Media Tasting at The Butcher’s Wife
The Butcher’s Wife recovers respected and lost European neighbourhood bistros, helmed by Head Chef, Diego Carlos Quispe and chef patron of ZOILO and boCHINche as Consultant Chef. The Butcher’s Wife showcases modern European menu with 100% gluten-free dishes and welcomes diners who want to make better dietary choices without compromising on flavour. The dishes are prepared using seasonal ingredients, quality, affordable, and delicious foods that you can’t easily find it anywhere else!
Grilled lamb sausage flavoured with Hummus topped with yogurt, mint & caramelized pistachios. The gamey taste out of lamb is kept to a minimum with the addition of mint and hummus. These lamb sausage bites are comforting on a cold night.
Our Green Peas “Hummus” at S$19.
Creative plating makes the food look great and enhances your appetite. The grilled octopus is carefully placed ingredients including celeriac foam, capers, tuna mayo & seeds’ (pumpkin and pine nuts) salsa verde marinated with bay leaf and garlic. Slices of octopus are tender, springy but not chewy with various textures and flavours.
Grilled Octopus at S$27.
If you’re looking for something refreshing and light, chilled almond soup is for you! It comes with chipa bread, fresh live mud crab, fresh green apple slices and coriander. I find the chilled almond soup is rather too “veggie” for my liking, probably because of the almond and coriander found in the soup itself.
Chilled Almond Soup at S$17.
One of my favourite dishes will be the grilled rib-eye steak. Tender, juicy steak with a nicely charred, smoky crust. Mashy and soft on the inside with a golden outer crust, these little chips are triple cooked by steaming, confit, and then fried. I think the steak tasted as flavourful as it is. However, if you are looking for more flavours, it is also served with béarnaise sauce.
Grilled rib-eye steak (330g Australian Steak) at S$57.
With a winning combination of flavours, Chestnuts Papardelle is set to impress. This is the sort of slow cooking that I love when the ossobuco ragu is braised for 8 hours with walnuts and parmesan, leaving a succulent and fork-tender meat. The Parpardelle is made with chestnut flour, egg and milk that has a silky texture and is good to combine with the flavourful ossobuco ragu.
Chestnuts Papardelle at S$25.
Using fresh strawberries with hand crushed pavlova, enjoyed the cooling basil sorbet and natural sweetness of passion fruit curd. It’s gone within minutes.
Strawberries Pavlova at S$14.
Whether you prefer chocolate desserts, or a good slice of cake, chocolate pave is for you! Luscious chocolate dessert is rich and satisfying, yet not overly sweet with chocolate mousse cake, rhubarb compote, sorbet and saffron syrup. Lightly pickling the rhubarb and sorbet cuts through the richness of the chocolate.
Chocolate Pave at S$15.
Try a mouthwatering modern-European meal that’s prepared with 100% gluten-free ingredients. Dim-lit bistro and the forest wall decal found at The Butcher’s Wife is relaxing. The tables are tightly packed and anyone who is not slim has to enter seats sideways to the bar or washroom.
*Service charge(10%) and GST(7%) applicable.
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