The White Rabbit launches an all-new à la carte menu

You’ll want to keep The White Rabbit in mind the next time you’re in the mood for some European fare as the good folk have recently introduced a brand new à la carte menu.

Thanks to head chef Benjamin Tan who was inspired by classic European dishes, you’ll find items that are familiar yet contemporary.

Take for example starters like the Foie Gras Duet ($29) done in two presentations, salt-cured with apple flan and pan-seared with cherry compote, and a Classic Lobster Bisque ($38) spiked with tarragon and sherry and served with half a Maine lobster.

Be sure to try mains such as char-grilled Mangalica pork collar accompanied by compressed apple and Calvados cream ($46), Classic Pot-au-Feu ($48) and pastas like tagliatelle with Alaskan king crab and kombu ($28). If you’re feeling especially hungry, give the roasted black truffle free-range chicken ($76) a go. It feeds at least two hungry souls and is carved tableside.

Looking to end your meal on a sweet note? They’ve come up with newbies such as 24-hour poached pear with burnt butter cake, spiced crumble and vanilla ice cream ($16) and caramelized white peach with lavender ice cream and peach crisps ($16), as well as retained popular favorites including Baked Alaska ($16) and Crêpes Suzette ($18).

Boozewise, the cocktail menu features a list of timeless tipples alongside original creations including the Black Forest Mojito ($17), with freshly muddled berries, Chambord and mint, and the Cinnamon and Sultana Crusta ($18), with cinnamon and sultana grape infusion, Grand Marnier and freshly squeezed lemon juice, a rift on the Brandy Crusta. They’ll also be refreshing their wine list for those who prefer vinos (from $17/glass) by the end of the year.