[ADV] New menu at The White Rabbit
Tuesday, 9 Oct 2012
Word on the street: The Grandstand (formerly Turf City) and Dempsey Hill are tussling for the It spot in town.
Well watch out, Grandstand – Dempsey makes some stiff competition.
We’re guessing you guys are already familiar with The White Rabbit – the revamped 1940s chapel at Dempsey which houses a restaurant and bar… and which now plays host to a new Head Chef and drool-worthy menu.
First up, know that the guys behind The White Rabbit mean business; they’re also the people behind crowd faves Tanjong Beach Club, Loof, OverEasy, and Extra Virgin Pizza. So of course we were stoked when we got word of The White Rabbit’s new menu.
New Head Chef Benjamin Tan has over 15 years of culinary experience, including an eight-year stint at multiple award-winning French restaurant, Au Jardin. His cooking philosophy of “keeping it simple” with classic European flavours is reflected throughout the new menu, which is also a tribute to his favourite ingredients – game and meat.
There’s plenty of updated European classics to choose from.
Starters include Escargots with parsley puree, fried garlic, and red wine glaze, and an extra luxe version of Classic Lobster Bisque served with half a Maine lobster, tarragon, and sherry.
Mains include Roasted Black Truffle Free-Range Chicken, made for two and carved tableside; Mushroom Ravioli, with port reduction and parmesan foam, and Char-Grilled Mangalica Pork Collar paired with warm compressed apple and calvados cream.
Don’t forget to get your tipple on with a revamped cocktail menu that includes classics and new concoctions, or opt for their new wine programme (launching October 2012) designed by GM Kelvin Tay, who trained in South Australia, Spain, and Chile.
The White Rabbit, 39C Harding Road, Singapore 249541, p. 6472 9965. Open Tue-Fri 12-230pm for lunch, Tue-Sun 630-1030pm for dinner, and Sat-Sun 1030am-230pm for brunch.