Smoked Mussel Nori Shell 3/5
Cod Fish Otah Fritters 1/5
Chicken Nuggets 1/5
Beef Tartare 2/5
Lobster XO Pasta 3/5
It was a little funny seeing RVLT sell their in-house Chicken Nuggets in the same denominations as McDonald’s, but this was the better deal for sure.
Priced at S$60.00 for 20 pieces, these bar snacks were made of full pieces of chicken meat, almost like chunks of Karaage. However, what really attracted me to this dish was that the nuggets were seasoned with tamarind powder to give it a sourish flavour, and if that was not brilliant enough, be sold to their home-made sriracha sauce which was kind of addictive to me.
In short, if you would want prominent flavours of chicken with elevated sour and spicy notes, this would be the perfect bar grub for you. Just take note that they might not be available when the price of fresh chicken gets ridiculously high.
Oh, and that sourdough would beat most other bakeries in blind taste test.
Definitely order the sourdough again.
Bunon Kaarage (6pcs $18)
These were pretty huge, and flavourwise was decent, but NGL it was too salty for us. Would prefer if they could tone down on the saltiness here.
Overall pretty interesting food they serve here, altho the price here is a consideration as well if I were to head back.
Burratina ($26)
Confit Piquillo Peppers, sunflower seeds, cider reduction and basil. There was a Herby taste from the basil, and burrata was pretty creamy.
Hasselback potatoes ($18)
The potatoes came with Creme fraiche & dehydrated caviar, and I really loved this dish. Potatoes that are crunchy and well-seasoned, paired with really light cream, I would gladly finish the cream alone.
Smoked Parsnip Agnolotti ($32)
Winter truffles, Shanghai greens, Parmigiano Sauce. This was extremely interesting - I'd never tasted anything like this before. The Parsnip was extremely smokey, to the extent it was akin to what I think tasting charcoal or ash would be like. It's definitely an interesting one here, and I'd say it's an acquired taste.
Lobster Tail Pasta ($42)
Hand Cut Pasta, Confit Lobster Tail, RVLT's XO
First mouth of this pasta came with a strong lobster flavour, and the noodles kinda reminded of BCM meepok 🌚. Liked how the pasta sauce was really creamy, and lobster tail was also of good texture - not chewy or overcooked. Only qualm is the price you gotta pay for 1 dish, but it's a whole lobster tail we're talking about here so.
House-cured Spanish sardines laid beautifully in the lemon Kosho salsa verde, decorated with onion petals. Goes perfectly on the toasted sourdough DIY-style
Ravioli with taro (yam) fillings, topped with generous black truffle, brown butter and salted egg yolk. You couldn’t feel it this could be so good and yet vegan.
This dashi crystal bread with uni and caviar was 🤯🤯🤯🤯🤯🤯 at first I thought it was legit Idw BUT NO ITS NOT idk what it is but it’s damn good. And it’s piled with a mound of uni and caviar. So good. I wish it were bigger.
First introduced to natural/ organic wines at a friends place over Chinese New Year; it sparked my interest when it claimed to not give you a dire hangover. The fun of drinking without a fuzzy head I sometimes get for too much drinks? Sign me up. So I read and learnt the difference between natural vs organic wines, but to prevent boredom my repeated encounters with natural wines, including the pinnacle experience at RVLT have been good but no it doesn’t prevent a fuzzy head if you have almost a whole bottle to yourself 🤪 they are definitely less saccharine and gives an amateur wine taster like me the perception that these are better cleaner tasting wines. Both the bottles we had- Libamo (an orange wine), de facto (a rose wine) were easy on the palate, delightfully refreshing yet deep.
As for the food at RVLT I’d also like to provide a balanced view. While I found it a slight rip off to pay $30 for pieces of nuggets cos MacDonald’s version satisfies my self proclaimed simple palate; the cure Spanish sardines with tangy salsa verde were so delightful to have.
Also the seaweed butter with faultless slices of house made sourdough was ingenious. An after thought was that the chef here clearly loves Mac Donald’s because I couldnt help but think of seaweed shaker; that said this starter was in a way better league of its own.
For the mains I preferred the spaghetti chitarra to the culurgiones, the latter’s thin pasta skin was commendable but the carb on carb of pasta and taro did not work for me. Instead the spaghetti chittara had a nice assortment of premium sea produce- caviar, hotaru-iku and monkfish liver.
First introduced to natural/ organic wines at a friends place over Chinese New Year; it sparked my interest when it claimed to not give you a dire hangover. The fun of drinking without a fuzzy head I sometimes get for too much drinks? Sign me up. So I read and learnt the difference between natural vs organic wines, but to prevent boredom my repeated encounters with natural wines, including the pinnacle experience at RVLT have been good but no it doesn’t prevent a fuzzy head if you have almost a whole bottle to yourself 🤪 they are definitely less saccharine and gives an amateur wine taster like me the perception that these are better cleaner tasting wines. Both the bottles we had- Libamo (an orange wine), de facto (a rose wine) were easy on the palate, delightfully refreshing yet deep.
As for the food at RVLT I’d also like to provide a balanced view. While I found it a slight rip off to pay $30 for pieces of nuggets cos MacDonald’s version satisfies my self proclaimed simple palate; the cure Spanish sardines with tangy salsa verde were so delightful to have.
Also the seaweed butter with faultless slices of house made sourdough was ingenious. An after thought was that the chef here clearly loves Mac Donald’s because I couldnt help but think of seaweed shaker; that said this starter was in a way better league of its own.
For the mains I preferred the spaghetti chitarra to the culurgiones, the latter’s thin pasta skin was commendable but the carb on carb of pasta and taro did not work for me. Instead the spaghetti chittara had a nice assortment of premium sea produce- caviar, hotaru-iku and monkfish liver.
Very cool natural wine bar with lots of interesting wine choices. Wine is lined up on a wall and you can choose from the bottles displayed their. Food was also good and the flavors were fresh and vibrant. Only criticism was it was very loud.
The final dish of the night was a calamansi tart, which came with a balanced sweet-tart calamansi curd in the filling and torched meringue generously dolloped on top that was crisp on the outside yet fluffy like a cloud on the inside. Also love the crust!! Crisp and buttery and could hold the curd.
This delicate looking dish is a scallop carpaccio. Thinly sliced Hokkaido scallops sat in a sauce of horseradish buttermilk and topped with delicate scales of fermented blue ginger. Mmm the scallops were so fresh, and the rich buttermilk sauce balanced everything out so beautifully.
I love a well done pasta, and was super happy to savour this spaghetti alla chitarra with hotaru-ika. Oh my goodness those squid. I had like three of those 😅 so flavourful and delicious, and that lemon-kosho strikes again! Topped with a glistening scoop of Avruga caviar, which just elevated the umami of the dish. That delicious buttery richness is amazing. Btw apparently spaghetti alla chitarra refers to the shape of the pasta!
A special that made my dining partners go 🤔 and befuddled their tastebuds was the white asparagus pie. The pie crust had crunchy hazelnuts embedded inside, and the tart itself filled with eringi mushrooms and black garlic tahini. I personally loved it and found it extremely memorable. Oh, it’s a vegan dish too!
This was a special of the day, house-cured Spanish sardines is a lemon-kosho sauce. It was topped with a sherry gel and some pickled shallot. I loved the touch of vinegar in the sauce, which injected a lovely sweetness and umami. And the sardines were so fresh too! Came with sourdough to mop up that addictive sauce 🤯
This was RVLT’s take on chicken nuggets, deep fried to crispy perfection and of the most delightful texture, apparently because chicken cartilage had been blended into the mince along with the chicken meat. Came with a house made fermented sriracha.
