While other countries gear up for Autumn, we’re still enjoying the full brunt of the confusing heat and rain. But there are always reasons to celebrate – here are some upcoming seasonal menu changes to look forward to.
Bacchanalia
The bar at swanky Bacchanalia has rolled out a new menu with bites like pan tumaca burrata (a grilled sourdough bread with grated tomato dressing, herbed artigiana and buratta) and simple dishes like sweet corn with lime salt and smoked butter. They’ve also got heartier mains like steak and eggs and their signature B burger.
The Disgruntled Chef
This Dempsey hideaway has recently introduced a lighter menu (for the heat, we presume) alongside a range of brunch tartines. Whether you like sweet or savory treats, there are 12 new tartines like the Elvis, a fruit & nut bread French toast with bananas, Nutella and vanilla ice cream; the Victorian Sardou, a decadent savory tartine with lobster and gruyere; and a Hortense Laborie with duck confit, foie gras and a truffled egg cocotte.
The Halia
The Raffles Hotel outlet is all about sharing with its new communal feast menu at this locally-tinged restaurant. Split dishes like Oriental pulled duck with gherkins, capers and soba noodles, or collectively tuck into a wagyu beef zhajiangmian with Iberico chorizo, oyster sauce, carrots, bean sprouts and spring onions.
il Cielo
New chef also means new menu. Chef Riccardo Catarsi debuts his stint as il Cielo’s head chef with Tuscan dishes like a three-layered squid ink rice millefoglie with creamy codfish and mussels, as well as a traditional Tuscan fish stew Cacciucco. Although it’s only available until 12 Oct, this marks his debut as the restaurant’s new Italian chef.
Lewin Terrace
The Kyoto-inspired menu at this French-Japanese restaurant takes its cues from the hot ingredients in Kyoto this season. Expect fusion dishes like bonito tataki with ponzu foam and garlic puree, and taro with squid and sauteed foie gras in Marsala sauce. For those with a penchant for dessert, they’ve got fig tart with an almond cream filling and vanilla ice cream.
Skyve
More than just a place for wine, the bistro also serves up some legit food options with a newly-revamped menu with reinterpreted plates of sous-vide tako tataki, a deconstructed take on the Japanese snack takoyaki with smoked sweet paprika; and ancho chili-glazed cod with lima crema, baby greens and lotus chips.
