Wednesday, 25 May 2016

Cook and Brew – Three Course Dinner Set Menu [MEDIA INVITE]



Last time I drop by at Cook & Brew, was in 2014 when a German Executive Chef was in charge. Currently, Cook & Brew is helmed by Executive Chef Aaron Foster, a proud Canadian who bring his love for home town produce and his interpretation of comfort food.

Recently, Cook & Brew introduced a three course set dinner menu, priced at $55. This include a starter, main course and dessert.

I started with Heirloom Tomatoes & Plums (Buttermilk and gorgonzola cheese dressing, butter curd, pecan brittle). First impression, beautiful presentation of the salad, with fresh tomatoes and plum. I thought that the gorgonzola cheese will be subtle as I can't really smell it at first. However once I took a bite, the pungent flavour of the blue cheese burst in your mouth. The fresh tomatoes and plum does well to offset the blue cheese flavour. If you find the blue cheese is too strong, you can actually eat the fruits and vegetables without the dressing. A must try dish for cheese lover.

Heirloom Tomatoes & Plums

Main Course was The Chicken Parm (Breaded basil and yoghurt marinated chicken, mushrooms, sweet peppers, tomato sauce, buffalo mozzarella). One of the most traditional comfort food and one of the best that I have tried. The crust was thin and crispy, while the meat is tender, succulent and well-seasoned. The melted buffalo mozzarella added to the richness of the dishes, while the tanginess of the tomato sauce with bitterness of the rocket salad provide the balance to the richness of the chicken. Yum Yum, two thumbs up. Please note that the portion of the main course is Canadian size, instead of Asian size.

The Chicken Parm

Dessert was Home-made Raspberries Chocolate Layers Cake (Vanilla sauce, fresh berries, house-spun raspberry sorbet). Cook and Brew version of layer cake. A nice taste of dark chocolate, with berry flavours sponge cake. The raspberry sorbet is very tangy, yet refreshing provided a perfect ending to the dish. I did not manage to finish the cake after a big portion of the main, but I did polish off the sorbet.

Home-made Raspberries Chocolate Layers Cake

On top of the set menu, we also sample some item from the bar menu, which was obvious has Canadian influence in it. My picks for the bar menu are: Poutine “EH” ($16), a Canadian comfort food and popular cure for hangover. This hearty dish normally only consist of French fries, cheese curds and gravy. At Cook and Brew, Chef Aaron up the ante and introduced pulled pork into the Poutine. Rich, tasty and comforting. Definitely a must-try dish here.

Poutine “EH”

Whipped Buffalo Milk Ricotta ($14). Something for cheese lover. Unlike the starter, the cheese here is creamy and mild. Infused with truffle honey, it added sweet and aromatic touch to the cheese. Spread it over the crisp yet chewy grilled bread, making it a good finger food.

Whipped Buffalo Milk Ricotta

Turkey Meatballs ($15). I actually thought its made of pork. The filling is moist, unlike most of the turkey made food that I ever tasted. The pecorino cheese and tomato really complete the dishes.

Turkey Meatballs

The atmosphere of this place is still gorgeous. Definitely a place you want to chill out. It has a good view of the Marina Bay, however with the new development directly in front of the hotel, the view of the bay will soon be blocked. The décor is combination of wood, classy and classic furniture. You have the option to sit yourself in couches, dining area, balcony and even the bar.

Overall, this return visit to Cook and Brew definitely a memorable one. It seems the Canadian influenced comfort food really strike the cord in me. The unpretentious and heart warming food really set the standard on how Gastropub meal should be. Cheers!!

Food & Drinks: 8.75/10
Value: 7.75/10
Service: N/A (Tasting Event)
Ambiance: 9/10
Budget per Person: $26 - $50; $51 - $80

Cook and Brew
12 Marina View
Asia Square Tower 2
Level 33, Westin Hotels & Resorts
Singapore 018961

T: +65 6922 2948
W: http://www.cookandbrewsingapore.com/
OH:
Mon – Thu: 11.00 – Midnight
Fri: 11.00 – 01.00
Sat: 05.00 – 01.00
Sun: Open for private events
Menu is available online

Picture of other food in the three course dinner set menu:

Black Cod

Pappardelle Pasta & Spicy Lamb Sausage

Bailey's Cake

No comments:

Post a Comment