Monday, 12 August 2019

Elixir – Classic Style Boutique Roasters [MEDIA INVITE]

Magic - Flow State Blend

Elixir is a boutique coffee roaster that loves and respects the good old full-bodied, bold and straight expresso roast. They aim to transport you back to the origins of the café culture in Melbourne, where the third coffee movement starts.

Coffee Machine in Elixir

Old full-bodied roast is my preference when it comes to my coffee. During the tasting session, Elixir served up two types of coffee bean roast. For the single-origin, I choose Americano ($5 for 7oz) to try out the full flavour of the roast. The Single Origin Antigua Santo Domingo, Guatemala. The tasting notes stated Hazelnut, cocoa, brown sugar, Rich, Intense and Full Bodied. I tasted smooth, full-bodied and absent of any fruity flavour coffee. Nice.

Americano - The Single Origin
Antigua Santo Domingo, Guatemala

After the meal, I ordered Magic ($5.50 for 7oz) using their Flow State Blend. 80% Brazil Cerrado, Naturally Processed, plus 20% Euthopia Yirgacheffe G2, Washed. The tasting note states Nuts, Chocolate, Treacle & Medium Bodied. I feel it works well with milk. The additional extraction in Magic, give the coffee more punch as the nutty and chocolate taste shines through the smoothness of the milk.

Chief Roaster Kenneth in Action

Magic - Flow State Blend

Food also plays a significant role in the success of an all-round café. We started the food tasting with Brulee French Toast ($18). 

Brulee French Toast

The thick toast is sweet and crispy externally, followed with fluffy texture internally. It goes well with the chantilly cream, while the acidity from the berries and pomegranate balance the sweetness nicely. The candied bacon adds crispy, sweet and salty flavour to this exciting dish. 
 
The Bar
Truffle Eggs Prosciutto ($24). I like every component of this dish. Fluffy and creamy scrambled egg, topped with chopped truffle. The brioche toast is thick, soft and fluffy, while the bitterness in the arugula, the saltiness of the prosciutto and the umami flavour from the Parmigiano-Reggiano cheese complement the luxurious scrambled egg nicely. It is just awesome.

Truffle Eggs Prosciutto 

Grilled Halloumi (V - $18). This version of cheese starts to catch my attention when I first try it in Food & Hotel Asia exhibition 2018. The firm texture of the dish with a touch of saltiness is a perfect companion with any salad. Here, it is paired with Kenya beans, charred scallions, lemon preserve, baby corn and tahini aioli. The honey Chinese vinegar dressing binds the whole dish together nicely. A nice vegetarian dish.

Grilled Halloumi

Wagyu Beef Cheek Rendang ($22). Representing the local flavours, created using Chef’s special rempah recipe. Cooked to perfection, the beef cheek rendang just melts in your mouth. The butterfly pea coconut grains are rich and aromatic, but it can do with a more generous dash of coconut milk. The homemade achar works nicely cut through the richness in this dish.

Wagyu Beef Cheek Rendang

Wagyu Beef Cheek Rendang

Carbonara with Onsen Egg ($18). Pancetta, Parmigiano-Reggiano cheese and herbs. Perfectly executed and best eaten hot. The flavours from the pancetta, cheese, egg and herbs are creamy, rich and absolutely delicious. Best eaten hot.

Carbonara with Onsen Egg

Moving beyond the traditional café menu of food and coffee, Kenneth (the Chief Roaster) started to experiment with coffee flavours to create mocktails and cocktails. This is the introduction to the “New Era” coffee, creating a balance between the flavour profile of their speciality coffee and the characteristics of alcohol.

Black Smoke Rising ($12) for a mocktail. The strong smoky aroma from the torched bourbon. Full-bodied coffee flavour, sweet with a touch of tangy flavour.

Black Smoke Rising - mocktail

Cocktails:
Stormbringer ($13). Ron Zacapa 23 Solera, Bundaberg ginger beer, Double shot of Guatemala, Antigua Santo Domingo, Espresso. Tasting notes: Sweet, spicy, intense.

Cocktail - Stormbringer

Same ole’ situation ($13).
Woodford Reserve Kentucky, Bourbon whiskey, Gula Melaka, Homemade bitters with Costa Rica Las Trojas single origin. Tasting notes: lemony citrus, boozy, meant to be sipped slowly. Inspired by old fashioned.

Cocktail - Same ole’ situation

Killer Queen ($13). Disaronno hazelnut amaretto, Homemade cascara syrup from Finca Isnul, Huehuetanago, Guatemala, Toasted almonds grated over. Tasting notes: refreshing, light, a novel take on Italian aperitif cocktails.

Cocktail - Killer Queen

(*I did not taste the cocktails due to my medical conditions and likewise for LD as she is allergic to coffee).

Overall, LD and I agree that Elixir served nice food and awesome coffee. Coffee lovers and café hoppers must give this place a try. Cheers!!

Thank you very much Elixir Boutique Roaster Team and Protegie for hosting us.

Food: 8/10
Value: 7.5/10
Service: N/A (Tasting Invitation)
Ambiance: 7.25/10
Budget per Person: $11 – 25; $26 - $50

Elixir Boutique Roasters
10 Jalan Serene
#01-04. Serene Centre.
Singapore 258748

IG: @Elixir.boutiqueroasters
OH:
Thu – Tue: 08.30 – 16.00
Closed on Wednesday.

Food Menu - Aug 2019
Image Credit: Elixir Boutique Roaster

Drinks Menu - Aug 2019
Image Credit: Elixir Boutique Roaster

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