Bottomless Brunch: Club Street Wine Room pairs weekend roast with free-flowing Pet Nat sparkling wine, Lifestyle News
There is a saying in Mandarin that “good things come in pairs”, and it couldn’t be truer for Chef Andrew Walsh and his Cure Concepts.
Earlier this month, the group’s fine-dining restaurant, Cure, received a Michelin star on the same day as the official launch of its new Club Street Wine Room concept – a festive vibe.
Deliberately departing from the aesthetic of a traditional wine bar, the 45-seat Club Street boutique space is designed to be inviting whether you’re coming for a glass of wine and a snack or staying for a meal. full.
Boasting a large skylight above the communal bar seating, there is an airy feeling of openness when we visited for Sunday brunch.
Club Street Wine Room is the first in Singapore to offer free-flowing sparkling natural wine for the occasion. For strangers, pet nats are sparkling wines made using an ancient fermentation technique inside the bottle.
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Hailing from Kremstal, Australia, the Kalkspitz Pet-Nat NV ($ 78 ++ per person, two hours) is light with smooth bubbles. The refreshing acidity of natural wine with hints of orchard and citrus is perfect to soak up during the day, and an excellent palate cleanser between all the savory dishes the kitchen serves for brunch.
We started off with a popular appetizer from the a la carte menu, and the beef tartare and scallop toast ($ 16, two pieces) are as delicious as they say, with a George Bank scallop mousse set in. sandwich between wedges of toast.
We recommend you take it easy with the candied egg yolk accompanying the ponzu, as too much can cover the beefy tartare dressed in wasabi-mayo.
The smoked haddock and chive omelet ($ 24), alongside a few other breakfast staples, is available exclusively during weekend brunch. Unlike the folded omelet that we also use, it arrives piping hot in a cast iron skillet topped with croutons to contrast with the soft, creamy eggs.
Richly flavored with smoked haddock, parmesan and mornay sauce, this is an egg dish to share.
Then it’s time to move on to the main business, Club Street Wine Room’s Weekend Roast & Toast Set ($ 58 ++ per person). In our experience, the most holistic (and cost effective) experience the bar offers, as it offers small portions of dishes from the a la carte menu.
All you have to do is choose your main course between the wood-fired guinea fowl pithivier pie served with a black pepper chicken jus or the organic pork sausage toad in the hole and leave food arrive.
Since the set already included fatty beef Yorkshire pudding, we opted for the flame-kissed game birds.
Cut in the kitchen before serving, break up bite-sized pieces of juicy and tender meat with the refreshing veggie sides of the Waldorf salad with endive and cashel blue cheese ($ 24 a la carte) and wood-fired asparagus and lemon crunchy.
The set also includes a piece of Vol au Vent Thermidor Scallops and Shrimp ($ 14 à la carte), with plump seafood nestled in a buttery shell and topped with ikura, and their potato flatbread. over a wood fire ($ 8 à la carte) with bone marrow bacon.
It ended with the dessert of the day, which was the Sticky Toffee Pudding ($ 12). We’re no sweets experts, but the Club Street Wine Room is one of the best. There is a good pudding / cream ratio, and the ginger whipped cream balances the richness of the caramel.
We can’t leave without saying hello to Head Sommelier and COO Amir Solay, the man behind the bar’s progressive drink program. Spanning the old world to the new, his list by the glass is ripe for exploration.
Highlights include a 2020 Koerner Watervale Dry Riesling ($ 20) that carries one to Clare Valley in Australia with flavors of green apple and lemon along with light earthy notes and medium acidity.
There is also an Amphora 2018 Lebanese blend from the Chateau Kefraya collection aged in amphora ($ 29). Dark cherry red, the interesting full-bodied wine has a complex bouquet of leather, spice and vegetation that accompanies an elegant palate including black cherries, almonds and cinnamon.
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This article first appeared in Nomads of the city.