Cook and Brew fans rejoice ! They have added new dishes for the season. Expect fresh clean familiar flavours from Chef Aaron Foster, Executive Chef of the Westin Singapore as he introduces new dishes to the Cook & Brew lunch and dinner menus.
Appetisers
We got to try the new appetisers include Nova Scotia Lobster and Avocado Toast ($21++) The creamy avocado toast is quite a delight topped with sunny side-up quail egg, Ossetra caviar and granny smith apple. The overall flavour profile was rich and decadent with the caviar and the slightly sourish granny smith apple helps cut the heavy flavours while providing the crunch factor.
We also got to try the Canadian Prince Edward Island Black Mussels ($16++ as an appetiser, $30++ as a main course) in Thai green curry, green mango, and tomatoes; and Burrata ($21++) with heirloom tomatoes, pickled purple cauliflower, red mustard greens, and rocket shoots. This was one of our favourite dishes of the night, the green curry was rich, spicy and authenticate. The picked greens were very salty and from the chef’s explanation, it was to help draw out the flavours of the muscles and green curry. Our only complaint was the missing Thai fragrant Jasmine rice.
We continued with the refreshing Marinated Yellow Fin Tuna Salad Bowl ($32++) – available only during lunch with lychee, lime & ginger marinate chilli, soft poached hen’s egg, and black Peranakan rice. The dish has an interesting texture from the black peranakan rice and the yellowfin tuna was fresh. The dish, however was not one of our favourites.
Mains
The 1824 Farm’s Australian Beef Flat Iron ($39++) with grilled romaine hearts, roasted peppers, and hazel chimichurri sauce was executed to perfection. The beef was tender and chimichurri sauce evaluated the overall taste. Alternatively, you can choose the Cast Iron Chicken Breast ($29++) with parsnip, honey cremini Mushrooms and peas is available for both lunch and dinner.
For those seeking something a little heartier for dinner, opt for the Confit Australian Lamb Shank ($41++) with roasted red peppers, Le Puy lentils in lamb jus. The lamb meat was fall off the bone soft and the lentils absorbed all the good flavours of the dish. The dish is rather large and good for sharing so I wouldn’t recommending ordering the dish for one, the heavy flavours can get a bit overwhelming after a while.
Deserts
We were very full by the time deserts came around but we dived right into the Peanut Butter & Chocolate Ice-box Cake($15++) with toasted marshmallows, roasted peanuts and butterscotch sauce. Peanut butter lovers will appreciate this dessert that is not overly sweet with the right amount of crunch from the nuts plus the very dense cake.
For those seeking something a little more refreshing, try the Strawberry Mousse($15++) with Rhubarb jam, fresh strawberries, and lavender meringue. The best part is the lavender meringue! fragrant without leaving the feeling that you have just consumed toilet cleaner. Another interesting note is the use of Rhubarb which actually have poisonous leaves, the stem portion is safe and often used in a variety of dishes.
Diners looking for a place to celebrate Christmas Eve can take advantage of their 4-course dinner promotion going at 50% off (U.P. $78++) consisting of a choice of new and signature dishes such as the Pad Thai Fries, In-house Air-dried Beef & Fig Salad, Barbeque Turkey Meatballs, Cast Iron Chicken Breast, Prince Edward Island Black Mussels, and Peanut Butter & Chocolate Ice-Box Cake.
Or ring in the New Year on 31 December at Cook & Brew with their Surf + Turf promotion at $145++ for two persons, consisting of succulent USDA 365-Day Grain-fed Rib Eye 400g, Nova Scotia Lobster 600g, and a bottle of Robert Mondavi Twin Oaks Chardonnay.
Cook & Brew
The Westin Singapore,
Level 33, 12 Marina View,
Asia Square Tower 2,
Singapore 01896
