B(l)ack to basics
Fernando Arévalo’s solo debut, Preludio, is one to watch. The former executive chef of Artemis Grill presents a unique concept. “Author’s cuisine”, as he puts it, will offer diners themed chapters, rather than a menu, every 12 to 18 months. The first of which is Monochrome. His team members, which include pastry chef Elena Pérez de Carrasco (formerly Artemis Grill), present a series of tasting menus (lunch from $48; dinner from $168) based on the rudimentary idea of black and white.
With the colours stripped back, Arévalo places focus on the produce, culinary techniques and knowledge in abstractly named dishes. The White Opal features Patagonia Toothfish complemented with leek and almond milk bubbles, while Allude is a lavish combination of bone marrow, fermented mushrooms and Oscietra Sturia Caviar. Carrasco follows suit with the Irezumi of salted black sesame ice cream and sesame snow. The interiors offer the ideal canvas with its use of marble and Marmorino. A 10-seater private dining room is also available. #03-01/02, Frasers Tower, 182 Cecil Street. Tel: 6904 5686