RabbitHole Dry Aged Menu

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

Email ownselfmakechef@gmail.com to chope your seats. Location = Bukit Merah/Central.

Dinner schedule

Friday, 13 January 2023, 730pm (SOLD OUT)

Saturday, 14 January 2023, 730pm (SOLD OUT)

Friday, 10 February 2023, 730pm (4 seats left)

Saturday, 11 February 2023, 730pm (SOLD OUT)

Friday, 10 March 2023, 730pm

Saturday, 11 March 2023, 730pm

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

Dry Aged Duck Breast

Pan seared until pink and served with balsamic soy reduction

Dry Aged Duck Leg

Roasted and served with white fruit rojak 

21 Days Dry Aged yume no daichi pork collar steaks

Sweet nutty juicy pork steak served with my Ownself Make Lacto Fermented Achar, vinegar and soy reduction

21 days Dry Aged double cut kurobuta pork sirloin chop

Juicy, tender sirloin, served with ikura and truffle shavings

60days Dry aged wanderer beef 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 a generous drizzle of brown butter.

Thai Basil Laksa Leaf Pesto and cabbage

Nasi lemak with Grilled Prawns

Twice steamed nasi lemak with 2 sambals, 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