The new ala carte menu will continue to feature the fan favourites with six new additions from hearty mains to café classics as part of the revamp. Diners can look forward to two new New York-style thin-crust pizzas with the 7 Cheese ($20) to Rocket & Egg ($20), and the former consisting of a velvety mix of cheddar, mozzarella, parmesan, emmental, gouda, edam and pecorino cheeses over a tomato sauce base. The careful selection of cheeses ensures that there is a right balance of richness and flavour while not feeling surfeited. Making a comeback into the ala carte is the Baked Tiger Prawns ($28) that comes with chorizo paired with melted provolone, housemade chimichurri sauce and melted butter, to be eaten with the sourdough toast. Rounding up the new dishes we have sampled include the Popcorn Pancakes ($18) and Shrimp-Paste Marinated Chicken Wings ($16) that are part of the café classics. The Popcorn Pancakes are topped with whipped cream and freshly popcorn popcorn, with accompaniments of fresh berries and a salted caramel sauce by the side while the popular chicken wings from Oriole now come in two specially crafted flavours, the sweet and spicy Bali Rub (+$1.90) and Butter Sriracha (+$1.90).

The seasonal menu that is available for a limited time period from 1 March till 31 May will focus on seafood delights from the Firecracker Po’Boys to a Snapper Pie that you should absolutely check them out. Inspired by the traditional sandwiches from Louisiana, the Firecracker Po’boys come with crab ($18) or shrimp ($20) options. Both sandwiches are constructed with a lightly toasted buttery brioche bun, stuffed with chunks of battered crab meat or tiger prawn that has been seasoned with cajun spices, paired together with romaine lettuce, an American yellow mustard sauce and housemade tartar sauce that cuts through the richness perfectly and balances the overall flavours. Each order of the Po’boy will come with a sandwich, a side of shoestring fries and salad. Last but not least, do not miss out on the Snapper Pie ($32) that comes with a pan-seared snapper fish cooked in a flavourful white sauce with asparagus, wild mushrooms, and truffle oil, all baked in a buttery puff pastry.
✨ Oriole Coffee + Bar
📍 96 Somerset Road, Pan Pacific Serviced Suites Orchard, Unit 01-01, Singapore 238163
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