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Image Credit: Mushrooms on Toast

Expat Choice is excited to announce the popular Cheek Bistro will be launching its very first weekend brunch menu on 25 July 2020!

Cheek Bistro launches its very first weekend brunch menu with a playful, modern Australian take on well-loved brunch favourites. With a fresh and vibrant vibe that resonates throughout their eclectic dishes, thoughtful hospitality and curated playlist, Cheek Bistro continues to push the boundaries and redefine conventions of modern brunch fare.

Cheek Bistro

Shakshuka ($18++) with tomato, red peppers, chickpeas, yoghurt and toasted sourdough

Early birds can kick-off with the Grain Porridge ($18++) , a hearty combination of quinoa, bulgar wheat and millet cooked in coconut and palm sugar, then topped with fresh berries and roasted white chocolate. Egg lovers will delight in brunch staples done Cheek Bistro style, such as the Shakshuka ($18++) with tomato, red peppers, chickpeas, yoghurt and toasted sourdough (add on chorizo +$4); the Son In Law Eggs ($18++) with an oozy center served with grilled pita bread, hummus, and a house-blend dukkah spice; and Mushrooms On Toast ($18++) featuring blue foot mushrooms and vegemite custard on dark sourdough, accompanied with soft eggs amidst a mushroom consommé .

Cheek Bistro

Not Hot Chicken ($28++) pairs fried buttermilk quail with Cheek Bistro’s signature waffles, smoked maple, pickled mustard and dill pickles

An appetite-whetting selection of salads is also available, such as the Burrata ($26++) served with heirloom tomato and fermented green chili; Smoked Trout ($24++), a moreish mix of salt-baked beetroot, smoked trout, horseradish, watercress and creme fraiche; and Beef Cheek ($28++), slow cooked then deep fried beef cheek tossed with radicchio, herb salad and pommery mustard dressing.

Cheek Bistro

Lobster fans can indulge in the Slipper Lobster Po Boy ( $24 ++) ; think battered slipper lobster, iceberg lettuce and chipotle served in a soft bun. For the voracious, larger plates like the popular Fish and Chips ($34++) with red snapper, tartare and green peas ; as well as Steak Frites ($52++) , showcasing a Rangers Valley black onyx rib eye (add on fried egg +$4), will be available.

No brunch is complete without waffles. Crisp on the outside and fluffy within, Cheek Bistro will be serving their signature waffles in two ways. Not Hot Chicken ($28++) pairs fried buttermilk quail with Cheek Bistro’s signature waffles, smoked maple, pickled mustard and dill pickles; and Chocolate Waffles ($16++) are adorned with chocolate ice cream, salted caramel and honeycomb crumble. Sweet tooths can also revel in the elegant Rosemary Panna Cotta ($16++) with seasonal figs and ricotta ice cream; a great way to end brunch on a high note.

Brunch beverage offerings range from artisanal coffee and iced tea, boutique wines and cider, invigorating cocktails and zero-alcohol wine alternatives by NON, Australia . Recommendations include the Sri Lankan Iced Coffee ($8++), a unique mix of chai spices and brewed coffee; Iced Jasmine & Lemongrass Tea ($12++) ; Iced Pineapple & Basil Shrub ($12++) and 2018 Two Metre Tall, Farmhouse Apple Cider ($18++).

The health conscious can enjoy booze-free wine alternatives like the Caramelised Pear & Kombu ( $12++ per glass, $55++ per bottle) packed full of goodness from ingredients like whole pears, kombu, ginger, cardamom, peppercorn, star anise, black tea, clove, agave and vanilla; or the Salted Raspberry & Camomile ( $12++ per glass, $55++ per bottle) with raspberries, chamomile, murray river salt, organic cane sugar and verjus.

Combat the Singapore heat with refreshing tipples like Chardonnay Sangria ($16++) ; Cheeky Hugo ($18++) , a sparkling blend of prosecco, elderflower, mint and lime; and Aperino Spritz ($18++) , crafted with prosecco, Aperol, Rinomato, grapefruit and rosemary. Fans of the hangover cure, Bloody Mary, can try the Clear Mary ($20++) , a clarified twist on the classic.

Non-classicists may indulge in a bottle, or two, from Cheek Bistro’s Pét Nat collection. Older than the Champagne method, a new generation of winemakers take this style of sparkling wines to another level, resulting in a unique combination of flavours. Recommendations include the 2018 Ca’ Dei Zago, Col Fondo, Pét-Nat Prosecco ($98++) , from Veneto, Italy; and 2014 Emile Hérédia, Jamais Rosebud Rosé, Pét-Nat ($98++) , from Languedoc-Roussillon, France.

Cheek Bistro’s brunch menu is available every Saturday and Sunday, 10am to 4pm, from 25th July 2020. 

Alternatively, online bookings can also be made through their website at www.cheekbistro.com

INFORMATION

A. 21 Boon Tat Street 069620

E. [email protected]

T. +65 6221 1911

 

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19 July 2020
Cheek Bistro launches its very first weekend brunch menu with a playful, modern Australian take on well-loved brunch favourites.
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