It’s been a while since I had a core-shaking retro olfactory meal and each course served at The Tippling Club just got better and better, only that the “snowball” dessert fell short. My only regret is that I didn’t have time to return to try dinner.
All the molecular gastronomy nonsense aside, dynamic Australian duo chef Ryan Cliff and mixologist Matthew Bax bring to the table fancy but sensible dishes with all the frills, foam, enzymes and all. Still, it doesn’t confuse, each dish comes with simple ingredients made luxurious and plated beautifully.
Amuse bouche came in the form of char-grilled green peppers served with a miso soy foam (above) that was delightful, leaving a smokey trail in the mouth.
And the scallops, oh the scallops bathed in a potato and something soup. I desperately tried to listen in to the introduction amidst interesting conversation with friends. Nevermind that I didn’t get the dish in its entirety, I remember exactly how it tasted and I would have it over and over again.
I’m having dreams about the Porcini mushrooms gnocchi course that wasn’t really gnocchi—made with porcini purée and an enzyme developed in the lab that gives the “gnocchi” a starchy fullness of potatoes when dipped on boiling water, served in a broth infused with fresh mushrooms and herbs just before serving. It tasted like the richness of the earth distilled in a spoon.
slow cooked pigeon breast served with curry foam.
I wasn’t a fan of the dessert of yuzu curd served alongside sudachi and white chocolate. It was an interesting waxy texture that brought back not so fond memories of me trying to eat a mothball when I was a kid. The dessert while sounding all citrusy given its contents was hardly what I was looking forward to. Granted, it tasted good, but my emotional baggage of childhood mothball eating trauma got the better of me. okay, I am weird, I was a camphor ball eating child because I thought they looked like big mints.
This lovely spot is a winner and a great date place. I’m definitely coming here on my next date.
This was at their old location, they have since moved here.
The Tippling Club
8D Dempsey Road
Singapore
Tel:+65 64752217
