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The Disgruntled Brasserie

Posted By Administration, Wednesday, 31 May 2017

The Disgruntled Brasserie

28 Ann Siang Road, 069708

6808 2184

disgruntledchef.com

The Ann Siang Hill corner has always stood out for its 19th century shophouse. In a previous lifetime this building was a nutmeg and clove plantation, and currently houses the boutique Club Hotel. Opening in October of last year, The Disgruntled Brasserie was a modern European brasserie that had comfortable leather booths and a relaxed atmosphere that gave Club Street goers a bit of an escape. An intimate 40-seater on the ground floor of The Club, the sister space of The Disgruntled Chef in Dempsey now has a new Chef de Cuisine, Desmond Goh, who has revamped the menu.

For $48++ the new weekend brunch menu has a 5-course – three starters, a choice of mains and choice of dessert. With a $38++ top-up there’s free-flow Prosecco, Pinot Grigio, Cabernet Sauvignon, beer and soft drinks.

The salt-baked beetroot and smoked burrata salad, with a cinnamon raisin puree and candied almonds, was a fresh start – the smokiness of the burrata a highlight for me. The cubed beetroot avoids that usual earthy taste you tend to have with the vegetable

The gruyere cheese soufflé, with caramelised onions, chardonnay fondue and a sprinkle of small-cut chives, was incredibly fluffy – the soufflé shaped like a cheese volcano, with the stretchy, golden brown cheese on top easy to devour.

The Boston Lobster Bisque – served with the piece of lobster-filled ravioli and sun-dried tomato in one dish and the bisque in the other – had decent-sized pieces of lobster. Not too large a portion, but given I had ordered the carbonara taglierini as my mains, this was a good thing.

The decision to go for the pasta dish was a tough call, with a colleague’s order of pan-roasted barramundi fish – complete with cured seaweed potato hash and tartar sauce – arriving first, the smell was alluring. She tells me that the fish is tender, and the potato hash a nice crunch atop the crispy fish skin.

The al dente taglierini had large pieces of streaky back bacon and Kurobuta ham. On top was a parmigiano reggiano-coated egg, and with a runny yolk, a welcomed addition to stir in for an even creamier pasta.

For dessert, I couldn’t resist ordering a crème caramel – in particular, the Baileys crème caramel with a Remy Martin cherry compote. On the top sat a scoop of Kahlua ice-cream and a raspberry, and held together in a malty house two cocoa rice crisp discs.

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