Not too long ago, Anti:dote revamped its menu with new handcrafted cocktails paired with a collection of contemporary tapas.
The range of new cocktails at Anti:dote is largely inspired by talented Head Craftsman, Tom Hogan’s daily interactions with guests and people he meets, and every cocktail has a story of its own. There’s The Tragedy of Tom Dooley – a whimsically named concoction of tequila, aperol, lime juice, lavender syrup and egg white; Seger Seelbach – a blend of bourbon, hum, Peychaud’s and Angostura bitters, topped with champagne; as well as the refreshing Aqua Fresca, comprising mezcal, parsley, sweet turnip syrup, lime juice and Suze liqueur (all $23++ per glass).
If you are at the bar, you must talk to Tom who’s a firm believer in educating customers of their beverage choices. Expect not just great tasting cocktails, but also an interactive session on the origins of ingredients used as well as the processes and inspirations behind each cocktail. My head was spinning with all the details mentioned – definitely info overload for an amateur drinker like me ha.
warm ginger sauce, red curry, celery cress
Cocktails with tapas is a given, of course.
Carlos Montobbio, Head Chef of Anti:dote, will continue to present his own creative style of European tapas with Asian influences. The tapas selection, which introduces something new every two months, now includes delicious little balls of braised eel croquettes with teriyaki sauce and kimchi mayonnaise (my favourite out of all!), succulent oysters doused with warm ginger sauce and red curry, ingenious tuna sashimi draped over salted cod brandade to resemble sushi, and cute little pop-in-the-mouth tender octopus topped with grilled soft eggplant and crispy paprika rice.
From top left, clockwise:
crispy suckling pig, cherry miso caramel, sherry soaked Kyoho grapes ($16);
baked chocolate mousse, extra virgin olive oil ice cream , crispy bread, maldon salt ($12++);
tuna sashimi, salted cod brandade, sesame oil pearls ($16);
assorted petit fours (from $3++);
braised beef cannelloni, spanish onion, black truffle, cèpes béchamel ($16++); and
spanish octopus skewers, charcoal grilled eggplant, crispy paprika rice, confit lemon skin ($16++)
From top left, clockwise:
scrambled eggs, japanese sea urchin, oscietra caviar ($24++);
kalamata olive spheres, rosemary breadcrumbs ($8++);
black truffle bao, braised veal cheek, foie gras, caramelised shallots with madeira ($20++);
braised eel croquettes, teriyaki sauce, kimchi mayo ($14++);
artisanal potato chips, white truffle and potato purée ($12++); and
hokkaido scallop tartar, peanut tofu, spring onion, chilled tom yum broth ($16++)
New tapas may be good, but I’m so glad that old signatures such as the super addictive crisp parmesan pizza with olive oil caviar pesto and creamy scrambled eggs with uni are still on the menu! Black truffle bao with braised veal cheek, foie gras and caramelised shallot remains too, if you miss your dim sum or wanna try a 10bucks bao.
Crisp Parmesan Pizza ($12++)
tomato flakes, fresh pesto, olive oil caviar, sweet basil cress
If I have to use one word to describe Anti:dote, it’d be “fun”! Just be adventurous and order the ibérica “shabu-shabu”. You will know exactly what I mean!
Paleta Ibérica Joselito ($18++)
italian burrata, cristal bread, tomato essence shabu-shabu
Many thanks to Ruth for hosting dinner!
Level 1, Fairmont Singapore
80 Bras Basah Road