Singapore’s hip heritage neighbourhood, Tiong Bahru welcomes newest restaurant The Butcher’s Wife, which dedicates its entire menu to a delicious modern European style gluten-free dining experience serving delicious and hearty 100 percent gluten-free fares.
As the gluten-free lifestyle picks up the momentum with its popularity here – whether as a personal preference or due to gluten intolerance; The Butcher’s Wife joins an increasing number of worldwide chefs and restaurants to apply their creative energies to creating gluten-free menu, so even coeliac are able to enjoy the flavours, colours, and joy that food can bring.
At the heart of The Butcher’s Wife is a commitment to support the gluten-intolerant or sensitive community with a greater variety of good food. The restaurant is conceived and dedicated to diners who are gluten-intolerant, or choose not to consume gluten; offering not just a few token dishes with obscure GF symbols on the menu, but the whole nine yards where every dish is prepared without a trace of gluten.
Despite the incredible breadth of Singapore’s dining scene, diners with gluten intolerance have always had it tough, with limited choices of bland and uninspiring gluten-free dishes. With chef patron of ZOILO and boCHINche, and Consultant Chef to The Butcher’s Wife, Diego Jacquet conceptualising the gluten-free menu, and Head Chef, Diego Carlos Quispe at the helm of the kitchen; diners can enjoy a variety of hearty comfort food that is creative in execution and robust in taste, over dinner or weekend brunch indulgence, yet does not cause indigestion and bloating..
Diverse, Layered Flavors
The menu at The Butcher’s Wife is firmly anchored on Chef Diego Jacquet’s style of comfort cooking, well-balanced with elements of surprise, and most importantly free from any trace of gluten, without sacrificing an ounce of taste.
Embark of the gluten-free epicurean journey with hearty starters such as a Kale & Gorgonzola “Buñuelos” with saffron aioli; Our Green Peas “Hummus” served alongside grilled lamb sausage, yogurt, mint and pistachios; or indulge in seafood selections including Cured Salmon, accompanied with pickled courgettes, crème fraiche and chia seeds;
and Chilled Almond Soup with crab, apples and coriander. Vegetarian diners too are also well- catered to, for instance, with starters such as Sprouting Broccoli & Tardivo Salad with grilled sprouting broccoli, bagna cauda and celery crumble; and Carrot & Quinoa Tartare, cured egg yolk accompanied with pickled ginger mayo and herbs salad.
The menu offers other variety of scrumptious temptations, with mains featuring ingredients from best-cut meats, to the freshest catch and harvests.
Indulge in Grilled Asparagus, with egg 63o, mushroom cream, burn onions and smoked ricotta; Grilled Octopus, celeriac foam, capers, tuna mayo and seed’s salsa verde;
and gluten-free pasta Chestnuts Pappardelle served alongside 8 hours braised ossobuco ragu, topped with walnuts and parmesan. Meat lovers meanwhile get to savor a selection of the best quality grass-fed Argentine beef in The Butcher Wife’s Beef Burger, served with bacon jam, provolone, spicy mayo and grilled cabbage; and 300g Grilled Ribeye Steak with triple cooked chips and béarnaise sauce.
For the gluten-intolerant, you no longer need to skip the desserts as The Butcher’s Wife brings to the table tantalising sweet sensations to complete your meal, with the Rum Baba with white chocolate, saffron syrup and rhubarb; Pineapple Carpaccio drizzled with ginger syrup, topped with coconut sorbet and curry crumble; and Strawberries Pavlova served with passion fruit curd and basil sorbet.
Catering to oenophiles, The Butcher’s Wife has a showcase of over 37 labels of wines, including a selection of natural wines sourced globally to perfectly complement every meal at the restaurant.