Situated within The Club Hotel on Ann Siang Hill, The Disgruntled Brasserie has been around since October 2016, featuring a communal dining concept great for intimate gatherings. With the recent appointment of new Chef de Cuisine, Desmond Goh, the menu has been revamped for a refresh look, alongside the concept of small and big plates.
We started off with four small plates which wowed at varying levels. The Gruyere Cheese Souffle ($16) had a moist cake-like texture while sitting atop a thick layer of chardonnay fondue. Each mouthful of the souffle was satisfyingly flavourful though it could be cheesier for the hard-core cheese lovers.
The Home-Cured Salmon ($16), on the other hand, was a lighter dish nicely decorated with pickled cucumber and marinated avocadoes. A refreshing starter indeed.
Foie Gras & Peanut Butter Miso ($18) was sinful yet too good to be missed. The combination of peanut butter and foie gras on toasted brioche brought out interesting flavours which one wouldn’t think possible.
The pizza got an uplift with escargots as the main highlight. I adore the Escargot Tarte Flambee ($16) for its crisp edges and cheesy base topped with escargots, onions and persillade. Savoury and great with beers.
As for the big plates/mains, we had the Pan-roasted Barramundi ($24) served with warm tartare sauce, grilled asparagus and cured seaweed potato hash. The white flesh of the fish flaked apart upon sliced, which showed how fresh it was. The crispy crackers on top also gave an extra crunch to the overall texture.
For those who enjoy their pasta rich and creamy, the Carbonara Taglierini ($24) would be the choice. Filled with three types of meat (streaky back bacon, farmer’s smoked bacon and kurobuta ham), the pasta was mixed in with the creamy sauce which made it heavier on the palate. It was also topped with a fried egg crusted with parmigiano reggiano. Definitely a filling and cheesy dish.
One of the crowd-favourite was the Iberico Pork Collar ($32). The pork collar was tender and not gamey. Served with caraway milk poached cabbage, Jerusalem artichoke puree, grilled scallions, star anise jus and crispy crackers, it was a well-balanced meal with a good mix of vegetables and meat.
There is always space for desserts and you shouldn’t miss the ones here at The Disgruntled Brasserie. The lemon Curd ($16) would make a good palate cleanser with its sourness paired with light vanilla chantily cream, wildberries and shiso leaf ice cream.
If you fancy something alcoholic in your dessert, the Baileys Creme Caramel ($18) would satisfy your cravings with its intense Remy Martin cherry compote and Kahlua ice cream.
The Chocolate Fondant ($18) featured a lava cake paired alongside pistachio ice cream. Not your usual lava cake that flows, this cake was crusty with a chewy texture while filled with gooey chocolate sauce within.
All in all, we were left full and satisfied with the meal. The plating of the dishes was thoughtful and each course was filled with various textures and surprises too.
Besides lunch and dinner, The Disgruntled Brasserie will also be launching a wholly new 6-course weekend brunch menu in April at $48 ++ per diner and additional $38++ for unlimited prosecco, wines, beers and juices.
The Disgruntled Brasserie
Location: 28 Ann Siang Road Singapore 069708
Tel: +65 6808 2184
*Words and Photography by Gwendolyn (@oo_foodielicious)