Read my review of Tippling Club on FOUR-Magazine.
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| Ryan Clift, chef-patron of Tippling Club |
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| Counter seats at the new Tippling Club @ Tanjong Pagar |
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| The bar at the new Tippling Club @ Tanjong Pagar |
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| The private dining room at the new Tippling Club @ Tanjong Pagar |
Tippling Club’s Gourmand Menu (S$265++ without pairing, S$415++ with pairing) features 8 snacks, 8 main items, 7 pre-desserts and 2 desserts.
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| Snack 1: Shard sashimi, toasted nori, wasabi, pine needle distillation |
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| Snack 2: Singapore curry, curry leaves, puffed rice |
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| Snack 3: Cedarwood-smoked quail’s egg, deep fried kombu |
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| Snack 4: Charred smoked pepper tempura, shoyu wasabi dip |
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| Snack 5: Onion ring, garlic aioli, onion jus |
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| Snack 6: White truffle “styrofoam” |
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| Snack 7: Beef tendon “cracker” |
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| Snack 8: Clear gazpacho, basil oil |
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| Main 1: Omelette, smoked eel, chive’s oil |
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| Main 2: Cauliflower, sound wave-infused cheese sauce, truffle |
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| Main 3: Foie gras, apple confit, spiced biscuit |
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| Main 4: Snow crab, whipped jamon iberico fat |
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| Main 5: Monkfish, green curry, lime “toufu” |
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| Main 6: Iberico pork belly, lobster, leek, Nantua sauce |
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| Main 7: Kombu cured wagyu, Hokkaido burrata, horseradish |
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| Main 8: Cheese (gruyere, comte) sandwich, black truffle |
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| Pre-dessert 1: Banana sorbet, fried bread |
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| Pre-dessert 2: Celery, coconut sorbet |
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| Pre-dessert 3: “Cheesecake” |
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| Pre-dessert 4: Orchard Road ice cream |
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| Pre-dessert 5: Mandarin “meteroid” |
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| Pre-dessert 6: Strawberry and cream |
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| Pre-dessert 7: Raspberry fizz bomb |
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| Dessert 1: Textured nuts (hazelnut and walnut) |
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| Dessert 2: Spiced wine infused chocolate |
http://track4.mybloglog.com/js/jsserv.php?mblID=2011012422485151
BIBIK GOURMAND 