[SG EATS] Revolver Launches Bullet 10 Menu Dining Experience

Revolver, a MICHELIN restaurant located at Tras Street is a contemporary Indian restaurant. Helmed by Executive Chef Saurabh Udinia and his team showcase Indian cooking sensibilities with international flair and seasonal ingredients. Expect a true avant-garde dining experience with Chef Saurabh at Revolver.

They are having a new seasonal Summer’s Bullet 10 menu with a limited period. I was glad to experience it in my recent dinner session. Here is what to expect from the Bullet 10’s dinner experience:
Snack Box
Revolver Bullet 10- Snackbox
Starting off with the Snack Box with three mini bites; Scallop Tartlet , Duck Dhokla and Shishito & Aubergine.

Japanese Turnip, Artichoke Poriyal
Revolver Bullet 10- Japanese Turnip, Artichoke Poriyal
Flame-grilled Japanese turnips with a slightly charred exterior stuffed with garlic and Kashmiri chilli-spiced artichoke and coriander seeds.

Fresh Paneer, Tomato & Onion Confit
Revolver Bullet 10- Fresh Paneer, Tomato & Onion Confit
Tandoor-grilled fresh paneer from Delhi, stuffed with cashew nuts and khoya, served on tomato onion confit and caramelized scallions. The tomato onion confit and caramelized onions bring out the sweetish side which is a good take with the paneer.

Spanish Dorada Pepper Fry
Revolver Bullet 10- Spanish Dorada Pepper Fry
Spanish sea bream on Kerala pepper fry served on a bed of toasted coconut. Loving the presentation and the combination. The toasted coconut does complement the dish well.

Australian Rock Lobster Recheado
Revolver Bullet 10- Australian Rock Lobster Recheado
Australian rock lobster tossed with Goan Recheado glaze before grilling and served with Goan red rice. The crustacean has a sweet, rich in flavour goes well with Goan Recheado paste that gives the tangy taste to it.

Sweet & Sour Iberico Pork Pluma
Revolver Bullet 10- Sweet & Sour Iberico Pork Pluma
Grilled Iberico Pluma and served with Mangalorean Bafat sauce and Chunda. Bafat is a signature spice blend from Mangalore and the combination with Chunda, traditional pickle made in Gujarat enhanced the sweet and sour flavours of the dish.

Scamorza Kulchette, Pulled Quail
Revolver Bullet 10- Scamorza Kulchette, Pulled Quail
Crowd’s favourite and Revolver’s signature Kulchette stuffed with smoked Scamorza and topped with tandoor-roasted pulled quail. In love with the smoky flavours from the Italian cow’s cheese that gives intense flavour and gooey texture to the Indian flatbread.

Textures of Lychee
Revolver Bullet 10- Textures of Lychee
Lastly, we ended our dinner with a sweet and surprise dessert, Textures of Lychee. The lychee 3 ways; fresh, pearls and espuma, jaggery gelato, popping candy and coconut sago. Very interesting treat and a science experiment all in one, with a tingling sensation on the tongue and a delightful crackle as you eat it.

@hazeldiary_ Sharing my gastronomic dinner experience at Revolver. Highly recommend to visit #sgfoodie #finediningrestaurants #exploresingapore ♬ Making a Lover – AVIWKILA

Overall dinner was amazing with robust and enticing flavours for every course. My first time here but not the last time.

Revolver’s Bullet 10 menu runs from now until 30 September 2023. For reservation, please visit here .

Address: Revolver
56 Tras St
Singapore 078995
Tel: +65 6223 2812
Opening Hours:
Lunch : Thursday – Saturday 11:45AM-2:30PM
Dinner : Tuesday – Saturday 6:00PM-10:30PM
Closed on Sundays.
Website: https://www.revolver.com.sg/

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