Grown-up French affair
Verre is quite different now after its revamp last November.
Now known as Verre Modern Bistro & Wine Bar, it has gone from just a wine bar to a fully fledged modern French restaurant.
But since it's owned by the people behind Wine Culture, there are 750 labels of wine available here. The food comes from consultant chef Masashi Horiuchi, who also manages the kitchen at Wine Culture's other restaurant, Shelter In The Woods.
While chef Masashi's food is rustic at Shelter, there is more pomp here.
True to its name (Verre is French for glass), you will see glass featured everywhere, adding an airiness to the 70-year-old warehouse the restaurant is located in.
The most beautifully plated dishes arrive encased in a glass cover to be opened tableside with flourish.
It's a grown-up place for a grown-up experience.
BOLD
One of the best dishes here is the Suckling Pig ($42). The pig is slow roasted and served with pork confit that has been braised for 12 hours. It's all worth the effort - the flavours are bold and inviting.
BAR FOOD
The Tarte Flambee Forest ($22) with mushrooms, creme fraiche with raw egg yolk, caramelised onion and gruyere cheese is delicious. It's like bar food for wine.
PHOTOGENIC
Another photogenic dish is the Pan-seared Scallop With Sweet Corn ($38) with a sprinkling of popcorn. As with most dishes, it's perfectly fine but not especially exciting.
GORGEOUS
The Half Lobster Salad ($38) is gorgeous on the eyes and tongue. The Maine lobster sits on a guacamole base, giving the dish a nice contrast of textures.
PAN-FRIED
The Filet of Wagyu Beef ($62) is pan-fried Australian wagyu tenderloin that's expertly cooked but again, lacking in personality.
WHAT Verre Modern Bistro & Wine Bar
WHERE 8, Rodyk Street, #01-05/06
WHEN Monday to Thursday, 5pm to midnight Friday,5pm to 1am Saturday, 3pm to 1am Sunday, 3pm to 11pm
CALL 6509-1917
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