4 munchies: Besides the Squid Ink Fish & Chips that was smashing as featured in my earlier post, I am also going to miss this Shiitake Sesame Salmon when Roosevelt's ends its operations on 30 Nov. Comes with soba and sesame dressing, the salad bowl is packed with shiitake, tofu, cherry tomatoes, edamame, and pomegranate. The sous-vide salmon was cooked perfectly to a buttery-soft texture with a medium-rare centre.
Not sure if I should feel sad or look forward to having the Squid Ink Fish & Chips for the last time this weekend. Perhaps the latter since all whiskies, wines and cocktails are one-for-one until Sunday!
A poached egg sits on crabcakes with guacamole and pico de gallo, then covered with zesty creamy guava lime hollandaise.
🔸
But just received the sad news that they are closing by the end of the week. I know my favourites here: potato pancakes, truffle potato foam and squid ink fish and chips. Will be missing them... The last chance to order this is this Sunday 9:30pm. Till end, 50% off all whiskey and wines.
The fish tasted reheated rather than freshly cooked as I could not taste the zest in the fish flesh. The food was served rather quickly. The black batter coating was also rather stale. The food was not horrible but it was not exceptional either. The tartar sauce and fries were competent. It may be a miss for me and them this time round as I have heard great reviews about this place.
If you enjoy your fish and chips with a good firm bite instead of the usual creamy texture of cod, such as myself, this is it for you.
Served with their refreshing house-made mint cider tartar sauce and thick cut fries, Roosevelt’s Squid Ink Fish & Chips might not look like much on the outside but one cut into it will reveal the meaty sea bass encased in its black crisp coating. Fried to perfection - With a nice crackling sound from the beer battered exterior, the batter was surprising thin and the squid ink brought a subtle earthy flavour to the dish. Fresh and moist, the sea bass was well executed and I loved the fact that it doesn’t fall apart like most fish and chips. You will also be happy to know that the light squid ink beer batter could stay crisp for up to an hour! Amazing~
.
.
*This was a hosted meal, all thanks to @Burpple for extending the invite and @Rooseveltsdinerbar for the warm hospitality.
The charred block revealing milky white sea bass underneath. Perfect when paired with the accompanying mint cider tartar sauce
Overall, a better choice of fish would be nice as the dry flakiness of the sea bass did not work to compliment it's study crispy crust
#RealityBites #rooseveltdinerandbar #instafood_sg #cafehoppingsg #sgcafefood #8dayseat #burpple #hungrygowhere #fishandchips #vscofood #sgfoodtrend
The Squid Ink Fish & Chips ($28) has a perfectly crisp batter with subtle squid ink beer flavors & coats the fresh sea bass so well, it can be easily devoured. As simple as it looks, this makes a great Friday night plan! Pair it with their list of craft beers & you've got the weekends going.
Special thanks to @juliuslim for inviting me along & the team at Roosevelt for being so warm & friendly!
#rooseveltsg
4.5 munchies: Coated with earthy, mild-savoury squid ink, the beer-battered sea bass was deep-fried to crisp perfection (apparently the crispiness could stay up to an hour). But what I really loved about this dish was the meatiness and good bite of the sea bass – instead of the usual flaky dory used. Served with thick-cut fries, the refreshing house-made mint cider tartar complemented the fish perfectly.
This was a hosted meal by Roosevelt's; many thanks to Eleanor for extending the invitation!
This is fish & chips done right - the batter was thin and crisp and not too thick, while the fish inside was perfectly cooked to the right consistency. Despite us spending a good amount of time taking photos, the batter remained incredibly crispy, so have no worries about your fish getting soggy. Also, since sea bass is used as opposed to the usual dory or cod, the fish is a lot meatier, chunkier, with more bite. Personally, I prefer it this way cause it feels more substantial than the flakier variants. The squid ink batter gave it a nice aesthetic, but tbh taste-wise it does not add much to the fish. You have to try the fish with the house-made mint cider tartar sauce which provides some acidity to cut through the heaviness of the dish. Overall, I would still get this cause it's an excellent take on the classic fish & chip.
If you enjoy your fish and chips with a good firm bite instead of the usual creamy texture of cod, such as myself, this is it for you.
Served with their refreshing house-made mint cider tartar sauce and thick cut fries, Roosevelt’s Squid Ink Fish & Chips might not look like much on the outside but one cut into it will reveal the meaty sea bass encased in its black crisp coating. Fried to perfection - With a nice crackling sound from the beer battered exterior, the batter was surprising thin and the squid ink brought a subtle earthy flavour to the dish. Fresh and moist, the sea bass was well executed and I loved the fact that it doesn’t fall apart like most fish and chips. You will also be happy to know that the light squid ink beer batter could stay crisp for up to an hour! Amazing~
.
.
*This was a hosted meal, all thanks to @Burpple for extending the invite and @Rooseveltsdinerbar for the warm hospitality.
