The Butcher’s Wife replaces Open Door Policy in the hip Tiong Bahru neighbourhood. This cosy 58 seater restaurant serves totally gluten-free food on its menu, and will appeal to a new generation of health conscious foodies who want to watch their diet without sacrificing taste and food quality.
The restaurant also carries more than 30 wine labels of natural wines, with no added preservatives or sulphites. Run by the Spa Espirit Group founded by Cynthia Chua, the Group curates F&B and lifestyle establishments for the hip and happening crowd.
The menu was compact and concisely packed into a single A4 piece of paper. Not much variety you would say, but it allows the kitchen to focus on the few key dishes of what it does best. Consultant Chef Diego Jacquet of Bochinche fame and Argentinian Head Chef Diego Carlos Quispe helm the kitchen here.
We dropped by for dinner on a weekday night to check out the place. It was pretty packed with the office crowd and residents staying nearby.
We had the Baked Focaccia $9 to start off with. Pretty normal and nothing special we would say.
Next up was the Kale and Gorgonzolo Bunuelos with saffron aiolo $14. It was really tasty but salty. We gave some feedback to the Chef.
Next up was the Green Pea Hummus with Grilled Lamb Sausage, yoghurt, mint and pistachios $19. A really healthy dish. The lamb sausage was grilled to perfection and not over cooked. It blended really well with the yoghurt and mint sauce.
There is a trend of restaurant after restaurant serving grilled octopus dishes nowadays. The Butcher’s Wife’s version is a Spanish Grilled Octopus in celeriac foam, capers, tuna mayo and seeds salsa verde $28. We are not a fan of anything masked with foam these days, but Chef Diego’s intepretation of this dish was brillantly executed. It was crispy on the outside and soft and moist on the inside, which was a sign that the grilling was very well done.
Chestnuts Papardelle, 8 hour braised ossobuco ragu with walnuts and parmesan $25.
The Grilled Sirloin Steak 300g with triple cooked chips and bearnaise sauce $57 was nothing much to shout about. The meat was dry and bland and served medium rare. It could do with a bit of marination and seasoning.
To round off the evening, we tried 2 desserts. Pineapple Carpaccio with ginger syrup, coconut sorbet and curry crumble $14. The curry crumble added a dash of spiciness and balance to the natural sweetness of the pineapple.
Strawberries Pavlova with passion fruit curd and basil granita $14. The highlight of the evening for us. Well executed, well balanced flavours and palette.
For Reservations, please contact:
The Butcher’s Wife
19 Yong Siak Street
Tel: 6221 9307