Moosehead Kitchen-Bar: Chef Seumus Introduces New Dinner Plates

Moosehead Kitchen-Bar at Telok Ayer Street has built its reputation on its free style global cuisine of Mediterranean flavours, and this is reflected in the updated selection of the refreshed dinner menu.

With the restaurant’s edgy and indie vibes, you can also expect a warm service and welcoming dishes with just enough edge to keep things exciting. Here are just a few of the new items that enhance an already delicious menu.

Burrata, Zucchini, Thai Basil Pesto, Curry Leaves ($21)


The humble-looking starter features mixed greens like house-pickled zucchini, deep fried curry leaves and creamy Italian burrata as its base, mixed in with house-made Genovese-style Thai basil pesto that brings out some much flavour in one simple dish. This is a must-have for vegetarian or non-veg.

Inka Fried Eggs, Chorizo, Aioli, Chives ($12)


We think breakfast for dinner is always a good idea. Especially when the day is winding down, and you can take your time to savour some comforting flavours and call it dinner.

Think about fried eggs cooked in a cast iron pan, finished off with confit leeks, sautéed chorizo dice, chives and garlic aioli. Doesn’t that conjure up a beautiful morning cuisine well into the night?

Hokkaido Scallop, Crudo, Apple, Yuzu, Wasabi ($21)


While the sashimi-grade Hokkaido scallops may be the star of the show, the ponzu wasabi yuzu marinade and sliced fresh green apples and verjus-pickled green apples adds a burst of full-bodied tangy succulence with every bite.

The dish is also garnished with thinly sliced shiso leaves, extra virgin olive oil, salt and pepper which gives it a light refreshing spice finish.

Fried Artichokes, Taramasalata, Salmon roe, Lemon ($12) 


If you are familiar with globe artichoke, this new item will be a welcomed addition to your favourite dishes at Moosehead. The artichoke is coated in a dry tempura mix made of potato starch, corn starch, flour, salt and togarashi powder and fried to perfection.

Just one bite of the crispy artichoke will immediately have you salivating – and that’s without even mentioning the intensely flavoured taramasalata dip made from an emulsified blend of mentaiko, bread soaked in milk, olive oil and lemon juice. Salmon eggs are added bonus.

Octopus, Fried Potato, Red Pepper Puree, Paprika ($30)


Tender grilled New Zealand octopus served with fried potatoes and smoky red pepper puree make every bite of this seafood dish triply delicious. The tentacles of the octopus is sliced and cooked sous-vide for 3 hours then grilled on the binchotan fleetingly until the outer edges are crisp and crunchy.

A little bit of paprika, olive oil and chives, and crispy potatoes in piquant red pepper sauce gives the dish an octo-splosion of tastes and textures.

O’Connor Beef Sirloin, Mushroom Ketchup, Roast Spring Onions ($62 – 300gms)


Moosehead might not be a steakhouse, but they certainly got the steak thing under control. The pink and moist beef sirloin is left inside the Inka grill – the same way multiple dishes are being cooked and served.

Mushroom ketchup made from overnight blitzed swiss brown mushroom with a pinch of salt, and a blend of chardonnay vinegar and gastrique is used as a jus for the incredibly tender, lean and flavourful sirloin. Roast spring onions finished with soy sauce and garlic yakitori sauce and chive oil adds a touch of freshness and juicy sweetness to the dish.

Banana Ice Cream, Cookie Crumble, Toffee ($10)


This dessert is a delectable combination of egg-based house-made banana ice cream with salted caramel foam, coffee cookie crumble and dark chocolate shavings all in a bowl of goodness.

Chocolate Mousse, Salted Caramel, Vanilla Ice Cream ($10)


You may want to try the other dessert on the menu, also an egg-based house-made ice cream served with salted caramel sauce on top of a medley of chocolate soil and candied peanut clusters.

Moosehead Kitchen-Bar

Location: 110 Telok Ayer Street, Singapore 068579
Tel: +65 6636 8055
Opening Hours: Mon to Fri 12pm to 2.30pm, 6pm to 10.30pm, Sat 6pm to 10.30pm

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