Sprigs Revamps Menu with More Adventurous Flavours

Sprigs, a modern European restaurant, has launched a new menu with a touch of Asian flavours. Led by co-founder Titus Tiong and Chef de Cuisine Shubri, the new dishes have been greatly elevated in terms of looks and taste. Apart from an Ala carte menu, Sprigs also has a 2-Course Set Lunch ($14.9+/$24.9+) and 3-Course Set Dinner ($68.90+) option.

New starters include Roasted Veal Carpaccio (100g for $22), where thinly sliced roasted veal is coupled with capers, egg confit and a tuna-flavoured tonnato sauce.

The Marinated White Anchovies (55g for $12) are coated in Arbequina oil and topped with green chilli and garlic. If you have company, do consider ordering it to share.

Paired with shaved squid and dry-cured pork loin sausage, the Chilean Seabass ($40) is definitely the star of the mains. Beautifully seared and well-seasoned, the skin of the fish is so crisp you can literally hear the crunch while chewing it. Another strong contender is the New Zealand Rack of Lamb($38), with its tender and juicy meat.

For citrus lovers, try the Frozen Mandarin Soufflé ($12), garnished with raspberries and topped with citrus compote. Sprigs, 12 Purvis Street #01-01 Singapore 188591 See also: Where to Find European Cusine in Singapore Most Romantic Restaurants for Date Night

Written by Rachel Wong. Top image: Sprigs. All other images are writer's own.