The Disgruntled Chef at The Club Launches Menu 2.0

Celebrating their sixth year anniversary, The Disgruntled Chef has expanded their new menu with brand new small and big plates in outstanding colours and flavours, specially curated by Founder & Executive Chef Daniel Sia. I was invited to the tasting at The Disgruntled Chef at The Club a few weeks ago to try their new menu. Here are some of my favourites.

The other time when I was here, we had the Truffle Brioche ($9) which was so good that I kept thinking about it. I was looking forward to it during my food tasting this time round but came a plate of Burnt Onion Charcoal Bread ($9). A little disappointed initially but the delicious black charcoal bread is not bad as well. Soft and fluffy, it is served with cream cheese foam and homemade fish floss which team up wonderfully with a subtle onion fragrance.

Brand new small plates include Roasted Heirloom Beets & Orange Salad dressed in raspberry vinaigrette and creamy labneh or strained yoghurt ($18). It us delightfully refreshing with bright flavours. The rustic Chicken & Duck Liver Parfait ($18) turned out to be quite light on the palate with shredded duck confit, sweet shallot marmalade and crispy bread chips.

The big plates are more impressive. Braised Iberico Pork Cheeks Crepinette ($38) is created for a lingering first impressions. A crépinette is a small, flattened sausage, sometimes referred to as a sausage parcel. When sliced open, it is a beautiful parcel of trotter and minced pork combined altogether to give a burst of flavours. Honestly, it is not the most photogenic dish on camera but it tastes so good with miso carrot puree, broccoli and braised daikon.

For a lighter main, the Crispy Golden Snapper ($32) is a good option. Served with puffed scales, zucchini caviar, clam and basil fondue, the meat retains its moisture. The puffed scales provides a textural contrast while the clam and basil broth gave a crustacean richness. Don’t forget to save some stomach space for the heavenly mac and cheese. Other sides include Salt Baked Onions, Baby Romaine Salad and Bordelaise Sauce.

If you are craving something healthier, the Wild Mushroom Tortellini ($26) wis a must-try. The homemade pasta is encased with earthy king oyster mushrooms and garnished with roasted celeriac and parmesan foam for contrasting textures. The hit was the sous vide egg that makes the dish so smooth and moist.

Women always have different stomachs when it comes to desserts. The beautiful Poached Strawberries ($16) first arrived on our table. The light and soft puff pastry was paired with plump and sweet strawberries with vanilla creme and Formage Blanc ice cream. A finale was memorable when I savour the Mango & Passonfruit Souffle ($16). Such soft and ggy curd with a tangy punch from the passionfruit. You get a spoonful of the seeds for the crunch as well. It is served with cheesecake ice cream and crumbles. The Disgruntled Chef makes all the ice-cream on our own with no additives.

The newly launched a la carte food menu starts from $9, and is available everyday except Saturday afternoon brunch and Sunday. For those seeking a quick gourmet lunch, The Disgruntled Chef at The Club has two-course and three-course
options at $33++ or $45++ per guest from Monday – Friday except eve of and on public holidays.