Elevated family-style dining makes its mark as cultural-culinary concept SPRMRKT introduces a new dinner menu, further cementing its positions as an all-day dining and lifestyle destination. Featuring hearty sharing plates of whole-roasted meats and seafood, along with fresh, handmade pastas and delectable desserts, SPRMRKT’s new dinner menu serves up wholesome and comforting dishes that brings friends and family together at day’s end. The new dinner menu is available at SPRMRKT at STPI from 5.00pm daily, with selected items also available at its Cluny Court outlet on Fridays and Saturdays from 5.00pm daily.
From starters through mains to desserts, each dish is suited to tasting and sharing. Slurp your way through half a dozen Fresh Pacific Oysters (six for S$25) topped with lime granita, pepper and red wine vinaigrette; or opt for Corn Fritter with Cuka (S$12) encased in a tasty batter that gives way to crispy nibbles of fragrant shallots and sweet corns, served with cuka, a tongue-tingling dip of tangy, spicy vinaigrette that pays homage to chef-owner Joseph’s Indonesian roots.
Har Cheong Pork Belly Sliders (S$16) is a twist on the local hawker favourite of pork belly marinated in fermented shrimp paste that’s encased within a fried mantou bun and garnished with coriander, mayo and chili oil.
SPRMRKT Brussel Sprouts (S$15) delivers moreish mouthfuls of the controversial vegetable with burnt corn, creamy sriracha mayo and pomegranate seeds that’s flavourful till the end; and Roasted Vegetables & Quinoa (S$20) lives up to its promise with a wholesome vegetarian bowl brimming with avocado, confit cherry tomatoes, mesclun salad, poached egg and goma dressing on the side.
Tuck into hearty mains and pastas of fall-off-the-bone Slow Braised Lamb Shank (S$30) from New Zealand, that has been left to stew in mirepoix with red wine, tomato paste, thyme and rosemary for four to five hours, and served with a red wine reduction, creamy potato mousseline and sautéed vegetables.
The umami-laden Spicy Prawn Marinara (S$28) where fresh tiger prawns are sautéed in a piquant tomato and sambal belachan sauce and given a healthy hit of spice with a dollop of hae bee hiam; and the simple but wholesome SPRMRKT Pesto (S$25) tossed with freshly made tagliatelle, roasted vegetables and garlic butter, finished with generous gratings of grana padano.
Hallmark of SPRMRKT’s new dinner menu are the two new sharing plates that serves 3 to 4, and conversation starters of their own.
Whole Roasted Boneless Seabass (S$49) features locally-caught seabass slow roasted with capers, tomatoes and lemon herb crumbs, served with grilled vegetables, purple potato croquettes and chef Joseph’s tasty and tangy sauce. True to SPRMRKT’s ethos of making food that is easy to understand, the seabass is served with its fins and bones removed to feed every member of the family with minimum fuss. Whole Roasted Free Range Chicken (S$52) is a dish that’s as simple as it is honest. Instead of choosing to overcomplicate a tasty dish, chef Marc focuses on highlighting the origins of the dish. Choosing to use only chickens from Toh Thye San Farms where the chickens are bred in a cage-free environment, the free-range fowls are then brined and slow roasted with a special house herb marinate and infused oils, served with fire-roasted zucchinis, peppers and eggplant.
Round off an indulgent feast with SPRMRKT’s signature Lychee Chiffon (S$8 per slice). Baked fresh daily, the chiffon sponge is infused with rose water and smothered in lychee and cream. Topped off with fresh lychees that gives every slice a sweet and refreshing crunch, the light and fluffy chiffon is the perfect indulgence following a hearty meal.
Other sweets bound to pleasantly induce a sugar high include all-time favourite Bread Butter Pudding (S$13) with vanilla ice cream and sea salt caramel; rich and savoury Earl Grey Crème Brulee (S$12) topped with lavender nibs and fresh berries; Baked Alaska (S$12), a decadent dessert of vanilla sponge, vanilla ice cream, Italian meringue, sea salt flakes and sugar wafer.
