New fine-dining restaurant Caviar located at Palais Renaissance, Orchard, has launched a Lunch ($98++) and Sunday Brunch ($198++) menu featuring the prized sturgeon roe in an array of modern European dishes.
For such premium prices, you’ll want to know what you’re getting, and we’re here to show you just that. We tried the Sunday Brunch, read on for our honest verdict!
We recommend sitting at the bar table around the open concept kitchen. Here, you’ll have a view of the chefs in action, preparing each dish.
Exquisite tins of caviar are placed on ice around the bar table, visually teasing our appetites.
A caviar-themed interpretation of a slow-living weekend, anyone?
We took around three hours navigating the 7-course Sunday Brunch as each dish was served slowly. We inquired and learnt that this calibrated pace of serving was by design, as the kitchen prepared each dish from scratch just before serving.
We started with some hors d’oeuvre. “A+” for visual presentation!
The standout was clearly the Smoked oyster with cream cheese laden with Royal Oscietra. The combination of caviar and smoked oyster was so soft and creamy and full of umami in one mouthful.
Mussels, cooked in a white wine reduction, are imported from Holland then fermented and served cold with tomatoes and shallot mix. Topped with pickled celtuce curls, the whole dish is brought together with extra virgin olive oil.
Eggs Benedict is served on a bed of sliced, pan-seared Jambon ham and baked Portobello mushrooms, topped with foamy Chardonnay sabayon made of vinegar, egg yolk and butter, finished off with shaved foie gras.
Pasta tossed with Fermented Almond Milk and topped with Polanco Siberian Reserve caviar.
The pasta sauce- fermented almond milk, was very novel. We liked that it was clean and light on the palate, which allowed the prized caviar to take centerstage. Innovative dish by the culinary team!
Steak-lovers will delight in the Sunday Roast Beef with gravy and Yorkshire pudding. The Westholme Australian Wagyu is cooked over the binchotan (type of charcoal traditionally used in Japanese cooking), served with sautéed root vegetable and grilled asparagus, accompanied by smoked potato puree.
For dessert, there is the savory and aromatic ice cream infused with extra virgin olive oil, served with strawberry compote and sliced strawberries with white chocolate almond crumbs. Fennel pollen powder, otherwise known as “culinary fairy dust,” for its nuanced flavor that enhances sweet and savory dishes alike, is generously sprinkled on top.
Petit Fours include Coconut Pavlova, a meringue dusted with toasted coconut, dried overnight to achieve the crunchy but melt-in-your-mouth texture, then filled with creamy coconut cream.
There’s also the Single Origin Chocolate Truffle features a hand-rolled chocolate truffle made from 72% full-bodied Venezuelan dark chocolate, then covered in cocoa powder and sea salt flakes.
Saving the best for last- the Yuzu Tart, White Chocolate and Sturia Oscietra, a Sweet Tart Shell filled with yuzu curd, topped with white chocolate whipped ganache and the proverbial cherry on the cake- Sturia Oscietra caviar.
Elevate your Sunday brunch experience by topping up for Champagne and wine from $98++ per bottle and Dom Perignon Champagne at $388++ a bottle. Enjoy 20% off all other Champagnes and wines or Johnnie Walker Blue Label at $398++ per bottle.
The coveted caviar makes all of three appearances in the seven-course meal, first as part of the hors d’oeuvre, second as topping on the pasta, and finally, as a topping on one of the petit fours.
So it is fair to say that caviar doesn’t exactly take center stage, but is instead a complementary part of the fine dining experience. Safe to say, whenever caviar makes its guest appearance, it always steals the limelight.
Who can have enough of caviar? Perhaps this is a gambit for diners to make a return visit. Or if you are really salivating for caviar, with the price of the brunch, you can just get a tin or two and enjoy in your own time. Then again, you won’t get to enjoy the classy ambience of the restaurant or sample innovative creations by the young culinary team. It’s the whole package you are paying for. If money is no object, this can be a good option to spend a leisurely time with enjoyable company.
Tel : +65 9888 1217
Email : reserve@cvr.sg
Address:
390 Orchard Road,
#B1-06-07, Palais Renaissance,
Singapore. 238871
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