A coastal af­fair

Epicure - - EPICURE NEWS -

Capella Sin­ga­pore’s new chef de cui­sine, Ig­na­cio Moreno, over­hauls the menu at The Knolls, in­ject­ing a strong Mediterran­ean slant. Key flavours from France, Italy and Greece make up the gas­tro plates and should be en­joyed with re­fresh­ing cock­tails, such as the Habibi ($24) and Rasp­berry Beret ($26). The Bur­ratina ($30) is an ex­cel­lent way to kick-start your meal; the smooth cream held within springy moz­zarella is a clas­sic com­bi­na­tion with heir­loom toma­toes and ca­pers. For mains, the Roasted Se­abass ($40) and Slow­cooked Iberico Pork ($38) are clear win­ners. The meaty fish, bathed in a foamed cit­rus bisque that tastes like po­tent shrimp stock, has a mor­eish mouth­feel. The Iberico boasts well­ren­dered fat that is bal­anced with charred leeks and a nutty romesco sauce. Capella Sin­ga­pore, 1 The Knolls. Tel: 6591 5046

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.