Since three weeks ago, Iggy’s has lifted the veil to its brand new gastro bar menu at its eight-seat bar counter. The menu will showcase a selection of la carte-style signatures against a slew of new small and big plates, desserts as well as pasta and rice dishes to go with 18 types of Burgundy wines available by the glass. Iggy’s regulars will recognise head chef Aitor Jeronimo Orive’s signature dish of capellini (S$26++/S$34++), strands of lobster oil and kombu-coated angel hair pasta studded with sakura ebi crisps, and risotto (S$48++), bomba rice cooked in roasted prawn shell served alongside a whole carabinero prawn, both fixtures on the tasting menu that are making an appearance on the a la carte bar menu. These will be joined by small plates like pintxos (S$26++ for four pieces), Orvie’s interpretation of Spanish tapas by way of Japanese kohada (gizzard shad) served atop escalivada (Catalan-style roasted vegetables) and a piece of toast; and ceviche (S$28++), Irish oysters in “tiger’s milk” with finger lime, shallots, pickled onion, coriander oil and lime snow. Hearty offerings also feature on the menu, a highlight of which is cocotte (S$24++), tender strips of Spanish-style beef tripe flavoured with chorizo bits with toasted bread on the side. From 1 July, the restaurant will be open for both lunch and dinner from Tuesday to Saturday.
581 Orchard Road Level 3, Hilton Hotel | +65-6732 2234 | iggys.com.sg
© Evelyn Chen 2013
Please note that the reviews published on this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.