New At Twentyone

Twentyone Kitchen + Bar have been opened for a while now but it seems like most of the attention has been focused on their bar, and not the kitchen. It’s been garnering a reputation as a vibrant nightspot for yuppies, thanks to their delicious cocktails (have you tried their strawberry long island tea?). Yummy drinks aside, the folks at Twentyone are working hard to promote their kitchen and in February, there will be new additions to their menu that you just have to try. Their starter platter is an ideal appetiser share; it includes jumbo green asparagus wrapped in beef bacon, marinated capsicum with anchovies and mozzarella and stuffed baby squid with salmon mousse, mojo picon and orange raita. Also don’t forget to sample their new choices for mains – smoked Peking duck breast, penne pasta with pesto chicken, Japanese beans and gruyere cheese sauce and sea bass oven baked with green bean salad and balsamic butter sauce. And for dessert, try the three different types of crËme brulee: vanilla, green tea and coffee.
 

Text Sarah Chan Photo Courtesy of Twentyone
 

Published in Issue #113