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