Get ready to be spoilt for choice at Drunken Farmer! With over 90 natural wine labels to pick from, the charcuterie board loaded with pates and rillettes, and the French cheeses!
Seasoned in cumin and orange, the barbecued duck from Johor is served with rouennaise sauce and topped with frozen mole mole shavings and fermented blueberries.
Would’ve immensely enjoyed this bowl of chirashi had it been more consistent in flavour. Some of the thick cuts of sashimi lacked the natural sweetness it should have if it were fresh 😕 But thennn.. they served us an awesome melt in the mouth aburi salmon 🥰 Would probably return to try some of their other dishes!
Wrapped in kombu and then steamed and seared, the foie gras is then served with ginger infused seaweed broth
One of my favourite dishes at Table65 was this beautifully cooked turbot with a layer of sauerkraut, topped with an abundance of sliced black truffles. Broth made from oxidised wine and trimmings from smoked eel infused in oil created a depth of flavour to the dish 🥰
Tangerine from spain with nitro-frozen rosemary meringue
