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The White Rabbit

562 Wishlisted
~$60/pax
A stunning restaurant housed in a conserved 1930s chapel in Dempsey that melds old world charm with a modern sensibility.

39C Harding Road
Singapore 249541

(open in Google Maps)

Tuesday:
12:00pm - 02:30pm
06:30pm - 10:30pm

Wednesday:
12:00pm - 02:30pm
06:30pm - 10:30pm

Thursday:
12:00pm - 02:30pm
06:30pm - 10:30pm

Friday:
12:00pm - 02:30pm
06:30pm - 10:30pm

Saturday:
10:30am - 03:00pm
06:30pm - 10:30pm

Sunday:
10:30am - 03:00pm
06:30pm - 10:30pm

Monday:
Closed

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

Chewing thoughtfully on this, I can see why the turbot is prized (like chilean cod aka ้ณ•้ฑผ, it stays pretty juicy when cooked). My first time eating this fish. I found the dish pretty flavoursome and felt it went well with the greens... Yet I couldn't help thinking that it deserved a little more zing. If you watch Jamie Oliver shows, this is the part where he licks his finger, and then grates and throws in the lemon zest. For me, I think turbot might be even more awesome rubbed with hoisin sauce and baked with ginger and a little crushed up star anise. #turbotmeuniรจre

Never knew fois gras would go so well with berries. Well, one learns something everyday! The sweet tartness of the berries complemented the savoury and roch tasting fois gras.

1 Like

The good ones at least: the ones that don't taste so muddy. So, I was pretty amazed by The White Rabbit's salt-baked #beetroot medley, cos it shows off beetroots at their very best. They oven-baked three types of young beets such that the taste is a stronger, the texture a little toughter but still delightful to the bite. The accompanying herbs and dressing went super well with the beets.

Ordered the Wagyu Carpaccio as a starter - was great! Had the Short Ribs for 2 as our main, as well as truffle fries. Service was excellent throughout and we were given a complimentary dessert and photo because it was our anniversary. We were surprisingly full after it all. Headed to The White Hole just behind for gin and tonics which was honestly a treat for g&t lovers like us. Great experience!

Well cooked, beautifully seasoned chicken that didn't even need the sauce.

All parts of the chicken were moist (yes!! Even the white meat), while retaining a slight crisp to the skin. One could almost tell how much truffle butter was used in cooking the chicken as each bite had a wonderful mouthfeel that most chicken dishes lack. The seasoning was well done too - seeing as the whole chicken was served head and all, I gave the neck meat a try and even that followed through with the standard. Personally, I thought the sauce served to us was burnt as it left an aftertaste that anyone could do without.

If anyone still considered chicken a boring protein, this would be the perfect dish to break such presumptions as it made the meat shine so good.

Substantial serving of goose liver served with a perfectly caramelised slice of bread, and blackberries.

At first, I was skeptical of the colour on the foie gras because I thought it was too dark but it didn't taste burnt at all. The accompaniments were different from what the menu stated (no green apple and I couldn't tell if the sauce was umeboshi) but no complaints because I felt that it all complemented the fatty liver well. The pain perdu (french toast) offered the dish a sweetness that didn't overpower the flavour of the foie gras, as well as a change of texture. The blackberries were tarte and not overwhelmingly so.

Overall, a satisfying dish done well - definitely worth the price point, even compared to other places that may serve the same portion size.

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