Really popular restaurant in Tiong Bahru with its menu curated by the Tippling Club's chef, Ryan Clift. Their brunch menu is served only on weekends and public holidays from 11am until last orders at 3pm.
They have two unique versions of Eggs Benedict on their brunch menu, their Eggs Benedict with poached chicken ($24) and the Roast wagyu rump ($30).
Their Eggs Benedict with poached chicken is served on a sourdough base with poached chicken, spinach, two poached eggs, diced tomatoes, and a green curry hollandaise sauce.
Their Roast wagyu rump is served on a brioche bun, two poached eggs, red onions, chilli bernaise and ratte potatoes.
30 Jun 2015