Skyve Wine Bistro (已結業)

Skyve Wine Bistro previous known as Skyve Elementary Bistro serves modern European cuisine, using sous vide in most of its cooking. Whether it is cooking of meat (poulet, lamb, beef, pork or duck) or vegetables, sous vide is used. Sous vide is a cooking technique in which food is cooked in airtight plastic bag in a water bath. The water path is kept at a constant temperature, normally lower than what is required for cooking. Normally, the food needs to be cooked in the water bath for a longer period of time, sometimes as long as 72 hours. This cooking technique ensures that the food are cooked evenly, the nutrients are not lost and resulting in a juicer end product, retaining the natural flavours. Skyve Wine Bistro located at Winstedt Road in the old Monks Hill Secondary School compound is 10 minutes walk from Newton MRT station.The restaurant has an extensive list of more than 70 labels of wine in its wine cellarChivas, anyone?Lounge sectionThe restaurant has both alfresco and indoor dining. For indoors dining, the restaurant is split into lounge section and a main dining section. The lounge section had retro style chairs, sofa and tables. An ideal place for chilling out in a causal and cozy setting. There will be a live band performing at this section every Wednesday and Friday night. As for the main dining area, that is where the proper chairs and tables are, for more formal occasions.The Sleeping Oysters: Mentaiyaki, Chilean, Kilpatrick ($34 for half a dozen)The meal started off with The Sleeping Oysters: Mentaiyaki, Chilean, Kilpatrick ($34 for half a dozen) and several appetisers. The Mentaiyaki Oyster with metaiko, ebiko, lemon juice and aioli. The Chilean Oyster with serrano, lime juice, red wine vinegar and cilantro (also known as coriander). The Kilpatrick Oyster with bacon, worchestershire and chives.What I like about the oysters was that they were fresh, soft, plump and juicy. My favorite was the Japanese inspired Mentaiyaki Oyster. The British inspired Kilpatrick Oyster on the other hand was not my cup of tea. The hardness of the bacon did complement the soft oyster. In addition, the intense flavour of the ingredients used overwhelmed the other flavours. Petuna and Ume Somen $20The Petuna and Ume Somen $20, seared petuna with ebiko, mango, chilli, sesame yuzu dressing, cold somen and mesclun was very well executed. This appetiser could be easily mistaken as a main course. The petuna stole the show in this dish. I nearly when 'wow' as I ate this. Underneath the crisp top, the pentuna was incredibly succulent with its natural flavour fully retained in the flesh. It was very fresh with no fishy taste. The ebiko gave a nice crunch to the Ume Somen.Skyve Beef Tartare $22The Skyve Beef Tartare $22 was an interesting dish. The beef tartare (minced raw beef) was seared on the outside leaving the interior entirely raw. It was then served with truffle egg yolk and cilantro dust on top with flat bread, ancho chilli aioli and thyme sea salt at the side. Customers who ordered this dish would need to thoroughly mix the beef tartare with the truffle egg yolk and cilantro dust. It was like making mashed potato (if unsure, you can ask the staff to do this for you). After that, scoop some of it onto the flat bread and add the other sides in according to your preference. For those who do not like raw beef, you may still like this as it had a mixture of flavours; distinct truffle aroma along with a little spiciness and saltiness in one mouthful.Truffle and Thyme Fries $12Truffle and Thyme Fries $12 served with Truffle Oil, Thyme Salt and lots of shaved Granda Padano was quite good. The thick cut fries ensure that one could be able to get a good bite. In addition, each piece was infused with the aroma of truffle oil. I have a weakness for potatoes and could not stop myself reaching out for more!Spicy Kalbi Beef Short Ribs $36Among the main courses, Spicy Kalbi Beef Short Ribs $36 was the best seller in Skyve Wine Bistro.Spicy Kalbi Beef Short Ribs $36The beef short ribs was sous vide before being glazed with sweet, spicy kalbi. It was then served with sauteed brocollini (similar to broccoli), and crispy sweet potato and yam ribbons. The beef short ribs was not my personal favourite as the flavours were on the stronger end, overwhelming the meaty/natural flavour. My favourite part of this main course was the crispy sweet potato and yam ribbons which were incredibly addictive. You will not be able to stop at one.Lamb Rack $40As for the Lamb Rack $40, the lamb rack was grilled and served with radish, pumpkin and chargrilled tomato momotaro. This was my favourite as the lamb rack was well executed and its not often you can find one that is so well executed. The ratio of lean meat to fats were just right. In addition, the meat was soft and tender, and a little sweet and savoury. Sous Vide Poulet $34Sous Vide Poulet $34The Sous Vide Poulet $34 glazed with apricot based sauce, and served with baby vegetables, candied pecans and pommes (potato) puree was also very well executed. The sous vide style resulted in smooth, folk tender and succulent flesh. Comfort food and a safe choice for most people.Polenta Mushroom Stack $34Polenta Mushroom Stack $34The Polenta Mushroom Stack $34 is specially created for vegetarians. It consisted of grilled portobello with polenta cakes served with mushroom fricassee, seasonal vegetables and pesto. This was impressive both in terms of appearance and taste. It would be great if the polenta cake was less powdery and crumbly. One of the better vegetarian dish I have tried.Inspired by Red $12Inspired by Red $12 would be a favourite among ladies or those with sweet tooth. Beautifully created, it consisted of raspberry sorbet with strawberry parfait, sous vide strawberry in balsamic vinegar, flower tuile and dehydrated raspberry. With such a presentation, this would be a dessert to order if you would want to impress your other half on a special (romantic) occasion.Snicker Bar $12The Snicker Bar $12 consisted of salted caramel pudding, peanut butter, chocolate ganache and feuilletine layered cake with flambed bananas and vanilla gelato. It looked better than it tasted. This would be a dessert that you either love or hate. The flavours were just too heavy and intense for my liking. It would be better to share this among 2 to 3 persons.Mango & Cheese Semifreddo $12The Mango & Cheese Semifreddo $12 was my favourite dessert! Rippled frozen mousse with frozen lime foam on top and crunchy sablee cookie at the bottom. This dessert left a deep impression. It was light and well balanced in terms of taste. As for the texture, I really like how you can get to enjoy the different textures in 1 mouthful. The top was pillow soft and fluffy, the middle layer was slightly soft and semi solid while the bottom was crunchy and solid. A perfect way to end the meal!Overall, I was most impressed with the meal. I could sense the thought and effort that has gone into each dish. The presentation of each dish was perfect. Each dish was so enticing as they looked bright, vibrant and colourful. Although the price was on the higher end, I can't fault that as the quality of the ingredients were top notch. In addition, most of the food retained their natural flavours and were very well executed. Personally, I think that Skyve Wine Bistro will be an ideal place for celebrating special occasions with your other half. Great ambiene and great food (in terms of both quality and taste).I heard that the Asian Inspired Confit of Duck is a best seller. It will be on my to try list when I next visit.Thank you Michelle and Celine for the invite and hosting FoodieFC. 繼續閱讀

Won a $50 voucher and happily plan a dinner with my friend! For a long time, i've been wanting to come to Skyve and was really looking forward to it.Firstly i love the interior design of the place. The window seat which i was at, the black pattern backdrop thing was really nice and classy. Once my friend arrived, we started off with 1 - 1 Chardonnay for Happy Hour! For main course, i opt for the popular choice Duck Confit $36 which was really yummy! The accompanying vegetables that's hidden underneath is very good too. This whole dish was very enjoyable. My friend had the cod fish which according to her was good too. For dessert, we shared the Warm Chocolate Cake $14 : It's pretty good but small serving. Most probably won't order this for next visit as it's not very worth it. 繼續閱讀

I dropped by this restaurant during the Singapore Restaurant Week and these were the fares we had: Seared Foie Gras | Compressed Asian Pear | Shallot Marmalade | BriocheFoie gras when not treated properly, has a stingy smell / taste, but here, the foie gras was great! Particularly like how the sides was paired p-p-perfectly with the foie gras. The serving was just nice to feel satisfied and yet not too over-whelming. I mean foie gras is a nice ATAS (expensive) term, but it is, in simpler term ~> liver, which I dun think it will taste good if the portion is too big. Keke Confit of Duck Leg (Sous Vide) | Sauteed Brocolli Here the duck confit was okay, although I felt that the sauce was a tad too salty. Dessert of the day was coffee cake. Not too bad but I was so full that I cant really finished the cake. Dun get me wrong, serving was not that huge, just that a tad slow only. So we had lotza time in between courses to digest the food and of coz, sent "signal" to the brain. LOLTo read more and view photos, please visit http://fun-hideout.blogspot.sg/2011/11/table-66.html 繼續閱讀

Wen this was served, I was a little unsure if this was my order. It smelt like barbecued pork. But it sure didn't look like it.the crisp pieces of skin adorned the dish. although it was sinful, cutting it up into smaller pieces was just cutting up my satisfaction levels.then pork was done perfectly. fork tender, this just fell off into shreds of delicious meat even without the knife. the pomegranate was a refreshing palate cleanser to all that sinful crackling before the next mouthful. the thick black sweetened vinegar sauce was a good lift to the flavours but i find eating it as is was enough. i am very impressed by this. it was a $36++ well spent. 繼續閱讀

For details, please visit http://foodesteem.blogspot.com/2013/10/skyve-wine-bistro.htmlOyster lover? SKYVE brings in fresh juicy Australia oysters, letting their diners enjoy the the authentic yummy taste of oyster We had theMentaiyaki consisting of mentaiko, ebiko, lemon juice, and aioli. Chilean with serrano, lime juice, red wine vinegar. Lastly, Kilpatrick with lardon of bacon, worchestershire, and chives. Each cost $34 per half dozen.Petuna and Ume Somen ($20.00), with seared petuna, ebiko, mango, chilli, sesame yuzu dressing, cold somen, and mesclun. Just mix the somen section and pair it with petuna.SKYVE Beef Tartare ($22.00), with truffle egg yolk, cilantro dust, flat bread, ancho chilli aioli, and thyme sea salt. Mashed the beef and egg yolk together, and eat it with the flat bread. Polenta Mushroom Stack ($34.00), consisting of mushroom fricassee, grilled portabello, polenta cakes, seasonal vegetables, and pesto. It is more of a vegetarian dish, which is rare to have vegetarian and "meaty" cuisines in a one place. Sous Vide Poulet ($34.00), consisting of apricot glazed chicken, baby vegetables, candied pecans, and pommes puree. Chicken is well-glazed, and cooked till tender to chew Spicy Kalbi Beef Short Ribs ($36.00), consisting of sous vide short ribs, spicy kalbi glaze, sauteed brocollini, and crispy root vegetable ribbons. Another beef dish It is indeed a little spicy, but beef is juicy still. Not forgetting how effortless it is to remove the beef from the ribs Vegetable ribbons have pumpkin and others, which I can't remember. Lamb Rack ($40.00) contains grilled marinated lamb rack, dashi and miso vegetables, and chargrilled tomato momotaro. The sweet taste still lingers in my mouth as I wrote this! So yummy, that I hesitate between selecting my favorite among the beef and the lamb dish!For details, please visit http://foodesteem.blogspot.com/2013/10/skyve-wine-bistro.html 繼續閱讀