Sweet Surrender

Sweet surrender, where we explore the natural sweetness of food beyond the obvious sources like sugar, honey and fruit. The dishes created highlight the natural umami sweetness from seafood, caramelised meats and vegetables. From the caramelised sugars in slow roasted sweet, sweet tender beef,and the sweet brininess of crab, scallops and fish.

Join us for Sweet Surrender, email ownselfmakechef@gmail.com to chope your seats NOW
99 per pax

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Sweet roasted vegetables grilled over charcoal binchotan with miso and honeysweet potatoes, celtuce, dutch carrots, chestnuts, mushrooms, sweet corn with garlic confit, olive oil

Beef and Dates
Beef carpaccio with grated dates, date syrup, fish sauce and sesame oil 

Pork patties with water chestnuts with caramelised onions 
Minced pork with chopped sweet water chestnuts with sweet caramelised onions, drizzled with aged balsamico

Pork ribs, crab, fish and porridge 
Rice porridge made with broth made from young coconut water, roasted pork ribs prawn, fish and crabCrystalised ginger, grilled sweet corn kernels, prawn, crab, pork confit

Scallops and Kinako
Pan seared sweet hokkaido scallops in brown butter, dusted with sweet kinako powder (roasted soy bean flour) 

Lamb with Kicap Manis
Lamb satay marinated with asian aromatics, cinnamon and pandan, cooked over a charcoal grill, drizzled with kicap manis 

Desserts
Jaggery sugar cake drizzled with gula melaka butterscotch, gula melaka ice cream
Sweet potato pie with coconut ice cream, honey comb