Food Scoops: Revolver Restaurant Bullet 11 New Menu | Open-Fire Grill Restaurant At Tras Street, Tanjong Pagar

Posted on October 23, 2023 by theRantingPanda in Food, Snippets

What’s Buzzing? The open-fire grill restaurant by Executive Chef & Partner Saurabh Udinia and his team, Revolver, just launched its new menu. The modern Indian restaurant changes its menu seasonally every three months, and it is definitely one of the restaurants in Singapore which I personally get very excited about.

What To Expect? Highlights of the new menu include Australian Rock Lobster with Kerala Rice, slow-cooked Iberico Pork Ribs served with a piquant sweet-sour sauce, and Revolver’s signature Paneer served with a delicately flavourful Peas and Cumin Espuma.

I had the Experience (8 courses, S$229) menu and here is what to expect:

Snack Box
A trio of snacks featuring Smoked Hamachi (Smoked Hamachi, dill crème fraiche, papdi, caviar), Gambero Pani Puri (Gambero rosso, wheat shell, tamarind water) and Pate Toast (Spiced chicken liver pate, sourdough, saunth chutney).

Leeks, Paprika Butter, Black Truffles
I love leeks and this version is full of umami for the fire-roasted leeks with garlic, black truffle and pine nuts.

Fresh Paneer, Peas & Cumin
The paneer course is one of the signatures at Revolver each season and this version sees the Tandoor-grilled fresh paneer alongside with pea and cumin espuma. The grilled cottage cheese is flown in fresh from Delhi thrice weekly. It is not too cheesy or pungent, so it is definitely good even if you are not big on cheese per se.

Carabinero, Coconut & Lime
One of my favourite courses this season is the grilled Carabinero Prawns served with a Citrus Coconut Sauce and Chilli Oil. The sauce is lovely, especially if you mix it with the delicious jus from the prawn head, paired with the sweet Carabinero prawn meat.

Barramundi, Mango Pickle
Local Barramundi here is marinated in pickling spices, before it is baked in Revolver’s hand-beaten tandoor and along with house-made Mango Pickle.

Sweet & Sour Iberico Pork Ribs
A sweet and very tender pork rib. The acorn-fed Iberico Pork Ribs are first slow-cooked then burnished over fire, served with a sweet-sour sauce flecked with fennel and onion seeds.

Lobster Kerala Rice
As the last savoury course, Chef Saurabh’s Lobster Kerala Rice uses Australian rock lobster, cooked along with tomatoes, tamarind and curry leaves. The dish is then wrapped in banana leaves before grilling which imparts that extra bit of char to the flavours.

Dessert Kulchette
For dessert, I had Tandoor-fresh kulchette with milk fudge, kulfi gelato and jaggery. It is quite a sizeable portion even though it is to be shared for two persons, I am quite impressed with how good that fresh kulchette is!