New dishes at the kitchen at Bacchanalia

Chef Ivan Brehm may have left the one-Michelin-starred The Kitchen at Bacchanalia, but its new head chef, Australia-born Luke Armstrong, 29, is already showing a lot of promise with his new dishes.

The eight-course dinner tasting menu ($188++, additional $125++ for wine pairing) features dishes such as hand-dived scallop ceviche with creme fraiche, black truffle, yuzu and soya dressing; hamachi (Japanese amberjack) tartar with jalapeno creme, avocado and lime; beetroot with Lardo di Colonnata (salami made from pork lard) and cabernet sauvignon vinegar; and grass-fed tenderloin (photo) with aubergine compote, garlic veloute, bone marrow and thyme jus.

Both the scallop ceviche and hamachi tartar start off the meal on a refreshing note and the beetroot dish is worth a special mention. While the dish's description in the menu did not mention the inclusion of uni (sea urchin), it is a welcome addition. Its briny flavour pairs well with the beetroot and lardo.

I like the play of textures for the tenderloin, with the aubergine compote, corn and a crisp quinoa chip.

Overall, the meal is a strong showcase for chef Armstrong's culinary chops and I look forward to more of his creations.

WHERE: The Kitchen at Bacchanalia, 39 Hongkong Street

MRT: Clarke Quay

WHEN: Noon - 2.30pm (Tuesdays to Fridays), 6 - 10.30pm (Mondays to Saturdays), closed on Sundays, closed on Monday for Chinese New Year

TEL: 9179-4552

INFO: www.bacchanalia.asia

This article was first published on Jan 27, 2017.
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