Singapore Restaurant Week returns for the fourth time this week and last night myself, Jill and Victoria had our first taster. Novus Restaurant at the National Museum specialises in avant garde Contemporary European cuisine with a modern chic interior. I've never visited the museum before so the venue is pretty spectacular in itself as the museum building is very grand.
"The dining experience at Novus is nothing short of sensational. The kitchen, helmed by Austrian Chef Stephan Zoisl who has worked with several Michelin Star restaurants, serves up creative and contemporary renditions of familiar recipes and innovative pairings. Menus are seasonally influenced, capturing only the freshest produce that befits discerning palates. Equal emphasis has been placed on the conceptualization of the restaurant interior which features Paul Smith and Cappellini contemporary European furnishings design by Cult furniture designer Jasper Morrison. At night, the mood livens up with music flowing from live performances at The Courtyard. The perfect venue for an evening soiree, to impress a date or to entertain business associates from out of town, Novus delivers - and more - with its uncompromising food and service quality and the passionate professionals behind the establishment." *
Restaurants participating in restaurant week offer a a special 3-course set dinner for $35++ and the opportunity to sample some of the best cuisine in Singapore. From the menu below you can see my choices...
VEAL & TUNA
medium roast veal sirloin, tuna tatare, tomato marmalade, mirco coriander
OR
FOIE GRAS ANGLAISE
goose liver custard, duck confit, ginko beans, truffle salsa, parmesan foam
OR
JERUSALEM ARTICHOKE SOUP
almond powder, artichoke chips, purple shiso
OR
HEIRLOOM TOMATO
seasonal salad of heirloom tomato, prawns, avocado, radish
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FISH OF THE DAY
our daily fresh catch, prepared in chef’s way
OR
LOBSTER RISOTTO
carnarolli risotto, Canadian lobster, shellfish stock, oven baked cherry tomato, fennel
OR
BLACK ANGUS BEEF
black angus beef tenderloin (200 days grain fed, 120g)
sauce poivrade, grilled asparagus, triple cooked French fries
OR
MUSHROOM GNOCCHI
creamed seasonal mushroom, potato gnocchi, thyme, parmesan cheese
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VALRHONA CHOCOLATE TEST
33% aerated mousse, 55% soufflé, 66% sorbet,
72% warm custard, 85% dehydrated chocolate
OR
CURD SOUFFLE
warm blueberry sauce, buttermilk ice cream
The girls chose other options including the Foie Gras Anglaise, Jerusalem Artichoke Soup and Lobster Risotto. Another fab restaurant to check off the list and one to recommend to friends. Check out the website here : http://www.novus.sg/
