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Communal Dining in the Heart of Ann Siang District

From February 2017, The Disgruntled Brasserie will be launching a revamped menu created by newly appointed Chef de Cuisine Desmond Goh. Armed with a desire to create extraordinary dishes out of ordinary ingredients that are accessible, affordable and local, the new menu at The Disgruntled Brasserie will continue to honour the concept of small and large plates, to encourage flexibility and communal dining. The Disgruntled Brasserie opened its doors at The Club Hotel on Ann Siang Road in October 2016.

The communal dining concept is further embraced with handmade Venetian leather banquette and booth seats, ideal for intimate get-togethers. In the basement is a private dining room that seats up to twelve guests; with a wine cellar on one side, and a hand painted, geometric silk wall on the other.

A younger sibling of The Disgruntled Chef, the 40-seater brasserie offers all- day dining in an inviting and relaxed environment. Housed in a charming 19th century shop house, the design of the restaurant is reminiscent of the hotel’s plantation theme — the Ann Siang district was formerly a nutmeg and clove plantation — from the dark green tones to vintage-inspired, handcrafted pieces of mirrors that are individually tarnished and illustrated by UK artist Ruth Parker.

Born and raised in Singapore, 32-year-old Desmond Goh is the mastermind behind a remarkable spread of dishes served at The Disgruntled Brasserie. He has dedicated over a decade to becoming Chef de Cuisine for establishments under Harry’s International – The Disgruntled Brasserie, The Disgruntled Chef and The Club Hotel, which houses Tiger’s Milk, B28 and Mr & Mrs Maxwell’s.

Disgruntled Brasserie are classified into large and small plates to encourage flexibility and communal dining. The great thing about this concept is that guests can have the option to pick anything they like on the menu, in whichever order they prefer.”

Some of his interesting creations on the new menu include the Foie Gras & Peanut Butter Miso, served with blackcurrant gel, poached grapes and brioche; Escargot Tarte Flambee, comprised of lardons, onions, escargot, crème fraiche and persillade.

Other noteworthy dishes include the Baileys Creme Caramel with Remy Martin cherry compote, cocoa rice crisps and Kahlua ice cream; and Lemon Curd served with a homemade shiso leaf ice cream, biscuits, wildberries and vanilla Chantilly cream.

From the Large Plates, the Pan-Roasted Barramundi ($24++) is Chef Desmond’s rendition of the classic fish and chips, and is served with grilled asparagus, cured seaweed potato hash and warm tartare sauce. Another highlight is the Iberico Pork Collar ($32++), served with caraway milk poached caramelised cabbage, Jerusalem artichoke puree, grilled scallion and star anise jus.

The Disgruntled Brasserie
28 Ann Siang Rd,
Singapore 069708
For reservations, please call 6808 2184.

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