Food For Now: Revolver introduces all new menu influenced by the Malabar Coast

Malabar Crab

Following the success of its debut dining experience, Revolver — the bold, fiery grill — has unveiled an all-new menu celebrating the best in seasonal produce and spice, influenced by the Malabar Coast, including some of Goa’s well-known flavour profiles. Award-winning Executive Chef Saurabh Udinia continues to present inventive dishes using premium, exciting ingredients while retaining his approach to cooking, using flame and smoke. True to its name, the industrial-sleek restaurant is set to revolve its menus every two months with fresh, innovative Discovery and Experience menus.

Fresh paneer with coriander pesto

Blending Indian cooking sensibilities, world-class premium produce and carefully selected global spices, all revolving menus by Chef Saurabh Udinia are charred to perfection on the custom-built Woodfired grill, or the beautiful hand-built Tandoor. The menus begin with a new iteration of the much-loved Stuffed Courgette Flowers. This time, the intriguing vegetables are stuffed with spiced potato mash, flavoured with curry leaves and onions; and lightly finished with a mango pickle.

Stuffed Courgette Flowers

The Experience tasting menu (SGD 199++) introduces new highlights such as a flavourfully-spiced Malabar Crab and Parmesan Kulchette, and Hokkaido Scallops grilled over wood embers and served with Indian lemon pickle beurre blanc, topped with finger lime. The Chicken Scotch Egg, Caviar, offers a new twist and is served on a bed of crisp potato nest, turmeric and chives aioli. Chef Saurabh ends off the premium menu with the Dessert Kulchette – a little bold and unconventional, the sweet version of the tandoor-cooked flat bread is stuffed with Indian milk fudge and topped with ghee, jaggery, pistachios, almonds and kulfi gelato.

Kurobuta Pork Belly Vindaloo

The Discovery menu (SGD 139++) features Salmon, Red Chili Dust which is grilled over woodfire after being marinated in red chili paste and ginger, as well as lightly spiced Lamb Kofta, cooked in the tandoor, served with pickled onions and mint & cucumber yogurt. The Vegetarian menu (SGD 129++) takes root vegetables to a new whelm with a Sweet Potato Street Style dish. The potatoes are roasted, and then served on a bed of tangy coriander and tamarind mash and garnished with pomegranates and toasted cashew nuts. Vegetarians will delight in the five-spice marinated and meaty Jackfruit Vindaloo, charred in tandoor and served with a traditional Vindaloo curry.

Dessert Kulchette

The 6-course Lunch menu (SGD 99+++) presents highlights of Revolver with the Spiced Chickpea and Parmesan Kulchette, Tandoor-cooked flat bread stuffed with Parmesan, topped with masala chickpeas fricassee and pickled onions. For diners who cannot get enough of Chef Saurabh’s culinary experiences, add-ons such as the Rock Lobster, Bombay Chilli Cheese, half lobster (SGD 118+++), Kurobuta Pork Belly Vindaloo (SGD 19+++), and more, are also available.

The Revolver dining experience is not complete without a consultation with their experienced sommelier to decide upon which libation route to take. Guests can also go for a 3- or 5- glass Wine Pairing menu (SGD 50++ and SGD 120++), or go all out with the Experience Pairing (SGD 168++) featuring Sham’s choice of cocktails, wine and sake. Unique, exciting and natural wines are also available by the glass and bottle. A well-curated cocktails list is also on offer, including the ever-popular and spicy, El Diabo.

Revolver
Where: 56 Tras St, Singapore 078995
When: Tuesday to Sunday: 12-2:30pm (Last Order: 2:15pm), 6pm-12am (Last Order: 9:45pm). Closed on Mondays.
Website: https://revolver.com.sg/

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