38 Carpenter Street
#01-01
Singapore 059917

(open in Google Maps)

Friday:
05:30pm - 12:00am

Saturday:
05:30pm - 05:00pm

Sunday:
Closed

Monday:
05:30pm - 12:00am

Tuesday:
05:30pm - 12:00am

Wednesday:
05:30pm - 12:00am

Thursday:
05:30pm - 12:00am

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Top Dishes

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Reviews

From the Burpple community

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 🤯

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