Our favourite ‘farm to table’ concept restaurant, Dempsey’s Open Farm Community, has recently welcomed a new culinary team. Head Chef Oliver Truesdale-Jutras and Sous Chef Phoebe Oviedo continue the restaurant’s commitment to sourcing quality local produce on their new menu, a practice the pair had been actively promoting around the world with their pop-up restaurant Stovetrotter.

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New items on the menu that embody their quest to champion local ingredients include the excellent Steamed Tiberias Barramundi Fillet. Here fish from the Tiberias Harvest marine farm, located off Pulau Ubin, is steamed in a dashi butter seasoned with local seaweed and Pulut Hitam and served with pea shoots and blue pea flowers from the restaurant’s very own edible garden. Soft and fragrant, this light and healthy dish offers wonderful clean flavours.

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Another winner is the vegan Black Bean Strozzapreti, an earthy and comforting dish that blends Malaysian black beans with local mushrooms, organic tofu and sorrel. With its pungent smoky flavour, this is best enjoyed with one of the new natural wines available on the revamped wine list. Under the supervision of newly appointed Wine and Operations Manager, Phillippe Chin, OFC now offers a good range of natural wines, made without additives, preservatives or stabilisers. To go with the Strozzapreti, we’d recommend the very drinkable biodynamic 2015 Côtes du Marmandais ‘Le Vin est une Fête’ from winemaker Elian Da Ros ($88). A blend of Cabernet Franc, Merlot and Abouriou grapes, this delicious medium-bodied fruit driven wine is equally enjoyable with some of OFC’s new range of bar snacks/appetizers, including the amazing General Tao’s Toad, giant-sized Jurong frogs legs in a spicy kungpao sauce with caramel and sesame. Bon appetite!

Open Farm Community
Address: 130E Minden Road, Singapore
tel: 6471 0306
Site: openfarmcommunity.com

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