Walking into the vermillion and carmine walled room that is Revolver’s private dining room, you know you’ve walked into a private lair. This is your space, set apart from the bustle of Tras Street, with a fully stocked bar, customisable music, and generous seating for ten, which can expand to accommodate more.
The dishes listed on the tasting menu are quintessentially Revolver – borne of Indian origins, reimagined, and reinvented through the creativity of chefs Saurabh Udinia and Fariz Ramli and perfected over a naked flame.
We start with a selection of small bites that perfectly capture Revolver’s dining ethos. Consider the Prawn Balchao Monaka: a delectable bite tantalising the tastebuds with minced prawns in a piquant Goan balchao sauce set.
A fanciful take on the Indian staple palak paneer follows. We recommend slowly inhaling the Delhi Paneer and enjoying every element of it. Chef Kamal blends French spinach with onions and garlic and pairs it with a flame-kissed cube of fresh creamy Delhi paneer marinated in cashews and yoghurt. For sheer contrast of flavour, he tops the plate with a tangy mustard oil pickled shishito pepper.
From the mains, every plate is impactful. The Japanese King Crab and French Turbot fish are perfectly flame-grilled with spice-rich toppings, as is the statement Mayura Station Australian Tomahawk exclusive only to the private room. In the end, the opulent Comte Kulchette makes a royal appearance – stuffed with truffle puree, comte and Stracciatella cheese and adorned with generous lashings of black Perigord truffles.
The undisputed standout from the dessert selection was the Basque burnt cheesecake infused with the floral aromas of saffron, built on a textured brown butter crumble. This is a meal fit for a delightful party that would relish the personal attention and exclusive access to the room.
The Private Experience Room menu, fully customisable to suit your dining party, is priced at $329++ per person and curated solely for the venue.
Revolver is at 56A Tras Street. Singapore 078995.
