HazelDiary

The Disgruntled Brasserie located within the Club has recently revamped the menu created by newly appointed Chef de Cuisine Desmond Goh. The Disgruntled Brasserie (previously known as the Disgruntled Chef ) presents a refreshed dining experience where the interior design has the vintage-inspired theme and handcrafted pieces of mirrors that are individually tarnished and illustrated by UK artist Ruth Parker.



I was invited for the media tasting along with other foodie few days back. Here are the dishes we tried.




Foie Gras & Peanut Butter Miso S$18.00++
 Delicate plating of the foie gras served with blackcurrant gel and poached grapes to add touch of the presentation and taste of the dish.

Gruyere Cheese Souffle S$16.00++
 It was my favourite of the night. The cheese soufflé flavoured with caramelised onions and chardonnay fondue. It has the subtle egg and cheesy flavour which I secretly hope to finish it all by myself. Oppss….

Home-Cured Salmon S$16.00++
 The pickled cucumber and marinated avocadoes served on top of the faint spice on the home-cured salmon. And horseradish buttermilk added flavours to the dish.

Escargot Tarte Flambee S$16.00++
 French-style pizza with lardon, onions, crème fraiche and finish off with persillade is perfect to pair it with a glass of wine.

Carbonara Taglierini S$24.00++
 Carbonara Taglierini with streaky back bacon, farmer’s smoked bacon, kurobuta ham, parmigiano reggiano crusted egg. The crusted egg is da bomb especially when the egg yolk flows over the pasta. It is rich, creamy and cheesy in flavour. I would recommend to share with your dining partner if you are planning to order cheese soufflé as well.You will have overdose of cheese towards the end of your meal. Otherwise, it is just perfect for one.

Iberico Pork Collar S$32.00++
 Juicy, fatty Iberico pork collar nicely done with caraway milk poached caramelised cabbage, Jerusalem artichoke puree, grilled scallions and star anise jus.

Chilean White Cod S$38.00++
 Salted cod brandade with Remy Martin VSCOP scampi butter, lemon confit and normande sauce.

Homemade Squid Ink Pasta S$28.00++
 Al-dente squid ink pasta with generous portion of crabmeat, shrimps and chilli.

Moving on are the desserts for the sweet ending. We had Lemon Curd S$16.00++ plated like a mini garden with biscuit, wildberries, vanilla chantitly cream and shiso leaf ice-cream.
Next, Baileys Crème Caramel S$18.00++ served with Remy Martin cherry compote, cocoa rice crisps and kahlua ice-cream.
 Lastly, Chocolate Fondant S$18.00++ served with crème anglaise and pistachio ice-cream. My favourite dessert of the night.
 I also got a nice cocktail called Bee’s Knees S$16.00++ served in a teapot. The cocktail consists of camomile infused gin, grand marnier, lemon, orange and honey. A smoothing and sweet cocktail which I think ladies will definitely enjoy it.
 In The Disgruntled Brasserie, they has the concept of large plates and small plates where diners have a choice on the portioning. The modern classic offers interesting and innovative dishes which is quite impressive in terms of presentation as well as the taste. If Disgruntled Chef in Dempsey seems out of the place for you, you can check out their sister outlet here for a change. And ya they also have affordable set lunch for 2 course meal at S$28.00++ or 3-course meal at S$32.00++ .

The Disgruntled Brasserie
Address: 28 Ann Siang Road
Singapore 069708
Reservation: +65 6808 2184
Opening Hours:
Mondays to Sunfays
Breakfast 7:00AM – 11:30AM
Lunch 11:30AM – 2:30PM
Hi-Tea 3:30PM – 5:30PM
Dinner 6:30PM – 10:30PM
Website: http://disgruntledchef.com/outlet/club

[This is an invited tasting.]

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