PYXIEMOSS Sunday Roast Lunch

The best thing about Sundays is going to happen – PYXIEMOSS has unveiled its inaugural Sunday Roast Lunch which will be available on every second Sunday of the month.

Let’s get the restaurant name out of the way first. Despite seeing heavy metals and industrial vibes in the restaurant, PYXIEMOSS is named after Owner and Head Chef Tim Ross-Watson’s fascination with moss which is the only flowering moss in over 12,000 species, and alludes to the establishment’s aspiration to blossom and flourish.

Opened in August 2016, PYXIEMOSS presents innovative modern European cuisine with a British and sometimes Asian slant. The menu focuses towards intriguing ‘chef-driven’ cocktails, addictive bar bites and moreish small plates.

Chef Tim loves his Sunday Roast. He wants to host and celebrate his adaption of British Sunday Roast with his guests. Let’s check out what his Sunday lunch has to offer.


Start off the slow leisurely Sunday with kickstarters like a refreshingly subtle house-cured coffee Salmon ($15) with pickled cucumber, butter snow, a few daubs of lemon mascarpone and sprinkling of tarragon and chervil; or Beetroot Gazpacho ($12) – Chef Tim experiments with beetroot three ways; soup, sliced and roasted and combines it with toasted wild rice, sour cream, dill and paneer.

For mains, choose a luscious roasted Pork Belly and Crispy Crackling ($30) paired with a confit apple sauce, or go for the premium Roasted Beef ($30) with honey mustard at the same price.

The heavenly pink Black Angus beef was seasoned only with salt and pepper before the slow roast. The meat was moist from proper fats, came delicately sliced with accompanying Yorkshire pud and consolations like crisp roasted potato and roasted veggies went well in harmony.

Chef Tim also does an outstanding Roast Cauliflower ($25) to keep the vegetarians very happy. The cauliflower was sous-vided in a special spice blend, and tandoor-roasted to achieve a distinct smoky flavour. It was then showered with battered corn, and finished with homemade Hollandaise, which seamlessly melds the creamy, crunchy and charred flavours.

Only downers were the desserts. The Eton Mess ($13) was really just a mess sweetened with broken meringue and extra elements of textures which didn’t go well for me; and I would prefer eating my Apple Crumble ($13) in a classic bake format.

Overall, PYXIEMOSS Sunday Roast made the cut and is still a winner. The restaurant and bar can sits up to 49 guests, you probably should be booking a table soon.



Cured Salmon ($15) – lemon mascarpone, rye bread, tarragon, chervil, pickled cucumber.


Beetroot Gazpacho ($12) – roasted beetroot, sour cream snow, dill, crispy wild rice, paneer.

The Roasted


Roast Beef ($30) – slow roasted Australian Black Angus beef, honey mustard


Cauliflower ($25) – tandoor roasted cauliflower, hollandaise

The Sweets


Eton Mess ($13) – meringue, seasonal fruit, jelly, ice cream


Apple Crumble ($13) – with malted custard



Address: 43 North Canal Road Singapore 059299

Reservations: Via CHOPE

Sunday Roast Hours: Every 2nd Sunday of the month: 12pm to 3pm (last order at 2pm)

Sunday Roast Dates: 8 January, 12 February, 12 March, 9 April, 14 May 2017



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