The new menu by Chef Mariana Campos D’ Almeida is full of surprises. In a nutshell, I really love it. I have been to The Butcher’s Wife numerous time since it first started, I felt the food is getting better under the helm of each new chef.
Chef Mariana Campos D’ Almeida is Brazil-born, Paris-trained after graduated from the prestigious Institut Paul Bocuse in Lyon, France. That’s explain a lot about her style and dishes.
New Menu By Chef Mariana Campos D’ Almeida
In this new menu by Chef Mariana Campos D’ Almeida, there are so much of unexpected elements. What brilliant is that the Chef uses many of familar local ingredients in her dishes.
Beginning with Dadinhos de Sago with dragon fruit chutney ($11). These little cubes is made from a commonly found ingredients in our local dessert, sago. It was unexpected that sago is used in a savoury dish. I highly recommend this for a start.
Mini Corn on Fire, pecorino, smoked paprika & black garlic sauce ($10) is equally delicious. The smokiness complemented the sweetness which was amazing.
Diners can pair with an aromatic white wine, Laurent Cazottes – Adele 2018, with almond and acacia flowers and pear flavour.
Subsequently, choose a handful of starters. First was Our Own Goat Cheese ($17) drenched with raw honey & ”Oh My Goodness!” Buckwheat and Walnut bread. A simple delight.
Crispy Pig’s Ears ($21) with red dates sauce, pickled ginger flower & wild pepper leaves. I never imagined that someone would turned pig’s ears, an ingredient which will put a lot of diners off into a crispy delicious dish.
A suggested wine to go along with the starters is the Camin Larredya – Part Davant 2018, also a white. Filled with citrus, peach and mineral note.
It’s so smart of Chef to add the blue dye into the Blue Pea Flower Naan Sandwich ($20). The entire combination elevated the flavour.
Sweet Potato Gnocchi ($22) mushrooms, pea shoots, rosemary butter & parmesan is a savoury dish with natural sweetness from the various different ingredients.
A light fruity red, Domaine Les Tete – Tete Red 2018 is a good one for the 2 mains. It is a very easy on the palate red.
The Grilled Octopus ($27) at The Butcher’s Wife is easily one of the best, tender and tasty. Accompanied with manioc puree, white kimchi & grilled broccolin.
For the beef lover, don’t miss the Wagyu Picanha ($38) with burnt cauliflower puree, green papaya salsa & banana powder. Though some find it too rare.
Dominique Andiran – Magnus 2018, a medium body fruity red with aromatic berries, rustic hint of spice is great with the beef and octopus.
I would highly recommend the Banana Leaf Seabass ($29). By the side are the plantains puree, shrimp sambal & grilled lady fingers. The key side that made the dish highly tasty is the shrimp sambal. I thought it was a very smart add.
End of with Lemongrass Panna Cotta ($13) is a must. Kalamansi curd & pineapple and the crispy roll was a perfect add to the gingerly aroma panna cotta. It not only added various dimension to the flavour but also texture.
Lastly, is the Warm Chocolate Cake ($14). At a glance, it is a boring dish. The surprise is the caramel-miso ice cream and pili nuts which has a white chocolate note.
A sweet fruity Camin Larredya – Costat Darrer ‘les Grains Des Copains 2017 to round up the meal with the dessert.
It is rare that I enjoyed every dishes that I tried. I see myself going back to try out other dishes soon.
The Butcher’s Wife
19 Yong Siak St, Singapore 168650
Tel: +65 6221 9307
Tuesdays – Fridays 1200 to 1430, 1800 to 2300 | Saturdays – Sundays 1100 to 1500, 1800 to 2300 | Closed on Mondays
- East-West line – Tiong Bahru station
- Blk 126C or Blk 121 along Kim Tian Road 121
- Blk 201 or Blk 111 along Jalan Bukit Merah 120, 147, 167, 175, 196, 197, 961
- Central Green Condo or Tiong Bahru Plaza along Tiong Bahru Road 5, 16, 33, 63, 122, 123, 123M, 195, 851