Here's the menu as of Oct 2016. Simple one-pager. Not a lot of choices, but you can tell that everything on this is orchestrated so they pair up well!
The meal was kickstarted with a oyster with smoked tomato (S$5). This is what innovative means. The smoked tomato is actually on top, as shaved ice. I love the presentation and concept - so simple, refreshing! 4/5
Then we had two starters - the Roasted Quail (S$24) with chestnut, mushroom and mint, I think. This one I didn't try much...
Because I was too busy being mindblown by the Roast Pumpkin (S$22). Seriously good - the pumpkin had such complex flavours, when topped with some kale and spiced cashew nuts. I really loved this. 5/5
Then some carbs in the form of Hasselback potatoes with chives and sour cream (S$10), if you're having steak. 3/5
The Barramundi (S$32) for me, was divine. Most people would go for the more famous items like the confit duck leg with waffle (which I tried at Wine Fiesta, yum), but for me, this is classic Australian cuisine at its best. The fish had a really clean, fresh taste to it - it fell apart without much resistance at the knife. I especially loved the rice crispies pairing. I would totally recommend this! 5/5
These two desserts are no longer on the menu, but they were yummy. I would go back and give the new desserts a go soon :)
I wasn't kidding when I said Cheek by Jowl is my top restaurant for 2016 in Singapore. Every dish is consistent perfection - which explains the full house almost every night - you have to make a reservation if you want to experience the magic of the chef's kitchen. I highly recommend this place for special occasions, or just if you want to treat yourself or others!Cheek by Jowl
21 Boon Tat Street, Singapore 069620
+65 62211911
Daily 12pm to 2.30pm, 6 to 10pm
Closed on Sundays
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