The second edition of Avenue 87 tasting menu showcase creative
dishes with local influence & innovative flavors, available in five and
seven courses ($98.00++ and $142.00++ respectively)
The 7 Courses Menu include:
Snacks: Prawn Sphere inspired by the local prawn noodle soup. Prawn broth sphere served with orange reduction, topped with Avruga caviar and deep-fried sakura ebi.
Snacks: Kueh Pie Tee inspired by local Rojak. "Rojak" Kueh Pie Tee with cucumber, green apple, turnip, crispy shallots and balsamic vinegar, topped with micro purple shiso and sesame seeds
Snacks: Camembert, Lightly torched Camembert cheese served with green mango chutney and caramelised walnuts
1st Course: Amberjack, Hiramasa kingfish marinated in sesame, ponzu and soy sauce, served with kohlrabi turnip, sesame oil powder, mustard sorbet and banana shallot chips
2nd Course: Tofu inspired by the local Tau Kwa Pao. Fried pressed tofu
stuffed with Japanese cucumber, OmniMeat, shallots, garlic and topped with
braised quail egg and red radish
3rd Course: Monkey Head, love how this this presented where diners can add soup, hairy gourd, shark fin melon cordyceps flowers and monkey head mushroom into the distillated broth. I would recommend you to try the original version before adding the mala sauce into the hot pot.
4th Course: Daikon inspired by the local "carrot cake"/Chai Tow Kway. Fried daikon cake with XO sauce and Hokkaido scallop, served with mussel jus and butter yuzu foam
5th Course: Beef Short Ribs inspired by the local char siew rice. Smoked char siew short ribs served with garlic rice, topped with spring onion
Pre-dessert, Osmanthus jelly with pomelo, goji berries and plum powder
6th Course: Coconut, inspired by the local Cendol dessert. Azuki beans layered with coconut risotto rice, pandan jelly and rice puffs
3rd Course: Monkey Head, love how this this presented where diners can add soup, hairy gourd, shark fin melon cordyceps flowers and monkey head mushroom into the distillated broth. I would recommend you to try the original version before adding the mala sauce into the hot pot.
4th Course: Daikon inspired by the local "carrot cake"/Chai Tow Kway. Fried daikon cake with XO sauce and Hokkaido scallop, served with mussel jus and butter yuzu foam
5th Course: Beef Short Ribs inspired by the local char siew rice. Smoked char siew short ribs served with garlic rice, topped with spring onion
Pre-dessert, Osmanthus jelly with pomelo, goji berries and plum powder
6th Course: Coconut, inspired by the local Cendol dessert. Azuki beans layered with coconut risotto rice, pandan jelly and rice puffs
7th Course: Taro, inspired by the local Orh Nee dessert. Yam ice cream served with pumpkin seed financier, roasted butternut pumpkin squash, rum-infused ginkgo nuts and olive oil caviar
Location: Avenue 87, 47 Amoy St, Singapore 069873
Opening Hours: Monday, Wednesday to Saturday, 11.30am to 2.30pm, 6pm to 10pm
Website: https://avenue87.sg/
