(Fat) Dry Aged RabbitHole Dinner

The first in the series of RabbitHole Dinners involves dry ageing or fermentation of some sort. The Dry Aged edition of RabbitHole has us dry ageing fish, duck, and pork (aside from the usual suspect of beef).

We have also bumped it up a notch by dry ageing then enrobing the meats in lard, duck fat and wagyu beef fat.

We will be doing the dinners in a more intimate setting, 158 per pax.

Email ownselfmakechef@gmail.com to chope your seats.

Menu

Amuse bouche

Dry Aged Cheeseburger spring rolls (amuse bouche)

Torched Dry Aged pearl grouper with garlic ginger sauce

Kelp aged pearl grouper, torched and served with short grain rice and garlic ginger sauce

Duck Fat Dry Aged Duck Breast

Pan seared until pink and served with balsamic soy reduction

Duck Fat Dry Aged Duck Leg

Roasted and served with white fruit rojak 

21 Days Lard Dry Aged Miyazaki Pork Shoulder

Sweet nutty dry aged brulee pork shoulder, draped over dry kway teow (bcm mee sauce), cunchy lardons

21 days Lard Dry Aged Miyazaki pork sirloin

Juicy, tender sirloin, served with ikura and truffle shavings, soy vinegar reduction

45days Wagyu Tallow Dry Aged A4 Wagyu with french fries

Experience maximum beef flavour, where every bite  is juicy and tender. Very simply seasoned with sea salt, seared and served pink with kalamansi lime marmalade drizzle

Pesto and cabbage

Thai Basil Laksa Leaf Pesto and cabbage

Nasi lemak with Grilled Prawns

Twice steamed nasi lemak with sambal, grilled king prawns

Dessert

Aged Mandarin Peel, Marmite, Valrhona Chocolate Cake

Marmite gula melaka caramel, aged mandarin peel dark chocolate cake with kumquat marmalade drizzle, gula melaka butterscotch ice cream