It is all about cured meats, fresh seafood, game, pickles and vegetables at this soon-to-open modern grill restaurant – Fifth Quarter on Syed Alwi Road, where Australian chef Drew Nocente, formerly of SKIRT at W Hotel in Sentosa Cove, takes charge to showcase refined European cuisine that reflect both culinary tradition and creativity.
Fifth Quarter is serving up something on a different scale with a strong focus on curing meats. About 60 per cent of the menu which will be served at the restaurant revolved around meat dishes, while 40 per cent features a different set of scrumptious starters and seafood such as fresh fishes, oysters and vegetables to entice even the non-meat eaters.
The chic interior with lush red velvet seats contrasting with vibrant pieces of art scene conjures up feelings of power, sleekness and sophistication.
Adding to this is a welcoming and convivial atmosphere helped by the warm and attentive service.
Discover house-made specialty breads and charcuterie favourites such as salami, salsiccia, lardo and coppa, while engaging your senses to a myriad of flavours and textures from the meat and delectable seafood that were cooked to perfection on the Josper grill.
Kick off your dinner with this selection of starter ideas such as the house-baked Apple Fennel Dough with smoked Lardo; a garden of Pickled Vegetables in mushroom soil; crispy and addictive Salt and Pepper Tripe; refreshing blanched Tuna cubes with avocado creme; the undisputed French Oysters; or the well-loved Pastrami, Egg and Celeriac.
Apple Fennel Dough with Smoked Lardo
Pickles, Mushroom and Thyme
Salt and Pepper Tripe
Tuna, Avocado and Elderflower
French Oysters with Radish and Cucumber
Pastrami, Egg and Celeriac
Succulent Meats and Seafood
The main menu features both meat and seafood dishes reflecting the rich diversity of flavours in ingredients used by Chef Nocente. For extra flavour and moistness, simply go for the Barramundi or the grilled Short Rib.
The most-standout dish to me would be the Pork Collar with black potato and praline. The coppa (pork collar in Italian) is not the most tender cut from the pig’s neck, but it is extremely flavourful and well-marbled.
Pork Collar with Black Potato, Radishes and Praline
Short Rib with Carrot and Pomegranate Mustard
Barramundi with Quinoa and Artichoke in Special Prawn Broth
The restaurant offers a selection of appetising accompaniments to go along with the mains or just having it on its own.
Spinach, Radish and Cured Yolk
Tomato, Burrata and Basil
Desserts are pleasantly surprising, as you would not expect cured tomatoes and berries to appear on the dessert plate. They were beautifully presented and very palatable.
Cured Berries, Yogurt and Olive Oil with Rosemary Gel
Chocolate Salami and Salted Caramel Ice Cream
Diners can also enjoy their meal with hand-shaken cocktails and gourmet wines tableside from the exciting bar, that shares the synonymous fun-filled environment at Hotel Vagabond.
Prices are yet to confirmed, but was told that lunch plates are going to be at $10++ and dinner courses might cost between $70++ to $80++.
Fifth Quarter is planned to make its public debut in mid September 2015.
Fifth Quarter @ Hotel Vagabond
Address: 39 Syed Alwi Road, Singapore 207630