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2016-05-03
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See pics @ http://thehungrybunnie.blogspot.sg/2016/04/open-farm-community.htmlThe fare at Open Farm Community was wholesome, soulful, exquisite, and quite simply, sustainable clean-eating at its most delicious.Be sure to make reservations: we didn't think reservations were necessary on a Thursday evening, but boy were we wrong; the restaurant was a full-house, so we were "banished" to the counter seats at the bar.We had:1) 'Hail Caesar' ($25): a novel deconstruction of the classic green salad, w
The fare at Open Farm Community was wholesome, soulful, exquisite, and quite simply, sustainable clean-eating at its most delicious.
Be sure to make reservations: we didn't think reservations were necessary on a Thursday evening, but boy were we wrong; the restaurant was a full-house, so we were "banished" to the counter seats at the bar.
We had:
1) 'Hail Caesar' ($25): a novel deconstruction of the classic green salad, with romaine lettuce cups cradling tender slabs of smoked chicken, layered with 5J jamon, the thickest ever parmesan crackers, slicked with a light horseradish caesar dressing, and finished with soft-boiled egg confit and garlic croutons. This was well-executed, elegant, incredibly balanced, and the best caesar salad I've ever had. A must-try.
2) Sweet Corn & Basil Soup ($19) chunked up with charred baby corn, caramelised onion strips, and mopped up by fluffy hunks of pita bread - velvety smooth and nuanced.
3) Mud Crab Pappardelle ($29): the sweet flecks of shredded crabmeat complemented the mild Thai curry gravy swirled with coconut milk, dotted with yellow squash, and topped with fried Thai basil leaves. Despite the spice, this was very restrained.
4) 48 Hour Barolo Braised Oxtail Strozzapreti ($26): unabashed and bold, the smoky sweet of the wine highlighted by the heft of the meat, and cut through by fresh thyme and parmesan crisps.
5) Coconut Laksa Barramundi ($29): outstanding as well, the skin of the fish seared to a tantalising crackling, yielding luscious moist flesh underneath. This was sided by an otah-potato cake blend, blanched bok choy and garnished with chilli oil beads that looked like ikura
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