New Year, New Menu, New Tastes
by Cristabel Chia
@ 01 Feb 2016
Executive chef Jimi Tegerdine of LeVel33 has rustled up a new menu with an emphasis on organic and sustainable sourced ingredients. These were a few of our favourite drink and dishes.
Drink: Start things right with a craft beer outdoors. Blond larger sits right at the top of the beer list for a reason. It’s great, that’s why and it’s a personal favourite because of its light, crisp, smooth and slightly bready flavour. Take a huge gulp of that beer while overlooking the city’s skyline and you’ll find that it does magic not only to your throat, but your soul too after a long day of work. If it’s your first-time there, order the beer tasting paddle that offers five different beer flavours.
Starters: Our appetite was whetted with a pan seared octopus dish. The octopus was directly imported from a sustainable fishery in Fremantle, Western Australia. Even though the octopus had a good bite to it, it were the accompaniments of the sweet, crunchy toasted hazelnut satay sauce and piquant coal smoked aioli that delighted the palate and gave the dish new dimension. Another winner was wagyu beef carpaccio. Goat cheese with its natural pungent taste was tamed down by the contrasting flavours of the thinly sliced wagyu beef, grilled porcini and burnt onion, melding together gloriously.
Main: Spanish suckling pig rack was such a feast for the eyes that led our savoury tongue gravitating towards it. The skin of suckling pig crackled and the meat was tender, succulent and moist. It was served alongside toasted nuts, mushrooms, sage pangrattato and candied apple compote that provided a nice balance of sweetness.
Dessert: The smooth and rich mint chocolate mousse in the mint choc chip dessert was what stood out. It also comprised chocolate shrapnel, pistachio mascarpone, boozy Morello cherries and flowers that added crunch and colours to it.
Visit
www.leVel33.com.sg to learn about their new menu and more.
