1. Zesty Start

Amuse-Bouche
To perk up their palates, guests are served a scoop of icy Granny Smith espuma with a shot of refreshingly tart lime and apple soda. This is presented along with snacks such as cubes of crispy yam elevated with sweet black pepper sauce.

2. Freshness on a plate

Seafood
Steamed, sous vide and seared, the octopus rests on a bed of Japanese algae emulsion fused with sago pearls. The tender tentacle is partnered with romanesco and smoked potato. Sorrel’s seven-course menu also features hand-dived scallop with carrot emulsion fused with butter and tarragon. The succulent shellfish is paired with foie gras crusted with almond.

3. From the land

Main course
For mains, baby chicken is perfectly roasted until fork-tender and paired with earthy Japanese maitake mushroom, sweet pearl onion and asparagus spears. The whole dish is bound by a rich chicken jus.

4. Milky Way

Dessert
Finish with an unexpected yet sublime milk dessert in different textures. Seasonal fruit such as clementine from Spain is flanked by a caramelised milk spread, milk sorbet, wobbly panna cotta, milk sago and shards of crispy milk made of milk powder.

5. Young blood

Culinary team
Johnston Teo, a 24-year-old Shatec-trained chef, leads his brigade of young Singaporean chefs with quiet confidence as they work with precision in Sorrel’s open concept kitchen. Teo, who had stints at Raffles Singapore, Tippling Club, Pollen and Jaan prior to this, aims to craft dishes in “an unexpected way by playing with contrasts, and pushing flavours to extremes”. This philosophy can be witnessed in the creations rolled out from the small kitchen that he heads.

Sorrel is located at #01-00, 21 Boon Tat Street, Tel: 6221 1911.

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