Revolver, the progressive Indian grill on Tras Street, has unveiled its fourth menu, introducing yet more intriguing flavours and recipes found from a multitude of regions including the Southern coast of Malabar and the Northern region of Punjab.
While some authentic signature ingredients remain, the celebrated restaurant has showcased new premium ingredients such as venison, duck, and Jerusalem artichoke, carefully lacing them with Indian spices and flavours.
The 8-course Experience menu (SGD199++) starts with a refreshing and tangy Avocado, Bombay Salsa & Caviar, putting a South Asian spin to Mexican flavours with Bombay onions, tomatoes, coriander, lemon, and mango chutney.
Bringing new ingredients and produce to the table, Chef Saurabh has also introduced the Venison Tenderloin served with Lotus Radish Crisp for an intriguing, textural experience.
The impeccably soft, flaky Golden Pomfret is marinated with Goan Recheado masala, grilled on tawa and then served over a bed of warm Goan Risotto, resulting in a tantalising flavour explosion.
Crowd favourites remain on the menu with an elevated spin — the Fresh Paneer, flown in weekly from Delhi is made with airy, buttery tomato Espuma; and the Southern coast-inspired Boston Lobster Malabar, is served with a creamy Malabar sauce, a blend of coconut milk tempered with curry leaves, mustard seeds, garlic, and turmeric, finished with butter.
Not forgetting the popular Kulchette, more affectionately known as “Kulcha”, this time served with Gruyère and masala Pulled Duck. The menu ends on a sweet note with the Stick Kulfi made with Dulce de Leche and drizzled with Chocolate Ganache — a nutty, spin of the nostalgic Indian stick ice cream.
The 8-course Vegetarian menu (SGD149++) has equal love and attention poured into it — a celebration of fresh produce, unconventional ingredients, and fragrant spices.
The grilled to perfection Jerusalem Artichoke is served with burnt onions and garlic butter. The Cauliflower Manchurian florets are cooked in a Eastern Indo-Chinese sauce, while the White Asparagus Malabar is also grilled over a woodfire and garnished with toasted cashews. Shiitake Mushroom is cooked Tawa style and served with crunchy lotus stem crisps.
Chef Saurabh Udinia
The 6-course Discovery menu (SGD139++) and 5-course Lunch menu (SGD99++) offers add-on dishes such as the Gruyère Kulchette served with Pulled Jackfruit and the grilled Redhead Snapper respectively.
For diners who want to experience Chef Saurabh’s signatures, the fresh Boston Lobster Manchurian (SGD89++) or Wagyu Scotch Eggs, Caviar (SGD28++) are also available.
All new menus are available till 30 April 2022.
To further evolve the dining experience, Revolver has also added the Tokyo Sour (SGD32++) to its extensive list of libations. Made from Nikka From The Barrel, a blended whisky, Umeboshi, house-made ginger cordial and a splash of Fevertree Soda, this punchy, full-bodied cocktail offers a savoury long finish of sweetness and saltiness. Guests can also look forward to Revolver’s existing list of cocktails, wine and sake such as the aromatic Northern Breeze and the lighter, refreshing Revolver Spritz.
Revolver
A bold, refined grill, Revolver laces Indian cooking sensibilities with international flavours and world-class produce. Working instinctively with flame, fire is an essential element in the creation of Executive Chef Saurabh’s revolving menus.
Custom-built Woodfire and Bincho Grills, Tandoor and Smokers create charred flavours and form a central part of the dynamic, open kitchen. Using the best fresh, seasonal ingredients and spices from around the world, Revolver pays homage to the source and presents a true avant-garde experience to diners. With its industrial-chic design and rocking atmosphere, Revolver brings upbeat energy to its shophouse setting on Tras Street.
Website: https://revolver.com.sg/
Instagram: @revolver_sg
Address: 56 Tras St, Singapore 078995
Opening times: Lunch, Thursday – Sunday: 12-2:30pm (Last Order: 2:15pm)
Dinner, Wednesday – Sunday 6pm-12am (Last Order: 9:45pm).
Closed on Mondays and Tuesdays.
