7Adam is nestled against the lush green foliage of Adam Park, and is a place where food and art mingle to create pleasures that more than meet the eye. continue reading
Good For
Opening Hours
Mon - Sun
11:00 - 23:00
Other Info
Alcoholic Drinks Available
Restaurant Website
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Potato Brunoise Tomato Bruschetta
Review (3)
Level4 2013-10-27
7Adam was established in 2011 into one-of-a-kind Art Gallery cum Restaurant. A luxury of dining and mulling over variety of artworks in a homelike atmosphere. Located at Adam Park in a black and white colonial house which hosted the British forces in the early 1900s.A colonial bungalow restaurant with unique concept intergrating an art gallery mainly contemporary artwork cum chic and modern dining with a blend of European food with Asian fusion twist in an intimate and elegant setting.I was given a birthday treat and had the opportunity to visit this restaurant. Upon arrival I was welcomed by Chef De Cuisine Reynaldo Arriola and his friendly staff.7Adam has their own house special mocktails (non alcoholic drinks). To begin my dinner, I ordered Adam Summer’s Blue a refreshing and soothing non-alcoholic drink. Priced: S$10.00++ Starter:We started our dinner with Amuse Bouche (single bite-sized hors d’oeuvre). Served according to the Chef’s selection. From top to bottom:Smoked duck with shallots, red chilli and mascarpone. Unique combination with creamy tasteVine cherry tomato glazed with honey vinaigrette. Pan seared Hokkaido scallops topped with Tobbiko and Chive. The scallops are plump, juicy and sweet. Fresh crunchy Tobbiko bursting in my mouth. Appertizer:CrispyTruffle fries was our appertizer. These deep fried straight cut fries coated with a very generous amount of black truffle flakes. The fragrant from the truffle and the freshness of the fries created a balance of earthiness that explodes in my mouth with flavour. Couldn’t resist for more bites. Priced: S$14.00++Shooter of tomato, avocado and mango with green lime zest topped with Chervil (French parsley) was refreshing with a sourish tinge. For my portion Chef has added eight small beans signifying good luck for the birthday lady. Priced: S$14.00++Soup of The Day:We were served with a hot bowl each of slow roasted Butternut squash with Alaskan King Crab with pink garlic toast. The soup made from vegetable broth topped with crab meat. The garlic long stick toast is fragrant which makes a good combination. This warming soup is definitely a pleaser.Priced: S$16.00++Main Course:Irresistible and craving for Wagyu Steak I ordered the Grilled 250 Days Grain Fed Angus Beef Tenderloin. Priced: S$38++Served together with the medium done beef are sautéed seasonal vegetables including slices of red capsicum and carrots and mushroom ragout. I loved the flavorful taste of the sautéed mushroom.The second plate of the main course was a plate of Bacon Carbonara. An Italian pasta dish. There was a generous amount of bacon with cream added to the dish topped with egg yolk. Priced: S$18.00++The third main dish was Pan Seared Masala Atlantic Cod. A thick juicy cod marinated with Masala an exotic spice blend mostly used in Indian and Asian dishes. I could taste the buttery flavour of Oriental Pilaf Rice with fine crunchy diced long beans and egg plants topped with refreshing lemon grass cream sauce. Priced: S$38.00Dessert:For dessert of the night, we had Valrhoa chocolate fondant topped with gold flakes with butterscotch caramel vanilla ice cream which were delicious and rich flavoured. For me (Mummy) a special birthday greeting skilfully written on my plate with a lighted candle on top of my vanilla ice cream.Finally a glass of lime sorbet as palate cleanser. Freshness of the lime which also served as a light dessert.Indeed an unforgettable experience dining at a homely and serene environment with modern bistro cuisine in the company of loved ones and personalized services of Chef De Cuisine Reynaldo Arriola.Thank you for your great hospitality Chef and looking forward to more trips and new menus from 7Adam in the near future.7Adam not only serve good food, their service enhancement provided by Chef Reynaldo personalized attention and his attentive staff have provided my family with an enjoyable and memorable dinner.I highly recommend this place for hosting private functions, family gatherings or even weddings even though its location is away from the hustle and bustle of the city. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2013-05-30
http://sofood.wordpress.com/2013/05/17/7adam-sg/It was like an adventure coming out here for a casual fine dining, at the same time, a session of arts appreciation and/or acquirement.Note: casual dress code is totally allowed here, or rather no dress code per se.Pre-appetiser: Veloute of Trio Pepper SoupBlended sautee capsicum of three types which were naturally sweet and a little smoky when cooked, the soup really started off the appetite.Appetiser: Carpaccio of Hokkaido ScallopsFresh thin slices of scallops topped with roes, it was a true seafood burst in the mouth. It made me anticipated the next course even more.Main: Deconstructed Sprout Risotto, Sliced Truffle and Emulsion of Mushrooms and WineThis creamy risotto dish scented with truffle and white wine was perfect. Except that the risotto grains were actually made of chopped beansprouts. Each bite was juicy and crunchy, it was a bold dish, adventurous and rather amusing to the palette. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
For the full post, read: http://iisjong.blogspot.sg/2012/08/7adam-celebration-of-food-and-art.html ;)Tucked away in Adam Park, I've wondered what this monochrome-themed place was every time my bus past it on my bus ride home from school. Initially, I thought that it was just another bungalow just like the others surrounding it just that it's on top of a hill.7Adam is a Gallery-Restaurant that mix the worlds of art and food. It features the works of art by local and regional artists which the public can buy and bring home. At the same time, they also serve really yummy modern European cuisine that leave people begging for more.Amuse BoucheIt's actually fried oysters! I like it because the gooey taste coming from the oyster was not very strong.Black Truffle BrothIt has a very herbal taste. Truffle is actually a high grade mushroom. They took 2 days to soak it! For some miraculous reason, my sore throat that day seemed better because it's very soothing to the throat. I feel healthier!House Cured SalmonIt's something like sashimi, just that it's not cooked. It's soft and very smooth; not too salty, just the way I like it! I have to add that the cream is lightly sweet and complements the salmon well.Foie GrasNow, to be honest I've never eaten foie gras before! This was pretty decent for a first timer like me. Pardon me if I sound very ignorant, but I was surprised that it's very, very soft! It looks like meat on the outside. Eat it with the biscuit and the sauce, and you have heaven in your mouth.Unagi PastaWhen this dish was first laid on the table, my impression was: OMG IT SMELLS DAMN GOOD LAH! It's surprisingly really appetizing, the sauce was really good and unique. The unagi was soft and the noodles were very bouncy and "Q". I like how the chef added fish roe. It adds the fun side to the dish!Beef PastaLike the Unagi Pasta, the noodles were bouncy and I love the addition of the fish roe. I like the meat because I am a meat eater, rawr!Red Drum PopilotteAt first this dish wasn't cut in the middle, so for a minute I wondered: "What is this? Are we seriously going to eat paper?" until Adam cut open and revealed the fish inside. I learnt that the fish was wrapped up in paper so as to keep the taste of the fish after that. I am not really a big fan of fish, but it was quite flavourful!Angus TenderloinI don't really eat beef like that, but this was not bad. According to the chef's theory, it is kept in boiling water of 55 degrees so that it won't be overcooked. It's not very hard because it's medium done. The vegetables you see there? It's a hybrid of broccoli and kai lan vegetable! Yes, definitely imported because it's hard to find these kind in Singapore.Kurobuta Pork BellyThis is THE bomb! My favourite dish out of everything. It's the signature dish, and I can see why. The pork literally melts in your mouth! What sorcery is this! It is braised for 2 days, cooked in Japanese soy. You have to reserve in advance if you want to eat this. I LOVE THIS DISH TO BITS, ENOUGH SAID!Chocolate FondantI have a sweet tooth, and I must have my desserts! I love all things chocolate and ice cream, so you can imagine my delight when this was served. The vanilla ice cream was really good, and the moment you cut the chocolate lava cake, out bursts out the chocolate!Creme BruleeThe sweetness was just right, not overly sweet. It was very creamy and thick! It tasted a little bit like egg tarts I would say? There's this crispy layer on the top, I like!Trio of TiramisuLastly, we were served the tiramisu. This is definitely not your ordinary tiramisu! I'm not a fan of coffee, but I enjoyed eating this! Served in a martini glass, it was the chef's sudden creation. Very innovative, I must applaud! You have to dip the biscuit all the way down to taste the espresso. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)