Nouvelle Expérience with Tippling Club's new Prix Fixe Lunch Menu~!
Great changes are afoot at Tippling Club, where Chef-Owner Ryan Clift and Head Chef Ayo Adeyemi are creating something new. With the removal of the restaurant’s à la carte lunch menu, Tippling Club now offers a, in their words, “dynamic, ever-evolving tasting menu to elevate the guest experience.”
As such, they will be showcasing new menus that are meant to help create a skillful mix of genius and surprise to the venue. The latest prix fixe menus for lunch (S$110++) will rotate on a fortnightly basis, with each menu carefully curated with key ingredients freshly procured from around the world. The multi-course menu comes with four snacks, five main courses, pre-dessert, and petit fours.
We were impressed with the visuals that Chef Clift and Chef Adeyemi offer the diner, with great takes on ingredients that people have a certain perception of that, of which both chefs take the time to change people’s minds on solely because of the skills employed on this dishes. This also includes the fascinating curation of wines, done by Mr Tim Dopson, who has a keen eye for service and a great taste for wines which he will recommend. Look out, for example, for Chef Clift’s Hokkaido Scallop & Purple Garlic Soup, paired with HERMANN LUDES ‘Thörnicher Ritsch’ Spätlese Riesling, Mosel, Germany 1994. The soup is largely filling and comforting, with bites of Hokkaido scallop lending bite, along with the milk braised parsnip that goes well with purple garlic soup, deemed an unusual combination. Another highlight? The Foie Gras Cheesecake, paired with Barao De VIlar "Cask 2" 1989 white port from Douro Valley, Portugal. The foie gras cheesecake is unusually light and yet sweet enough to pair with the Japanese Amaou strawberries and topped with Iranian pistachios.
Address: 38 Tanjong Pagar Road, Singapore 088461
Tel: +65 6475 2217