Sprigs is permanently closed as of 29 Jan 2016. Source.

Having been opened for more than a year, Sprigs has already gathered its own herd of regular followers – which includes mostly office workers in the area. Recently, it is stepping out of its usual rustic European fare with a brand new menu that introduces new and adventurous flavors with a touch of Asian flair.

It’s more like a casual cafe-bistro atmosphere here instead of a restaurant. The master behind Sprig’s new menu, Chef de Cuisine Shubri, formerly from top-rated establishment Gunther’s, has been with the restaurant since its doors opened last year. The menu here is simpler as compared to Gunther’s, but still focuses on details and a good balance of flavours.

Adventurous diners can enjoy dishes like the Roasted Veal Carpaccio ($22), an elegant antipasto consisting of thin slices of lightly roasted veal layered with a light, creamy tuna-flavored tonnato sauce, egg confit and capers.

Meat lovers have an excellent selection of meat dishes to pick from. One of the dishes I tried was the Dry Aged Australian Black Angus Striploin (270g, $44), paired with a parsnip puree, artichoke and black truffle jus to provide a subtle earthy dimension. The beef has totally absorbed the perfumed juices, but unfortunately, the striploin was a little tough that day.

Non-beef lovers can opt for Chilean Seabass ($40) with shaved squid, lomo iberico and a simple, Mediterranean-hued sauce vierge. They also have the New Zealand Rack of Lamb ($38), with a surprisingly spicy aubergine (eggplant) caviar, yogurt and veal jus; and the sherry-glazed Black Berkshire Pork Chop ($45) with carrots and lime butter, for those who enjoy a little bit of sweet in their meat. I thought the price for the main dishes can go a little lower.

To end on a true European note, I had the Frozen Mandarin Soufflé ($12) which looks like a souffle but it’s just light and airy moose with citrus compote. They also have Tete de Moine Cheese ($12), a dessert cheese from Switzerland, served in delicate rosette shavings on toast with quince paste and walnuts.

The plating aesthetic is apparent and the menu runs the gamut of flavours to please every palate. It’s comfortable to have a meal at Sprigs because the designer creates lot of breathing space for us to enjoy a meal with our friends.

Sprigs

Address: 12 Purvis Street #01-01, Singapore 188591
Tel: 6338 5844
Opening Hours: 12pm to 2:30pm; 6pm to 10pm. Closed on Sundays including the Eve of and on Public Holidays that fall on a Sunday
Website: www.sprigs-sg.com