At first look, the open kitchen section looks more like a science lab. We were able to interact directly with the chef, talking with him about the food.
It is only when you come in day time that you can appreciate the lush tropical trees and ferns growing along the Dempsey area.
Diners can choose to sit at the bar counter or a proper sit down table area.
Tippling Club Lunch Menu S$55++ for 3 courses and Gourmand Menu with Pairing at S$380++. The progressive restaurant is a master in plating presentation and unusual food preparation technique.
The first 2 amuse bouche came together for both the Gourmand and Lunch set menu.
The first amuse bouche we had was the same one we had during our last visit. All diners are asked to sit around the open concept kitchen, where the preperation of the food is either done in the kitchen or right infront of them.
The 2nd amuse bouche was the charred peppers with soy dipping sauce. Most people would be shocked by the black appearance, but it is actually a black batter (I suppose made of black squid ink).
Bolognese Pie with sauce vierge, fennel and basil. This was part of the set lunch.
From the set lunch, the main course was the Confit Duck Leg with beetroot puree and red wine quinoa (grain-like crop from South America). I enjoyed how tender and juicy the duck was, and also the sweet and tasty beetroot puree.
Finally the Dessert from the Set Lunch was served - Chocolate Fondant with Milk Ice-cream and praline shards.
Next came the appetizer from the Gourmand set, which is the escabeche chromotherapy (gazpacho of heirloom tomato), served together with Tomato Martini.
Next from the Gourmand menu was the Scampi with kuzu noodles cooked under high pressure with langoustine (a large prawn), sea grapes and mountain pepper
The wine pairing for the Scampi with kuzu noodles was this unique Hi Mami (Junmai Daiginjo, Umeshu, Citrus and honey water)
We continue the Gourmand menu with the Kaisui Uni - there is Yuzu gel, fried cauliflower, Uni and a unique Yuzu roll.
Paired with a white wine - Rogger Perrin Chateauneuf du Pape Blanc from Southern Rhone, France 2009.
Next up was the Foie Gras Apple (Foie Gras mousse, Spiced Gaufrette biscuit and Granny Smith apples done in a variety of ways such as lightly seasoned with eight spiced, dehydrated apple, apple sponge and puree.)
The Granny Smith Apple was paired with Scrumpy Fizz which is made of Calvados, Italian Liquers, Citrus, Apple sorbet and apple cider.
Pigeon served with pea & green curry, tofu, celery, coconut foam, puffed wild rice and thai herbs. Again, the chef had prepared the pigeon to perfection, sealing the juices inside.
Paired with Zind Humbrecht (Gewurztraminer Wintzenheim, Alsace France, 2004)
The next wine - Bax Beet Pinot (mixture of 2 types of beetroot juice, Amaro bitters from Bologna and lemon juice), was definitely not to our liking. Perhaps it was the addition of beetroot juice which made the drink a bit too "raw".
At first look, you will think that the chef had brought cover some soil and leaves. But this is in fact a dish! The Vegetable Garden made with Porcini mushroom soil with baby vegetable.
Similar to the set lunch's Roast Duck Confit, but here the duck is replaced by Venison. The Venison for the Gourmand set was served with yogurt, beetroot, red wine quinoa
And to go with the venison, we had the Ghiaccio Forte (Morellino di scansano from Montalcino, Italy 2006)
Still not feeling drunk, we had an extra order of this special cocktail: MB's Apple Pie (S$22) - Roast apple calvados, cinnamon, Italian vermouth, apple liqueurs. Not only is this cocktail served in a McDonald's packaging look-a-like, the taste was also quite similar to an apple pie!
The more unique dessert came from the Gourmand set - False Risotto made with apple, blue cheese and celery. Once again, although the dish had the word Risotto, but the risotto here is actually bits of apple, blue cheese and celery.
This Jerry Thomas Brandy Punch dessert teaches diners the beauty of rehydration - On the bowl we have Compressed watermelon, raspberry sorbet and dehydrated strawberries, raspberries, mandarin and mango. A liquid mixture of Raspberry and Cardamom Cognac is poured to rehydrate the fruits again.
The final dessert we had was this Death by Chocolate with chocolate sponge and mint jelly.
Served with this very delicious cocktail - Chocolate Nose made with Mint Tea Bourbon, Mole Bitters, Fresh Ristretto, Chocolate & Mint Atomisation. Notice that there's mint leaf embedded into the ice sphere. The serving glass itself is interesting, with rounded base instead of flat. It "rocks".
Certainly a unique culinary experience for both the mouth, mind and eyes.
Tippling Club
8D Dempsey Rd