PUBLISHED March 13th, 2023 08:00 am | UPDATED March 19th, 2023 08:41 pm
Boasting Indian sensibilities with international techniques and ingredients, Revolver is known for its unforgettable modern Indian fare. But what folks flock to the industrial-chic spot for is the woodfire grilled, smoked and tandoor-kissed dynamics within the dishes. The icing on the cake? All the action stays right Infront of you through the open kitchen concept, so you’ll never miss a sizzling moment. Rock music playing overhead adds another layer of edginess.
Aptly named, things at Revolver do keep ‘revolving’ and changing, thanks to their approach to fresh, seasonal ingredients and spices from around the world. Here’s a taste of the restaurant’s new Bullet 8 menu. Get yourself a heaping by 31 March, before we anticipate the new Bullet 9 menu.
The Bullet 8 Experience Menu (S$299++) is a filling eight-course experience that starts with an elevated small-bite Snack Box featuring three key ingredients: Sago Crab, Burrata Chaat, Wagyu Caviar. The Sago Crab comes cooked with mustard seeds and coconut, served on a spiced sago patty for that familiar southeast Asian flavour. The cohesive pairing creamy and crispy textures makes the Burrata Chaat with ginger chutney in a basil shell makes it extra appetising. The basil was also done just right to not overpower the dish. For vegetarians and folks who don’t take beef, the Wagyu Caviar Tostada with gunpowder on Papdi is replaced with peas, which felt below par to the first two snacks.
Good thing the Romanesco, Ginger Tomato was a game-changer when it came to grilled-vegetables. Charred to perfection over wood-fired grill, the soft Roman cauliflower boasted a smokiness that effortlessly complemented the spicy and savoury ginger and tomato sauce. Take time to savour the Fresh Paneer, Mango & Habanero. Flown-in from India, the fresh paneer was soft and enjoyable – unlike the rubbery ones that we typically find in Singapore. This one is stuffed with cashew nuts and Khoya (dried evaporated milk solids) and bathed in a fresh mango and habanero salsa for that extra heat and tanginess. Thanks Chef Saurabh Udinia and team, we’ll be thinking about this dish for some time to come!
For mains, the Japanese Hamachi Collar truly stood out. Best enjoyed with our hands, as we were told, the fall-off-the bone Hamachi collar did not need the knife and fork. Crispy and charred on the outside and juicy and smoky on the inside, the yellowtail has been marinated with mustard oil & garam masala. For added touch of sour flavours, the dish is finished with lemon juice and spiked chilli dust.
Though done well, the seafood aspect in the Australian Marron, Coriander & Mint Butter got lost for us. The grilled marron was overshadowed by the delicious and herbaceous coriander and mint butter which reminded us of an Indian Saag (a curry made with leafy greens). The Pamu Venison Chop is one of the dish on the menu that takes a long time to prepare with marination taking up to three days or more. It was paired excellently with a sweet tamarind and dates mash, along with pickled onion and beet root for added flavours and textures.
Another famed favourite, the Black Truffle Kulchette was a treat for our tastebuds. The earthy Parmesan-stuffed tandoori naan gets an international facelift with the earthiness of shaved black truffles and mushrooms, but it did feel quite heavy after all we’ve had to eat. Thankfully, the Japanese Orange, Burnt Butter Anglaise dessert was a refreshing wild card carry a nostalgic touch of pop rocks.
If this all sounds too much they also have a 6-course Discovery Menu (S$169++), and compact lunch menu (S$99). The Vegetarian menu is priced at S$159++.
Revolver is located at 56 Tras St, Singapore 078995, p.+65 6223 2812. Open Tue- Wed, 6pm-12am, Thu-Sun, 11.45 am–2.30 pm, 6 pm–12am. Bullet 8 menu is available till 31 Mar 2023.