Food Picks: New a la carte menu at Revolver
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Hamachi collar from Revolver.
PHOTO: REVOLVER
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Half a year ago, if you wanted a taste of modern Indian restaurant Revolver’s wood-fired dishes, you would have to fork out at least $99++. And that was just for lunch. Dinner menus started at $169++ for six courses, climbing to $229++ for eight.
But times have changed. Diners, no longer impressed by languid multi-course meals, are ditching the costly for the casual. Which means restaurants have had to adapt.
Revolver’s lunch now costs $38++ for two courses, while dinner is capped at $199++ for seven. It also has an a la carte menu, with prices as low as $7 for a Chettinad pulled duck rice cake.
Small plates – or bullets, as they are known here – hover around the $16 to $26 range. The non-negotiables include the fresh Delhi paneer with winter spinach ($20) and the charred Barramundi ($24), flame-kissed and spiced with racheado.
The wagyu scotch egg ($22), with its molten yolk, crisp crust and even crisper bed of potato strips, is a moreish combination of textures, though the fact that the traditional sausage is swopped out for premium beef here did not register as noticeably as I expected it to.
Once the bullets have fired up your taste buds, it is time to bring out the big guns. The hamachi collar ($48), dusted with Kashmiri chilli and grilled over an open fire, bears the shade of crackling lava. Nestled underneath this charred layer is a lump of succulent flesh, which offsets some of the dish’s intensity.
There is also a section on the menu labelled “Kulchettes” – a Revolver invention. Here, the humble flatbread is elevated to a new plane of gastronomic potential.
There are seven flavours, including one with butter chicken ($22). Stuffed with parmesan cheese and loaded with what head chef Jai Ganesh promises me is “the best butter chicken in Singapore”, it is a walloping slap of savoury decadence.
Butter chicken Kulchette from Revolver.
PHOTO: REVOLVER
Other options include Malabar crab ($30), chickpea ($16) and a dessert kulchette ($20).
This sweet treat is a masterclass in contrast: warm bread and ice-cold kulfi gelato. Sweet jaggery sugar and nutty brown butter. Crunchy pistachios and velvety ice cream.
“I could eat this every day,” chef Ganesh declares, and I am inclined to agree.
Where: 56 Tras Street www.revolver.com.sg
MRT: Tanjong Pagar
Open: Noon to 2.30pm, 6 to 11pm, Mondays to Saturdays
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