The White Rabbit launches a new menu

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Setting
The facade of The White Rabbit
The charming main dining area of The White Rabbit
 
Since 2008, The White Rabbit (“TWR”) has built its roost on the grounds of this beautifully restored 1940s military chapel at Dempsey Village (across the road from Au Petit Salut). Featuring made-to-look-like original mosaic tiles, arched glass windows and stained glass that work beautifully to impart a lovely, if nostalgic, old world buzz, the restaurant offers an indoor lounge with plush leather sofas and counter seats for those who prefer to graze-and-sip from the bar menu; but to truly experience what TWR has to offer, we suggest that you book a table at the charming main dining area with wooden tables and chairs lined on both sides by cushy booth seats illuminated by trendy standing cylindrical lamps. If you’re in the mood for late night revelry, adjourn to The Rabbit Hole outdoor though it gets crowded on nights when it’s booked for functions.
What to expect?
Duet of foie gras @ The White Rabbit
Lobster bisque with half shell Maine lobster @ The White Rabbit
Mangalica pork doused in Calvados cream
Since September 2012, chef Benjamin Tan has given the menu a facelift introducing timeless European classics enlivened with occasional twists. Tan’s duet of foie gras showcases a seared lobe of foie bearing a smoky tang against a salt cured foie sibling resting on an apple flan while the blanket of wagyu carpaccio is crowned with refreshing pearls of balsamic alongside shaved Parmesan and an addictive truffle cream sauce; most endearing is the perfectly classic dish of lobster bisque that arrives with half a shell-on Maine lobster basking in too-little (we wished there were more) broth that packs a punch  Our mains of grilled Atlantic cod with fava beans and chargrilled Mangalica pork collar doused in Calvados cream (an interesting cream made with lemon juice, egg, double cream, pineapple syrup and Calvados brandy) were decidedly less playful but no less delicious. For the sake of nostalgia, conclude with the all-time TWR signature of crepe suzette prepared with flair on a trolley by your tableside like they used to do. In case you require wine advice, defer to General Manager, Kelvin Tay, who happens to be a wine guru (and the former GM of Sky on 57).
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The White Rabbit | 39C Harding Road, Tanglin Village | Tel: 65-6473 9965 | http://www.thewhiterabbit.com.sg
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© Evelyn Chen 2013

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