Bar Hopping

Named after the a famous wine bar in Tokyo - Bunon, these astoundingly tender chicken chunks came with a thin layer of delicate, light crispy batter. Flavorful and not overly greasy, the chicken chunks are delicious on their own and need no extra seasoning/sauce. Just give the lemon a squeeze for a touch of acidity and you’re good to go!

It should be mandated that you get acquainted with this signature at RVLT - the Patty Melt. Assembled with melted cheese over a juicy medium rare Westholme Wagyu patty, sauce gribiche (mayo-esque sauce made with cooked egg yolks, capers, cornichons and herbs) and ketchup, between thick slices of toasted milk bread. Piquant and tangy, the gribiche gets its briny kick from cornichons and capers and works beautifully as part of the composition of this patty melt. Enjoyed every bite of this. Next time, I’ll think twice about sharing😛

Wine RVLT (short for wine revolution) seeks to create a real revolution in the food and wine experience as a pioneering champion for natural wines in Singapore. They offer a wide variety of organic and biodynamic vino from both the new and old world. What left an impression from my visit was the fun and interactive wine ordering process as there is no wine list, only a wall lined with bottles that function as a visual wine menu. You can certainly count on your knowledgable host on recommendations based on your food order or general preference from the bottles on display or the ones from the daily selections. Only downside from my experience was that the bar was a tad rowdy and i probably do not recommend going for the first seating as last food order is at 730😅

Cold smoke hamachi ceviche with grape and horseradish buttermilk, finished off with droplets of basil oil and dill for that extra oomph. Thoughtfully conceptualized, well balanced, refreshing and punchy!

Top left: bergamot kombucha (must say this is one of those flavors gone wrong, not my thing, very odd combination)

Top right: smoked peppermint (don’t get much of that smokiness?? But decent mild milk based mint ice cream.

Bottom left: basil tarragon (love this!! But I get how some might find it too savory)

Bottom right: acai yoghurt (what you’d expect of a acai ice cream, I forgot the name mentioned yoghurt cause I didn’t get any of that from the taste)

Never seen such a list of interesting flavors before!!! If I could have it my way, I would order the WHOLE menu. Would come back to try some flavors: Cherry bamboo charcoal, bee pollen, sea salt black sesame, lychee dragon fruit, strawberry stracciatella sherbet, ginseng lemon, soursop calamansi.

Love the flaky thin puff pastry layered with a very generous amount of caramel and hazelnut cream. The ratio is a bit off, but no one is complaining! Like how it is so rich and decadent! With a scoop of vanilla ice cream on the side! (With the réal pods!!!!)

Much better than the burrata one. Patty is juicy and flavorful and there is camarelised onions too!

Unifellar: with cheese & uni sabayon (cheesy and smoky)
Pearls: with Avruga caviar (a tad too creamy, can’t be saved by the briny caviar)
Smoky casino: with smoked bacon and cheese (probably your best bet)

No happy hour price for hot oysters!

Not the best combination I feel. Pumpkin here was sliced thinly and stacked on the burrata. Overall it was not memorable as the two did not come together to leave a lasting impression, both being mild in their own ways. Perhaps more balsamic or the addition of fig jam, pesto etc could have done the trick

Cheese was on point but can I have more truffle please?

Signature oysters [$24]
Happy hour price is $20 (weekdays 5-8pm)
Umami: with ponzu and yuzu sauce
Tropical: with chili, garlic and calamansi
Habana: with mint, cucumber and vermouth

Grilled bikini - truffle and smoked pancetta [$15]