The White Rabbit is housed in a restored old chapel along the stretch of Dempsey Hill. The historical establishment itself is the main motivation for creating a unique ‘Alice in Wonderland’ concept of The White Rabbit, attempting to bring you to another world. Other than the amazing architecture, find out what’s in store on the menu in our review of the lunch set.
The official entrance of the restaurant is endearingly named ‘The Rabbit Hole’ which links to the alfresco bar that has a tasteful Parisian cafe setting. The Rabbit Hole will be making a relaunch this year with a complete wine bar with wide alcohol selections, maintained by the latest wine bottle preservation technology.
The high beams and stained glass windows were all remnants of the past, thoughtfully maintained to portray a unique charm of nostalgia while dining in the main hall. The white Rabbit was converted from a chapel built in the 1930s colonial era and thus you can see details of it in the restaurant; this is what adds to The White Rabbit’s charm.
Sometimes you can still hear praises of ‘hallelujah’ or ‘oh my God’ when people bite into the food. We will be covering The White Rabbit’s set lunch menu today, which serves two courses at $32++ and three courses at $38++. Offered on the menu are classic European recipes infused with Asian elements.
For starters, Wagyu Carpaccio (additional $8). Thinly sliced raw beef slices sprinkled with shaved Parmesan cheese, celery cress, balsamic pearls and lined with truffle cream. Really delicious combination of raw flavorful wagyu slices and truffle cream, with delightful bursts of flavours from the pearls.
Salad Niçoise. A classic French dish consisting of French beans, tomatoes, soft-boiled eggs, light vinaigrette dressing and sashimi-grade tuna slices. The freshness of the tuna makes a usual salad stand out. Very palatable indeed.
Pan-seared Foie Gras (additional $10). The luscious creamy foie gras goes very well with the cherry compote. The sour sweetness balances the decadent richness of the foie gras.
Seared Bay Scallops (additional $6). Topped with cauliflower puree, capers and pan jus. I found the portion rather small, but the scallop meat is so tender and delectable. Go for it if you are a fan of scallops. Moving on to the mains.
Tagliatelle (additional $10). Homemade pasta topped with shredded Alaskan king crab meat, sauteed with pork broth and kombu. A pleasant Asian infused dish, al dente tagliatelle with a rich, flavourful sauce.
Seabass en Papillote. An Italian way of cooking where the seabass is wrapped and cooked in a bag then cut open when served- an instant waft of aroma shoots up. A sure tantalizer to the taste buds.
Char-Grilled Mangalica Pork Collar (additional $6). Served with warm compressed apple, celery root puree and Calvados cream. A European hairy pig breed that is seldom served in Singapore, the meat was flavorful with a right degree of toughness. The compressed fruits gave a dash of sweetness from the savoury meat, a complex yet satisfying dish.
36 Hours Brandt Short Ribs (additional $10). As the name suggests, beef short ribs are broiled for 36 hours, making sure the flavours are infused deeply into the meat itself. Served with truffle miso glaze, parsnip puree and sauteed filed mushrooms. The meat was very tender, there isn’t much truffle taste but could definitely taste the hint of miso flavour.
Truffle Mac and Cheese with Mushrooms ($16). We couldn’t resist ordering a hot favourite off the ala carte menu. Although the truffle was mild, it has a fabulous gooey texture below with buttery crumbs on top.
Finally on to the desserts, Chocolate Moelleux (additional $6) a molten lava cake in a cup with a decadent liquid dark chocolate that screams sinful. Paired with homemade passion fruit ice cream that serves as a palate cleanser to that sinful goodness. Warm Banana Bread Pudding lightly sprinkled with sugar icing and drizzled with warm creme anglaise. The bread pudding was moist and dense yet not overly sweet.
White Chocolate Souffle (additional $6). A fluffy concoction using Valrhona Opalys, which I felt the white chocolate was too mild for my liking, while the mix within seemed a bit inconsistent at times leaving sugar at the bottom. The souffle nonetheless had that lovely soft peak.
Exclusive wines and champagnes are sourced skilfully from all over the world. With their new bottling preservation technology, amazing wines can be sold by the glass and yet have their vintage flavour maintained.
There is definitely more hits than misses for The White Rabbit’s set lunch menu, although many of the dishes require a top up. The impeccable service, and their knowledge on wine pairings are impressive. Not to mention the wonderful ambiance, be it the grandeur of the main hall or the picturesque scenery outdoors, The White Rabbit makes an excellent date venue (by shavette). You can even run around the spacious backyard grass field like rabbits if you feel like it.