From farm to table, cooks to servers, Tippling Club truly deserves all the awards and accolades it has received over the years. With an ambiance of elegance and warmth that simply cannot be manufactured, go on a food-centric discovery road trip that encompasses not only ultra progressive food but innovative drinks as well with Tippling Club by Chef Ryan Clift.

Tippling Club is recently placed 11th in Asia’s 50 Best Bars 2017 , 31st in World’s 50 Best Bars, and 27th in Asia’s 50 Best Restaurants 2017. A snapshot of chef’s Ryan culinary offerings; wholesome, original and entirely authentic.

In true gastronomic academy start your meal with freshly made Rosemary Bread with subtle fragrant aromas of the herb served with sinfully good wagyu fat butter. Hard to stop once you start but do save space in your stomachs for the refined fare to come.

Using great raw ingredients to make great food is a statement that describes the Wagyu Beef Tartare perfectly with classic condiments like onions, capers and fresh ground pepper for seasoning mixed with the tender ground beef, topped with raw egg yolk, hazelnuts with a side of toasted bread. Immaculately satisfying.

Refreshingly tart but seriously astringent mix of green apples in various textures – fresh, dehydrated and pickled together with walnuts and dates compliments the rich Foie Gras Mousse in every sense of the word. Rustic and entirely fulfilling with every mouthful.

Then comes the main – a prodigious smorgasbord of sous-vide Lamb as the main attraction accompanied by deep fried lamb shoulder nugget, pickled cucumber, burnt onions, dehydrated eggplant, smoked baba ganoush and madras jus. Devoured in a matter of minutes.

In one standout dish is NZ John Dory, nicely pan seared matched with a lightly poached lobster tail in bouillabaisse broth and saffron rouille. The lobster is sweet, succulent and as fresh as can be, polished off with ease.

Impressive desserts to round up your foodie adventure is Bitter Chocolate, beautifully plated with cassis, kampot pepper (famous pepper from Cambodia), hazelnut and malt. The sweet and bitter taste balances fantastically leaving diners lingering for more.

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