Since its opening, Moosehead has always thrived comfortably in the middle of a paradox: edgy and hyper-wired, yet also pluralistic, inclusive and laid-back. The new introductions to Moosehead’s dinner menu are no different, reflecting exciting new inspirations from chef Seuma’s year with Moosehead including the different collaborations with international and local chefs and hawkers.
Yet one thread ties them all together: the heart of the Moose continues to pulse through the dishes. Like the Mediterranean cuisine and culture Moosehead’s heart is made of, they showcase the flavours and freshness of the produce.
Consider the burrata, zucchini, Thai basil peso and curry leaves dish. At first glance, the dish is simple, but this belies the thought behind it – this is a masterful play on flavors and textures. With just three different components – the sparkle of the crunchy house-pickled zucchini, the rich zinginess of a Genovese-style pesto made with Thai basil and the aromatic crispiness of deep-fried curry leaves – the delicate sweetness and rich creaminess of the Italian burrata is brought out even more fully.
The octopus with fried potato, red pepper puree and paprika is another prime example of a seemingly simple dish with careful thought behind it. The octopus used is from the pure seawaters of New Zealand, and the tentacle slices are carefully prepared to preserve the fresh ocean flavor, and texture that is bouncy on the inside, and crunchy on the inside.
Even a dish that looks purely Asian-inspired such as the hokkaido scallop crudo has more to it than meets the eye. The thinly sliced ponzu-marinated housemade verjus pickle marinade and garnished with extra virgin olive oil, salt and pepper.
Those who are hesitant about eating lamb and mutton will be startled by how good the grilled lamb chops are. Purposefully choosing to serve the shoulder rack of Australian lamb, this dish is seasoned with Korean chili flakes, Maldon salt and spices such as coriander and cumin. Moosehead’s lamb chop will offer pleasure and satisfaction in every single aspect.
End off the meal with something cool and sweet, inspired by childhood delights and recent collaborations. The chocolate mousse served with salted caramel, vanilla ice cream and crunchy peanut clusters offers an irresistible sweet-salty combination, boosted by the cold, paradoxically airy-creamy textures of the mousse and ice cream, then anchored by the granular chocolate-y crumb of the bed of chocolate soil its served on – almost as if this was the lovechild of a dizzying whirlwind affair between a snickers bar and artisanal vanilla ice cream.
Moosehead Kitchen Bar
110 Telok Ayer Street