With his trusty sous vide machine and an emphasis on the sous vide technique (which is one of my favourite cooking styles), Chef-Owner Vincent has launched a new ala carte menu at Skyve Wine Bistro recently. I’m not a stranger to Chef Vincent’s competent cooking, having tried his food at now-defunct Table 66 in 2010 and then at brunch on my first visit to Skyve more than a year ago.
Most of the dishes we tasted were pretty spot on, especially the starter of fresh crabmeat with sweet Japanese momotaro and crispy-soft cereal crusted cod fish! Simple and delicious. His sous vide egg pasta is labelled a must try and while I lapped it all up, I thought the truffle salsa was a tad weak.
Since lamb and beef are not for me, I made a special request for the sous vide trout and he gladly obliged, thanks Chef! It was every bit as delightful as what I imagined, and I was surprised by the soya infused ikura, seemingly harmless but those ruby red roe completely elevated the whole dish.
For desserts, the strawberry parfait and mango semifreddo can’t hold a candle to the deconstructed tiramisu imo! The latter was gorgeous; fat moist lady fingers topped with a layer of light mascarpone cream and icy kahlua granita, bliss~ While chatting, Chef suddenly threw out the idea of flambéed tiramisu which sounds like a brilliant idea! I hope that’s executable and will be on the menu in the near future!
Crab & Tomato Momotaro ($22++)
chilled crabmeat, confit of tomato momotaro, thai inspired basil pesto, yuzu sorbet
Sous Vide Egg & Spaghettini ($18++)
soft poached egg, spaghettini in truffle salsa, iberico ham, truffle hollandaise
Sous Vide Petuna Trout ($18++)
warm poached petuna trout fillet, soyu infused ikura, branade croquette, herb butter sauce, grilled iwashi
Cereal Crusted Cod ($36++)
cereal and spice crusted cod fish, seasonal vegetables, soyu ginger vinaigrette
‘Tongue in Cheeks’ ($36++)
sous vide 6 hours wagyu beef cheeks, tempura of wagyu beef tongue, glazed baby carrots, garlic pomme purée
Lamb Rack ($40++)
grilled marinated lamb rack, curry spiced roasted pumpkin, roulade of savoury cabbage, mint and mango chutney
lady finger sponge infused with coffee liqueur, whipped mascarpone cream, kahlua granita
Inspired By Reds ($12++)
strawberry parfait, sous vide strawberry in balsamic vinegar, raspberry sorbet, flower tuile, dehydrated raspberry
Mango & Cheese Semifreddo ($12++)
rippled frozen mousse, frozen lime foam, sablee cookies
Many thanks to Shasha, Maggie and Chef Vincent for such a wonderful meal!
Skyve Elementary Bistro & Bar
No.10 Winstedt Road
Block E, #01-17