Monday, March 20, 2017
The Disgruntled Brasserie - Communal Dining in the Heart of Ann Siang
If you haven't already guessed, The Disgruntled Brasserie is helmed by the folks behind The Disgruntled Chef. The five-month old establishment at The Club Hotel in Ann Siang focuses on small plates and communal dining. Newly appointed Chef de Cuisine Desmond Goh aims to create amazing dishes that won't burn a huge hole in your pocket.
The beautiful space is ideal for both a romantic date and large group gatherings.
Foie Gras & Peanut Butter Miso ($18++)
The homemade peanut butter slab confused me a little as it was slightly overpowering and it made the entire combination of foie gras and brioche a tad dry. Don't forget to pair the mix with the blackcurrant gel and poached grapes to add a hint of sweetness and moisture.
Chilean White Cod - $38
I'm starting to like fish more and more as I've been treated to a plethora of excellent fish dishes recently. This is definitely one of them. Wowed by the freshness of the cod, I was silently hoping for everyone to ditch this and go for the rest of the dishes instead. However, unfortunately for me, everyone shared the exact same sentiments as I did and loved the white cod too. Less for me, sadly.. The brilliant creation features Remy Martin VSOP scampi butter, lemon confit and normande sauce which accentuated the sweetness of the cod. Absolutely delicious, may I add.
Iberico Pork Collar - $32
The star of the dish was tucked away under caraway milk poached caramelised cabbage and crackling. Served with Jerusalem artichoke puree, grilled scallion and star anise jus, the Iberico Pork Collar was quite a decent dish that will satisfy.
Seafood Bouillabaisse - $38
I was really excited about this because I really do love a good and rich seafood stew. Barramundi, clams, mussels, shrimps, squid and rouili toast sit pretty in a dish before a hot and velvety broth is poured over. On first taste, the broth tasted a little strange. There seemed to be a subtle artificial chemical taste that I didn't quite take to. The broth did grow on me, though, but I believe it needs a little tweaking. Apart from that, the seafood was really fresh!
Homemade Squid Ink Pasta - $28
The pastas are made fresh daily. The Disgruntled Brasserie sure is proud of its pastas and it has all the right to be. The squid ink pasta with crabmeat, shrimps and chilli really left an impression. I loved the firmness of the pasta and the unconventional sauce that it was doused in.
Baileys Creme Caramel - $18
It's time for dessert and I was rubbing my hands in glee! We were gonna have four desserts! YAY. I don't get impressed by desserts easily and I honestly wasn't expecting much. However, I'm happy to announce that it was tough to pick a favourite because they were all so good! I love the texture of the creme caramel especially and oh, that kahlua icecream was fantastic.
Lemon Curd - $16
This is perfect for those who prefer something refreshing and light. A plate of seemingly disconnected ingredients of varying textures come together to form a sweet symphony. The shiso leaf icecream was a breath of fresh air.
Apple Tarte Tatin - $16
This is possibly the most dressed up Tarte Tatin I've seen. And I felt that it tasted better than it looked! Warm sweet apple slices with creamy vanilla bean icecream makes for a wonderful dessert and a great end to any meal.
Chocolate Fondant - $18
When asked which was my favourite dessert of the four, I hesitated. I honestly liked everyone of them but my love for chocolate wins. The chocolate lava cake was flawless. The chocolate sponge wall wasn't too thick or dense and there was just the right amount of chocolate lava laying in its core. It formed an impeccable partnership with the scoop of smooth pistachio icecream and and creme anglaise.
I felt that the desserts outshone the mains but the mains have the potential to be dazzling as well. I missed out on snapping a picture of the Cheese Souffle but I would definitely recommend that you get that!
The Club Hotel
28 Ann Siang Road
Monday - Saturday : 12pm - 230pm, 6pm - 1030pm