Image Credit: Seductive scallop Ceviche Catfish Restaurant Facebook page
Helmed by Head Chef Erik Gustafsson & Chef Owner Andrew Walsh, @Catfish.SG’s menu will offer a seafood centric fare highlighting the best of ingredients from the waters and the wilds. Expect an eclectic selection of hand-crafted Cocktails & Highballs with a twist of Asian flavours designed by our Head Bartender Mike De Costa at @Catfish.SG
We are excited and ramping up for Catfish October 2020 opening. Some of the highlights include, Squid Noodle Ramen, Roasted Chicken & Truffle Broth, Crispy Skin, Soft Egg Yolk. Fish and Chips worth forking out for. Seductive scallop ceviche, anyone? A salmon salad is kinda normal? A little surprise waiting for you. The " Catfish Swimmin In Sakura". A BBQ sea bass which is the reel deal. Get hooked on Catfish Taco. Something from the Bar? The "Tom So Yum". A baffling mix of cocktail.
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Chow down on the delicious seafood at Catfish’s Weekend Seafood Shack as you tuck into dishes like Spicy Fish Taco, Smoked Tuna Tartare Ceviche, and Sesame Prawn & Scallop Toast. Sip on a variety of bottomless wine for two hours straight, or sip on some yummy cocktails like Espresso Martini and Passionfruit Smash. They’ve got some delicious desserts like Chocolate Mousse with cherry compote, Macadamia praline, and mint ice cream to end your hearty brunch on a sweet note.
The best of ingredients from the waters and the wilds are thoughtfully curated into the variety of dishes one can opt for selection from!
Cure Concepts Chef-Owner, Andrew Walsh, admits that his own dining habits have altered and he admits to eating “more seafood and vegetable dishes on weekdays now.”
This clean eating habit has inspired both him and Head Chef Erik Gustafsson of Catfish — the F&B group’s new seafood restaurant — to include vegetarian dishes like health-infused salads on the menu.
Walsh enthusiastically states; “We created these options to complement most of our seafood creations.”
One of his personal favorites is the Whole-roasted Cauliflower, which has been cooked sous vide to offer a softer bite before it is sprinkled in spices and gently roasted for a slightly charred finish.
A generous topping of pomegranate seeds adds a fruity contrast to the overall outcome of the dish!
