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“Roll out the food trolley”
An industrial and pop art mix, Cocotte relaunched their brunch menu under Head Chef Anthony Yeoh. I’ve previously covered Cocotte’s dinner menu, while this review provides a good opportunity to preview their brunch offering.
Salad of Hot Smoked Salmon ($14). Tossed in pink peppercorn, herbs, beets and tangerine dressing. I want to highlight the roast fennel which was a symphony of sweetness and umami almost like a meaty savor.
I don’t usually praise salad, but this is one helluva good salad, and not just the usual sour vinaigrette type. It actually has an element of body to it and you don’t feel like you’re just eating grass drizzled with lemon.
Roast Seabass Fillet ($26). The seabass is pan seared and sits on top of deep fried crispy quinoa, capers and olives. Another very well put together dish, with crunchiness, fish tenderness and sourness coming from the olive all tied together in a choreographed assembly of taste. Roasted red peppers also added acidity.
Well-rounded with herbs and spices complimenting the sea bass fillet perfectly. This was just… too good.
Chef Anthony himself pushes out the Brunch trolley filled with savoury and sweet goodies, and an element of surprise. This adds a nice interactive touch as well, with dishes being explained in detail.
Duck Fat Potato with Bacon ($8). One of the brunch trolley dishes we tried was this high-cholesterol sounding duck fat potato, but I’d get a heart-attack with no regrets. The potato slices still had a crisp edge amongst all the fatty oil. The sour cream I assume is to disrupt the monotony of bacon and duck fat and really kicks up the flavour a notch. I highly recommend this side dish from the trolley.
A sort of Eton Mess dessert but with vanilla custard and burnt cream. Got this off the trolley too. Not overly sweet, yet refreshing from the berries.
A casual and enjoyable afternoon, Cocotte’s weekend brunch has classical French breakast items like French Toast and Croque Monsieur, as well as heavier mains. The Brunch trolley is an interesting innovation and serves to spice up the menu further with some random fun.
I really enjoyed interacting with the Chef, which adds that personal touch to the entire experience.
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Expected damage: $25 – $35 per pax
