Verre – New exciting menu for the gourmet and the wine lovers
Verre re-opens with a new chef and a new direction. Now called Verre Modern Bistro & Wine Bar, its progression from wine bar to a fully-fledged restaurant marks a new chapter in Verre’s story. Verre means ‘glass’ in French, hence you can witness a multitude of wine glasses, bottles and wine paraphernalia throughout the restaurant.
At Verre Modern Bistro & Wine Bar, the goal is to craft a cuisine that does justice to the superb wines in its collection. Housed in a 70-year-old heritage warehouse with a lofty ceiling, the environment is relaxed, hence you can afford fine wine and good food without having to put on a tie. The outdoor, al fresco riverside terrace with its European chic, is made for relaxation and people watching.
Heading the kitchen at Verre is Consultant Chef Masashi Horiuchi. Trained in classic French technique, Chef Masashi has more than 20 years’ experience in Michelin restaurants in Switzerland, France and the UK, working with the top names in the industry. Before arriving in Singapore, Masashi was Chef at the 2-Michelin-star L’Atelier de Joel Robuchon in London for 5 years.
At Verre, Consultant Chef Masashi brings to the table Modern French, featuring modern interpretations of classic French flavours and focusing on authenticity and artisanal methods. The food is individually plated and more importantly, the ability of dishes to pair with and ‘lift’ the wine, raising the meal to another level. Chef Masashi Horiuchi has crafted an exciting menu to pair with wines. Its appetisers get you going with a range of excellent Carcuterie plates perfect for sharing. The Chicken Liver Parfait ($24) is smooth and has amazing flavours. If you fancy a smaller bite to go with your glass of wine, Tarte Flambee Forest ($22) is great for sharing. The thin bread dough is topped with button mushroom, gruyere cheese, espellete pepper, creme fraiche with raw egg yolk mix and caramelised onion.
There is The Half Lobster Salad ($38) featuring maine lobster cooked in court-bouillon broth and served on a smooth guacamole base. The dish is served under a large glass cloch, releasing the most enticing smells when it is lifted. Each piece of fresh lobster is thick and tender, with delicate avocado base that matches surprisingly well.
We all know the benefits of black garlic. The plate of thick and aromatic Black Garlic Soup ($19) is ladled over a ratte potato slice, dill bread, bamboo buckwheat flour crisp and black garlic clove. Served on a bed of shells, Papillote Octopus & Clams ($30) containing tiger prawns, white and bamboo clams, and octopus will entice all seafood lovers. Baked over the oven for 4 minutes in a parchment paper, each crustacean retains the moisture when tear open.
Other tantalizing mains include the Suckling Pig, slow roasted up to 5 hours and served with Pork Confit from pork shoulder slow-braised for 12 hours. The skin is not just moderately crisp, it has reached a glass crackling state. By now I am too full for the mash.
Meat lovers will also find irresistible the Lamb Chop with Moroccan Couscous and Mint Sauce ($46) or Fillet of Wagyu Beef ($62) served with truffle fries. The more impressive one is the wagyu beef made with Australian wagyu tenderloin that is pan fried to a beautiful pink.
Meanwhile lovers of seafood could indulge in Pan Seared Scallop with Sweet Corn ($38). There is too much sauce, in my opinion. But the garnish of kombu seaweed, Hokkaido corn puree and oven-baked Parmesan tuille, and a parmesan foam creates a depth in flavours with the plump and juicy scallops.
Finally, it’s dessert time! We always have extra stomach space for sweet treats! Among the plated desserts is the Apple Mille-Feuille ($16) served in an elegant martini glass; the light and refreshing Vanilla Cheesecake ($17) served with house-made raspberry sorbet or banana-passion fruit sorbet; and Jasmine Tea Verrine ($16), perched in an stylish coup glass, served with Marmite crumble and milk sherbet. The Canelé ($4) and the Saint-Honoré ($10) with its choux of puff pastry filled with vanilla cream has displayed the culinary experience of Chef Masashi Horiuchi who is trained in classic French technique.
Verre boasts unrivalled specialist wine expertise via leading fine & rare wine merchant, Wine Culture. Verre’s cellar contains the crème de la crème of French viniculture, namely 750 fine labels mainly from Bordeaux and Burgundy, including the best of Bordeaux classified growths, premier crus and grand crus. There are some 30 wines by glass; and a selection of distinctive, much-sought-after wines from top vineyards and artisanal producers – all at very strong value points.
Verre Modern Bistro & Wine Bar
Address: 8 Rodyk Street #01-05/06, Singapore 238216
Tel: 6509 1917
Opening Hours: Mon-Thu 4pm – 12midnight; Fri-Sat 4pm – 1am; Sun 4pm – 11pm