NKIKICHUA: EuropeanCuisine

FYR - Brunch Menu @ Boon Tat Street | Telok Ayer, Singapore

Back at FYR Cycene Ond Drinc (pronounced as FIRE Kitchen and Drink) for their modern European brunch. FYR is known for modern grills enlivened by Southeast Asian spices, and with the speciality of using lychee wood in Josper wood charcoal oven, creating a smoky note to the dish. Check out my previous post on their dinner menu here.

FYR brunch is available every Saturday and Sunday from 9am-3:30pm.
Under the brunch menu, it consist of Beverages, Small Bites, Mains and Sweet Plates.

Kickstart the brunch with the beverages such as (left to right):
Ginger Lemongrass Iced Tea | $4.50 - made with lemon tea, ginger and lemongrass, helps to invigorate the senses.
Hibiscus Mint Iced Tea | $4.50 - made from hibiscus tea, apple juice and infused mint syrup.

For those who thinks juice is too main stream, try My Hot Vino Tinto | $10 - a refreshing red wine based cocktail infused with orange, apple and cinnamon.

Coffee lovers can look forward to their unique house blend coffee brew freshly using the premium La Marzocco Espresso machine.

Lets start slow with small bites, Grilled Squid | $12 - tossed with turmeric, garlic, crispy onion and lime leaves. Wouldn't miss this if you fancy squid, best combination of softness and chewiness.

Featuring Yam and Sweet Potato Fries | $8 - served alongside with cheese dip and tomato salsa. Sweet potato fries seems to be the healthier version of French fries nowadays, I'm sure this will get the town talking too! It's can get so addictive!

Skillet-roasted Escargot | $12 - cooked with turmeric and lemongrass and served together with toasted bread. I'm still trying acquiring the taste of savouring snails lol!

Moving on to the mains, Baked Beef Hash | $18 - the traditional dish gets a sophisticated spin. The enticing ribeye comes with corned beef and spring onion crepe. Can't contain my excitement when I had a mouthful of it, the spring onion crepe acts as a great absorbent hence the flavour is not too intense.

Baked Java Curry Chicken Ragout | $15 - the chicken stew is spiked by the flavours of kidney beans, sweet corn as well as coriander. The spring onion crepe can be used to soak up the delicious gravy. Too beany for me as I'm not a fan of kidney beans, otherwise it would be a great dish.

(left) Grilled Steak and Eggs | $28 - the glorious slab of striploin is accompanied by toasted bread and a perfect sunny side up. The steak served during the brunch were so much better than the ones I previously had during dinner. This time, the steak is really cooked to perfection!

(right) Baked Blinis | $15 - Blinis is a popular traditional dish in Europe. It is a thick pancake made with yeasted butter. Served together with frilled salmon, Avruga caviar and grated Bottarga, it makes a hearty meal to kick start the day.

Your meal is not complete without having Baked Pistachio Melt and Pandan Ice Cream | $10 from the sweet plates - the 24 hours preparation of pistachio flavoured lava cake and homemade pandan ice cream with a tinge of sweet cinnamon needs no further explanation. This time round we sensed that Rum was added but it still taste as good. Simply, the best I've eaten and can't get enough of!

FYR Cycene Ond Drinc

19 Boon Tat Street,

Singapore 069619

Opening Hours:

Mon - Fri: 11am - 11pm

Sat: 9am - 11pm

Sun: 9am - 4pm

https://www.facebook.com/FYRBTS

..Hosted Meal..

Saturday, October 17, 2015
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[CLOSED] Violet Herbs @ Tras Street | Tanjong Pagar, Singapore

EuropeanCuisine

Violet Herbs is a new age semi-formal fine dining restaurant, houses a 2-storey, 70 seater restaurant where the interior design surrounds the theme of comfort and elegance.

The extensive Modern European menu features creations of Executive Chef and owner Edward Hoe, who has over 20 years of experience in the industry. Considered a newly opened restaurant, in January 2015, they like to differentiate themselves from others by an extensive use of herbs in all of their food and signature cocktails. With the aim to provide the best of fine dining experience at a more affordable rate, without compromising their service and the quality of food.

Experience Chef Hoe’s finest masterpieces through the 6-course Degustation Menu [$98]

or through a more comprehensive meal with the 8-course Degustation Menu [$128].

There are also more affordable sets,

3-course Set Lunch Menu [$32] which is available from Mondays to Fridays,

and 4-course Dinner Menu [$48] which are only available from Mondays to Thursdays.

With every set purchased, House Pour Red/White Wine is available at $10 /Glass

*Not available on Saturdays, Eve of and Public Holidays.

Click here to view the set menus.

Each meal begins with a complimentary home-baked saffron roll and amuse bouche of the day. The aroma from the saffron roll is irresistible, together with their herb butter. The amuse bouche of the day was chicken salad.

Appetiser: Pistachio and Herb Crusted Scallops [$18] - scallop slightly pan-seared with breadcrumbs seasoned with crushed pistachio, thyme and juniper. Served alongside with butternut squash puree with bisque gel and paper-thin potato chip sandwiching pieces of parma ham.

Definitely a great start to the meal! A tickle to your tastebud with this unique creation. Do note that the usual portion is in 3 pieces, and that this is just a tasting portion.

Soup: Lobster Cappuccino and Brandy [$14] - the stock is simmered with mirepoix (a roughly chopped vegetable cut, usually consist of onions, carrots, and celery) and Boston lobster shell for 6 hours. Red wine and cream, a dash of cognac, a piece or two lobster meat followed by topping it with juniper foam, the aromatic soup is served.

The broth is pretty flavourful, this tasting portion is certainly not enough for me haahaa!

A cleansing palette for your taste bud were served before the start of our main courses. Flavours varies daily and Passionfruit Sorbet were served that night.

With their vast variety of dishes on the menu, there is bound to have something for everyone.

Started the main course with Ebi Pasta (Angel Hair) [$32] - angel hair pasta tossed with bird's eye chilli, rayu oil, lobster essence and topped with sakura ebi.

A simple yet exquisite pasta dish. The sakura ebi gave the pasta the extra punch. Do not worry, this is also served in tasting portion, the actual portion is said to be one and a half to two size up.

Roasted Lamb Rump [$32] - lamb is done in sous vide style (in French it means under vacuum; sealed air tight) with olive oil, butter and rosemary for about 30 minutes. Followed by pan-searing till medium, sliced and served on a bed of creamy sweet corn and sauteed baby spinach.

Never knew lamb could be this tender, with all the infused flavours from the herbs, it reduced the gamey taste/smell as well. The test tube is filled with lamb jus, you may pour according to your desire.

Marinated Red Miso Cod [$33] - serving a 160g of cod marinated in black miso and beetroot puree for 24 hours. Roasted till partially cooked and place under the salamander to caramelised. It is served with roasted pumpkin puree, and fried eggplant sprinkled with almond and herbs crumbs.

No wonder this is the most sought-after item on the menu! Cod has always been one of my favourite fish but it is too costly to have it all the time. The eggplant on the other hand, seems to be the only eggplant I wouldn't mind eating everyday. It is very different from the usual stir-fried kind, I like the crispy texture with the crumbs, it doesn't taste like an eggplant at all.

Sous Vide 48 Hours Wagyu Beef Cheek [$32] - serving a 150g of wagyu beef cheek and cooked sous vide style (in French it means under vacuum; sealed air tight) with rosemary, parsnips and fennel for 48 hours. It is then glazed in red wine and served with fregola sarda (a Sardinian-style pasta shaped like tiny pearls), zucchini and squash spheres. Lastly drizzled over with raspberry vinaigrette.

This is how tender and soft the meat is! Together with the red wine glaze and raspberry vinaigrette, the succulent beef is filled with the sweet and sour flavours.

The meal was ended on a sweet note with Frozen Nougat [$14] - home-made frozen nougat in the centre served with mixed fruits, lychee sorbet, and raspberry sauce at the side.

A interesting texture and flavour, the frozen nougat is one rare find.

The main dining floor (level 1) seats 28pax and it's décor is filled with purple hues. During the day, it will be filled with natural lighting from the two-storey high roof window situated in the middle of the restaurant.

The level 2 dining floor also seats 28pax but it features a cosy, beige interior with expansive windows overlooking the enchanting architecture opposite the restaurant. A perfect place for function!

If you want somewhere more reserved, they also have private dining rooms which seats 14pax. The rooms can also be separated and hold 8pax in one single private dining room.