Won’t you agree with me when I say that this is one of the more colourful presentations on this blog in a while? All said and done, it is with much sadness that I read in the Sydney Morning Herald that “Becasse joins toll of food casualties“. Let’s hope that Becasse doesn’t suffer the same fate as Bilson’s which shuttered its doors sometime in October 2011. With that in mind, I’m hoping that the culinary scene in Singapore continue to thrives and grow – not just the restaurants, but the hawkers as well.
This post is largely a pictorial as the degustation menus at Becasse are seasonal and subject to change.
Bécasse artisan bread, sesame butter
Salt bowl (by Blue Mountains ceramicist Simon Reece)
Marinated local yellowfin tuna, confit octopus, yuzu and white radish
Squid ink coddled hapuka, squid, Spring Bay mussels, cauliflower and miso
Pan-seared Fish topped with slices of Truffles from Western Australia
Glenloth partridge, boudin blanc, sprouts and Armagnac jus
Pre-dessert: “Apple Three Ways”
Silken lemongrass and lime caramel, passion fruit crunch with vanilla yoghurt sorbet
Note: Menu is seasonal and subject to change.
Level 5, Westfield Sydney
Cnr Pitt St Mall and Market St
Phone: +61 02 9283 3440