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Introduction
Launched in August 2009 in Singapore, the Restaurant & Wine Bar by Wine Universe is a joint venture by fourth-generation Swiss vintner, Dominique Giroud and Swiss owner, Claude Dizerens. Paired with a menu featuring contemporary Swiss cuisine, the food and wines presented enhance each other, elevating guests’ culinary experience to a new level.
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Opening Hours
Mon - Fri
12:00 - 00:00
Sat
17:00 - 00:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Traditional Swiss Raclette with cornichons and pearl onionsVeal ZurichoiseA dish that is full of flavours, biased slices of veal, topped with a quarter of savory Zurich style rosti.ChoucrouteVery tender pork belly.From the buffet table :Tasty thick and creamy corn chowder Soup and breadSalad and cold cutsCheese, crackers and dried fruitsThe Pear tarte is soft and rich. The meringue is not too sweet and just nice for a mouthful.
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Angmokia and I are big fans of Restaurant week as it enables us to try out new places which serves quality food without burning a hole in our pockets. the last restaurant week happened on the week of our 2 year anniversary so i thought it could be a good idea to pick a nice restaurant. As usual all teh kiasu people have booked many of the places so I had a lower expectation of Oenotheque and reading that it is a wine place I had thought it probably didnt put so much focus on food but i was wrong!!Food was surprisingly good and very high quality and of course angmokia was super happy that the manager kept our bread basket filled. The service is really really wonderful i must add-- a great place to bring a date too! Ok so the menu for the week is showed in the picture, not much choices so we basically ordered different things for us to be able to try, which means we savoured the whole menu! lol. Starter- Grilled baby Octopus Cold crab stuffed omeletteIm not a big fan of octopus but i can tell u this dish probably left the deepest impression! The chargrilled octopus is so jiucy and succulent and super duper tasty I felt it could be a main on its own! Definitely not the usual kind of starters we have had before. Crab omelette was special and very filling too and somehow the flavour of everything--crab,omelette, avocado mousse and creme fraiche) fell together very nicely. Mains: Seared Halibut and roasted baby chickenI would say for the whole meal i was more impressed by the starters than the main. Not that they were not good, fresh and tasty ingredients but not as interesting and too small in portions, esp the chicken. Fish was very fresh and went well with the saffron dressing and french beans underneath made it a really healthy dish. Panna cotta was a very good finish to the meal and even left us abit full. I would say the portioning of the meal was very well done in a french way and left you very satisfied, very in tune with the flavour of each dish and the bread with its garlic butter was super yummy too! Would definitely recommend this place to my frends to bring their dates!
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Hidden at the corner of Millenia Walk, it is quite easy to miss Oenotheque by the Wine Universe. The space had been fully made used and the idea of retail-cellar, restaurant and bar (3-in-1) was a contemporary concept.The restaurant featured Modern French Cuisine, helmed by Head Chef- Paul Longworth. If you wished to observe the chefs at work, request for the bar seats. Set lunch menu The restaurant offers a 2 or 3 course set lunch priced at $32++ and $38++ respectively ( some dishes might require additional supplement. It was a challenge to decide for the choice of starters as they all seemed to suit my personal preference. Tiger prawn tartare, cucumber, quail egg and caviar It was quite common to see Tuna tartare on the menu but Chef Longworth used Fresh tiger prawns instead and it proved to work very well. The tiger prawns were sweet and without any fishy smell or flavour. The thin-like thread used for garnishing was white radish which I thought was vermicelli!Quail egg + caviar = Divine!Fillet of barramundi, salsify braised in red wine and coconut sauce This dish looks like a piece of art .The thick ‘‘egg-white” was actually coconut cream which I mistook it for egg white . The barramundi fish was lightly seared , served with thick coconut cream, purple salsify and top with asparagus spears.The barramundi fillet was simply and light-tasting but I thought there was too much coconut cream and tend to overpower the natural flavour of the fish ( coconut cream is thick and rich).It was my first time trying purple salsify and I even mistook it for asparagus! The texture indeed reminds me of asparagus but salsify has an ”oyster’‘ flavour and hence it is also known as ‘‘oyster plant”.Roasted potatoes It was a little peculiar to serve roasted potatoes as a side dish ( as I did not place an order for that) but anyway, I enjoyed the roasted potatoes.The skin was incredibly crispy and bursting with flavors in each bite. It was certainly addictive and even a person like me who dislikes starch made an attempt to finish all of them. Verdict: Thumbs up for the food presentation, simple, light-tasting food.
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