Relaxing before dinner commences
Following the success of its first flagship gastrobar at Dempsey, Founder and Executive Chef of The Disgruntled Chef, Daniel Sia launches a second outlet at the revamped boutique hotel, The Club last year. This new restaurant is a sophisticated version of the first outlet and focuses on contemporary and elegant European cuisine. I have always wanted to try the food and was delighted when my hubby decided to pamper me with an awesome European dinner at The Disgruntled Chef at the Club during Valentine’s Day.
Stylish lounge area
The restaurant’s setting is fresh and chic with fresh blooms on every table. The walls are adorned by mirrored panels featuring botanical paintings by UK-based visual artist Ruth Parker. The main dining room seating up to 50 diners features a black marble bar and combination of booth seats and banquettes in American leather with armchairs upholstered in Venetian fabric. For an intimate meal for about six to twelve guests, you can choose the underground private room with a wine cellar. If you desire the outdoors, dine alfresco at the 30-seat terrace.
Tucking into foie gras parfait
We began our epicurean journey with the foie gras parfait, which consisted of shredded duck confit with red wine shallot marmalade. The red wine balances the lovely sweet flavour of the caramelised shallot, resulting in a sauce which delightfully complements the appetiser.
Burratina with confit tomatoes, olive caviar, black olive powder, basil oil
The second course was the burratina comprising confit tomatoes, olive caviar, black olive powder and basil oil sitting on rich, luscious fresh Italian cheese made from mozzarella and cream. The different flavours and textures blend beautifully, delivering satisfaction in every mouthful.
Maine lobster cappellini
For the entrée, we had the maine lobster cappellini which is fine, angel’s hair pasta cooked in a flavourful lobster broth, enhanced with kobu and fine herbs.
Pan roasted ocean trout
The main course – pan roasted ocean trout is a tasty dish accompanied with olive tapenade, finely sliced green apple, shaved fennel and fish crackling. I like the wondrous combination of earthy and citrus elements in this dish.
Smoked chargrilled US ribeye
My hubby had the smoked chargrilled US ribeye accompanied with truffle polenta, grilled asparagus and bordeaux sauce. It was succulent, mouth-watering and gratifying.
Vanilla panna cotta with passion fruit
We were also served the vanilla panna cotta with passion fruit to cleanse our palates. It was very refreshing and uplifting, making our taste buds tingle in glee.
Chocolate ganache
For the dessert, we had the chocolate ganache accompanied with freeze dried raspberries and raspberry sorbet. The ganache was devilishly divine and every mouthful was a burst of delectable flavours. The sorbet was cool and inviting, helping to titillate our palates and awaken our senses.
Surprise dessert
The surprise dessert – the strawberry macaron with candied jelly and chocolate coated orange peel nicely wrapped up an awesome evening of indulgence, leaving us enraptured.
With my hubby at the bar area
The entrance of the restaurant
For enquiries on the regular menu, please call 6808 2184 or email bookings@disgruntledchef.com. For more information, please visit here.