Earlier this year, L’Angolo Ristorante Italiano, which means ‘corner’ in Italian, officially occupies a cosy corner at Maxwell Chambers, Tanjong Pagar. Restaurant Manager Michele Carbotti started his first restaurant job at the tender age of 13. He subsequently landed the position of Assistant Manager and Sommelier for 2 Michelin-Starred Locanda Locatelli in London and Ronda Locatelli in Dubai. He then took his hospitality career to the Philippines, and most recently to St. Regis, Singapore before setting up L’Angolo with chef-partner Giuliano Dacasto. The place puts us at ease with its stone-tiled flooring and wood furniture that exudes a rustic and homely feel.

The Sweet Capsicum with Swimming Crab and Mint Zucchini turns out to be a delightfully appetizing starter for us. Fresh crab meat marinated in yogurt and lemon juice, wrapped around roasted red and yellow capsicums seems like a pretty complex dish but is tastefully simple. Served on top of two thinly sliced zucchini and drizzled with mint and sweet-sour beetroot reduction.

We have never tasted anything like L’Angolo’s Warm Parmigiano Flan with Truffle and Green Asparagus before. It was indeed very refreshing and novel. I know this is going to sound contradicting, but the savoury, melt-in-the-mouth parmesan cheese is light and delicate, yet rich at the same time. We just couldn’t get enough of it! The lightly blanched asparagus helped to balance out the flavors while the shaved truffles lent a slight earthy taste.

We were eager to try the Parma Ham Ravioli with Buffalo Mozzarella Cream and Sweet Peas which kind of look like Chinese wontons. Fresh pasta is made in the kitchen everyday and I personally find that the ravioli is of the right thickness. It was a pity that the sweet peas and mozzarella cream did little to balance the saltiness of the parma ham. The above photo depicts a tasting portion and two ravioli was all I could handle!

The Homemade Fettucine with Duck Ragout and Goat Cheese looks like just another ordinary pasta dish but the moment I took a mouthful, the braised duck ragout clearly stood out in terms of being aromatic and flavorful! The pasta was even more palatable dressed in delicious sauce.

Our friend commented that the Slow-cooked Grain-Fed Beef Cheek in Amarone Red Wine is incredibly tender and the rich beefy flavor was not particularly overwhelming, in a good way.

One of the best ways to judge an Italian restaurant is through its Tiramisu. Although soft and moist, the cake is not squelchy and holds together well on the fork. The coffee and rum soaked layers of cake blend seamlessly with the cold, creamy marscapone cheese. All in all, we were deeply impressed by L’Angolo’s tiramisu.

Our meal was very pleasant from the start, right till the very end. The exciting flavors on the menu would definitely make us go back for more! Also, the impeccable service is worthy of mention. This is what I call an authentic Italian restaurant that is full of charm.

Thank you Delished and L’Angolo Ristorante Italiano for the invitation.

L’Angolo Ristorante Italiano
32 Maxwell Road
#01-03 Maxwell Chambers
Singapore 069115
Tel: 6224 0978

Opening Hours:
Mon to Fri
11.30am – 2.30pm (Lunch)
6.30pm – 10pm (Dinner)
Sat
6.30pm – 10pm (Dinner)
Closed on Saturday afternoon and Sunday

With the ever increasing number of restaurants and cafes serving brunch in the local scene these days, it is certainly difficult to pinpoint a favorite. I honestly wasn’t expecting much when I was invited to try out the newly launched brunch menu at The Tastings Room recently, but I’m happy to say that I walked away feeling rather impressed at the end of the meal.

Situated on the first floor of Marina Square, The Tastings Room stands out from the usual brunch place as it carries a strong emphasis on food and wine pairing at affordable prices. The brunch menu comes with wine recommendations with wine tasting portions starting from as low as $7.

My dining partner, Derrick, and I had a good start to the meal by kicking things off with the Truffle Mushroom Puree Soup ($8.90). Blended from button and shitake mushrooms, the result is a perfectly smooth, silky textured bowl of mushroom puree. The flavor and aroma of truffle oil enhances the taste of the mushroom soup in the most subtle of ways.

A sharp contrast to the previous starter, the Seafood Smoked Vine Tomato Soup ($9.90) is very well-flavored and full of zest. The slightly stinging and tangy flavors from the smoked vine tomato puree need some getting used to, but the blending of the puree into the aromatic seafood soup promises to stimulate the senses and whet the appetite.

If you can’t decide what to have for brunch, stick to the good ol’ Egg Benedict ($15.90). Nothing can go wrong and in fact, this classic brunch item is very well-executed at The Tastings Room. Gotta love the buttery rich hollandaise sauce! And what would you do when the yolk oozes out? I say, soak it all up with the fluffy bread! This dish would be perfect had the bacon strips been more crisp.

An equally charming alternative would be the Egg Royale ($15.90). The poached eggs are wrapped with smoked salmon and topped with egg roe that bursts wonderfully in the mouth.

I love eggs and scrambled eggs are definitely my favorite of the lot. Creamy and velvety smooth scrambled eggs infused with truffle oil, the Truffle Scrambled Eggs with Wild Mushroom ($15.90) is undeniably my kind of luxurious comfort food.

If you are looking for a place to have brunch, look no further. The Tastings Room serves quality food at affordable prices that is guaranteed to impress. The new brunch menu is available daily from 11am to 4pm.

Photo courtesy of Jacob

Thank you Delished and The Tastings Room for the invitation.

The Tastings Room
6 Raffles Boulevard
Marina Square
#01-08
Singapore 039594

Opening Hours:
Sun to Thu
11am – 9.30pm
Fri and Sat
11am – 11.30pm

Any avid follower of the local drama “Little Nyonya” would more or less have guessed that Peranakan cuisine, which is a dazzling fusion of Chinese and Malay cooking, involves hours of complicated preparation and can be quite a laborious process. If you are hankering for some authentic and traditional Peranakan food, spare yourself the trouble and allow Foodfare to take you through a Baba-licious Food Extravaganza Buffet from 25 November to 4 December 2011. The Peranakan buffet spread will include many of Chef Philip Chia’s specialties, such as the Ayam Buah Keluak (Chicken in Black Nut Stew) and Bakwan Kepiting (Crab Meatball Soup).

Other delectable Peranakan dishes by Chef Philip include Nyonya Egg & Prawn Salad, Udang Goreng Chilli Garam, Nyonya Chap Chye, and Babi Pontay. Diners can also immerse themselves in Peranakan activities such as intricate bead demonstrations at 7.30pm on Monday to Thursday (28 Nov to 1 Dec 2011), live cooking demonstrations by Chef Philip at 7.30pm on Tuesday (29 Nov 2011) and Thursday (1 Dec 2011). Watch how Chef Philip make kaya in 30 minutes flat! Also, there will be bazaar stalls selling Nyonya cookies, accessories, cookbooks and traditional costumes. All these will take place at the Vanda Terrace, Orchid Country Club.

At the media tasting, we had a taste of Nasi Lemak with Sambal Udang, Telor Dadar, Sambal Kangkong, Small Ikan Kuning Goreng Kunyit, Otah and Fried Ikan Bilis. All of us loved the Nyonya Egg & Prawn Salad, as well as the Pong Tahu Goreng, which are Chef Philip’s specialties. Diners will get to sample a whole lot more at the Baba-licious Food Extravaganza Buffet, such as Gado-Gado, Sotong Assam, Beef Rendang, Sayor Loday and Ayam Pedas Siam. There will also be live stations to dish out piping hot bowls of Mee Siam, Nyonya Laksa, Lontong and many more!

I urge you to try the Ayam Buah Keluak if you have never tried it before. Some say that this stewed flavorful combination of tender chicken and Buah Keluak, an Indonesian black nut, is an acquired taste but for my first time eating this, I quite enjoyed the dish’s nutty flavor.

Ever since I was introduced to Nyonya Kuehs when I was a little kid, these multi-colored desserts of different textures and shapes never fail to entice me. These kuehs prepared by Chef Philip are not cloyingly sweet which is perfect if you want to help yourself to more yummy desserts!

This may look like Bubur Cha Cha but is actually Durian Pengat with a twist of sweet potato cubes, sago, kiwi and strawberry! There will also be Banana Pengat, Chendol, Pulot Hitam with Longan and Coconut Ice Cream and Agar-Agar Santan available at the buffet!

Thank you Chef Philip and the team from Foodfare for hosting us.

Weekday Lunch & Dinner Buffet
$28++ (Adults)
$18++ (Child below 12)

Vanda Terrace, Orchid Country Club
1 Orchid Club Road
Singapore 769162
Tel: 6750 2200

Open to public. Orchid Country Club members enjoy a 10% discount and waiver of service charge. NTUC Union Members enjoy 10% off price.
For OCC shuttle service, click here.

Have you ever craved for Singapore cuisine while shopping along the streets of Orchard Road but found it way too troublesome to head off to a hawker centre just for a plate of chicken rice? The Prima Taste Concept Restaurant, located at Centrepoint, is the first true Singapore restaurant franchise that serves a wide variety of authentic Singapore dishes from popular street food, wok-fried dishes and Singapore’s famous seafood, to Singapore unique desserts and beverages in a modern setting with distinctive Singaporean ambience. Diners can savour a comprehensive menu of Singapore favourites such as Laksa, Bak Kut Teh, Rojak, Fried Hokkien Prawn Mee, Hainanese Chicken Rice and Singapore Chilli Crab. It’s also a perfect spot for tourists who want to try all our local dishes!

Prima Taste is renowned for its convenient and ready-to-cook pastes and of course, these products are used to prepare the dishes at the Prima Taste outlet!

A clear favorite among regular diners, the Calamansi with Sour Plum is a very refreshing and soothing drink.

The husband had the Lychee Sensation which is slightly fizzy.

Very seldom do I have rojak but I do appreciate its huge range of flavors and textures. It’s a good thing that Prima Taste’s Rojak don’t turn out all wet and soggy. It really depends on personal preference! The sweetness of the rojak sauce, together with the tangy taste of pineapple slices, make this dish very palatable. The husband and I felt that they could do with a thicker prawn paste. On another note, we finished the crunchy youtiao more quickly than anything else.

Here comes everybody’s favorite Hainanese Chicken Rice. Nowadays, I tend to favor white chicken over roasted ones. The tender slices of white chicken with jelly-like skin is simply faultless and you don’t know what you are missing out on by throwing the skin away! The rice, cooked in Prima Taste’s chicken rice paste, is fluffy, fragrant and oily but not oily enough to clog the arteries so fret not!

Prima Taste’s products play a significant role in the preparation of this bowl of Prawn Mee, from the aromatic prawn-pork broth, to the flat yellow hokkien mee and even the prawn mee chilli powder! We felt that the prawn broth didn’t taste that robust but it was decent enough to keep us contented. If you wish to cook your own prawn mee, you can buy the prawn paste mix off the shelf!

It’s probably just me but I was half expecting the Fried Hokkien Mee to be served on a banana leaf. I personally like the wet and gooey kind of hokkien mee and this was neither too dry nor too wet, which was fine by me. I guess I’m too used to eating hokkien mee at hawker stalls and this was slightly disappointing for its lack of wok hei flavor.

Ooh the Laksa was heavenly! The thick beehoon noodles are specially created from quality rice flour and air-dried to maintain its silky smooth and bouncy texture. While this is not spicy enough to make my eyes water and my nose run, the gravy is tantalizing with a savory oomph. You can always request for more chilli dip to up the spiciness levels!

The husband and I enjoyed the Curry Chicken which is very lemak but not overly rich. Many customers would choose to eat this with a plate of oily chicken rice over normal plain rice! Sure, it’s sinful. Eat first, think later.

After all that savory and yummy dishes, it’s time for some ice cold desserts! Grass Jelly with Longan in Gula Melaka is the newest addition to Prima Taste’s list of desserts. Soothingly sweet and cooling!

Perhaps it was because of the previous dessert that we had, the Chendol turned out to be pretty tasteless.

These ethnic delights can be replicated in your kitchen at your own convenience just by purchasing Prima Taste’s ready-to-cook pastes and premixes. Complete with essential ingredients and condiments, authentic tastes and flavors will not compromised. I really think it’s a fool-proof solution if you need to whip out something to impress others! 😛 These sauce kits can also be easily ordered online. Really convenient! Regular and big users can save considerably through the party packs. In fact, some restaurants in Singapore make use of them too! Do note that certain popular products like Bak Chor Mee and Lor Mee are available only in party packs.

Thank you Vangelynn from Prima Group for inviting and hosting us over lunch!

Prima Taste Kitchen
176 Orchard Road
#01-63/64 The Centrepoint
Singapore 238843
Tel: 6887 3786

Opening Hours:
Daily
10am – 10pm

Enough with the bubble tea already. Singapore’s first and only customizable premium milkshake concept, MakeShake, is going to take the country by storm, one milkshake at a time. With his expertise in bartending, Chief Milkshake Maker Seth Lui came up with this idea for customizable milkshakes where new flavors could be invented depending on what ingredients you choose to blend in. Together with his friends, Daphne and Rong Jie, they set up MakeShake about a month ago. MakeShake uses pure ice-cream, unlike some places that try to pull it off by using ice. And here is some good news! MakeShake’s vanilla ice-cream is home-made from scratch and is reduced in sugar! This way, the ingredient shake-ins of your choice will stand out the moment you start slurping away.

Make life’s choices fun! Step 1 Choose, may sound easy but with the shake-ins categorized into Chocolates, Fruits, Biscuits, Sweet Treats, Sauces and Coffee/Tea/Malt, I might just end up ordering everything on the list!

Comes in two sizes, the Small Shake ($3.70) comes with 1 free shake-in and ordering the Large Shake ($5.20) allows you choose 2 shake-ins.

MakeShake has almost everything under the sun to be blended into an awesome milkshake. Maltesers, Famous Amos, Toblerone, Granola, gummy bears, maple syrup, toffee nut, earl grey tea, horlicks and many more! The possibilities are endless, really.

Because I was taking such a long time choosing my shake-ins, I finally went for Simply Marshella, which is one of the eight recommended combinations. For someone as crazy as me who eats nutella straight from the bottle, this nutella and marshmallows combination is just divine. I was happily sucking away and before I knew it, I almost finished the entire cup. No sweat!

The husband settled for Strawberries & Cream which is basically strawberries cream cheese. This is noticeably less sweet and slightly savory. Imagine cheese cake.

Seth wanted to let us try some other funky combinations and we were game. How does Longan & Butterscotch sound? There is this burst of sweet juiciness that hits you, followed by a rich and warm butterscotch sweetness that lingers at the back of your tongue. We give our stamp of approval.

If you want something that’s really not hair-raisingly sweet, go for the fruits shake-ins. Besides, it’s also a somewhat healthier option. The Mango & Strawberries make a nice combination and you know it’s good stuff the minute you start chewing on tiny strawberry seeds.

Be part of MakeShake’s milkshake movement today! Come on down and pick some out-of-this-world combinations and tell your friends and family members about it! Everybody loves a good shake. Thank you MakeShake for the invitation.

MakeShake
City Squre Mall
B2-K2/K11

Opening Hours:
Daily
10am – 10pm

I don’t know about you but I have been brought up to eat Sri Lankan crabs whenever my parents take us out for a seafood feast. As long as these crabs are in the right hands, they taste great no matter how they are cooked. Chili crab, black pepper crab, salted egg yolk crab, you name it I love it! What got me really excited was when Wilshire-Select Seafoods wanted to host a live Pacific Dungeness Crab tasting by hand-importing the crabs over to Singapore. Wild Pacific Dungeness Crab is harvested off the West Coast of North America from Alaska to California depending on the various seasons. The crabs that we had were flown in from Seattle!

Oh my, the crabs are humongous! Larger crabs are valued for the higher meat-to-shell ratio. They typically weigh anywhere from 0.7kg to over 1.4kg. About one-quarter of the crab’s weight is meat. These Pacific Dungeness crabs have a rich buttery, slightly sweet and delicate flavor. One thing I like best is the firm scallop-like texture that is characteristic of the Pacific Dungeness crabs. Availability and cost varies by season and location with Alaska being the rarest source. As with the other species, there are various ways to cook these Pacific Dungeness crabs!

Steamed Crab – A classic way to enjoy the natural flavor of fresh crab

Crab Beehoon – Vermicelli absorbs the crab stock! Slurps!

Golden Sand Crab – Perfect for those who like to eat the dry version of the salted egg yolk crab!

Salted Egg Yolk Crab – If you’re someone like me who appreciates strong flavors, you will definitely love this!

Black Pepper Crab – Scrumptious with crushed black pepper for an added kick!

Chili Crab – Originated in Singapore and probably needs no introduction. Often sweet and savory, more than spicy!

A big thank you to Marshal, Stefanie and Rachel for hosting this splendid Pacific Dungeness Crab tasting!

Life is uncertain. Eat Desserts first. Yeah and that’s exactly what we did two days before the official opening at Ci Gusta! Singapore Yipee! 🙂

Italian delicatessen Ci Gusta! has recently opened its flagship outlet at Anchorpoint Mall on October 15 and this is the first ever franchise in Asia. Ci Gusta! stands for “We Like It!” in Italian and is synonymous with authentic Italian artisan desserts made with premium ingredients. Currently, there are as many as 18 gelato flavors in the fruity, nutty and alcoholic range!

Partners of Ci Gusta! Singapore, sisters Peggy and Claudia, were previously in the advertising and marketing industry. Their love for classic Italian gelato spurred them to make a switch in their careers and to bring in artisan Italian desserts to Singapore. Being first-time entrepreneurs, they started learning everything from scratch. One of their biggest challenges was to decide the types of desserts to serve as there are too many options that they want to share. Now, that’s a true blue dessert fanatic!

Yogurt Tenero and Gelato Tenero ($3.90 to $5.40)

Besides the traditional gelato and frozen yogurt offerings, Ci Gusta! has come up with a specially formulated dessert which is essentially a winning combination of soft serve ice cream and premium gelato! Yogurt Tenero is very refreshing and milky in taste while the Salted Caramel Tenero is rich, sweet but definitely not overwhelming on the tastebuds. Goes well with a range of toppings! Have fun experimenting! 😛

Caffettone ($4.50)

The Caffettone is basically salted caramel tenero gelato with a shot of espresso. The bold, explosive flavors would definitely go well with hardcore coffee drinkers! Potent stuff.

Gelato: Dark Chocolate, Biscotti, Tiramisu ($3.90 to $6.90)

Next up, we tried the gelato selection of Dark Chocolate, Biscotti and Tiramisu. I personally found the dark chocolate very rich and creamy. My favorite has got to be the biscotti gelato with fragrant almond bits adding a nice crunchy texture to it.

Gelato: Peach Mango, Forest Berries, Blueberry Cheesecake ($3.90 to $6.90)

If you have a preference for natural, fruity flavors, there is a wide delightful range that includes peach mango, lemon, strawberry. Psst.. The cantaloupe gelato has the lowest number of calories!

Waffles with Pino Pinguino Sauce (Prices start from $5.50)

One thing I like about the waffles with pino pinguino sauce is that the sauce is very chocolatey and tastes very much like nutella! You can even top it up with a scoop of gelato of your choice. It was chocolate for us! What would you have? 😉

The waffle was crisp around the edges but I would prefer it to be richer, denser and chewier.

Watch in anticipation as the crepes are prepared right in front of your very eyes. The crepes go well with a wide selection of toppings, gelatos and fresh fruits! At Ci Gusta!, you can have your dessert the way you want it to be. It’s the kind of flexibility that every customer would really appreciate!

Thank you Leen and Eileen from Touch Communications for the invitation and to Peggy and Claudia for hosting the session!

Ci Gusta! Singapore
370 Alexandra Road
#01-04 S(159953)

Opening Hours:
Daily
11am – 10pm

On 15 September 2011, revolutionary dining specialist, Epicure, announced the appointment of award-winning 28-year-old Melbournian Chris Donnellan as the new Executive Chef for its group of F&B establishments, namely Graze at Rochester Park and the latest dining concepts Graze, Kha and Provisions at uber chic residential development Martin No. 38. The new Graze offers the best of Australian cuisine with a strong emphasis on fresh, quality produce enhanced with uniquely balanced flavors, served in sophistication.

Photo credit: Bridge Cavenagh & Co.

At the tender age of 26, the talented Chris Donnellan rose above more than fifty chefs to emerge winner of the coveted Young Chef of the Year 2009 award by The Age Good Food Guide. Listed as one of The Age Melbourne magazine’s Top 100 Most Influential People 2009, Chris is invited as a guest chef to share his skills at prestigious events and charity functions around Australia and New Zealand. Chris was also invited to head Gingerboy in Melbourne, an innovative dining concept centered on the modern adaptation of the Southeast Asian hawker style street market. It was a remarkable feat that Gingerboy received a Chef’s Hat in its first year of operation, which was sustained through the next five years.

Graze at Martin No. 38 is a casual but chic all-day restaurant designed by Melbourne-based award-winning Hecker Guthrie. A vibrant space with an informal and fresh approach, Graze creates a classic spot for dining and relaxation and also makes a great venue for more intimate dinners. Open all day, it is also an exemplary neighbourhood hang-out for afternoon tea, artisan Graffeo coffees from around the world, or chilling with a glass of wine and charcuterie.

Panoramic glass panels and timber finishes add to the light and airy ambience, and a glass fronted ‘Charcuterie’ room gives a theatrical view of the chefs in preparation. Yup, that’s Chef Chris!

Quirky elements add a sense of fun, don’t you think?

This is the Chair Room, one of the private dining areas at Graze.

And this is the Plate Room. Uh-uh, no prizes for guessing! It is also a private dining area for holding personal or business events.

Is this cool or what? If you need a quiet space to work on your laptop over lunch or a cup of coffee, you can sit by one of these individual stations!

Bread with white bean & carrot puree and olive oil

Fluffy homemade bread with creamy and aromatic white bean and carrot puree dip!

Sumac seared scallops, cauliflower cream, cumin oil, pomegranate ($19)

This starter looks simple, yet there is a risk of overcooking. The sumac seared scallops are plump and meaty, seared in manner that the outsides get a nice brown crisp and the insides remain tender and creamy! A simple starter turns elegant with cauliflower cream, cumin oil and pomegranate.

Upside down duck pie, dried black olives, mash, pickled vegetables ($22)

The upside down duck pie completely took me by surprise for being such a novel and brilliant starter! Apart from the unique presentation, I enjoyed the well-marinated shredded duck meat that somehow reminds me of teochew braised duck. I also like the interesting pairing of duck meat with dried black olives which are very slightly bitter in taste. The picked vegetables taste like achar (Indian pickle) and provides a sharp contrast to the duck pie.

Tomato, pomegranate, sumac, cumin salad ($8)

My eyes were dancing when this plate of red, green and yellow tomatoes was presented before us. Very colorful! Instead of plain tomato salad with vinaigrette or olive oil, the zest factor is upped with sumac and cumin dressing, resulting in a powerful, warm, tart taste. Minus the dressing, tomatoes were refreshing and full of flavor!

4 jumbo tiger prawns, skinny frites, house sea urchin batter, chopped parsley, ruby red grapefruit ($34)

The firm and juicy texture of the jumbo tiger prawn allows it to hold the creamy flavor of the house sea urchin batter. I relished in every bite of the fresh, succulent prawns topped with thin, crisp, skinny frites.

Pan-seared barramundi, chorizo broth, watercress, salad of ruby red grapefruit, avocado, mint ($34)

The pan-seared barramundi in chorizo broth is a very clean-tasting dish. If I’m not mistaken, chorizo refers to several types of pork sausages. The fish is tender and moist with large, thick flakes.

300g pork chop, Kurobuta pork, 100% Berkshire from Victoria, Australia with pear chutney. Served with roast vine-ripened cherry tomatoes and house butter ($36)

The Kurobuta pork chop is very well-executed and it is no doubt my favorite dish. Its texture is supple yet meaty and its flavor is rich and abundant. The marbling in kurobuta pork yields unparalleled juiciness for every cut. Smeared with house butter, this is one hell of a pork chop which I will definitely go back for!

Pina Colada – Coconut parfait, toasted coconut, spiced pineapple, crispy wafer ($14)

Pina Colada is known as the official beverage of Puerto Rico. It is cocktail made with light rum, coconut cream, and pineapple juice, usually served either blended or shaken with ice. My first and only experience with Pina Colada at a club turned out all nasty because it had this medicinal taste which was quite revolting. Initially, I was very apprehensive about this dessert but upon taking my first bite, I found it to be alluringly sweet in all the right ways!

Black and White – Valrhona dark chocolate cream, vanilla bean ice cream, compote of mango, rambutan and mangosteen with a sesame snap ($15)

The Black and White is perfect if you want both chocolate and vanilla. The Valrhona dark chocolate cream is very smooth and luxuriously rich while the vanilla bean ice cream is a delicious dreamy treat! The compote of mango, rambutan and mangosteen gives a clean, refreshing finish to this dessert.

White sherry and strawberry trifle, chocolate coated pumpkin seeds ($14)

Layered in a glass, the white sherry and strawberry trifle looks too pretty to be eaten! The taste of alcohol in the sherry-soaked sponge cake is quite distinct. The cake mix is more than moist, yet it is not soaked, and has a fragrant, buttery taste!

Graffeo Coffee

I’m no expert but I found my cup of Graffeo coffee to be sweet, full-bodied and smooth. And I love how frothy it was. Perfect to end the meal!

Provisions has a wide range of items such as fresh produce and bottled homemade sauces that you can buy home and recreate some of the dishes that you have tried at Graze!

Selection of Gryphon tea and Graffeo coffee! Foie gras is also available!

Pamper yourself with a glass of wine or two after a long day at work!

Besides the lunch menu, the dinner and brunch menus are newly revamped too. If you are planning to have dinner at Graze, be sure to check out some of the signature dishes such as the Soy Cured Snapper, Crispy Smoked Eel and Wagyu Rump Steak. Thanks to Carol from Bridge Cavenagh & Co. for hosting the session!

Graze
38 Martin Road
Tel: 6509 1680

Opening Hours
Tue to Fri
12pm -3pm (Lunch)
Tue to Sun
6pm – 11pm (Dinner)
Sat & Sun
10am – 4pm (Brunch)
Tue to Sun
12pm – closing (Wine Bar)