Verre at Rodyk Street has transformed from a wine bar to a full fledged restaurant with a new chef on board as well as the goal to craft a cuisine that does justice to the superb collection of wines. Renamed as Verre Modern Bistro & Wine Bar, Verre is the French word for glass. Just like the mature of fine wine with time. the restaurant offers a extensive menu that is fitting to pair with its excellent fine wine collection.
Chicken Liver Parfait 4.5/5
We started the dinner with the Chicken Liver Parfait ($24) and French baguette slices. I love parfait and I will gladly give up the butter for the chicken liver parfait spread on the bread.
Tarte Flambee Forest 4/5
A delectable appetizer especially for sharing is the Tarte Flambee Forest ($22). The thin bread dough is topped with button mushroom, gruyere cheese, espellete pepper, creme fraiche with raw egg yolk mix and caramelised onion.
Half Lobster Salad 4.2/5
Mentioned earlier that Verre means glass in French. Hence throughout the restaurant you will notice the various touches to have the glass element such as the glass cloches for the dishes. The Half Lobster Salad ($38) is served on a smooth guacamole base. The Maine lobster cooked in court-bouillon broth is bouncy in texture and surprisingly goes well with the avocado base.
Black Garlic Soup 4.5/5
For those looking for a comforting bowl of soup, I would recommend the Black Garlic Soup ($19) served with a dill bread, bamboo charcoal wheat flour crisp and black garlic clove, The aromatic soup is a good change from the norm with a touch of exquisiteness.
Papillote Octopus & Clams 4/5
The Papillote Octopus & Clams ($30) interestingly is served on a bed of shells. Initially I thought the shells were part of my dinner until we cut open the parchment paper, revealing the seafood such as tiger prawns, white and bamboo clams, and octopus inside that are oven baked for 4 minutes.
Pan Seared Scallop with Sweet Corn 4/5
The Pan Seared Scallop with Sweet Corn ($38) with its plump and juicy scallop is beautifully paired with a sweet corn sauce. I like sweet corn and hence this combination managed to satisfy my palate.
Suckling Pig 4.5/5
On the bed of mash is the Suckling Pig ($42) slow roasted for up to 5 hours. In addition, it also comes with pork shoulder slow braised for 12 hours. The crackling skin and tender pork was so delicious that my stomach seems to have grown bigger that I wish for another plate.
Filet of Wagyu Beef 4.5/5
The Filet of Wagyu Beef ($62) is served with Truffle Fries. The Australian wagyu tenderloin is pan fried to a beautiful pink, juicy and flavourful. A good piece of steak does not need any fancy accompaniments when it is flavoursome on its own.
Lamb Chop with Moroccan Couscous & Mint Sauce 3/5
I love having a good piece of lamb with a glass of red wine. Unfortunately the Lamb Chop with Moroccan Couscous & Mint Sauce ($46) did not manage to impress me. The oven roasted Australian lamb finished on pan seems pale in flavour compare to the other meat dishes.
Vanilla Cheese Cake 4/5
Moving on to the dessert, we tried the Vanilla Cheese Cake ($17). The deconstructed cheese cake comes with a scoop of banana-passion fruit sorbet. The light and yet refreshing dessert awakens my senses after all the richness in the savoury dishes.
Jasmine Tea Verrine 4,2/5
The Jasmine Tea Verrine ($16) is another pleasing and delicate dessert that my internal self is screaming for more. The Jasmine flavoured granite, calamansi flavoured jelly and espuma foam together with marmite crumble and milk sherbet grows on me after each taste until I realized it was gone and it felt like I was waken up from a sweet dream.
Saint Honore 4.2/5 and Canele 4/5
For the warm dessert, we have the Saint Honore ($10), Cancele ($4) and Apple Mille-Feuille ($16). The trio of French pastry demonstrated the culinary experience of Chef Masashi Horiuchi who is trained in classic French technique. I have tried chef Masashi's cuisine before but I have never known of his dessert forte. All the desserts here are really good. I am not a sweet tooth person and the fact that I enjoyed them surprises myself.
Apple Mille-Feuille 4.2/5
In summary the new revamped Verre Modern Bistro & Wine Bar has created a menu that fits the huge collection of wines. The staffs are also very knowledge in the wine pairing for your dishes. Foodies who like to enjoy fine wine with great food, you have another great place to go to now at Verre Modern Bistro & Wine Bar.
Verre Modern Bistro & Wine Bar
8 Rodyk Street
Tel: +65 65091917
Nearest MRT: Chinatown (NE Line, DT Line), Tiong Bahru (EW Line)
Mon-Thu: 4pm - 12midnight
Fri-Sat: 4pm - 1am
Sun: 4pm - 11pm
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop opposite Subordinate Court (Stop ID 06171) along Upper Cross Street. Take bus number 51 or 186. Alight 2 stops later. Cross the overhead bridge. Cross the river. Walk to destination. Journey time about 15 minutes. [Map]
2) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru Plaza (Stop ID 10169). Take bus number 123. Alight 5 stops later. Cross the river. Walk to destination. Journey time about 18 minutes.[Map]