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76 Duxton Road
Singapore 089535

(open in Google Maps)

Saturday:
12:00pm - 02:00pm
06:00pm - 10:00pm

Sunday:
Closed

Monday:
Closed

Tuesday:
12:00pm - 02:00pm
06:00pm - 10:00pm

Wednesday:
12:00pm - 02:00pm
06:00pm - 10:00pm

Thursday:
12:00pm - 02:00pm
06:00pm - 10:00pm

Friday:
12:00pm - 02:00pm
06:00pm - 10:00pm

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Reviews

From the Burpple community

Passion fruit milkshake, passion fruit purée, jelly

Just what you’ll expect of the combination of chocolate and passion fruit. Felt restrained. Played it a little too safe here

Confit Pineapple, espuma made with pineapple juice and star anise, green sorrel leaf sorbet, garnished with butterfly sorrel leaf, oxalis.

Refreshing and light! Great palate cleanser to prepare for the dessert

2 Likes

Served right before the lamb to cleanse the palette and whet the appetite for the main course to come.

2 Likes

Lemon paste, lemon sorbet made with lime juice and pine tree, dehydrated lemon slice. Served with trou normand (a french food tradition, where you are served a shot of liquor in the middle of a long meal, to restore appetite)

Fresh Sardine fillet, variations of carrot, including shaven yellow carrot, purple carrot mash, baby carrot braised in Melisse, sea lettuce (seaweed)
Watercress coulis, lemon balm then finished with carrot juice with Mirin.

Refreshing dish that is light on the palate. Enjoyed exploring the different textures of carrots!

1 Like

Scallop pan seared with dry sage, served with variations of garlic (black, pink & purple). It was amazing how they all tasted distinctly different. The pink garlic is sweet and subtle, while the black garlic is sweet and syrupy with hints of balsamic vinegar or tamarind, then the purple garlic (under the scallop) is known to be milder in taste and odor. The dish was topped with a squid ink tuile to add some textures

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