Conveniently located near Telok Ayer Mrt, head to Moosehead for laid back Mediterranean tapas with global influences. Scottish chef Seumas fuses robust Mediterranean and Asian ingredients together, using a range of street-food cooking methods for a unique dining experience.

Set your meal off to a good start with the ever-so lightly battered Fried Artichokes best eaten with the creamy taramsalata sauce consisting of an emulisified blend of mentaiko, olive oil and lemon juice. The ikura (salmon roe) adds a delectable salty touch to complete the dish. The tempura batter consist of a lovely blend of potato starch, corn starch, flour, salt and togarashi.

No meal here would be complete without the recommended Hokkaido Scallop Crudo.  Be awed by “a dish from the sea” which features delicately thin sliced Japanese scallops with crunchy Julienne-cut pickled green apples. The clever use of of yuzu, ponzu and wasabi marinate underscores the global food ethos Moosehead has. The wasabi is not overpowering and diners have a choice of eating the scallops with or without shiso leaf. Kudos to Moosehead for elevating a simple scallop into a stunning dish which is refreshing and light.

Char Grilled Octopus is extremely delicious served on a bed of fried potatoes, topped with chives, paprika and extra virgin olive oil – an example of a masterful play on flavours and textures one can experience.  The New Zealand octopus tentacles were sous vide for three hours at eighty five degrees to keep them tender and mitigate the risk of overcooking the meat as compared with other cooking methods. The octopus was then binchotan grilled till the outer edges are crispy – almost crunchy, leaving a residual taste of smokiness. Binchotan, the famed Japanese-style grilling, produces virtually no flames and no smoke but generates a lot heat. Not to be outdone, the red bell peppers sauce has a superb blend of savoury and sweet coming for the peppers, capers, cumin, coriander and vinegar going tantalisingly well with the octopus.

Banana lovers will definitely rejoice with Moosehead’s Banana Ice Cream. End off the meal on a happy note with creamy Inka roasted banana ice cream coupled magnificently with a light caramel foam, coffee cookie crumble, sticky toffee and sixty six percent dark chocolate shavings. Chef was inspired by the traditional snack, Jemput-Jemput banana balls while collaborating with local hawkers.

Moosehead Kitchen-Bar gives off a vibe that is cosy yet sophisticated and is the place to be for an intimate gathering with a group of friends or romantic dates. With Chef Seumas, who has experience working at 1-Michelin star Lords of the Manor and 2-Michelin star Dinner by Heston, expect a burst of flavours and careful execution on every plate.

A good company to your meal is Moosehead’s famous Spiked Lemonade, a thirst quenching homemade lemonade with ginger soda and cimarron tequila, a crowd pleaser and goes well with many dishes on the menu.

ADDRESS:
110 Telok Ayer Street , Singapore 068579
PHONE: 6636 8055
EMAIL: eatdrinkshare@mooseheadproject.com
WEBSITE: www.dbbistro.com/singapore/