A cure for au­tumn

Epicure - - EPICURE NEWS -

If the new au­tumn and plant-based menus by An­drew Walsh, chef-owner of are any­thing to go by, it won’t be the last time you’ll see his top-notch plates in our mag­a­zine. The “fine din­ing bistro” has brought mi­cro-sea­sonal pro­duce to the fore through sev­eral in­ven­tive dishes. Herbs like wood sor­rel and purslane are cel­e­brated in the Cit­i­zen Farm’s Cae­sar Salad, while the cured sal­mon is con­trasted with crisp Ir­ish po­tato flat­bread ‘prata’. Other new high­lights in­clude Pump­kin Brûlée Tart served with a sprin­kle of pump­kin seeds and a dol­lop of yuzu koshu. The five-course plant-based and tast­ing menus are both priced at $120.

21 Keong Saik Road. Tel: 6221 2189

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