Plentyfull launches a new show-stopping dinner menu

Meet the stunning farm-to-table restaurant

Up for a luxurious farm-to-table dining experience? Plentyfull will be right up your alley. A three-in-one restaurant, patisserie and gourmet grocer, this incredible establishment is founded upon an all-day dual concept. In the daytime, it offers a resplendent table market luncheon spread for lunch, but as evening approaches, the place is transformed into a full-service classy brasserie.

Relish in their exquisite fare made from scratch using the freshest seasonal ingredients sourced from local and overseas farmers and artisans. Clinging onto their mission to serve up honest and hearty food, Plentyfull’s dishes are crafted with the utmost thoughtfulness and matchless technique by phenomenal chefs.

What to expect

Gourmands, it’s time to rejoice. Plentyfull has released a new spectacular a la carte dinner menu, featuring Head Chef Victor Loy’s show-stopping culinary creations. From luxuriant starters and magnificent mains to mouthwatering desserts, this menu promises a divine dinner experience from start to finish.

Starters

Kick start your meal with their august House Charcuterie selection (pictured above) featuring exotic meats that will surely whet your appetite. From Szechuan Peppered Swordfish Belly Ham ($16++) and 5J Jamon Iberico ($22++) to 777 Duck Breast Prosciutto ($16++), each charcuterie is cured and smoked using the finest techniques and seasoned with the perfect complementary spices. Each component of the House Charcuterie platter brags of the most delightful tender texture but still a good bite. The sides of house grissini and house-made smoked butter melded beautifully with the flavours of the meats.

Mains

As for the mains, you’re bound to be torn between the alluring options. Their Grilled Spiced Lamb Ribs ($30++) (pictured above) will call out to you with its beautifully seared exterior and delectable plating. Slow-cooked for two hours, the lamb ribs promise a divine melt-in-your-mouth texture, complemented with the firm bite of the edamame beans. If you don’t have a thing for lamb, maybe their 5-Spiced Duck Leg Confit ($28++), served with radish, cucumber and man tou, will be more to your fancy.

For vegetarians, you’ll be sent straight to paradise with one bite of their Beetroot Risotto ($24++) (pictured above). The risotto flaunts an inviting pink colour, which bears testament to its glorious taste. The creamy texture of the risotto was delightfully accompanied by a tastefully cheesy aroma borrowed from the pecorino cheese. The risotto maintained a soft bite, while the steam baked yellow beet root lent the dish the firmness in texture it needed.

Desserts

Of course, no meal would be complete without a sweet finale. Thankfully, this new menu has graced us with three regal saccharine treats. Delight your tastebuds with their luscious Rose and Strawberry Panna Cotta ($14++) (pictured above) enthroned on a bed of sable breton and topped with balsamic vinegar and seasonal sorbet. The panna cotta tasted just like you would expect, rich with a rosy berry fragrance. The creamy silkiness of the panna cotta, along with the melty sorbet was perfectly undercut by the crispness of the sable Breton, which was buttery and delightful.

Staying along the lines of creamy desserts, the dessert selection also flaunts a Coconut Crème Brulee ($14++), topped with salted gula melaka ice cream and embellished with crispy coconut ribbons to balance out the soft textures. If you’re craving for a lighter dessert, their Miso Souffle ($16++) mounded with toasted walnut ice cream will not disappoint.

We apologise if your keyboard is a current pool of drool, but, how can you resist Plentyfull’s new dinner menu? With their extensive range of dishes featuring wholesome yet delicious grub, from succulent lamb ribs to exquisite beetroot risotto, we can only expect hungry gourmands to be swarming this place. And, you can bet we’ll be back for more.

The new a la carte dinner menu is now available at Plentyfull every day from 6pm to 10.30pm.

Lim Han

Photos: Lim Han and Plentyfull Facebook

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