Summer Hill at Claymore Connect, known for its creative Brunch Trolley buffet, has launched Savouring Stories Vol. 2, a menu inspired by food writing, memoirs, and films.
We began with the Paté de Campagne, Chicken Liver Parfait, and Threadfin Brandade. All three whetted our appetite with their creamy, unctuous textures. The Paté de Campagne, made with ground pork, chicken liver, and pistachios, was well seasoned and not overly livery, which was ideal given that we also had the Chicken Liver Parfait. The latter was luscious and velvety, paired with a slightly tangy caramelised onion confit that helped cut through the spread’s richness.
The Threadfin Brandade offered a tantalising local interpretation of the classic French codfish brandade, traditionally an emulsion of salt cod, olive oil, and potatoes enjoyed during the colder months with bread or potatoes. Here, salted threadfin replaced the cod and was blended with milk and olive oil into a creamy spread.
Next came the Oyster Stew. Creamy yet not overly heavy, it was accented with dill and fennel, which complemented the oysters’ briny notes beautifully. However, the duck fat croutons introduced a slight off-note.
Having recently watched Chef, coincidentally the film that inspired our next dish, Le Cubano, I was particularly eager to try it. Filled with persillade-roasted pork collar, ham, and Gruyère cheese, the baguette was buttered and pressed until crisp. While undeniably delicious, it lacked the heartiness and generosity one typically associates with a great Cubano sandwich. A beautifully stewed Ratatouille was served alongside the Le Cubano.
Traditionally a bite-sized canapé, the Vol-Au-Vent here arrived as a large puff pastry filled with a creamy chicken and cèpe mushroom stew. The filling was delectable, packed with chunky pieces of chicken, but the earthy cèpe flavour was more subdued than expected, which could have added a lot more depth to the filling. The puff pastry, too, could have been more buttery.
The next main was Hachis Parmentier, a classic French Shepherd’s Pie. The oyster blade, braised for two hours before being shredded, was robust and flavourful, though slightly heavy-handed on the salt. The same issue affected the Spinach & Garlic Gratin. I appreciated that it wasn’t overly rich or creamy despite the béchamel and Gruyère cheese, but the seasoning was a touch excessive.
A Simple Salad was served as a refreshing palate cleanser before dessert.
To finish, the Red Wine & Chocolate Cake was moist and indulgent, offering a satisfying end to the meal. The Plum Tart was enjoyable too, with a buttery tart shell, though the cardamom, honey, and orange blossom flavours listed on the menu were somewhat missing.
Savouring Stories Vol. 2 is a thoughtful and creative menu that brings stories to the table through comforting French fare. While some dishes impressed more than others, there were enough enjoyable highlights to make the experience worthwhile. Priced at $79++ per person, the brunch includes unlimited servings of iced tea and all featured dishes during the dining session. You can opt for free-flow prosecco and wines with a $55++ top-up. The trolley service is available on specific sessions: Fridays at 12pm and Weekends at 11am and 1.30pm.
Summer Hill
Claymore Connect
442 Orchard Road
#02-17
Singapore 238879
Tel:+65 8690 5907
Website
Nearest MRT: Orchard (NS, TE Line)
Opening Hours:
Tue-Thu: 1130am - 230pm, 6pm - 1030pm
Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 11am - 330pm, 630pm - 1030pm
Sun: 11am - 330pm
(Closed on Mon)
Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk to Orchard Road towards the junction of Orchard Road and Claymore Road. Cross the road and turn right. Walk to the destination. Journey time is about 10 minutes. [Map]
