Food and Travel (Singapore) - - Out And About -

Din­ing at LEVEL33 is a sen­sory won­der as colours, tex­tures and flavours come to­gether with a new whim­si­cal menu crafted by Ex­ec­u­tive Chef Jimi Tegerdine. Cre­ated to com­ple­ment sig­na­ture and sea­sonal craft beers that the res­tau­rant brews in-house, the new menu fea­tures in­gre­di­ents sourced from in­de­pen­dent farm­ers, fish­er­men, pro­duc­ers and ar­ti­sans around the world. A colour­ful starter is the Fremantle-sourced oc­to­pus mar­i­nated in a mix of red cab­bage, red wine, gin­ger, lemon grass and lemon. The leg of oc­to­pus is then served on a 30-sec­ond es­pelette pep­per sponge and corn puree, with drops of black bal­samic pearls and black squid ink tapi­oca chips lend­ing a tasty crunch to the dish. An­other vis­ually stun­ning dis­play is the For­est, a veg­e­tar­ian dish that fea­tures seven tex­tures of mush­rooms, served on a slab of oak and an or­ganic poached egg dressed with an earthy oak-in­fused meringue. The mains are just as strik­ing, such as the Colorado Cut­let that is made from corn-fed lamb served with a thick truf­fle-in­fused sauce with fresh figs from Aus­tralia or Turkey. Din­ers look­ing for a seafood sur­prise will surely en­joy the Mar­ket Catch, which fea­tures the fresh­est catch from Europe each week. The sump­tu­ous Span­ish Iberico brined in Level33’s IPA be­fore be­ing pan baked and served on a wide se­lec­tion of greens is an­other hearty fare. Desserts on the new menu also take a fan­tas­ti­cal spin with the Bee­hive, that fea­tures dif­fer­ent shades of choco­late with a side of flakey cin­na­mon puff pas­try and a scoop of home-made rose­mary ice cream, ac­com­pa­nied by a jar of wild for­est honey.

8 Ma­rina Boule­vard #33-01 Ma­rina Bay Fi­nan­cial Cen­tre Tower 1. Tel: 65/6834-3133. www.level33.com.sg

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