REAL SLIM SHADY PLEASE STANDUP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I mean you dont walk into a gallery or art studio....look at a piece in watercolor n go ...can u do the same for me but in crayons!!!!!
CAN THE REAL SLIM SHADY PLEASE STANDUP!!!!!!!!!!!!!!!!!!!!!!
Where's the respect n appreciation for what the individual is trying to do here???
Even if it's not Tom Yam??? wudden u be curious enough to find out whats boiling in the pot??
Thats what kills the cat!!
anyway tot this sunday I'd try alittle set meal thing again..
4 courses for 38 +
See if you're curious enuff to see wat's boiling this time
I BETTER CHECK MYSELF BEFORE I LOSE MYSELF
FOR BRUNCH:
APPETISER
COLD CUT
MORTADELLA| SALAMI| SWEET MELON| MACHE SALAD
15.00
BEETROOT N GORGONZOLA
MARINATED BEETROOT| PICKLED ONION| CAULIFLOWER”RAW”| GORGONZOLA
13.00
CAPRESE
MOZZARELLA| MOMOTARO TOMATO| VIRGIN OLIVE OIL| AGED BALSAMIC| FRESH HERBS
13.00
BEEF CARPACCIO
BEEF TENDERLOIN| GRATED HORSERADISH| GORGONZOLA CHEESE| MICRO GREENS| MAYONNAISE
15.00
THREE BEAN SOUP
WHITE BEAN| GARBANZO| LENTIL| VEGTABLE BROTH
7.00
SARDINES
CRISPY DEEP FRIED SARDINES| PRESERVED LEMON| MACHE SALADS
13.00
FOIE GRAS
PAN FRIED FOIE GRAS| GRILLED PEAR|
PICKLED RED ONIONS
25.00
BRUNCH
BREAKFAST
EGGS ANY STYLE| MUSHROOM| MORTADELLA| TOMATO
15.00
SALMON
CURED SALMON| POACHED EGGS| HOLLANDAISE| AVOCADO
15.00
GOATS CHEESE
GRATINATED GOATS CHEESE| FRESH PEAR| GRATED ALMONDS| HONEY
12.00
CROQUE MADAME
THIN SLICE MORTADELLA| MORNAY| FRIED EGG| HANDCUT FRIES
12.00
FRENCH TOAST
RAISIN BRIOCHE| CRÈME ANGLAISE| FRESH CREAM| HONEY| FRUIT| NUT
12.00
PANCAKE
FLUFFY PANCAKE| FRUIT| HONEY| FRESH CREAM| ALMONDS
12.00
AGLIO OLIO
TAGLIATELLE PASTA| ANCHOVY| JALEPENO| CHILLI OIL| FRESH HERBS
15.00
PANNA COTTA
VANILLA PANNA COTTA| WATER CHESTNUT| GRATED CHARGRILLED CHESTNUTS
10.00
FOR DINNER ONLY
DINNER ONLY
4 COURSE
38.00 ++
FIRST COURSE
COLD CUT
MORTADELLA| SALAMI| SWEET MELON| TOMATO CONFIT
OR
CAPRESE
MOMOTARO TOMATO| BUFFALO MOZZARELLA| AGED BALSAMIC| FRESH HERBS
SECOND COURSE
3 BEAN SOUP
WHITE BEAN| LENTIL| GARBANZO|
HERB PISTOU
OR
BEEF CARPACCIO
BEEF TENDERLOIN| MAYONNAISE| PARMESAN| CRISPY FRIES
THIRD COURSE
PASTA AGLIO OLIO
TAGLIATELLE EGG PASTA| PRESERVED LEMON| CHILLI FLAKES| ANCHOVY| FRIED SARDINE| FRESH HERBS| TOMATO BRUNOISE
FOURTH COURSE
VANILLA PANNACOTTA| WATER CHESTNUT
Friday, March 25, 2011
todays menu
APPETISER
COLD CUT
GUANCIALE| MORTADELLA| SALAMI
13.00
BEETROOT N GORGONZOLA
MARINATED BEETROOT| PICKLED ONION| CAULIFLOWER”RAW”| GORGONZOLA| MACHE SALAD
15.00
BUFFALO MOZZARELLA
MOZZARELLA| MOMOTARO TOMATO| VIRGIN OLIVE OIL| AGED BALSAMIC| FRESH HERBS
15.00
BEEF CARPACCIO
BEEF TENDERLOIN| GRATED HORSERADISH| GORGONZOLA CHEESE| MICRO GREENS| MAYONNAISE
15.00
THREE BEAN SOUP
WHITE BEAN| GARBANZO| LENTIL| VEGTABLE BROTH
7.00
SARDINES
CRISPY DEEP FRIED SARDINES| PRESERVED LEMON| MACHE SALADS
13.00
MAINS
BEEF T-BONE
BLACK ANGUS BEEF| HANDCUT FRIES| PICKLED ONION
25.00
BABY LAMB”MAORI LAKES”
LAMB RACK| YOGURT| CUCUMBER| CUMIN| BABY KAILAN
28.00
BEEF TENDERLOIN”MAORI LAKES”
BEEF TENDERLOIN 250 GRAMS|BEURRE NOISETTE|CROUTONS| BLUE CHEESE| MICRO GREENS
28.00
AGLIO OLIO
TAGLIATELLE EGG PASTA| ANCHOVIES| PARMESAN CHEESE| CHARLESTON PEPPERS| GUANCIALE| BUFFALO MOZZARELLA
16.00
RAVIOLI
TOMATO N GOAT CHEESE| FRESH BASIL| ANCHOVY| SAN MARZANO TOMATOES
16.00
TORTELLINI
VEAL N SPINACH| GORGONZOLA| SMOKED CREAM SAUCE| GUANCIALE| GRATED HORSERADISH
18.00
VONGOLE FARFALLONI
BOW TIE PASTA| FRESH CLAMS| FRESH HERBS| TOMATO SAUCE| JALEPENO PEPPERS
16.00
CROQUE MADAME
THIN SLICED MORTADELLA| MORNAY| COUNTRY BREAD| FRIED EGG
12.00
Saturday, March 19, 2011
brunch
Brunch menu
EGGS N SALMON
CURED SALMON| POACHED EGGS| AVOCADO| HOLLANDAISE
15.00
EGGS BREAKFAST
EGGS ANY STYLE| GUANCIALE| TOMATO| MUSHROOMS
15.00
CROQUE MADAME
CRISPY GUANCIALE| MORNAY| FRIED EGG| HANDCUT FRIES
12.00
MACHE SALAD
MACHE LEAVES| ROMAINE| ENDIVE| MICRO BASIL| LEMON BALM| PICKLED ONION| GREEN APPLE| SHERRY VINAIGRETTE
10.00
VEGETABLE SOUP
BACON| CORN| DAIKON| LEEKS| CAULIFLOWER| RED ONION|
7.00
PANCAKES
FLUFFLY PANCAKES| PEACH| HONEY| FRESH CREAM| NUTS
12.00
FRENCH TOAST
APRICOT BRIOCHE| CRÈME ANGLAISE| CARAMELIZED ORANGE
12.00
YOGURT
ORGANIC YOGURT| HONEY| FRESH PEACH| NUTS| MICRO LEMON BALM
8.00
Thursday, March 17, 2011
this weeks menu
APPETISER
COLD CUT
LARDO DI COLONNATA| GUANCIALE| MORTADELLA| SALAMI| AGED BALSAMIC
18.00
BEETROOT N GORGONZOLA
SALAD OF BEETS| RED ONION PICKLED| CAULIFLOWER”RAW”| CAESAR DRESSING| GORGONZOLA| MACHE
18.00
BUFFALO MOZZARELLA
MOZZARELLA| PEACH| RUCOLA| GUANCIALE| BASIL| ENDIVE|
15.00
BEEF CARPACCIO
BEEF TENDERLOIN| RASPBERRY VINAIGRETTE| FRIED EGG| PARMESAN CHEESE| FRESH HERBS| ANCHOVIES
18.00
MUSHROOMS
PORTOBELLO| OYSTER| BROWN| GIROLLE| FETA| SILVERFISH| PRESERVED LEMON| SICILIAN OLIVES
18.00
COLD SHRIMP
BABY SHRIMP SALAD| CABBAGE COOKED COLD| SHIMA| CHARLESTON CHILLI| MAYONNAISE
15.00
MAINS
BEEF T-BONE
BLACK ANGUS BEEF| HANDCUT FRIES| BLUE CHEESE| PICKELD ONIONS
25.00
BABY LAMB”MAORI LAKES”
LAMB RACK| YOGURT| CUCUMBER| CUMIN
28.00
PASTA ALIO OLIO
TAGLIATELLE EGG PASTA| ANCHOVIES| PARMESAN CHEESE| CHARLESTON PEPPERS| GUANCIALE
18.00
BEEF TENDERLOIN”MAORI LAKES”
BEEF TENDERLOIN BEURRE NOISETTE| CROUTONS| GRATED PARMESAN CHEESE| PARSLEY
28.00
KEMBONG FISH
FRESH KEMBONG”LOCAL”| IKURA| SOFT LEEKS| PICKLED SCALLOPS| FRESH HERBS
22.00
DESSERT
STRAWBERRIES N CREAM
FRESH STRAWBERRIES| FRESH CREAM| ROSE JELLY| FRESH HERBS| VANILLA TUILE
10.00
Saturday, March 12, 2011
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
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