True to its name, this restaurant is set to revolve its menus every two months with fresh, innovative Discovery and Experience menus. Following its debut, Revolver has unveiled an all-new menu that celebrates the best in seasonal produce and spice. Influenced by the Malabar Coast, it includes some of Goa’s well-known flavour profiles and award-winning Executive Chef Saurabh Udinia continues to present inventive dishes using premium, exciting ingredients while retaining his approach to cooking – using flame and smoke.

Stuffed Courgette Flowers

Blending Indian cooking sensibilities, all the revolving menus by Chef Udinia are charred to perfection on the custom-built woodfired grill or the beautiful hand-built Tandoor. The menus begin with a new iteration of the much-loved Stuffed Courgette Flowers. This time, the intriguing vegetables are stuffed with spiced potato mash, flavoured with curry leaves and onions; and lightly finished with a mango pickle. The Experience tasting menu (S$199++) introduces new highlights such as a flavourfully -spiced Malabar Crab (featured image) and Parmesan Kulchette, and Hokkaido Scallops grilled over wood embers and served with Indian lemon pickle beurre blanc, topped with finger lime. The Chicken Scotch Egg, Caviar offers a new twist and is served on a bed of crisp potato nest, turmeric and chives aioli. The meal ends with the Dessert Kulchette – a little bold and unconventional, the sweet version of the tandoor-cooked flat bread is stuffed with Indian milk fudge and topped with ghee, jaggery, pistachios, almonds and kulfi gelato.

Dessert Kulchette

The Discovery menu (S$139++) features Salmon, Red Chili Dust which is grilled after being marinated in red chili paste and ginger, as well as lightly spiced Lamb Kofta, which is cooked in the tandoor and served with pickled onions and mint & cucumber yoghurt. The Vegetarian menu (S$129++) takes root vegetables into a new realm with a Sweet Potato Street Style dish. The potatoes are roasted and then served on a bed of tangy coriander and tamarind mash, and garnished with pomegranates and toasted cashew nuts. Vegetarians will delight in the five-spice marinated and meaty Jackfruit Vindaloo, which has been charred in the tandoor and served with traditional Vindaloo curry.

Kurobuta Pork Belly on the woodfire grill

If you’re going there for lunch, there is a 6-course lunch menu ($99++) that presents the highlights of Revolver such as the Spiced Chickpea and Parmesan Kulchette – which has the tandoor-cooked flat bread stuffed with Parmesan, topped with masala chickpeas fricassee and pickled onions. You can add on other dishes such as the Rock Lobster, Bombay Chilli Cheese (half lobster, S$118++), Kurobuta Pork Belly Vindaloo (S$19++) and many more available.

If you’d like to pair your meal with wine, then do consult their experienced sommelier to decide what to go with your chosen menu or opt for the 3 or 5 glass Wine Pairing menu (S$50++ and S$120++). You can also go all out with the Experience Pairing (S$168++) that features cocktails, wine and even sake! Unique, exciting and natural wines are also available by the glass and bottle, together with a well-curated cocktail list that includes the ever-popular and spicy El Diablo.

56 Tras Street
Singapore 078995

Opening hours:
Tuesdays to Sundays – 12 to 2.30pm (last order at 2.15pm), 6pm to 12am (last order at 9.45pm)


Images: Revolve

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