An Open Door to a Fresh New Dining Experience !

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Tiong Bahru’s favourite modern bistro, Open Door Policy, introduces a globetrotting new menu by Head Chef Daniele Sperindio and a revamped interior. This much-loved neighbourhood joint has matured into a unique gourmet destination – serving up exciting bistro fare, in a new warm and comfortable space. Chef Daniele presents his latest menu, drawing inspiration from far and wide throughout Asia, Latin America and Europe. The new dishes are surprising yet familiar, keeping to ODP’s signature style of contemporary comfort cooking that combines premium artisanal ingredients with perfectly executed cooking techniques. These new dishes pull out all the stops at the same relaxed prices regulars love.

A young and hungry chef with sommelier certification and a rare combination of creativity and culinary skills, Chef Daniele brings Italian finesse and a flair for presentation to his role as Head Chef of Open Door Policy. He says, “After leading ODP’s talented team for a year, I’ve hit my stride with bolder, more adventurous and refined dishes. I’m constantly inspired by other cultures and ingredients, and I’ve also found a wealth of ideas in local Singapore flavours and preferences suggested by our regulars and team.” The new menu has been streamlined to offer a focused selection of key dishes created in a collaborative effort between Chef Daniele and Chef-owner Ryan Clift. Weekly chef’s specials will be introduced to add variety and excitement by highlighting seasonal dishes. The revamped menu also features new sides for sharing and flexibility, and a new selection of natural wines.

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Chef Daniele’s new menu takes diners around the world and back, offering a number of dishes created with healthy eating in mind. These include starters like a verdant Kale Broth poured table-side over crispy kale, smoked quail eggs and extra virgin olive oil “caviar”; slow-poached Warm Octopus Terrine served with confit ratte potatoes seasoned with garlic and parsley, cherry tomatoes and pale green romanesco; and refreshing Wakame & Romaine Salad topped with hamachi sashimi, tomato, fresh ginger flower and miso-onion dressing.

Chef Daniele’s Italian roots shine in a number of internationally accented twists on Italian favourites. Deliciously unexpected Guacamole Risotto with fresh chilli, slow-boiled hen egg and crème fraîche borrows its flavours and cheeky tortilla chip garnish from Latin America. Tiny Plin Ravioli are filled with watercress and macadamia, and served with cherry tomatoes, feta, pearl onions, romaine and pine nuts. A super lean Australian Kangaroo Fillet is served agrodolce-style in a vinegar jus and accompanied with roasted Brussels sprouts with pine nuts and baby onions, and sautéed warrigal greens, an indigenous Australian spinach

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The new menu features a number of amped up versions of bistro classics, ODP style. A hearty jumbo lump crabmeat Crab Cake is served atop a spring pea salad with zingy sauce gribiche and mint oil. Roast Akaroa Salmon includes healthy and hearty Middle Eastern baba ganoush, cucumber raita and sautéed spinach. Crisp-skinned Roast Barramundi is accompanied with crushed rocket potatoes, green asparagus, chive emulsion and a dollop of avruga caviar. For traditionalists out there, the quintessential Braised Beef Cheek is slow-cooked for 48 hours then served with velvety black truffle mash, roasted mushrooms and rich red wine jus.

A new Sides section has been added to the menu so guests can share some of ODP’s popular salads and vegetables like French Green Beans in bacon and brown butter, and super smooth black truffle Pommes Mousseline. Desserts feature existing ODP favourites apart from one new sweet note, Passion Fruit & Chocolate Tart topped with Guayaquil bitter chocolate ganache, popping candy and frozen passion fruit custard.

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Natural wines are gaining popularity in other top global dining cities, blending an appreciation for organic production with unique flavour profiles. Diners can expect to taste a number of natural white, red and orange wines in the new menu. Made with minimal chemical and technological intervention during the growing and winemaking processes, natural wines are farmed organically and produced without adding or removing any naturally occurring elements. The natural wines featured are directly imported from the boutique vineyards that produce them, as part of ODP’s effort to support small vintners. Often a bit cloudy and with natural imperfections, natural wines are best enjoyed at younger age.

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A certified sommelier, Chef Daniele has paired these exciting new wines with some of his new dishes. He recommends pairing a glass of the orange Domaine Viret “Dolia Paradis Ambré” 2010 from the Rhône wine region in Southern France with the Akaroa Salmon, and a glass of the red Dirty & Rowdy 2013 California “Familiar” Mourvèdre from California with the Kangaroo Fillet.

Chef Daniele recommends these organic, naturally produced wines, as they are an ideal complement for his food, creating a wholesome dining experience focused on premium ingredients. Selected natural wines are available by the glass, and the wine list will be refreshed every fortnight. The ODP staff is always happy to recommend current favourites.

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Always looking to stay current and create the best possible customer experience, ODP has undergone a facelift. New tables, chairs, lights and a fresh coat of paint provide a more comfortable and relaxed overall experience. Furnishings are plush and inviting; encouraging guests to linger and enjoy the cosy ambience with warm natural light from the skylights. A single emerald and light-grey banquette runs down the length of the entire space, lending a cosy, slightly retro speakeasy feel. The refined new look strikes a deliciously chic balance between grown-up style and hip casual cool.

 

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