Add A Sprig Of Herbs For Flavour
by Carmen Lim
@ 17 Apr 2014
At the heart of Purvis Street serving up a Contemporary Continental menu is the newly opened restaurant, Sprigs. Inspired by the small portions of herbs used in culinary preparations to enhance the overall flavour of a dish, co-founder Titus Tiong thus conceptualised the restaurant’s menu to reflect the subtle nuances that herbs, spices and garnishing makes on a dish. Diners can look forward to enjoy dishes such as Confit Scandinavian Salmon, a melt-in-your-mouth sous-vide treat served with couscous, glazed zucchini and dill emulsion, Baked Cod with Saffron Broth, a well-balanced dish served with a generous serving of cod baked to perfection, with capers, Kalamata olives, plum tomatoes and Ardoino olive oil, and Honey Spiced Magret Duck Breast, which is sous-vided for several hours and pan seared au jus, then served with white beans and roasted carrots for a wonderful ménage à trois of flavours.
