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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Reviews

From the Burpple community

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!

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