FYR Cycene Ond Drinc Launches New Menu
2015-10-15
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FYR Cycene Ond Drinc has launched a new menu featuring 17 new dishes. Fun fact: The restaurant’s name actually derives from old English for Fire Kitchen and Drink. Specialising in modern European grills coupled with Southeast Asian spices, all the dishes are cooked using the Josper Charcoal Oven. Helmed by Culinary Director Micail Chepi, the new menu is perfect for both meat and seafood lovers. To get the best dining experience at FYR, drop by with a bunch of mates to try a good variety of dishes.
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Newly-added small plates include the Blue Mussels (pictured above, $15), cooked with mixed herbs, wasabi, laksa leaves and accompanied by crispy mantous.
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One highlight from their new mains is the 1kg Cape Byron 100 Day Grass-Fed Angus Tomahawk (pictured above, $108). Perfect for sharing between two to three persons, the on-the-bone rib steak is juicy, succulent and bursting with flavour. For dishes with a local twist, try the Braised Beef Short Ribs ($42), which are coated in a homemade rendang glaze.
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Another item great for sharing is the Whole Maine Lobster, Five Spice Whole Chicken and Lamb Saddle (pictured above, $88).
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For chocolate lovers, dig into the Valrhona Triple Chocolate Mousse (pictured above, $12), a rich, creamy dessert with Balinese black sea salt and peanut caramel. Another dessert to try is FYR’s Grilled Lady Finger Banana with Coconut Ice Cream ($10), served together with almond caramel, filo pastry and cinnamon. For regular customers, FYR has also kept a few of their popular signature dishes such as DeRaza Iberico Pork Chop ($36) and Baked Pistachio Melt & Pandan Ice Cream ($10). FYR Cycene Ond Drinc, 19 Boon Tat Street Singapore 069619 See also: Steaks under $20 in Singapore Best Bars in Singapore
Written by Rachel Wong First two images are writer’s own
Keyword
Modern European Restaurant
Rachel Wong
Rachel Wong loves desserts. When she’s not busy hunting down the next food trend in Singapore, she can be found baking up a storm in her kitchen.
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