Tippling Club unveils its latest prix fixe menu for dinner, a modern gastronomic institution in Singapore. Taking notes from the team’s fortnightly experiments with their epicurean lunch menus, Chef-Owner Ryan Clift and Head Chef Ayo Adeyemi further refine the dinner experience with exquisitely composed dishes.
Tippling Club’s latest dinner menu (S$225 – S$395++) will be available until March 2022 and exhibits a creative range of ingredients and techniques in each of the five snacks, five main courses, seasonal fruit, pre-dessert, dessert, and petit fours. Tippling Club also offers a vegetarian tasting menu that champions the same sensational and playful cuisine throughout its meat-free dishes. Each culinary creation deeply reflects Tippling Club’s ethos and identity of modern gastronomy with innovative techniques and a thoughtfully curated wine list.
Fourteen years on, Tippling Club continues to deliver on every thoughtful detail when setting a scene saturated with distinction and theatre. The venue has ensured that everything is set for the experience, from top-quality ingredients freshly flown and delivered to Tippling Club hours before service to tableware specially designed by Clift for the dishes created. Artfully combining science, technology and respect for the ingredients, Clift and Adeyemi showcase that simplicity can be paired with careful attention and brilliant craftsmanship.
A parallel can be drawn from Tippling Club’s culinary philosophy and the venue’s unequivocal logo, where multiple vertical strokes connected by one focal stroke represent Clift’s typical mind mapping process for different menus. Following the style of the logo, each dish from the respective menus is characterised by the vertical strokes that all feature one focal ingredient.
Guests will start the tasting course with the “snacks” portion of the menu that serves delicious bite-sized dishes. The Wagyu Tartare Tartlet is served in charcoal tart pastry filled with A5 wagyu beef classic tartare with confit egg. Inspired by Japanese curry, the team created Shirako Nugget, a breaded shirako nugget placed on Tippling Club’s take of a Japanese katsu curry.
Dinner menu highlights include the delicate yet sumptuous Hokkaido Scallop and Purple Garlic Soup, a dish that has been with Tippling Club in some variation since its inception and occasionally makes its way to the tasting menu from time to time. The team made this simple yet well-thought dish by pairing brined Hokkaido scallops served with milk braised parsley root in a soup using purple garlic procured in France cooked with white wine seven times.
Dubbed as Clift’s perfect omelette, the Liquid Omelette uses food science to create a velvety smooth omelette suspended in a rich broth; the dish is topped with a generous serving of black truffles, morels, black Corsican pancetta and vin jaune cream. As guests close out the night, they’ll get to taste some seasonal fruits from Japan, Musk Melon à la Japanese Slipper, which carries a translucent glow from an alcoholic compression that brings out the sweetness of the melon topped with freeze-dried raspberries.
“The dinner menu is a culmination of Tippling Club’s best work. We have channelled the team’s own creative genius into the dinner menu, playing with technology and techniques to create unique new dishes,”. says Chef-Owner, Ryan Clift. “With every dinner tasting menu that guests will experience at Tippling Club, expect the unexpected from our team without ever compromising on quality”.
a. 38 Tg Pagar Rd, Singapore 088461
You Might Also Like
