At the centre of Oxwell & Co’s recent mini revamp is freshness embodied in its new Head Chef – home-grown culinary talent Nic Scorpion. Infusing his interpretations of British classics in the new menu, Chef Scorpion adopts modern styles and cooking techniques to create dishes that emphasise simplicity and flavour. And these are further enhanced by the use of fresh herbs from the restaurant’s own rooftop organic garden.
“My philosophy towards food is very simple – keep it real.” said Chef Scorpion. “I believe it is important to keep the integrity of the flavours because that is what makes the dining experience exceptional, especially with such great ingredients on hand, whether it is a premium cut of Cape Grim beef or fresh leaves from our garden.”
This April, diners will see remixed twists to signature favourites while new additions make their debut. Highlights include Ocean Cured Trout with charred cucumbers, avocado cream and dill; Steak Tartare with egg yolk and toasted sourdough; Packham Pear and Stilton salad with Colston Bassett blue, endive, pickled walnut and coleslaw; Fish & Chips with red snapper; and Braised Ox Cheek with beetroot and horseradish slaw and red wine jus.
Steak Tartare
Cape Grim Porterhouse Steak
While great food is being served at the rustic yet elegant second floor of the British establishment, the other levels continue to ace at delivering their specialty.
The first-floor bar is an ideal gathering hotspot offering refreshing tipples of craft beers, wines, home-made G&T and draught cocktails exclusively created by award-winning mixologist, Luke Whearty of Operation Dagger. The private function room on the third floor is reminiscent of a drawing room complete with eccentric British touches, including custom oil paintings, a wall-mounted stag head and stuffed squirrels scampering across the wall. Tucked away in this space is a secret hideaway, making it not just the ideal talking point but a perfect event component.
Oxwell & Co is located at 5 Ann Siang Road, Singapore 069688.
