Location: Level 4, Unit Number #04-12
Crispy shells filled with warm turnip and topped with poached shrimp
Colonial-era soup with British-East Indian origins
Refreshing Southeast Asian fruit salad
Traditional black glutinous rice dessert
Signature dry version with spicy coconut goodness
Traditional Peranakan chicken with black nuts
Crusted with cream crackers in colonial style
Traditional Peranakan mixed vegetable stew
A DARK AND RICH BLACK TEA WITH A MALTY UNDERTONE
A FULL-BODIED, ORGANIC BLACK TEA SOURCED FROM ONE OF THE FINEST TEA ESTATES IN DARJEELING
A ROBUST BLEND OF ASSAM LEAVES WITH AN AROMA OF CITRUS BERGAMOT
BLACK TEA, RED ROSE PETALS, LEMON PEEL, MARIGOLD FLOWER PETALS
BLACK TEA, GINGER, ORANGE PEEL, CINNAMON, CARDAMOM SEED, VANILLA
GREEN TEA, OOLONG TEA, JASMINE GREEN, MANGO FLAKES, GREEN TEA LYCHEE, WHITE TEA, SAFFLOWER PETALS, RED ROSE PETALS, GOJI BERRY
WHITE TEA, GINGER, PEAR, LEMON BALM, BLACKBERRY LEAVES, MALLOW FLOWERS
ORGANIC GINGER, ORGANIC LEMON VERBENA LEAVES, ORGANIC LEMON PEEL, ORGANIC APPLE, ORGANIC ROSEHIP SHELLS, ORGANIC HIBISCUS
HIBISCUS, PINEAPPLE, APPLE, ROSEHIP SHELLS, COCONUT FLAKES
PEPPERMINT, LEMON BALM, BLACKBERRY LEAVES, CHAMOMILE, LEMONGRASS, LAVENDER FLOWERS, RED ROSE PETALS, HEATHER BLOSSOM, ORANGE BLOSSOM
ROOIBOS, POMEGRANATE, CRANBERRY, BLUE MALLOW FLOWERS, RED ROSE PETALS
GINGER, LEMONGRASS, LIQUORICE ROOT, LEMON PEEL, SPEARMINT
serves 2
EGG MAYO WITH CHIVES IN A HOUSE-MADE CHEESE TARTLET TOPPED WITH PINEAPPLE PATCHAREE
DICED CHICKEN IN A MILD CREAMY CURRY MAYO WITH RASINS ON A CRISPY WONTON LEAF
DILL-INFUSED CREAM CHEESE ON BREAD TOPPED WITH CUCUMBER
CHILLI CRAB IN A HOUSE-MADE CHEESE TARTLET TOPPED WITH A QUAIL EGG
A SPICED COCONUT CREAM FISH QUENELLE SERVED ON A BELGIUM ENDIVE
JULIENNED BAMBOO SHOOT AND TURNIP POACHED IN A PRAWN BISQUE AND SERVED IN A DEEP FRIED "TOP HAT" CUP. TOPPED WITH PRAWN, CHILLI SAUCE AND A SWEET FRUIT SAUCE
FRIED BEANCURD ON A BED OF JULIENNED CUCUMBER AND FRESH BEANSPROUTS TOPPED WITH VIOLET'S SIGNATURE SWEET AND TANGY PEANUT SAUCE
ROSE AND COCONUT MILK LAYERED JELLY
STEAMED CHEWY SWEET POTATO CAKE COATED IN FRESHLY GRATED COCONUT
A SELECTION OF FOUR HOUSE-MADE SCONES - TWO PLAIN AND TWO GULA MELAKA, SERVED WITH CLOTTED CREAM AND JAMS
CHENDOL, RED BEAN AND GULA MELAKA ATOP A COCONUT PUDDING
A RICH MOIST DARK CHOCOLATE CAKE
GRATED COCONUT AND PINEAPPLE JAM IN A BUTTERY TART
A SELECTION OF FOUR HOUSE-MADE SCONES - TWO PLAIN AND TWO GULA MELAKA, SERVED WITH CLOTTED CREAM AND JAMS
A cornerstone of classic British Indian cuisine. A curry broth with cauliflower and rice infused with a myriad of spices and topped with deep fried shallot, pan-fried ladies' fingers, spring onion and coriander leaves
Julienned bamboo shoot and turnip poached with soya bean paste served on a lettuce cup topped with fried tofu, chilli sauce and a sweet fruit sauce
Eggplant puree infused with coriander and lime, served with emping cracker
A salad inspired by ingredients that are traditionally associated with health and beauty in our Chinese culture. Lotus root slices, wolfberries, roasted almonds, and golden raisins tossed with taragon dressing and topped with orange segments on a bed of baby spinach
Shoestring fries served with a creamy garlic and chilli dip
Fried bean curd on a bed of julienned cucumber and fresh beansprouts topped with Violet's signature sweet and tangy peanut sauce
Tempeh, fried bean curd, potatoes, long beans, cabbage, cucumber and lontong rice topped with a mildly spicy creamy peanut sauce and emping crackers
Pan fried tofu, almonds, water chestnuts and crispy lettuce in a vegetarian oyster sauce and rice vinegar dressing, topped with crispy fried wanton strips and toasted sesame seeds
Grilled king oyster mushroom on a bed of creamy turmeric-infused coconut sauce, perfumed with julienne of coriander
Shiitake mushrooms and bamboo shoot braised in a rich soybean stew flavoured with cinnamon and cloves topped with fresh green chilli
Mixed vegetables and tempeh in a fragrant and mildly spicy coconut gravy
Walnut and cheese dumplings braised in spices flavoured with kaffir and bay leaves in a creamy coconut cream sauce
Wedges of fried eggplant topped with a spicy and sour sambal sauce
A robust vegetable curry of eggplant, okra, tomatoes, and cabbage, in creamy coconut milk. Topped with fresh curry leaves and served with a side of roti prata
Fried jasmine rice with kangkung, fried tofu and spices served with emping cracker
Fresh tapioca cake infused with coconut cream and served with coconut milk and gula melaka
Black glutinous rice stewed with gula melaka and coconut milk topped with coconut cream
BLACK GLUTINOUS RICE STEWED WITH GULA MELAKA AND COCONUT MILK TOPPED WITH COCONUT ICE CREAM. vegan option available upon request
GULA MELAKA TEA CAKE SERVED WITH COCONUT ICE CREAM, TOPPED WITH TOASTED COCONUT FLAKES AND GULA MELAKA SAUCE
TRADITIONAL RICH AND MOIST EURASIAN CAKE OF SEMOLINA AND GROUND ALMONDS INFUSED WITH BRANDY. SERVED WITH VANILLA ICE CREAM DRIZZLED WITH A LEMON SAUCE
FRESH TAPIOCA CAKE INFUSED WITH COCONUT CREAM AND SERVED WITH COCONUT MILK AND GULA MELAKA. vegetarian. contains egg
LIGHT BUTTER SPONGE TOPPED WITH PINEAPPLE AND A GULA MELAKA GLAZE SERVED WITH A VANILLA CUSTARD SAUCE
AN AROMATIC PANDAN CAKE LAYERED WITH GULA MELAKA AND SPRINKLING OF FRESH COCONUT SHREDS FROSTED WITH BUTTER CREAM AND GULA MELAKA
WARM MOIST DATE PUDDING COVERED WITH GULA MELAKA TOFFEE SAUCE TOPPED WITH VANILLA ICE CREAM
COCONUT JELLY MADE WITH COCONUT WATER TOPPED WITH FRESH COCONUT FLESH AND COCONUT ICE CREAM SPRINKLED WITH SHAVED GULA MELAKA
CREAMY CHOCOLATE FILLING INFUSED WITH BAILEYS IRISH CREAM LIQUOR AND KOPI, TOPPED WITH CRUSHED COOKIE CRUMBLE
WITH HOUSE-MADE GULA MELAKA CRUMBLE, TOASTED COCONUT AND GULA MELAKA SYRUP
WITH HOUSE-MADE MALT CRUMBLE
TOPPED WITH TOASTED CASHEW NUTS AND COCONUT SHAVINGS
TOPPED WITH HOUSE-MADE CORNFLAKES CRUNCH
A cornerstone of classic British Indian cuisine. A curry broth with cauliflower and rice infused with a myriad of spices and topped with deep fried shallot, pan-fried ladies' fingers, spring onion and coriander leaves
Julienned bamboo shoot and turnip poached with soya bean paste served on a lettuce cup topped with fried tofu, chilli sauce and a sweet fruit sauce
Eggplant puree infused with coriander and lime, served with emping cracker
Shoestring fries served with a creamy garlic and chilli dip
Fried bean curd on a bed of julienned cucumber and fresh beansprouts topped with Violet's signature sweet and tangy peanut sauce
Tempeh, fried bean curd, potatoes, long beans, cabbage, cucumber and lontong rice topped with a mildly spicy creamy peanut sauce and emping crackers
A salad inspired by ingredients that are traditionally associated with health and beauty in our Chinese culture. Lotus root slices, wolfberries, roasted almonds, and golden raisins tossed with taragon dressing and topped with orange segments on a bed of baby spinach
Pan fried tofu, almonds, water chestnuts and crispy lettuce in a vegetarian oyster sauce and rice vinegar dressing, topped with crispy fried wanton strips and toasted sesame seeds
Grilled king oyster mushroom on a bed of creamy turmeric-infused coconut sauce, perfumed with julienne of coriander
Shiitake mushrooms and bamboo shoot braised in a rich soybean stew flavoured with cinnamon and cloves topped with fresh green chilli
Mixed vegetables and tempeh in a fragrant and mildly spicy coconut gravy
Walnut and cheese dumplings braised in spices flavoured with kaffir and bay leaves in a creamy coconut cream sauce
Wedges of fried eggplant topped with a spicy and sour sambal sauce
A robust vegetable curry of eggplant, okra, tomatoes, and cabbage, in creamy coconut milk. Topped with fresh curry leaves and served with a side of roti prata
Fried jasmine rice with kangkung, fried tofu and spices served with emping cracker
Fresh tapioca cake infused with coconut cream and served with coconut milk and gula melaka
Black glutinous rice stewed with gula melaka and coconut milk topped with coconut cream
FRESH RICE NOODLE TOSSED IN VIOLET'S GRAVY, TOPPED WITH PRAWNS, TAU POK AND BEAN SPROUTS
SINGAPORE'S CLASSIC BLACK PEPPER PRAWNS FRIED IN FRESH TOASTED SARAWAK BLACK PEPPER AND BUTTER TOSSED WITH SPAGHETTI AND TOPPED WITH ARUGULA
SLICES OF 150 DAY GRAIN-FED BLACK ANGUS TENDERLOIN FLASH-FRIED CANTONESE STYLE WITH A BLACK BEAN SAUCE INFUSION ON SILKY WOK-FRIED RICE NOODLES, WITH A SIDE OF FRESH POACHED KAILAN
FRIED JASMINE RICE TOSSED WITH PRAWNS, HAE BEE, SAMBAL BELACAN AND FRESH CUCUMBER, SERVED WITH SAMBAL IKAN BILIS HIJAU
FRIED BEANCURD ON A BED OF JULIENNED CUCUMBER AND FRESH BEANSPROUTS TOPPED WITH VIOLET'S SIGNATURE SWEET AND TANGY PEANUT SAUCE
TENDER BEEF SHIN BRAISED IN A CREAMY COCONUT SAUCE FLAVOURED WITH A MELANGE OF SPICES, KAFFIR AND BAY LEAVES
CLASSIC SPICY AND TANGY CHICKEN STEW AND BUAH KELUAK NUT INFUSED WITH FRESH ROOT SPICES OF LENGKUAS AND TURMERIC
SLOW-BRAISED PORK BELLY WITH DRIED MUSHROOM AND BAMBOO SHOOT FLAVOURED WITH BEAN PASTE, CINNAMON AND CLOVES
BAKED COD IN A DELECTABLE CREAMY LAKSA SAUCE, DRIZZLED WITH CORIANDER PESTO
PRAWNS TOSSED IN A FRAGRANT AND SPICY CHILLI PADI GARLIC SAUCE
PRAWNS COOKED IN A SPICY CREAMY COCONUT GRAVY INFUSED WITH LEMONGRASS AND KEFIR LIME LEAF
WEDGES OF FRIED EGGPLANT TOPPED WITH A SPICY AND SOUR SAMBAL SAUCE
CLASSIC NYONYA FESTIVE DISH OF BRAISED MIXED VEGETABLES AND BEANCURD SKIN IN A RICH PRAWN BISQUE
MIXED VEGETABLES AND TEMPEH IN A FRAGRANT AND MILDLY SPICY COCONUT GRAVY
WALNUT AND CHEESE BALLS BRAISED IN A CREAMY COCONUT SAUCE FLAVOURED WITH A MELANGE OF SPICES, KAFFIR AND BAY LEAVES
CHICKEN AND POTATOES STEWED IN NYONYA CURRY POWDER, CURRY LEAVES AND COCONUT CREAM
A CORNERSTONE OF CLASSIC BRITISH INDIAN CUISINE. A MILD, CREAMY BROTH WITH CHICKEN AND RICE INFUSED WITH A MYRIAD OF SPICES AND TOPPED WITH DEEP FRIED SHALLOT, SPRING ONION AND CORIANDER LEAVES
A CORNERSTONE OF CLASSIC BRITISH INDIAN CUISINE. A CURRY BROTH WITH CAULIFLOWER AND RICE INFUSED WITH A MYRIAD OF SPICES AND TOPPED WITH DEEP FRIED SHALLOT, PAN-FRIED LADIES' FINGERS, SPRING ONION AND CORIANDER LEAVES
DEEP FRIED BEANCURD SKIN ROLL WITH PRAWN, CRAB, CHICKEN AND WATER CHESTNUT SEASONED WITH FIVE SPICE POWDER
JULIENNED BAMBOO SHOOT AND TURNIP POACHED IN A PRAWN BISQUE AND SERVED IN A DEEP FRIED "TOP HAT" CUP. TOPPED WITH PRAWN, CHILLI SAUCE AND A SWEET FRUIT SAUCE
DEEP FRIED TURMERIC AND LEMONGRASS CHICKEN WINGS SERVED WITH A SPICY CHINCHALOK SAMBAL
CHICKEN CHUNKS MARINATED IN SPICES, GRILLED AND SERVED WITH A SPICY PEANUT SAUCE TOPPED WITH GRATED PINEAPPLE, STEAMED RICE CAKE, CUCUMBER AND RED ONION
JUICY KUROBUTA PORK MARINATED IN A DELICATELY SPICED BATTER AND FRIED TO A TENDER CRISP. SERVED WITH A SIDE OF VO CHILLI SAUCE
PORK TENDERLOIN MARINATED IN SPICES, GRILLED AND SERVED WITH A SPICY PEANUT SAUCE TOPPED WITH GRATED PINEAPPLE, STEAMED RICE CAKE, CUCUMBER AND RED ONION
SHOESTRING FRIES SERVED WITH A CREAMY GARLIC AND CHILLI DIP
A STAPLE OF THE BRITISH HAINANESE KITCHEN. DEEP FRIED KUROBUTA PORK, CRUNCHY CORNMEAL CRUSTED CHICKEN CUT FRIES AND A SIDE OF PETIT POIS TOSSED WITH MINTS
FRIED BEANCURD ON A BED OF JULIENNED BEANSPROUTS AND TOMATOES TOPPED WITH TOFU, SIGNATURE SWEET AND TANGY PEANUT SAUCE
SNAPPER TOPPED WITH A SPICY FRAGRANT CHILLI PADI GARLIC SAUCE
MIXED VEGETABLES AND TEMPEH IN A FRAGRANT AND MILDLY SPICY COCONUT GRAVY
SLOW-BRAISED MINCE BEEF TOPPED WITH CREAMY MASHED POTATO AND BAKED TO PERFECTION. MADE TO A TRADITIONAL ENGLISH RECIPE LONG FAVOURED BY SINGAPORE HOUSEHOLDS
TENDER BEEF SHIN BRAISED IN A CREAMY COCONUT SAUCE FLAVOURED WITH A MELANGE OF SPICES, KAFFIR AND BAY LEAVES
PRAWNS COOKED IN A SPICY CREAMY COCONUT GRAVY INFUSED WITH LEMONGRASS AND KEFIR LIME LEAF
WALNUT AND CHEESE DUMPLINGS BRAISED IN SPICES FLAVOURED WITH KAFFIR AND BAY LEAVES IN A CREAMY COCONUT GRAVY
A FRAGRANT AND CREAMY CURRY WITH RED SNAPPER AND LADIES' FINGERS COOKED IN COCONUT MILK SERVED WITH A SIDE OF ROTI PRATA
CHICKEN AND CHICKEN LIVER BRAISED IN A RICH SPICY COCONUT GRAVY INFUSED WITH FRESH ROOT SPICES OF KUNYIT AND TURMERIC
PRAWNS COOKED IN A SPICY CREAMY COCONUT GRAVY INFUSED WITH FRESH ROOT SPICES OF KUNYIT AND TURMERIC
CHICKEN AND POTATOES STEWED IN NYONYA CURRY POWDER, CURRY LEAVES AND COCONUT CREAM
A ROBUST, SPICY CURRY OF EGGPLANT, OKRA, TOMATOES, AND CABBAGE, IN CREAMY COCONUT MILK TOPPED WITH FRESH CURRY LEAVES AND SERVED WITH A SIDE ROTI PRATA
WEDGES OF FRIED EGGPLANT TOPPED WITH A SPICY AND SOUR SAMBAL SAUCE
CLASSIC FESTIVE VEGETABLE STEW WITH BRAISED CABBAGE, MUSHROOMS, WOOD EAR FUNGUS, AND BAMBOO SHOOTS
FRESH RICE NOODLES TOSSED IN VIOLET'S LAKSA GRAVY, TOPPED WITH PRAWNS, TAU POK AND BEAN SPROUTS
BLACK GLUTINOUS RICE INFUSED WITH GULA MELAKA AND COCONUT MILK TOPPED WITH TOASTED COCONUT FLAKES AND GULA MELAKA ICE CREAM
TRADITIONAL RICH AND MOIST EURASIAN CAKE OF SEMOLINA AND GROUND ALMONDS INFUSED WITH BRANDY. SERVED WITH A VANILLA CUSTARD DRIZZLED WITH A LEMON SAUCE
LIGHT BUTTER SPONGE TOPPED WITH PINEAPPLE AND A GULA MELAKA GLAZE SERVED WITH A VANILLA CUSTARD SAUCE
SINGAPORE'S CLASSIC SARAWAK BLACK PEPPER PRAWNS FRIED IN TOASTED SARAWAK BLACK PEPPER AND BUTTER AND TOSSED WITH SPAGHETTI AND TOPPED WITH ARUGULA
FRESH TAPIOCA CAKE INFUSED WITH COCONUT CREAM AND SERVED WITH COCONUT MILK AND GULA MELAKA
AN AROMATIC PANDAN CAKE LAYERED WITH GULA MELAKA AND SPRINKLED WITH FRESH COCONUT SHREDS TOPPED WITH BUTTER CREAM AND GULA MELAKA
SAUCES OF 150 DA
GULA MELAKA TEA CAKE SERVED WITH COCONUT ICE CREAM, TOPPED WITH TOASTED COCONUT FLAKES AND GULA MELAKA
WITH HOUSE-MADE MALT CRUMBLE
FRIED JASMINE RICE TOSSED WITH PRAWNS, HAE BEE, SAMBAL BELACAN AND FRESH CORIANDER, SERVED WITH SAMBAL BELACAN
TOPPED WITH TOASTED CASHEW NUTS AND COCONUT SHAVINGS
TOPPED WITH HOUSE-MADE CORNFLAKES CRUNCH
WITH HOUSE-MADE GULA MELAKA CRUMBLE, TOASTED COCONUT AND GULA MELAKA SYRUP
A staple of the British Hainanese Kitchen. Deep fried Kurobuta pork loin crusted with a cream cracker batter, topped with a house-made tomato reduction. Served with steak cut fries and a side of petit pois tossed with minced kale.
Slow-braised mince beef topped with creamy mashed potato and baked to crispy perfection. Made to a traditional English recipe long favoured by Singapore households.
A fragrant and creamy curry with red snapper and ladies' fingers cooked in spiced coconut milk served and served with a side of roti prata.
A robust vegetable curry of eggplant, okra, tomatoes, and cabbage, in creamy coconut milk. Topped with fresh curry leaves and served with a side of roti prata.
Serves 2
Egg mayo with chives in a house-made cheese tartlet topped with pineapple patcharee
Diced chicken in a mild creamy curry mayo with raisins on a crispy wonton leaf
Dill-infused cream cheese on bread topped with cucumber
A spiced coconut cream fish quenelle served on a Belgium endive
Julienned bamboo shoot and turnip poached in a prawn bisque and servedin a deep fried "top hat" cup. Topped with prawn, chilli sauce and a sweet fruit sauce
Fried beancurd on a bed of julienned cucumber and fresh beansprouts topped with Violet's signature sweet and tangy peanut sauce
Chilli crab in a house-made cheese tartlet topped with a quail egg
A soft and chewy steamed cake made with pandan and coconut infused rice and tapioca flour, coated with freshly grated coconut
Grated tapioca cake topped with gula melaka syrup and coconut milk
A traditional Eurasian rich moist cake of semolina and ground almonds, rich, moist, and laced with brandy
Choux pastry filled with yam cream
Coconut agar agar infused with fresh pandan leaf extract
A selection of four house-made scones - two plain and two gula melaka, served with clotted cream and jams
ALSACE, FRANCE, 2018
EDEN VALLEY, AUSTRALIA, 2018
FRIULI, ITALY, 2021
LOIRE VALLEY, FRANCE, 2021
UCO VALLEY/SALTA, ARGENTINA, 2020
HAWKE'S BAY, NEW ZEALAND, 2022
YARRA VALLEY, AUSTRALIA, 2020
BURGUNDY, FRANCE, 2020
BURGUNDY, FRANCE, 2022
STELLENBOSCH, SOUTH AFRICA, 2021
POACHED CHICKEN, ALMONDS, WATER CHESTNUT AND CRISPY LETTUCE IN AN OYSTER SAUCE AND RICE VINEGAR DRESSING, TOPPED WITH CRISPY FRIED WANTON STRIPS AND TOASTED SESAME SEEDS
PAN FRIED TOFU, ALMONDS, WATER CHESTNUTS AND CRISPY LETTUCE IN A VEGETARIAN OYSTER SAUCE AND RICE VINEGAR DRESSING, TOPPED WITH CRISPY FRIED WANTON STRIPS AND TOASTED SESAME SEEDS
TEMPEH, FRIED BEAN CURD, HARD-BOILED EGGS, POTATOES, LONG BEANS, CABBAGE, CUCUMBER AND LONTONG RICE TOPPED WITH A MILDLY SPICY CREAMY PEANUT SAUCE AND PRAWN CRACKERS
FRESH BABY KALE, PINEAPPLE CUBES, CHERRY TOMATOES, SLICED SHALLOT AND FLAME GRILLED SALMON IN A KERABU SAUCE OF SAMBAL BELACAN AND COCONUT CREAM
A SALAD INSPIRED BY INGREDIENTS THAT ARE TRADITIONALLY ASSOCIATED WITH HEALTH AND BEAUTY IN OUR CHINESE CULTURE. LOTUS ROOT SLICES, WOLFBERRIES, ROASTED ALMONDS, AND GOLDEN RAISINS TOSSED WITH TARAGON DRESSING AND TOPPED WITH ORANGE SEGMENTS ON A BED OF BABY SPINACH
A POPULAR CLASSIC OF BACON, CHICKEN, CHEDDAR CHEESE AND BABY ROMAINE LETTUCE, TOPPED WITH TOMATO AND A FRIED EGG BETWEEN SLICES OF TOASTED BREAD. SERVED WITH A SIDE OF STEAK FRIES
TRIED & TRUE VODKA, ST. GEORGE EAU DE VIE, HONEYDEW MELON, ICE KACANG, WHITES. Easy on a shophouse sheltered verandah or five-footway in Emerald Hill
PLANTERAY CUT & DRY RUM, REMPAH HONEY, POMELO, FERRAND YUZU CURAÇAO. Sambal spices naturally mingle with coconut and a beloved fruit duo
LOST IRISH WHISKEY, KOPI 3 WAYS, CANDLENUT ORGEAT, COCONUT CREAM. Kopi Gao meets Irish Coffee in this post-dinner treat, made silky with 'the secret ingredient'
MANCINO SECCO VERMOUTH, PINEAPPLE, CALAMANSI, CHILLI PADI, CLOVE, SODA WATER. Before Lion City became a cosmopolitan port, it was Temasek, a sea town by water. "Available as non-alcoholic
SPIRIT-FREE LONDON DRY, TOASTED CANDLENUT, LEMON, BOTANICALS, CURRY LEAF. A verdant fusion of aromatics named after the coastal 'turtle point'
BRASS LION BUTTERFLY PEA GIN, TORCH GINGER, LYCHEE KONNYAKU, MANCINO BIANCO, CITRUS, PROSECCO. A graceful twist on a French 75, with delicate Singapore flavours
LOS ARCOS DESTILADO DE AGAVE, ASAM BOI, TAMARIND, CRAWLEY'S AGAVE, VO GINGER BEER. A double nod to dear sundry shops and a favourite thirst quencher. Available as non-alcoholic
ROJAK GIN, MANCINO ROSSO, RINOMATO APERITIVO, LAKSA, LEMONGRASS. The good life in a negroni, featuring homegrown Asian herbs
MICHTER'S BOURBON, LEMON, GULA MELAKA, ROSELLE, ANISE, MANCINO ROSSO, RED WINE. This sour won't leave you longing- Sarawak roselle, spruced up in-house
SPIRIT-FREE CANE & COFFEE, ROSELLE, POMELO, WHITES. A fluffy hibiscus cacao sour symbolising a powerful force
ZERO-PROOF CANE, PANDAN, BANANA, LIME LEAF, VO CHILLI SAUCE, VO GINGER BEER. A michelada mule driven by bold spice
A mild, creamy curry broth with chicken and rice infused with a myriad of spices and herbs. Topped with deep fried shallot, spring onion and coriander leaves.
A cornerstone of classic British Indian cuisine, a curry broth with cauliflower and rice infused with a myriad of spices and herbs. Topped with deep fried shallot, pan-fried ladies' fingers, spring onion and coriander leaves.
Deep fried beancurd skin roll with prawn, crab, chicken and water chestnut seasoned with five spice powder.
Chicken chunks marinated with spices and served with a spicy peanut sauce topped with pineapple, steamed rice cake, cucumber and red onion.
A traditional dish of turnip and turnip poached in a prawn bisque and served in a deep fried 'top hat' cup, topped with prawn, chilli sauce and a sweet peanut sauce.
Deep fried chicken wings marinated with shrimp paste served with a side of XO chilli sauce.
Shoestring fries served with a vibrant garlic and chilli dip.
Crispy Kurobuta pork fingerlings served with a side of XO chilli sauce.
Poached chicken, almonds, water chestnut and crispy lettuce in an oyster sauce and rice vinegar dressing, topped with candied walnuts, wantan strips and toasted sesame seeds.
Tempeh, fried bean curd, hard-boiled eggs, potatoes, long beans, cabbage, cucumber and lontong rice topped with a creamy peanut sauce and prawn crackers.
A staple of the British Hainanese kitchen, deep fried Kurobuta pork loin crust with a crisp cracker batter, topped with a sweet and tangy sauce. Served with a side of roti prata.
A fragrant and creamy curry of fish, tomatoes and ladies' fingers cooked in spiced coconut milk served with a side of roti prata.
Pan fried tofu, almonds, water chestnuts and crispy lettuce in a vegetarian oyster sauce and rice vinegar dressing, topped with crispy fried wantan strips and toasted sesame seeds.
Fresh baby spinach, kale, pumpkin, cherry tomatoes, sliced shallot and flame seared salmon in a creamy sauce of sambal belacan and coconut cream.
Slow-braised minced beef topped with creamy mashed potato and baked to chef's perfection, made to a traditional English recipe, long braised by traditional housewoman.
A classic Nyonya festive dish of braised mixed vegetables and beancurd skin in a rich prawn bisque.
A salad inspired by ingredients that are traditionally associated with beauty and our Chinese culture. Lotus root slices, watercresses, roasted almonds and cashew nuts, tossed in a light dressing and topped with orange segments on a bed of baby spinach.
Cod fish topped with creamy laksa sauce, drizzled with coriander pesto.
Mixed vegetables and tempura in a fragrant and milky spicy coconut gravy.
Tender beef shin braised in a creamy coconut milk gravy infused with a mélange of spices, kaffir lime leaves and lemongrass.
Prawns tossed in a fragrant and spicy chilli padi garlic sauce.
Meatballs and tempura in a fragrant and milky spicy coconut gravy.
Prawns cooked in a rich, creamy coconut milk gravy infused with lemongrass and kaffir lime leaf.
Spicy eggplant stir-fried topped with a spicy and sour sambal sauce.
Chicken and potatoes stewed in a rich, creamy coconut milk curry.
A classic club of bacon, chicken, cheese and baby romaine lettuce, topped with a fried egg and served with slices of toasted bread. Served with a side of steak fries.
Fresh rice noodle tossed in Violet's laksa gravy, topped with prawns, fish cake, calamari, bean sprouts and chilli.
Singapore's classic black pepper prawn pasta, tossed with spaghetti and topped with arugula.
Fried jasmine rice tossed with prawns, har bee, sambal belacan and fresh cucumber, topped with a fried egg.
Slices of 150 day grain-fed black angus tenderloin flash-fried Cantonese style with a black bean sauce infusion on wok-fried fresh rice noodles, with a side of fresh plum sauce.
Black glutinous rice stewed with palm sugar, coconut milk and topped with coconut ice cream.
Rich traditional and most European cake of semolina and ground almonds infused with butter and Gula Melaka. Topped with coconut ice cream.
Warm moist date pudding covered with a rich Gula Melaka toffee sauce topped with vanilla ice cream.
Rich tapioca cake infused with coconut milk and Gula Melaka, topped with coconut ice cream and Gula Melaka sauce.
Coconut jelly made with coconut water and Gula Melaka, topped with coconut ice cream and crushed cookie crumble.
Fresh tapioca cake infused with coconut milk and Gula Melaka glaze. Served with a vanilla custard sauce.
An aromatic Prakan cake layered with Gula Melaka and sprinkled with fresh coconut shavings. Topped with coconut ice cream, topped with toasted cashew nuts and Gula Melaka sauce.
An aromatic Prakan cake layered with Gula Melaka and sprinkled of fresh coconut shavings. Topped with butter cream and Gula Melaka.
A rich moist chocolate pie infused with Baileys Irish cream, topped with crushed cookie crumble.
House-made malt crumble.
Topped with toasted cashew nuts and coconut shavings.
House-made Gula Melaka crumble, toasted coconut and Gula Melaka syrup.
Topped with house-made cornflakes crunch.
Egg mayo with chives in a crisp pastry shell topped with pineapple patcharee.
Dill-infused cream cheese on bread topped with cucumber.
Julienned bamboo shoot and turnip poached in a prawn bisque and served in a deep fried 'top hat' cup, topped with prawn, chilli sauce and a sweet peanut sauce.
Rose and coconut milk layered jelly.
Diced chicken in a mild creamy curry sauce with raisins on a crispy wonton leaf.
Spiced Belgium fish quenelle served on a Belgium endive.
Steamed sweet potato cake coated in freshly grated coconut.
A rich moist dark chocolate cake.
Chilli crab in a house-made cheese tartlet topped with quail egg.
Fried beancurd on a bed of julienned cucumber and fresh bean sprouts topped with chilli sauce, peanut sauce, dried shrimp and peanut sauce.
Grated coconut and pineapple jam in a buttery tart.
Chendol, red bean and Gula Melaka atop a coconut pudding.
A selection of four house-made scones - two plain and two Gula Melaka, served with clotted cream and jams.
A selection of four house-made scones - two plain and two Gula Melaka, served with clotted cream and jams.
POACHED CHICKEN, ALMONDS, WATER CHESTNUT AND CRISPY LETTUCE IN AN OYSTER SAUCE AND RICE VINEGAR DRESSING, TOPPED WITH CRISPY FRIED WANTON STRIPS AND TOASTED SESAME SEEDS
PAN FRIED TOFU, ALMONDS, WATER CHESTNUTS AND CRISPY LETTUCE IN A VEGETARIAN OYSTER SAUCE AND RICE VINEGAR DRESSING, TOPPED WITH CRISPY FRIED WANTON STRIPS AND TOASTED SESAME SEEDS
TEMPEH, FRIED BEAN CURD, HARD-BOILED EGGS, POTATOES, LONG BEANS, CABBAGE, CUCUMBER AND LONTONG RICE TOPPED WITH A MILDLY SPICY CREAMY PEANUT SAUCE AND PRAWN CRACKERS
FRESH BABY KALE, PINEAPPLE CUBES, CHERRY TOMATOES, SLICED SHALLOT AND FLAME GRILLED SALMON IN A KERABU SAUCE OF SAMBAL BELACAN AND COCONUT CREAM
A SALAD INSPIRED BY INGREDIENTS THAT ARE TRADITIONALLY ASSOCIATED WITH HEALTH AND BEAUTY IN OUR CHINESE CULTURE. LOTUS ROOT SLICES, WOLFBERRIES, ROASTED ALMONDS, AND GOLDEN RAISINS TOSSED WITH TARAGON DRESSING AND TOPPED WITH ORANGE SEGMENTS ON A BED OF BABY SPINACH
A POPULAR CLASSIC OF BACON, CHICKEN, CHEDDAR CHEESE AND BABY ROMAINE LETTUCE, TOPPED WITH TOMATO AND A FRIED EGG BETWEEN SLICES OF TOASTED BREAD. SERVED WITH A SIDE OF STEAK FRIES
A STAPLE OF THE BRITISH HAINANESE KITCHEN. DEEP FRIED KUROBUTA PORK LOIN CRUSTED WITH A CREAM CRACKER BATTER, TOPPED WITH A HOUSE-MADE TOMATO REDUCTION. SERVED WITH STEAK CUT FRIES AND A SIDE OF PETIT POIS TOSSED WITH MINCED KALE
SLOW-BRAISED MINCE BEEF TOPPED WITH CREAMY MASHED POTATO AND BAKED TO CRISPY PERFECTION. MADE TO A TRADITIONAL ENGLISH RECIPE LONG FAVOURED BY SINGAPORE HOUSEHOLDS
A FRAGRANT AND CREAMY CURRY WITH RED SNAPPER AND LADIES' FINGERS COOKED IN SPICED COCONUT MILK SERVED WITH A TRADITIONAL LACED PANCAKE
A ROBUST VEGETABLE CURRY OF EGGPLANT, OKRA, TOMATOES, AND CABBAGE, IN CREAMY COCONUT MILK. TOPPED WITH FRESH CURRY LEAVES AND SERVED WITH A SIDE OF ROTI PRATA
TANQUERAY LONDON DRY GIN, COINTREAU, HOMEMADE HALIA ESSENCE AND FRESH PINK GINGER FLOWER
THE CLASSIC. TANQUERAY LONDON DRY GIN, COINTREAU, CHERRY BRANDY AND DOM. SHAKEN WITH FRESH LOCAL FRUIT JUICES TILL FROTHY
MONKEY SHOULDER WHISKEY, EGG WHITE, HOMEMADE KESTURI LIME ESSENCE WITH KESTURI LIME JUICE
TAMARIND ESSENCE IS MIXED WITH TANQUERAY LONDON DRY GIN, LIME JUICE, MINT, BITTERS AND SHAKEN TO MELANGE. CLOUDY, COMPLICATED AND SWEET
TANQUERAY LONDON DRY GIN, HEADY MIX OF FRESHLY SQUEEZED GREEN APPLE, LEMON JUICE AND NUTMEG. JUST LIKE HOW CHARLES PRINSEP WOULD HAVE DONE SO FROM HIS PERCH ON FORT CANNING
TANQUERAY LONDON DRY GIN, SPICED PEAR PUREE, CLOVES AND ROSEMARY
OUR TAKE ON A CLASSIC: FRESH GUAVA PUREE WITH PROSECCO
A FAVOURITE BRITISH COCKTAIL WITH PIMM'S NO.1 CUP AND SPICED FRUIT FOR A STIMULATING AND LIGHT BEVERAGE
KETEL ONE VODKA, TOMATO JUICE AND COMBINATION OF OTHER SPICES FOR A PICK-ME-UP
SMOOTH, SWEET GRAINS BALANCED BY LIGHT HOPPY BITTERNESS
SMOOTH, SWEET GRAINS BALANCED BY LIGHT HOPPY BITTERNESS
GRAPEFRUIT, SPICY HOPS, SLIGHTLY BITTER
TANGY, JUICY APPLES
A staple of the British Hainanese Kitchen. Deep fried Kurobuta pork loin crusted with a cream cracker batter, topped with a house-made tomato reduction. Served with steak cut fries and a side of petit pois tossed with minced kale
Slow-braised mince beef topped with creamy mashed potato and baked to crispy perfection. Made to a traditional English recipe long favoured by Singapore households
A fragrant and creamy curry with red snapper and ladies' fingers cooked in spiced coconut milk served and served with a side of roti prata
A robust vegetable curry of eggplant, okra, tomatoes, and cabbage, in creamy coconut milk. Topped with fresh curry leaves and served with a side of roti prata
A STAPLE OF THE BRITISH HAINANESE KITCHEN. DEEP FRIED KUROBUTA PORK LOIN CRUSTED WITH A CREAM CRACKER BATTER, TOPPED WITH A HOUSE-MADE TOMATO REDUCTION. SERVED WITH STEAK CUT FRIES AND A SIDE OF PETIT POIS TOSSED WITH MINCED KALE
SLOW-BRAISED MINCE BEEF TOPPED WITH CREAMY MASHED POTATO AND BAKED TO CRISPY PERFECTION. MADE TO A TRADITIONAL ENGLISH RECIPE LONG FAVOURED BY SINGAPORE HOUSEHOLDS
A FRAGRANT AND CREAMY CURRY WITH RED SNAPPER AND LADIES' FINGERS COOKED IN SPICED COCONUT MILK SERVED AND SERVED WITH A SIDE OF ROTI PRATA
A ROBUST VEGETABLE CURRY OF EGGPLANT, OKRA, TOMATOES, AND CABBAGE, IN CREAMY COCONUT MILK. TOPPED WITH FRESH CURRY LEAVES AND SERVED WITH A SIDE OF ROTI PRATA
A special grade of specialty coffees blended with premium Arabica and Robusta beans, roasted with margarine and caramelised to complete this unique flavour.
CLASSIC BLACK COFFEE, SERVED HOT WITH CONDENSED AND EVAPORATED MILK
WITH EVAPORATED MILK AND SUGAR
WITH SUGAR, SERVED HOT
OVER ICE WITH CONDENSED AND EVAPORATED MILK
BLACK TEA BLEND OF ASSAM, CEYLON & KEEMUN RED TEA
BLACK TEA, PANDAN LEAVES, BLUE CORN FLOWER & BERGAMOT
DESSERT TEA BLEND OF JAPANESE SENCHA, SAFFLOWER, DRIED GRAPES & FORGET ME NOT FLOWERS
JASMINE GREEN TEA, BLACK TEA, CRANBERRIES, LYCHEE PIECES & LILY BLOSSOMS
ROMAN CHAMOMILE, CHRYSANTHEMUMS & LAVENDER BLOSSOMS
PEPPERMINT & VERBENA
Tender beef shin braised in a melange of spices flavoured with kaffir and bay leaves in a creamy coconut cream sauce
Slow-braised pork belly with dried mushroom and bamboo shoot flavoured with bean paste, cinnamon and cloves
Classic Nyonya spicy and tangy chicken stew and buah keluak nut infused with fresh root spices of lengkuas and turmeric
Chicken and potatoes stewed in curry spices, curry leaves and coconut cream
Our daging panggang sambal hijau is a wagyu ribeye m/b 4-5, grilled to perfection and topped with a piquant green sambal of chillies and crispy garlic chips. This dish balances rich, smoky flavours with vibrant heat and spice
POACHED CHICKEN, ALMONDS, WATER CHESTNUT AND CRISPY LETTUCE IN AN OYSTER SAUCE AND RICE VINEGAR DRESSING, TOPPED WITH CRISPY FRIED WANTON STRIPS AND TOASTED SESAME SEEDS
PAN FRIED TOFU, ALMONDS, WATER CHESTNUTS AND CRISPY LETTUCE IN A VEGETARIAN OYSTER SAUCE AND RICE VINEGAR DRESSING, TOPPED WITH CRISPY FRIED WANTON STRIPS AND TOASTED SESAME SEEDS
TEMPEH, FRIED BEAN CURD, HARD-BOILED EGGS, POTATOES, LONG BEANS, CABBAGE, CUCUMBER AND LONTONG RICE TOPPED WITH A MILDLY SPICY CREAMY PEANUT SAUCE AND PRAWN CRACKERS
FRESH BABY KALE, PINEAPPLE CUBES, CHERRY TOMATOES, SLICED SHALLOT AND FLAME GRILLED SALMON IN A KERABU SAUCE OF SAMBAL BELACAN AND COCONUT CREAM
A SALAD INSPIRED BY INGREDIENTS THAT ARE TRADITIONALLY ASSOCIATED WITH HEALTH AND BEAUTY IN OUR CHINESE CULTURE. LOTUS ROOT SLICES, WOLFBERRIES, ROASTED ALMONDS, AND GOLDEN RAISINS TOSSED WITH TARAGON DRESSING AND TOPPED WITH ORANGE SEGMENTS ON A BED OF BABY SPINACH
A POPULAR CLASSIC OF BACON, CHICKEN, CHEDDAR CHEESE AND BABY ROMAINE LETTUCE, TOPPED WITH TOMATO AND A FRIED EGG BETWEEN SLICES OF TOASTED BREAD. SERVED WITH A SIDE OF STEAK FRIES
A cornerstone of British Indian cuisine. A mild, creamy curry broth with chicken and rice infused with a myriad of spices and topped with deep fried shallot, spring onion and coriander leaves
A cornerstone of classic British Indian cuisine. A curry broth with cauliflower and rice infused with a myriad of spices and topped with deep fried shallot, pan-fried ladies' fingers, spring onion and coriander leaves
Deep fried beancurd skin roll with prawn, crab, chicken and water chestnut seasoned with five spice powder
Julienned bamboo shoot and turnip poached in a prawn bisque and served in a deep fried "top hat" cup. Topped with prawn, chilli sauce and a sweet fruit sauce
Chicken chunks marinated in spices, grilled and served with a spicy peanut sauce topped with grated pineapple, steamed rice cake, cucumber and red onion
Juicy kurobuta pork marinated in a delicately spiced batter and deep fried to a tender crisp. Served with a side of VO chilli sauce
Shoestring fries served with a creamy garlic and chilli dip
Deep fried chicken wings marinated with shrimp paste served with a side of VO chilli sauce
A CORNERSTONE OF BRITISH INDIAN CUISINE AND RICE INFUSED WITH A MYRIAD OF SPICES AND LENTILS, SIMMERED WITH A TOUCH OF LEMONGRASS AND CORIANDER LEAVES
A CORNERSTONE OF BRITISH INDIAN CUISINE AND RICE INFUSED WITH A MYRIAD OF SPICES AND LENTILS, SIMMERED WITH A TOUCH OF LEMONGRASS AND CORIANDER LEAVES
A CORNERSTONE OF CLASSIC BRITISH INDIAN CUISINE, DEEP FRIED BEANCURD SKIN ROLL WITH FIVE SPICE POWDER, SHREDDED PORK, SHRIMPS, WATER CHESTNUT AND CORIANDER LEAVES
CHICKEN CHUNKS MARINATED IN SPICES, GRILLED WITH GRATED PINEAPPLE, STEAMED RICE CAKE, CUCUMBER AND ONION
MAKASSAR AIOLI DIP
PORK WINGS
DEEP FRIED CHICKEN WINGS MARINATED WITH SHRIMP PASTE SERVED WITH A SIDE OF CHILLI SAUCE
POACHED CHICKEN, ALMONDS, WATER CHESTNUTS AND RICE VINEGAR DRESSING, TOPPED WITH SESAME SEEDS
BEAN CURD, HARD-BOILED EGGS, POTATOES, TOFU, WATER CHESTNUTS AND BEAN SPROUTS, TOPPED WITH KEMIRI SPICE AND SESAME SEEDS
A STAPLE OF THE BRITISH HAINANESE KITCHEN, DEEP FRIED KUROBUTA PORK CHOP MARINATED IN A SPECIAL SAUCE, SERVED WITH A SIDE OF TOMATOES, SLICED QUALITY AND FLAME GRILLED PINEAPPLE, WITH A SIDE OF SWEET AND SAVOURY SAUCE
A FRAGRANT AND CREAMY CURRY WITH RED SNAPPER AND LARDER FINGERS, TOMATOES, OKRA, BRINJAL AND LONG BEANS, ENJOYED BY SINGAPORE HOUSEHOLDS
DEEP FRIED TOFU, ALMONDS, WATER CHESTNUTS AND RICE VINEGAR DRESSING, TOPPED WITH SESAME SEEDS
GRILLED SALMON WITH KELP KEMANG, CHERRY TOMATOES, SLICED QUALITY AND FLAME GRILLED PINEAPPLE, WITH A SIDE OF SWEET AND SAVOURY SAUCE
A SALAD INSPIRED BY INGREDIENTS THAT ARE TRADITIONALLY ASSOCIATED WITH BEAUTY AND WELLNESS, FEATURING GRILLED CHICKEN, ALMONDS, WATER CHESTNUTS, ROASTED ALMONDS, AND GOLDEN RAISINS TOSSED WITH TARAGON DRESSING AND TOPPED WITH GRATED PARMESAN AND A SIDE OF STEAK FRIES
SLOW BRAISED MOROCCAN BEEF MINCE WITH CREAMY MASHED POTATOES AND VEGETABLES, SERVED WITH A SIDE OF CHILLI SAUCE
A FRAGRANT AND CREAMY CURRY WITH RED SNAPPER AND LARDER FINGERS, TOMATOES, OKRA, BRINJAL AND LONG BEANS, ENJOYED BY SINGAPORE HOUSEHOLDS
A POPULAR CLASSIC OF BACON, CHICKEN, CHEDDAR CHEESE AND BABY CORN, TOSSED WITH MAYONNAISE, SERVED WITH GRILLED TOMATOES, SLICES OF TOASTED BREAD, SERVED WITH A SIDE OF STEAK FRIES
FRIED TOFU STUFFED WITH MINCED CHICKEN AND SHRIMPS, TOSSED WITH A SWEET AND SAVOURY SAUCE AND TOPPED WITH PEANUTS AND CHILLI SAUCE
BAKED COD IN A DELICATE CREAMY LAKSA SAUCE AND CORIANDER PESTO
A CLASSIC NYONYIA FESTIVE DISH OF BRAISED MIXED VEGETABLES AND MINCED PORK IN A SAVOURY SAUCE
SLOW BRAISED PORK BELLY WITH DRIED TOMATOES, SLICED QUALITY AND FLAME GRILLED PINEAPPLE, WITH A SIDE OF SWEET AND SAVOURY SAUCE
SLOW BRAISED BEEF MINCE WITH CREAMY MASHED POTATOES AND VEGETABLES, SERVED WITH A SIDE OF CHILLI SAUCE
PRAWNS TOSSED IN A FRAGRANT AND SPICY CHILLI SAUCE
A CLASSIC NYONYIA FESTIVE DISH OF BRAISED MIXED VEGETABLES AND MINCED PORK IN A FRAGRANT AND MILDLY SPICY COCONUT GRAVY
CLASSIC SPICY AND TANGY CHICKEN STEW AND BLACK NUT PASTE, SERVED WITH A SIDE OF TOMATOES, SLICES OF TOASTED BREAD, SERVED WITH A SIDE OF STEAK FRIES
PRAWNS COOKED IN A FRAGRANT AND SPICY CHILLI SAUCE INFUSED WITH LEMONGRASS AND KAFFIR LIME LEAVES
WALNUT AND CHEESE DUMPLINGS BRAISED IN SPICES FLAVOURED WITH KAFFIR AND BAY LEAVES IN A CREAMY COCONUT CREAM SAUCE
DEEP FRIED KUROBUTA PORK CHOP MARINATED IN A SPECIAL SAUCE, SERVED WITH A SIDE OF TOMATOES, SLICED QUALITY AND FLAME GRILLED PINEAPPLE, WITH A SIDE OF SWEET AND SAVOURY SAUCE
WEDGES OF FRIED EGGPLANT TOPPED WITH A SPICY SAMBAL SAUCE
CHICKEN AND POTATOES STUFFED IN A FRAGRANT AND CREAMY CURRY SAUCE WITH LEMONGRASS AND KAFFIR LIME LEAVES AND COCONUT CREAM
A RICH AND SPICY COCONUT GRAVY, TOPPED WITH PRAWNS, FISH BALL AND BEAN SPROUTS
BLACK GLUTINOUS RICE STEWED WITH COCONUT MILK AND GULA MELAKA, SERVED WITH COCONUT ICE CREAM
A TRADITIONAL RICH AND MOIST EURASIAN CAKE MADE WITH SEMOLINA AND GROUND ALMONDS, INFUSED WITH BUTTER AND COCONUT CREAM
WARM MOIST DATE PUDDING COVERED WITH COCONUT CREAM AND GULA MELAKA SAUCE
TIGER PRAWNS TOSSED WITH ROASTED SARAWAK BLACK PEPPER SAUCE, BLACK PEPPER AND CORIANDER LEAVES
THINLY SLICED TOFU FRIED WITH PRAWNS, FISH ROE, SAMBAL, BELACAN AND FRESH CUCUMBER, SERVED WITH A SIDE OF CHILLI SAUCE
FRESH TAPIOCA CAKE INFUSED WITH COCONUT MILK AND GULA MELAKA, SERVED WITH COCONUT ICE CREAM AND GULA MELAKA SAUCE
COCONUT JELLY MADE WITH COCONUT WATER AND GULA MELAKA, SERVED WITH COCONUT ICE CREAM AND GULA MELAKA SAUCE
SLICES OF TENDER GRASS-FED BEEF, BLACK BEAN SAUCE AND CORIANDER LEAVES, TOSSED WITH THICK RICE NOODLES AND A SIDE OF FRESHLY ROASTED BEAN SPROUTS
GULA MELAKA AND PANDAN CAKE INFUSED WITH COCONUT MILK AND GULA MELAKA, SERVED WITH COCONUT ICE CREAM AND GULA MELAKA SAUCE
BAILEYS IRISH CREAM LIQUEUR AND KOPI, TOPPED WITH CHOCOLATE ICE CREAM AND COCONUT CREAM
GULA MELAKA AND COCONUT ICE CREAM
COCONUT ICE CREAM
EGG SALAD WITH MAYONNAISE AND CRISPY WANTON SKIN
CREAM CHEESE AND CUCUMBER ON TOASTED BREAD
A SPICED COCONUT FISH CAKE SERVED ON A BELGIUM ENDIVE
CHILLI CRAB IN A MILD CREAMY SAUCE WITH QUAIL EGG AND CRISPY WONTON LEAF
SHREDDED TURNIP AND BAMBOO SHOOTS, TOPPED WITH PRAWNS, CHILLI SAUCE AND A SWEET AND SAVOURY SAUCE
ROSE AND COCONUT MILK JELLIED LAYER
FRIED TOFU STUFFED WITH MINCED CHICKEN AND SHRIMPS, TOSSED WITH A SWEET AND SAVOURY SAUCE AND TOPPED WITH PEANUTS AND CHILLI SAUCE
STEAMED SWEET POTATO CAKE
COCONUT AND PINEAPPLE JAM IN A BUTTERY BASE
A SELECTION OF HOUSE-MADE SCONES SERVED WITH CLOTTED CREAM AND JAM
A SELECTION OF HOUSE-MADE SCONES SERVED WITH CLOTTED CREAM AND JAM
FRESHLY SQUEEZED KESTURI LIME, HONEY AND SELTZER WATER
FRESH GINGER ROOT AND LEMON MUDDLED AND BREWED TILL FIZZY WITH SPICY GINGER BITS
HOUSE-MADE GULA MELAKA SYRUP, LEMONGRASS, AND KAFFIR LIME LEAF, MUDDLED TILL ESSENTIAL OILS ARE RELEASED AND COMBINED WITH SELTZER WATER
FRESHLY MUDDLED LYCHEE WITH LEMONGRASS MIXED WITH THE BEST INDIAN TONIC IN THE REGION
FRESH HOUSE-MADE LEMONADE TOPPED WITH BLACK TEA
VO'S HOUSE-MADE GINGER BEER AND GINGER ALE TOPPED WITH OLD-FASHIONED AROMATIC BITTERS
FRESHLY SQUEEZED KESTURI LIME, HONEY AND SELTZER WATER
FRESH GINGER ROOT AND LEMON MUDDLED AND BREWED TILL FUZZY WITH SPICY GINGER BITS
HOUSE-MADE GULA MELAKA SYRUP, LEMONGRASS, AND KAFFIR LIME LEAF, MUDDLED TILL ESSENTIAL OILS ARE RELEASED AND COMBINED WITH SELTZER WATER
FRESHLY MUDDLED LYCHEE WITH LEMONGRASS MIXED WITH THE BEST INDIAN TONIC IN THE REGION
FRESH HOUSE-MADE LEMONADE TOPPED WITH BLACK TEA
VO'S HOUSE-MADE GINGER BEER AND GINGER ALE TOPPED WITH OLD-FASHIONED AROMATIC BITTERS
BLACK GLUTINOUS RICE STEWED WITH GULA MELAKA AND COCONUT MILK TOPPED WITH COCONUT ICE CREAM
GULA MELAKA TEA CAKE SERVED WITH COCONUT ICE CREAM, TOPPED WITH TOASTED COCONUT FLAKES AND GULA MELAKA SAUCE
TRADITIONAL RICH AND MOIST EURASIAN CAKE OF SEMOLINA AND GROUND ALMONDS INFUSED WITH BRANDY, SERVED WITH VANILLA ICE CREAM DRIZZLED WITH A LEMON SAUCE
FRESH TAPIOCA CAKE INFUSED WITH COCONUT CREAM AND SERVED WITH COCONUT MILK AND GULA MELAKA
LIGHT BUTTER SPONGE TOPPED WITH PINEAPPLE AND GULA MELAKA GLAZE SERVED WITH A VANILLA CUSTARD SAUCE
AN AROMATIC PANDAN CAKE LAYERED WITH GULA MELAKA AND SPRINKLING OF FRESH COCONUT SHAVINGS FROSTED WITH BUTTER CREAM AND GULA MELAKA
WARM MOIST DATE PUDDING COVERED WITH GULA MELAKA TOFFEE SAUCE TOPPED WITH VANILLA ICE CREAM
COCONUT JELLY MADE WITH COCONUT WATER TOPPED WITH FRESH COCONUT FLESH AND COCONUT ICE CREAM SPRINKLED WITH SHAVED GULA MELAKA
CREAMY CHOCOLATE FILLING INFUSED WITH BAILEYS IRISH CREAM LIQUEUR AND KOPI, TOPPED WITH CRUSHED COOKIE CRUMBLE
WITH HOUSE-MADE GULA MELAKA ICE CREAM, TOASTED COCONUT AND GULA MELAKA SYRUP
WITH HOUSE-MADE MALT CRUMBLE
TOPPED WITH TOASTED CASHEW NUTS AND COCONUT SHAVINGS
TOPPED WITH HOUSE-MADE CORNFLAKES CRUNCH
EGG MAYO WITH CHIVES IN A HOUSE-MADE CHEESE TARTLET TOPPED WITH PINEAPPLE PATCHARES
A SPICED COCONUT CREAM FISH QUENELLE SERVED ON A BELGIUM ENDIVE
JULIENNED BAMBOO SHOOT AND TURNIP POACHED IN A PRAWN BISQUE AND SERVED IN A DEEP FRIED "TOP HAT" CUP, TOPPED WITH PRAWN, CHILLI SAUCE AND A SWEET FRUIT SAUCE
DELICATE CREAM CHEESE ON BREAD TOPPED WITH CUCUMBER
FRIED BEANCURD ON A BED OF JULIENNED CUCUMBER AND FRESH BEANSPROUTS TOPPED WITH VIOLET'S SIGNATURE SWEET AND TANGY PEANUT SAUCE
CHILLI CRAB IN A HOUSE-MADE CHEESE TARTLET TOPPED WITH A QUAIL EGG
ROSE AND COCONUT MILK LAYERED JELLY
STEAMED CHEWY SWEET POTATO CAKE COATED IN FRESHLY GRATED COCONUT
CHENDOL, RED BEAN AND GULA MELAKA ATOP A COCONUT PUDDING
A RICH MOIST DARK CHOCOLATE CAKE
GRATED COCONUT AND PINEAPPLE JAM IN A BUTTERY TART
A SELECTION OF FOUR HOUSE-MADE SCONES - TWO PLAIN AND TWO GULA MELAKA, SERVED WITH CLOTTED CREAM AND JAMS
FRESH RICE NOODLE TOSSED IN VIOLET'S LAKSA GRAVY, TOPPED WITH PRAWNS, TAU POK AND BEAN SPROUTS
SINGAPORE'S CLASSIC BLACK PEPPER PRAWNS FRIED IN FRESH TOASTED SARAWAK BLACK PEPPER AND BUTTER TOSSED WITH SPAGHETTI AND TOPPED WITH ARUGULA
FRIED JASMINE RICE TOSSED WITH PRAWNS, HAE BEE, SAMBAL BELACAN AND FRESH CUCUMBER, SERVED WITH SAMBAL IKAN BILIS HIJAU
SLICES OF 150 DAY GRAIN-FED BLACK ANGUS TENDERLOIN FLASH-FRIED CANTONESE STYLE WITH A BLACK BEAN SAUCE INFUSION ON SILKY WOK-FRIED FRESH RICE NOODLES, WITH A SIDE OF FRESH POACHED KAILAN
Veneto, Italy
Veneto, Italy
McLaren Vale, Australia, 2021
Marlborough, New Zealand, 2022
South Australia, 2021
Marlborough, New Zealand, 2022
NV
NV
360 Brut, NV
A staple of the British Hainanese kitchen. Deep fried Kurobuta pork loin crusted with a cream cracker batter, topped with a house-made tomato reduction. Served with steak cut fries and a side of petit pois tossed with minced kale.
Slow-braised mince beef topped with creamy mashed potato and baked to crispy perfection. Made to a traditional English recipe long favoured by Singapore households.
A fragrant and creamy curry with red snapper and ladies' fingers cooked in spiced coconut milk served and served with a side of roti prata.
A robust vegetable curry of eggplant, okra, tomatoes, and cabbage, in creamy coconut milk. Topped with fresh curry leaves and served with a side of roti prata.
A staple of the British Hainanese kitchen. Deep fried Kurobuta pork loin crusted with a cream cracker batter, topped with a house-made tomato reduction. Served with steak cut fries and a side of petit pois tossed with minced kale.
Slow-braised mince beef topped with creamy mashed potato and baked to crispy perfection. Made to a traditional English recipe long favoured by Singapore households.
A fragrant and creamy curry with red snapper and ladys fingers cooked in spiced coconut milk served with a traditional laced pancake.
A robust vegetable curry of eggplant, okra, tomatoes, and cabbage, in creamy coconut milk. Topped with fresh curry leaves and served with a side of roti prata.
A full-flavoured, concentrated form of coffee served as a "double-shot"
A double-shot of espresso extracted directly over hot water for a balanced flavour
A double-shot of espresso combined with creamy steamed milk and finished with velvety milk foam
A double-shot of espresso balanced with one-third steamed milk, topped with one-third velvety milk foam
A double-shot of espresso combined with our indulgent in-house cacao and creamy steamed milk
Brewed the traditional way with condensed and evaporated milk
Brewed the traditional way with evaporated milk
Brewed the traditional way served black with sugar
Brewed the traditional way with condensed and evaporated milk and poured over ice
Fresh rice noodle tossed in Violet's Laksa gravy, topped with prawns, tau pok and bean sprouts
Singapore's classic black pepper prawns fried in fresh toasted Sarawak black pepper and butter tossed with spaghetti and topped with arugula
Slices of 150 day grain-fed black angus tenderloin flash-fried Cantonese style with a black bean sauce infusion on silky wok-fried fresh rice noodles, with a side of fresh poached kailan
Fried jasmine rice tossed with prawns, hae bee, sambal belacan and fresh cucumber, served with sambal ikan bilis hijau
Fresh rice noodle tossed in Violet's Laksa gravy, topped with prawns, tau pok and bean sprouts
Singapore's classic black pepper prawns fried in fresh toasted Sarawak black pepper and butter tossed with spaghetti and topped with arugula
Slices of 150 day grain-fed black angus tenderloin flash-fried Cantonese style with a black bean sauce infusion on silky wok-fried fresh rice noodles, with a side of fresh poached kailan
Fried jasmine rice tossed with prawns, hard, sambal belacan and fresh cucumber, served with sambal ikan bilis hijau
TANQUERAY LONDON DRY GIN, COINTREAU, HOMEMADE HALIA ESSENCE AND FRESH PINK GINGER FLOWER
THE CLASSIC. TANQUERAY LONDON DRY GIN, COINTREAU, CHERRY BRANDY AND DOM. SHAKEN WITH FRESH LOCAL FRUIT JUICES TILL FROTHY
MONKEY SHOULDER WHISKEY, EGG WHITE, HOMEMADE KESTURI LIME ESSENCE WITH KESTURI LIME JUICE
TAMARIND ESSENCE IS MIXED WITH TANQUERAY LONDON DRY GIN, LIME JUICE, MINT, BITTERS AND SHAKEN TO MELANGE. CLOUDY, COMPLICATED AND SWEET
TANQUERAY LONDON DRY GIN, HEADY MIX OF FRESHLY SQUEEZED GREEN APPLE, LEMON JUICE AND NUTMEG. JUST LIKE HOW CHARLES PRINSEP WOULD HAVE DONE SO FROM HIS PERCH ON FORT CANNING
TANQUERAY LONDON DRY GIN, SPICED PEAR PUREE, CLOVES AND ROSEMARY
OUR TAKE ON A CLASSIC: FRESH GUAVA PUREE WITH PROSECCO
A FAVOURITE BRITISH COCKTAIL WITH PIMM'S NO.1 CUP AND SPICED FRUIT FOR A STIMULATING AND LIGHT BEVERAGE
KETEL ONE VODKA, TOMATO JUICE AND COMBINATION OF OTHER SPICES FOR A PICK-ME-UP
SMOOTH, SWEET GRAINS BALANCED BY LIGHT HOPPY BITTERNESS
SMOOTH, SWEET GRAINS BALANCED BY LIGHT HOPPY BITTERNESS
GRAPEFRUIT, SPICY HOPS, SLIGHTLY BITTER
A cornerstone of classic British Indian cuisine, a curry broth with cauliflower and rice infused with a myriad of spices and topped with deep fried shallot, pan-fried ladies' fingers, spring onion and coriander leaves
Julienned bamboo shoot and turnip poached with soya bean paste served on a lettuce cup topped with fried tofu, chilli sauce and a sweet fruit sauce
Eggplant puree infused with coriander and lime, served with emping cracker
A salad inspired by ingredients that are traditionally associated with health and beauty in our Chinese culture. Lotus root slices, wolfberries, roasted almonds, and golden raisins tossed with taragon dressing and topped with orange segments on a bed of baby spinach
Grilled king oyster mushroom on a bed of creamy turmeric-infused coconut sauce, perfumed with julienne of coriander
Shiitake mushrooms and bamboo shoot braised in a rich soybean stew flavoured with cinnamon and cloves topped with fresh green chilli
Mixed vegetables and tempeh in a fragrant and mildly spicy coconut gravy
Shoestring fries served with a creamy garlic and chilli dip
Fried bean curd on a bed of julienned cucumber and fresh beansprouts topped with Violet's signature sweet and tangy peanut sauce
Tempeh, fried bean curd, potatoes, long beans, cabbage, cucumber and lontong rice topped with a mildly spicy creamy peanut sauce and emping crackers
Pan fried tofu, almonds, water chestnuts and crispy lettuce in a vegetarian oyster sauce and rice vinegar dressing, topped with crispy fried wanton strips and toasted sesame seeds
Walnut and cheese dumplings braised in spices flavoured with kaffir and bay leaves in a creamy coconut cream sauce
Wedges of fried eggplant topped with a spicy and sour sambal sauce
A robust vegetable curry of eggplant, okra, tomatoes and cabbage, in creamy coconut milk. Topped with fresh curry leaves and served with a side of roti prata
Fried jasmine rice with kangkung, fried tofu and spices served with emping cracker
Fresh tapioca cake infused with coconut cream and served with coconut milk and gula melaka
Black glutinous rice stewed with gula melaka and coconut milk topped with coconut cream
A cornerstone of British Indian cuisine. A mild, creamy curry broth with chicken and rice infused with a myriad of spices and topped with deep fried shallot, spring onion and coriander leaves
A cornerstone of classic British Indian cuisine. A curry broth with cauliflower and rice infused with a myriad of spices and topped with deep fried shallot, pan-fried ladies' fingers, spring onion and coriander leaves
Deep fried beancurd skin roll with prawn, crab, chicken and water chestnut seasoned with five spice powder
Julienned bamboo shoot and turnip poached in a prawn bisque and served in a deep fried "top hat" cup. Topped with prawn, chilli sauce and a sweet fruit sauce
Chicken chunks marinated in spices, grilled and served with a spicy peanut sauce topped with grated pineapple, steamed rice cake, cucumber and red onion
Juicy kurobuta pork marinated in a delicately spiced batter and deep fried to a tender crisp. Served with a side of VO chilli sauce
Shoestring fries served with a creamy garlic and chilli dip
Deep fried chicken wings marinated with shrimp paste served with a side of VO chilli sauce
Julienned bamboo shoot and turnip poached in a prawn bisque served in a deep fried "top hat" cup topped with prawn
Diced chicken in a creamy curry sauce with golden raisin chutney served in wantan leaf cup
Chilli crab in a light crispy shell
Fried bean curd on julienned cucumber and fresh beansprouts topped with sweet and tangy peanut sauce
Fresh rice noodle tossed in Violet's laksa gravy topped with prawns, tau pok and bean sprouts
Glutinous rice flour skin wrapped around a sweet mung bean filling
Chewy glutinous rice cake filled with grated coconut and palm sugar
Chewy gula melaka and pandan infused rice cake tossed in grated coconut
A rice chocolate fudgy truffle-like treat infused with rum
Fragrant honeycomb cake infused with lemongrass, kaffir lime leaves, pandan, and coconut milk
A traditional, delicate lace crêpe served with a rich creamy sauce cooked with bananas in coconut cream and gula melaka
FRESH RICE NOODLE TOSSED IN VIOLET'S LAKSA GRAVY, TOPPED WITH PRAWNS, TAU POK AND BEAN SPROUTS
SINGAPORE'S CLASSIC BLACK PEPPER PRAWNS FRIED IN FRESH TOASTED SARAWAK BLACK PEPPER AND BUTTER TOSSED WITH SPAGHETTI AND TOPPED WITH ARUGULA
SLICES OF 150 DAY GRAIN-FED BLACK ANGUS TENDERLOIN FLASH-FRIED CANTONESE STYLE WITH A BLACK BEAN SAUCE INFUSION ON SILKY WOK-FRIED FRESH RICE NOODLES, WITH A SIDE OF FRESH POACHED KAILAN
FRIED JASMINE RICE TOSSED WITH PRAWNS, HAE BEE, SAMBAL BELACAN AND FRESH CUCUMBER, SERVED WITH SAMBAL IKAN BILIS HIJAU
A cornerstone of classic British Indian cuisine. A curry broth with cauliflower and rice infused with a myriad of spices and topped with deep fried shallot, pan-fried ladies' fingers, spring onion and coriander leaves
Julienned bamboo shoot and turnip poached with soya bean paste served on a lettuce cup topped with fried tofu, chilli sauce and a sweet fruit sauce
Eggplant puree infused with coriander and lime, served with emping cracker
A salad inspired by ingredients that are traditionally associated with health and beauty in our Chinese culture. Lotus root slices, wolfberries, roasted almonds, and golden raisins tossed with taragon dressing and topped with orange segments on a bed of baby spinach
Shoestring fries served with a creamy garlic and chilli dip
Fried bean curd on a bed of julienned cucumber and fresh beansprouts topped with Violet's signature sweet and tangy peanut sauce
Tempeh, fried bean curd, potatoes, long beans, cabbage, cucumber and lontong rice topped with a mildly spicy creamy peanut sauce and emping crackers
Pan fried tofu, almonds, water chestnuts and crispy lettuce in a vegetarian oyster sauce and rice vinegar dressing, topped with crispy fried wanton strips and toasted sesame seeds
Grilled king oyster mushroom on a bed of creamy turmeric-infused coconut sauce, perfumed with julienne of coriander
Shiitake mushrooms and bamboo shoot braised in a rich soybean stew flavoured with cinnamon and cloves topped with fresh green chilli
Mixed vegetables and tempeh in a fragrant and mildly spicy coconut gravy
Walnut and cheese dumplings braised in spices flavoured with kaffir and bay leaves in a creamy coconut cream sauce
Wedges of fried eggplant topped with a spicy and sour sambal sauce
A robust vegetable curry of eggplant, okra, tomatoes, and cabbage, in creamy coconut milk. Topped with fresh curry leaves and served with a side of roti prata
Fried jasmine rice with kangkung, fried tofu and spices served with emping cracker
Tapioca cake infused with coconut cream and with coconut milk and gula melaka
Black glutinous rice stewed with gula melaka and coconut milk topped with coconut cream
GRATED FRESH TAPIOCA ROOT CAKE TOPPED WITH GULA MELAKA SYRUP AND COCONUT MILK
A TRADITIONAL, DELICATE LACE CRÊPE SERVED WITH A RICH CREAMY SAUCE COOKED WITH BANANAS IN COCONUT CREAM AND GULA MELAKA
BLACK GLUTINOUS RICE STEWED WITH GULA MELAKA AND COCONUT MILK TOPPED WITH COCONUT ICE CREAM. vegan option available upon request
GULA MELAKA TEA CAKE SERVED WITH GULA MELAKA ICE CREAM, TOPPED WITH TOASTED COCONUT FLAKES AND GULA MELAKA SAUCE
COCONUT JELLY MADE WITH COCONUT WATER TOPPED WITH FRESH COCONUT FLESH AND COCONUT ICE CREAM SPRINKLED WITH SHAVED GULA MELAKA
Selection includes 3 types of Kueh, 2 pieces each. AN ASSORTMENT OF TRADITIONAL BITE-SIZED PERANAKAN SWEET DELICACIES, LOVINGLY HANDCRAFTED. PLEASE ASK OUR SERVERS FOR THE DAILY SELECTION
FRIED BEANCURD ON A BED OF JULIENNED CUCUMBER AND FRESH BEANSPROUTS TOPPED WITH VIOLET'S SIGNATURE SWEET AND TANGY PEANUT SAUCE
TENDER BEEF SHIN BRAISED IN A CREAMY COCONUT SAUCE FLAVOURED WITH A MELANGE OF SPICES, KAFFIR AND BAY LEAVES
CLASSIC SPICY AND TANGY CHICKEN STEW AND BUAH KELUAK NUT INFUSED WITH FRESH ROOT SPICES OF LENGKUAS AND TURMERIC
SLOW-BRAS PORK BELLY WITH DRIED MUSHROOM AND BAMBOO SHOOT PLAVOURED WITH BEAN PASTE, CINNAMON AND CLOVES
BAKED COD IN A DELECTABLE CREAMY LAKSA SAUCE, DRIZZLED WITH CORIANDER PESTO
PRAWNS TOSSED IN A FRAGRANT AND SPICY CHILLI PADI GARLIC SAUCE
PRAWNS COOKED IN A SPICY CREAMY COCONUT GRAVY INFUSED WITH LEMONGRASS AND KEFIR LIME LEAF
WEDGES OF FRIED EGGPLANT TOPPED WITH A SPICY AND SOUR SAMBAL SAUCE
CLASSIC NYONYA FESTIVE DISH OF BRAISED MIXED VEGETABLES AND BEANCURD SKIN IN A RICH PRAWN BISQUE
MIXED VEGETABLES AND TEMPEH IN A FRAGRANT AND MILDLY SPICY COCONUT GRAVY
WALNUT AND CHEESE BALLS BRAISED IN A CREAMY COCONUT SAUCE FLAVOURED WITH A MELANGE OF SPICES, KAFFIR AND BAY LEAVES
CHICKEN AND POTATOES STEWED IN NYONYA CURRY POWDER, CURRY LEAVES AND COCONUT CREAM
FRESH RICE NOODLE TOSSED IN VIOLET'S LAKSA GRAVY, TOPPED WITH PRAWNS, TAU POK AND BEAN SPROUTS
SINGAPORE'S CLASSIC BLACK PEPPER PRAWNS FRIED IN FRESH TOASTED SARAWAK BLACK PEPPER AND BUTTER TOSSED WITH SPAGHETTI AND TOPPED WITH ARUGULA
SLICES OF 150 DAY GRAIN-FED BLACK ANGUS TENDERLOIN FLASH-FRIED CANTONESE STYLE WITH A BLACK BEAN SAUCE INFUSION ON SILKY WOK-FRIED FRESH RICE NOODLES, WITH A SIDE OF FRESH POACHED KAILAN
FRIED JASMINE RICE TOSSED WITH PRAWNS, HAE BEE, SAMBAL BELACAN AND FRESH CUCUMBER, SERVED WITH SAMBAL IKAN BILIS HIJAU
A savoury omelette of crab fried with eggs, char siew and vegetables, served with lettuce leaves
Angka prawns tossed in a spicy fragrant chilli padi garlic rempah
Grilled local farmed barramundi topped with a piquant compote of diced pineapple perfumed with ginger flower julienne and laksa leaf
Red snapper fillets in a spicy and sour gravy with pineapple slices and ladies fingers topped with julienne of pink ginger flower
Baked cod in a delectable creamy laksa sauce drizzled with coriander pesto
Egg mayo with chives in a house-made cheese tartlet topped with pineapple patcharee
Diced chicken in a mild creamy curry mayo with raisins on a crispy wonton leaf
Dill-infused cream cheese on bread topped with cucumber
A spiced coconut cream fish quenelle served on a Belgium endive
A traditional Eurasian rich moist cake of semolina and ground almonds. Rich, moist, and laced with brandy
Grated coconut cooked with gula melaka syrup and coconut milk, wrapped in a delicate pancake
Gula melaka pound cake topped with cashew crumble
Julienned bamboo shoot and turnip poached in a prawn bisque and served in a deep fried "top hat" cup. Topped with prawn, chilli sauce and a sweet fruit sauce
A traditional steamed yam cake called Wu Tao Gao. Topped with dried prawn, Chinese sausage, dried mushroom, minced pork, five spiced powder and fried shallot
Chilli crab in a house-made cheese tartlet topped with a quail egg
A soft and chewy steamed cake made with pandan and coconut infused rice and tapioca flour, coated with freshly grated coconut
Coconut panna cotta topped with sweet potato, yam, agar agar and gula melaka syrup
Two plain and two gula melaka scones served with clotted cream and jams
A selection of four house-made scones - two plain and two gula melaka, served with clotted cream and jams
Serves 2 Pax
Diced chicken in a mild, creamy curry mayo with raisins on a crispy wonton leaf
Chilli crab in a light crispy shell
Julienned bamboo shoot and turnip poached in a prawn bisque and served in a deep fried "top hat" cup. Topped with prawn, chilli sauce and a sweet fruit sauce
Fried beancurd on a bed of julienned cucumber and fresh beansprouts topped with Violet's signature sweet and tangy peanut sauce
A spiced coconut cream fish quenelle served on a Belgium endive
The delectable black diamond of the Nyonya kitchen, infused with a mélange of spices, minced prawns and coconut milk on a buttered crostini
Egg mayo with chives in a buttered crostini topped with pineapple paceri
Rose and coconut milk-layered jelly
Coconut panna cotta with red beans, agar agar and gula melaka
Fresh tapioca cake infused with coconut cream and served with coconut milk and gula melaka
A rice chocolate fudgy truffle-like treat infused with rum
A soft and chewy steamed cake made with pandan and coconut infused rice and tapioca flour, coated with freshly grated coconut
A selection of four house-made scones - two plain and two gula melaka, served with clotted cream and jams
A selection of four house-made scones - two plain and two gula melaka, served with clotted cream and jams
CLASSIC NYONYA FESTIVE DISH OF MIXED VEGETABLES AND BEAN CURD SKIN BRAISED IN A RICH PRAWN BISQUE
MIXED VEGETABLES AND TEMPEH IN A MILDLY SPICED FRAGRANT COCONUT GRAVY
WEDGES OF FRIED EGGPLANT TOPPED WITH A SPICY AND SOUR SAMBAL SAUCE
CHARRED LADIES FINGERS IN A CREAMY TURMERIC INFUSED COCONUT SAUCE
TENDER YOUNG JACKFRUIT AND PRAWNS SIMMERED IN A SPICED TURMERIC INFUSED COCONUT GRAVY ENRICHED WITH SALT FISH
FRESH RICE NOODLE TOSSED IN VIOLET'S LAKSA GRAVY TOPPED WITH PRAWNS, TAU POK AND BEAN SPROUTS
FRIED RICE WITH PRAWNS, HAE BEE AND SAMBAL BELACAN
BEEF TENDERLOIN FLASH-FRIED CANTONESE STYLE WITH A BLACK BEAN SAUCE INFUSION ON SILKY WOK-FRIED FRESH RICE NOODLES, WITH A SIDE OF FRESH POACHED KAILAN
GLUTINOUS AND JASMINE RICE INFUSED WITH TURMERIC STEAMED WITH COCONUT MILK
Pale gold and clear appearance, slightly spicy-herbal aroma, grainy-sweet malt character, moderate malt flavours balanced with rounded hop character, finishing soft and dry with a touch of biscuit and soft doughy notes.
Pale yellow gold appearance, dense white head, citrus and grapefruit aroma, bready malt flavours, moderate esters, high hop bitterness, finishing dry and refreshing with medium high carbonation.
Fresh rice noodle tossed in Violet's Laksa gravy, topped with prawns, tau pok and bean sprouts
Singapore's classic black pepper prawns fried in fresh toasted Sarawak black pepper and butter tossed with spaghetti and topped with arugula
Slices of 150 day grain-fed Black Angus tenderloin flash-fried Cantonese style with a black bean sauce infusion on silky wok-fried fresh rice noodles, with a side of fresh poached kailan
Fried jasmine rice tossed with prawns, hae bee, sambal belacan and fresh cucumber, served with sambal ikan bilis hijau
Champagne, France, NV
Veneto, Italy, NV
Veneto, Italy, NV
Margaret River, Australia, 2023
Marlborough, New Zealand, 2023
Friuli-Venezia Giulia, Italy, 2023
South Australia, 2024
Marlborough, New Zealand, 2022
Southern Rhône, France, 2023, Organic
(serves 2)
EGG MAYO WITH CHIVES IN A HOUSE-MADE CHEESE TARTLET TOPPED WITH PINEAPPLE PATCHAREE
DICED CHICKEN IN A MILD CREAMY CURRY MAYO WITH RASINS ON A CRISPY WONTON LEAF
DILL-INFUSED CREAM CHEESE ON BREAD TOPPED WITH CUCUMBER
CHILLI CRAB IN A HOUSE-MADE CHEESE TARTLET TOPPED WITH A QUAIL EGG
A SPICED COCONUT CREAM FISH QUENELLE SERVED ON A BELGIUM ENDIVE
JULIENNED BAMBOO SHOOT AND TURNIP POACHED IN A PRAWN BISQUE AND SERVED IN A DEEP FRIED "TOP HAT" CUP. TOPPED WITH PRAWN, CHILLI SAUCE AND A SWEET FRUIT SAUCE
FRIED BEANCURD ON A BED OF JULIENNED CUCUMBER AND FRESH BEANSPROUTS TOPPED WITH VIOLET'S SIGNATURE SWEET AND TANGY PEANUT SAUCE
ROSE AND COCONUT MILK LAYERED JELLY
STEAMED CHEWY SWEET POTATO CAKE COATED IN FRESHLY GRATED COCONUT
A SELECTION OF FOUR HOUSE-MADE SCONES - TWO PLAIN AND TWO GULA MELAKA, SERVED WITH CLOTTED CREAM AND JAMS
CHENDOL, RED BEAN AND GULA MELAKA ATOP A COCONUT PUDDING
A RICH MOIST DARK CHOCOLATE CAKE
GRATED COCONUT AND PINEAPPLE JAM IN A BUTTERY TART
A SELECTION OF FOUR HOUSE-MADE SCONES - TWO PLAIN AND TWO GULA MELAKA, SERVED WITH CLOTTED CREAM AND JAMS
Fried bean curd on a bed of julienned cucumber and fresh beansprouts topped with Violet's signature sweet and tangy peanut sauce
Tempeh, fried bean curd, hard-boiled eggs, potatoes, long beans, cabbage, cucumber and lontong rice topped with a mildly spicy creamy peanut sauce and prawn crackers
Julienned bamboo shoot and turnip poached in a prawn bisque served in a deep fried "top hat" cup topped with prawn, chilli sauce and a sweet fruit sauce
Deep fried fresh prawn, crab meat, chicken and water chestnut rolls seasoned with five spice powder wrapped in bean curd skin
Prawn, chicken and bean curd dumplings in a Nyonya homemade prawn bisque with julienned bamboo shoot
Fried beancurd on a bed of julienned cucumber and fresh beansprouts topped with Violet's signature sweet and tangy peanut sauce
Tender beef shin braised in a creamy coconut sauce flavoured with a melange of spices, kaffir and bay leaves
Classic spicy and tangy chicken stew and buah keluak nut infused with fresh root spices of lengkuas and turmeric
Slow-braised pork belly with dried mushroom and bamboo shoot flavoured with bean paste, cinnamon and cloves
Baked cod in a delectable creamy laksa sauce, drizzled with coriander pesto
Prawns tossed in a fragrant and spicy chilli padi garlic sauce
Prawns cooked in a spicy creamy coconut gravy infused with lemongrass and kefir lime leaf
Wedges of fried eggplant topped with a spicy and sour sambal sauce
Classic Nonya festive dish of braised mixed vegetables and beancurd skin in a rich prawn bisque
Mixed vegetables and tempeh in a fragrant and mildly spicy coconut gravy
Walnut and cheese balls braised in a creamy coconut sauce flavoured with a melange of spices, kaffir and bay leaves
Chicken and potatoes stewed in Nonya curry powder, curry leaves and coconut cream
FRESH RICE NOODLE TOSSED IN VIOLET'S LAKSA GRAVY, TOPPED WITH PRAWNS, TAU POK AND BEAN SPROUTS
SINGAPORE'S CLASSIC BLACK PEPPER PRAWNS FRIED IN FRESH TOASTED SARAWAK BLACK PEPPER AND BUTTER TOSSED WITH SPAGHETTI AND TOPPED WITH ARUGULA
SLICES OF 150 DAY GRAIN-FED BLACK ANGUS TENDERLOIN FLASH-FRIED CANTONESE STYLE WITH A BLACK BEAN SAUCE INFUSION ON SILKY WOK-FRIED FRESH RICE NOODLES, WITH A SIDE OF FRESH POACHED KAILAN
FRIED JASMINE RICE TOSSED WITH PRAWNS, HAE BEE, SAMBAL BELACAN AND FRESH CUCUMBER, SERVED WITH SAMBAL IKAN BILIS HIJAU
FRIED BEANCURD ON A BED OF JULIENNED CUCUMBER AND FRESH BEANSPROUTS TOPPED WITH VIOLET'S SIGNATURE SWEET AND TANGY PEANUT SAUCE
TENDER BEEF SHIN BRAISED IN A CREAMY COCONUT SAUCE FLAVOURED WITH A MELANGE OF SPICES, KAFFIR AND BAY LEAVES
CLASSIC SPICY AND TANGY CHICKEN STEW AND BUAH KELUAK NUT INFUSED WITH FRESH ROOT SPICES OF LENGKUAS AND TURMERIC
SLOW-BRAISED PORK BELLY WITH DRIED MUSHROOM AND BAMBOO SHOOT FLAVOURED WITH BEAN PASTE, CINNAMON AND CLOVES
BAKED COD IN A DELECTABLE CREAMY LAKSA SAUCE, DRIZZLED WITH CORIANDER PESTO
PRAWNS TOSSED IN A FRAGRANT AND SPICY CHILLI PADI GARLIC SAUCE
PRAWNS COOKED IN A SPICY CREAMY COCONUT GRAVY INFUSED WITH LEMONGRASS AND KEFIR LIME LEAF
WEDGES OF FRIED EGGPLANT TOPPED WITH A SPICY AND SOUR SAMBAL SAUCE
CLASSIC NYONYA FESTIVE DISH OF BRAISED MIXED VEGETABLES AND BEANCURD SKIN IN A RICH PRAWN BISQUE
MIXED VEGETABLES AND TEMPEH IN A FRAGRANT AND MILDLY SPICY COCONUT GRAVY
WALNUT AND CHEESE BALLS BRAISED IN A CREAMY COCONUT SAUCE FLAVOURED WITH A MELANGE OF SPICES, KAFFIR AND BAY LEAVES
CHICKEN AND POTATOES STEWED IN NYONYA CURRY POWDER, CURRY LEAVES AND COCONUT CREAM
Sliced crisp winged bean tossed in a tangy sambal belacan dressing with dried shrimp, topped with fragrant toasted coconut (kerisik)
Chicken chunks marinated in spices, grilled and served with a spicy peanut sauce topped with grated pineapple, steamed rice cake, cucumber and red onion
A rich curry broth with cauliflower, lentils, spices and topped with deep fried shallot, pan-fried fingerlings, spring onion and coriander leaves
Julienned bamboo shoot and turnip poached with soya bean paste served on a lettuce cup topped with fried tofu, chili sauce and a sweet fruit sauce
Eggplant puree infused with coriander and lime, served with emping cracker
A salad inspired by ingredients that are traditionally associated with health and beauty in our chinese culture. Lotus root slices, wolfberries, roasted almonds, and golden raisins tossed with taragon dressing and topped with orange segments on a bed of baby spinach
Grilled king oyster mushroom on a bed of creamy turmeric-infused coconut sauce, perfumed with julienne of coriander
Shiitake mushrooms and bamboo shoot braised in a rich soybean stew flavour with cinnamon and cloves topped with fresh green chilli
Mixed vegetables and tempeh in a fragrant and mildly spicy coconut gravy
Fried jasmine rice with kangkung, fried tofu and spices served with emping cracker
Fresh tapioca cake infused with coconut cream and served with coconut milk and gula melaka
Shoestring fries served with a creamy garlic and chili dip
Fried bean curd on a bed of julienned cucumber and potato, long beans, cabbage, cucumber and long beans, topped with a mildly spicy creamy peanut sauce and emping crackers
Tempeh, fried bean curd, potatoes, long beans, cabbage, cucumber and long beans, topped with a mildly spicy creamy peanut sauce and emping crackers
Pan fried tofu, almonds, water chestnuts and crispy lettuce in a vegetarian oyster sauce and rice vinegar dressing, topped with crispy fried wanton strips and toasted sesame seeds
Walnut and cheese dumplings braised in spices flavoured with kaffir and bay leaves in a creamy coconut cream sauce
Wedges of fried eggplant topped with a spicy and sour sambal sauce
A robust vegetable curry of eggplant, okra, tomato and cabbage, in creamy coconut milk, topped with fresh curry leaves and served with a side of roti prata
Black glutinous rice stewed with gula melaka and coconut milk topped with coconut cream
A cornerstone of classic British Indian cuisine. A curry broth with cauliflower and rice infused with a myriad of spices and topped with deep fried shallots, pan-fried ladies fingers, spring onion and coriander leaves
Julienned bamboo shoot and turnip poached with soya bean paste served on a lettuce cup topped with fried tofu, chilli sauce and a sweet fruit scoop
Eggplant puree infused with coriander and lime, served with emping cracker
A salad inspired by ingredients that are traditionally associated with health and beauty in our Chinese culture. Lotus root slices, wolfberries, roasted almonds, and golden raisins tossed with taragon dressing and topped with orange segments on a bed of baby spinach
Grilled king oyster mushroom on a bed of creamy turmeric-infused coconut sauce, perfumed with julienne of coriander
Shiitake mushrooms and bamboo shoot braised in a rich soybean stew flavoured with cinnamon and cloves topped with fresh green chilli
Mixed vegetables and tempeh in a fragrant and mildly spicy coconut gravy
Shoestring fries served with a creamy garlic and chilli dip
Fried bean curd on a bed of julienned cucumber and fresh beansprouts topped with Violet's signature sweet and tangy peanut sauce
Tempeh, fried bean curd, potatoes, long beans, cabbage, cucumber and lontong rice topped with a mildly spicy creamy peanut sauce and emping crackers
Pan fried tofu, almonds, water chestnuts and crispy lettuce in a vegetarian oyster sauce and rice vinegar dressing, topped with crispy fried wanton strips and toasted sesame seeds
Walnut and cheese dumplings braised in spices flavoured with kaffir and bay leaves in a creamy coconut cream sauce
Wedges of fried eggplant topped with a spicy and sour sambal sauce
A robust vegetable curry of eggplant, okra, tomatoes, and cabbage, in creamy coconut milk. Topped with fresh curry leaves and served with a side of roti prata
Fried jasmine rice with kangkung, fried tofu and spices served with emping cracker
Fresh tapioca cake infused with coconut cream and served with coconut milk and gula melaka
Black glutinous rice stewed with gula melaka and coconut milk topped with coconut cream
Fried bean curd on a bed of julienned cucumber and fresh beansprouts topped with Violet's signature sweet and tangy peanut sauce
Tempeh, fried bean curd, hard-boiled eggs, potatoes, long beans, cabbage, cucumber and lontong rice topped with a mildly spicy creamy peanut sauce and prawn crackers
Julienned bamboo shoot and turnip poached in a prawn bisque served in a deep fried "top hat" cup topped with prawn, chilli sauce and a sweet fruit sauce
Deep fried fresh prawn, crab meat, chicken and water chestnut rolls seasoned with five spice powder wrapped in bean curd skin
Prawn, chicken and bean curd dumplings in a Nyonya homemade prawn bisque with julienned bamboo shoot
A staple of the British Hainanese kitchen. Deep fried Kurobuta pork loin crusted with a cream cracker batter, topped with a house-made tomato reduction. Served with steak cut fries and a side of petit pois tossed with minced kale.
Slow-braised mince beef topped with creamy mashed potato and baked to crispy perfection. Made to a traditional English recipe long favoured by Singapore households.
A fragrant and creamy curry with red snapper and ladies' fingers cooked in spiced coconut milk served and served with a side of roti prata.
A robust vegetable curry of eggplant, okra, tomatoes, and cabbage, in creamy coconut milk. Topped with fresh curry leaves and served with a side of roti prata.
A CORNERSTONE OF CLASSIC BRITISH INDIAN CUISINE, A MILD, CREAMY CURRY BROTH WITH CHICKEN, LENTILS, SPICES, AND CORIANDER LEAVES.
A MILD, CREAMY CURRY BROTH WITH CHICKEN, LENTILS, SPICES, AND CORIANDER LEAVES.
DEEP FRIED BRANDTURED SKIN, ROLL WITH PRAWN, CRAB, CHICKEN AND WATER CHESTNUT SEASONED WITH SESAME OIL AND SOY SAUCE.
SERVED WITH A SPICY PEANUT SAUCE TOPPED WITH GRILLED PINEAPPLE, CUCUMBER RICE CAKE, CUCUMBER AND RED ONION.
THINLY SLICED POTATOES FRIED TO A CREAMY GARLIC AND CHILLI DIP.
JULIENNED BAMBOO SHOOT AND TURNIP POACHED IN A PRAWN BROTH AND SERVED IN A DEEP FRIED CRISPY WONTON CUP TOPPED WITH PRAWNS, CHILLI SAUCE AND A SWEET FRUIT SAUCE.
SHRIMP PASTE CHICKEN WINGS. 19 CUNGRY LINGS WITH GARLIC AND CHILLI LEAVES. 21
POACHED CHICKEN, ALMONDS, WATER CHESTNUT AND BEAN SPROUTS WITH SESAME DRESSING, TOPPED WITH TOASTED SESAME SEEDS.
FRIED BEAN CURD, HARD BOILED EGGS, POTATOES, LONG BEANS, CABBAGE, CUCUMBER AND TOFU WITH A RICH, SPICY PEANUT SAUCE AND PRAWN CRACKERS.
DEEP FRIED KUROBUTA PORK CHOP SERVED WITH A TRADITIONAL ENGLISH STYLE SAUCE, GARLIC AND CHILLI SAUCE.
PAN FRIED TOFU, ALMONDS, WATER CHESTNUTS AND BEAN SPROUTS IN A VEGETARIAN OYSTER SAUCE AND RICE VINEGAR DRESSING, TOPPED WITH TOASTED SESAME SEEDS.
SLOW BRAISED MINCED BEEF WITH KALE AND CHILLI, SERVED WITH A TRADITIONAL ENGLISH STYLE SAUCE, GARLIC AND CHILLI SAUCE.
A FRAGRANT AND CREAMY CURRY WITH RED SNAPPER AND LIME LEAVES, COOKED IN SPICED COCONUT MILK SERVED WITH SIDE OF ROTI PRATA.
A SALAD INSPIRED BY 20 PRESIDENTS THAT ARE TRADITIONALLY ASSOCIATED WITH HEALTH AND BEAUTY INGREDIENTS. ROASTED CHICKEN, ROASTED ALMONDS, AND GOLDEN RAISINS TOSSED WITH TARAGON DRESSING AND TOPPED WITH ORANGE SCALLOPS ON A BED OF BABY SPINACH.
SLOW BRAISED MINCED BEEF WITH KALE AND CHILLI, SERVED WITH A TRADITIONAL ENGLISH STYLE SAUCE, GARLIC AND CHILLI SAUCE.
A FRAGRANT AND CREAMY CURRY WITH RED SNAPPER AND LIME LEAVES, COOKED IN COCONUT MILK, SERVED WITH SIDE OF ROTI PRATA.
A POPULAR CLASSIC OF BACON, CHICKEN, CHEESE AND BACON WITH A FRIED EGG BETWEEN TWO SLICES OF TOASTED BREAD, SERVED WITH A SIDE OF CRISPY LETTUCE.
A POPULAR CLASSIC OF BACON, CHICKEN, CHEESE AND BACON WITH A FRIED EGG BETWEEN TWO SLICES OF TOASTED BREAD, SERVED WITH A SIDE OF CRISPY LETTUCE.
FRIED BEANCURD ON A BED OF JULIENNED VEGETABLES, SERVED WITH A SWEET AND TANGY SAUCE WITH VIOLET'S SIGNATURE SWEET AND TANGY PEANUT SAUCE.
A FRAGRANT AND CREAMY CURRY WITH RED SNAPPER AND LIME LEAVES, COOKED IN COCONUT MILK, SERVED WITH SIDE OF ROTI PRATA.
CLASSIC PERANAKAN DISH OF BRAISED MIXED VEGETABLES AND BEANCURD SERVED IN A RICH SOY SAUCE.
FRIED PRAWNS TOSSED IN A FRAGRANT AND SPICY CHILLI SAUCE.
MEATLESS MEATBALLS AND TEMPEH IN A FRAGRANT AND MILDLY SPICY COCONUT CURRY.
FRESH RICE NOODLES TOSSED IN VIOLET'S LAKSA GRAVY, TOPPED WITH PRAWNS, TAU HU POK AND BEAN SPROUTS.
FRESH RICE NOODLES TOSSED IN VIOLET'S LAKSA GRAVY, TOPPED WITH PRAWNS, TAU HU POK AND BEAN SPROUTS.
A FRAGRANT AND CREAMY CURRY WITH RED SNAPPER AND LIME LEAVES, COOKED IN COCONUT MILK, SERVED WITH SIDE OF ROTI PRATA.
A FRAGRANT AND CREAMY CURRY WITH RED SNAPPER AND LIME LEAVES, COOKED IN COCONUT MILK, SERVED WITH SIDE OF ROTI PRATA.
FRIED JASMINE RICE TOSSED WITH PRAWNS, HAE BEE, SAMBAL, BELACAN AND FRESH CUCUMBER, TOPPED WITH FRIED SHALLOTS AND PEANUTS.
SLICES OF 150 DAY DRY AGED BEEF WITH BLACK ANGUS TENDERLOIN, FLAIR FRIED CANTOPIESE STYLE WITH A BLACK BEAN SAUCE INFUSION ON SILKY WOK-FRIED FRESH RICE NOODLES, WITH A SIDE OF PANDAN LEAF SALAD.
TRADITIONAL MALAYSIAN DESSERT OF BLACK GLUTINOUS RICE COOKED WITH COCONUT MILK AND PALM SUGAR, SERVED WITH COCONUT ICE CREAM.
LIGHT BUTTER SPONGE TOPPED WITH PINEAPPLE AND CHERRY, SERVED WITH A CUSTARD SAUCE.
AN AROMATIC PANDAN CAKE LAYERED WITH COCONUT FLAKES AND GULA MELAKA SYRUP, SERVED WITH COCONUT FLAKES AND GULA MELAKA ICE CREAM.
HOUSE-MADE GULA MELAKA SYRUP TOPPED WITH TOASTED CASHEW NUTS AND COCONUT SHAVINGS.
TOPPED WITH HOUSE-MADE CHOCOLATE FLAKES AND COCONUT CREAM.
HOUSE-MADE GULA MELAKA SYRUP TOPPED WITH TOASTED CASHEW NUTS AND COCONUT SHAVINGS.
TOPPED WITH TOASTED CASHEW NUTS AND COCONUT SHAVINGS.
HOUSE-MADE GULA MELAKA SYRUP TOPPED WITH TOASTED CASHEW NUTS AND COCONUT SHAVINGS.
DELICATE EGG SALAD WITH CHIVES IN A HOUSE-MADE TARTLET TOPPED WITH PINEAPPLE PATCHAREE.
DELICATE CREAM CHEESE ON BREAD TOPPED WITH CUCUMBER.
A SPICED COCONUT CREAM FISH MOUSSE SERVED ON A BELGIUM ENDIVE.
CHILLI CRAB IN A HOUSE-MADE CHEESE TARTLET TOPPED WITH A QUAIL EGG.
JULIENNED BAMBOO SHOOT AND TURNIP POACHED IN A PRAWN BROTH AND SERVED IN A DEEP FRIED CRISPY WONTON CUP TOPPED WITH PRAWNS, CHILLI SAUCE AND A SWEET FRUIT SAUCE.
FRIED BEANCURD ON A BED OF JULIENNED VEGETABLES, SERVED WITH A SWEET AND TANGY SAUCE WITH VIOLET'S SIGNATURE SWEET AND TANGY PEANUT SAUCE.
ROSE AND COCONUT MILK LAYERED JELLY.
STEAMED SWEET POTATO CAKE COATED IN GRATED COCONUT.
GRATED COCONUT AND PINEAPPLE JAM IN A BUTTERY TART.
A RICH MOST DARK CHOCOLATE CAKE.
COCONUT, RED BEAN AND GULA MELAKA TOPPED WITH CONDENSED MILK.
A SELECTION OF FOUR HOUSE-MADE SCONES, SERVED WITH CLOTTED CREAM AND JAMS.
TWO PLAIN AND TWO GULA MELAKA, SERVED WITH CLOTTED CREAM AND JAMS.
TRADITIONAL MALAYSIAN DESSERT OF BLACK GLUTINOUS RICE COOKED WITH COCONUT MILK AND PALM SUGAR, SERVED WITH COCONUT ICE CREAM.
WARM MOIST DATE PUDDING COVERED IN GULA MELAKA SYRUP TOPPED WITH COCONUT CREAM.
TRADITIONAL MALAYSIAN DESSERT OF BLACK GLUTINOUS RICE COOKED WITH COCONUT MILK AND PALM SUGAR, SERVED WITH COCONUT ICE CREAM.
COCONUT JELLY MADE WITH COCONUT WATER AND GULA MELAKA SYRUP, SERVED WITH COCONUT ICE CREAM SPRINKLED WITH CRUSHED COCONUT.
AN AROMATIC PANDAN CAKE LAYERED WITH COCONUT FLAKES AND GULA MELAKA SYRUP, SERVED WITH COCONUT FLAKES AND GULA MELAKA ICE CREAM.
CREAM AND SERVED WITH BAILEYS IRISH CREAM LIQUOR AND KOPI, TOPPED WITH CRUSHED COCONUT CRUMBLE.
CHICKEN AND POTATOES STEWED IN A RICH, FRAGRANT AND MILDLY SPICY COCONUT CURRY.
A cornerstone of British Indian cuisine. A mild, creamy curry broth with chicken and rice infused with a myriad of spices and topped with deep fried shallot, spring onion and coriander leaves
A cornerstone of classic British Indian cuisine. A curry broth with cauliflower and rice infused with a myriad of spices and topped with deep fried shallot, pan-fried ladies' fingers, spring onion and coriander leaves
Deep fried beancurd skin roll with prawn, crab, chicken and water chestnut seasoned with five spice powder
Julienned bamboo shoot and turnip poached in a prawn bisque and served in a deep fried "top hat" cup. Topped with prawn, chilli sauce and a sweet fruit sauce
Chicken chunks marinated in spices, grilled and served with a spicy peanut sauce topped with grated pineapple, steamed rice cake, cucumber and red onion
Juicy kurobuta pork marinated in a delicately spiced batter and deep fried to a tender crisp. Served with a side of VO chilli sauce
Shoestring fries served with a creamy garlic and chilli dip
Deep fried chicken wings marinated with shrimp paste served with a side of VO chilli sauce
Cold pressed fresh with a selection of sun-ripened fruits, our juices deliver pure, natural flavour and revitalising hydration.
Cold pressed fresh with a selection of sun-ripened fruits, our juices deliver pure, natural flavour and revitalising hydration.
Cold pressed fresh with a selection of sun-ripened fruits, our juices deliver pure, natural flavour and revitalising hydration.
EGGPLANT PUREE INFUSED WITH CORIANDER AND LIME, SERVED WITH EMPING CRACKER
GRILLED KING OYSTER MUSHROOM ON A BED OF CREAMYTURMERIC-INFUSED COCONUT SAUCE, PERFUMED WITH JULIENNE OF CORIANDER
SHIITAKE MUSHROOMS AND BAMBOO SHOOT BRAISED IN A RICH SOYBEAN STEW FLAVOURED WITH CINNAMON AND CLOVES TOPPED WITH FRESH GREEN CHILLI
MIXED VEGETABLES AND TEMPEH IN A MILDLY SPICED FRAGRANT COCONUT GRAVY
FRIED JASMINE RICE WITH KANGKUNG, FRIED TOFU AND SPICES SERVED WITH EMPING CRACKER
FRESH TAPIOCA CAKE INFUSED WITH COCONUT CREAM AND SERVED WITH COCONUT MILK AND GULA MELAKA
BLACK GLUTINOUS RICE STEWED WITH GULA MELAKA AND COCONUT MILK TOPPED WITH COCONUT CREAM
A cornerstone of British Indian cuisine. A mild, creamy curry broth with chicken and rice infused with a myriad of spices and topped with deep fried shallot, spring onion and coriander leaves
A cornerstone of classic British Indian cuisine. A curry broth with cauliflower and rice infused with a myriad of spices and topped with deep fried shallot, pan-fried ladies' fingers, spring onion and coriander leaves. vegan
Deep fried beancurd skin roll with prawn, crab, chicken and water chestnut seasoned with five spice powder
Julienned bamboo shoot and turnip poached in a prawn bisque and served in a deep fried "top hat" cup. Topped with prawn, chilli sauce and a sweet fruit sauce
Chicken chunks marinated in spices, grilled and served with a spicy peanut sauce topped with grated pineapple, steamed rice cake, cucumber and red onion
Juicy kurobuta pork marinated in a delicately spiced batter and deep fried to a tender crisp. Served with a side of VO chilli sauce
Shoestring fries served with a creamy garlic and chilli dip. vegetarian option available upon request
Deep fried chicken wings marinated with shrimp paste served with a side of VO chilli sauce
SLICED CRISP WINGED BEAN TOSSED IN A TANGY SAMBAL BELACAN DRESSING WITH DRIED SHRIMP, TOPPED WITH FRAGRANT TOASTED COCONUT (KERISIK)
CHICKEN CHUNKS MARINATED IN SPICES, GRILLED AND SERVED WITH A SPICY PEANUT SAUCE TOPPED WITH GRATED PINEAPPLE, STEAMED RICE CAKE, CUCUMBER AND RED ONION
Elegant entrance of Violet Oon restaurant with lush greenery and ornate decor.
Vintage botanical illustration of coffee plant and historical photos.
A menu featuring a selection of teas and herbal infusions with descriptions and prices.
A menu for Violet Oon Singapore's High Tea Set, featuring savory and sweet items.
A plant-based menu from Violet Oon Singapore featuring soups, starters, salads, mains, and desserts.
A dessert menu featuring traditional and modern sweet treats with prices.
A plant-based menu from Violet Oon Singapore featuring soups, starters, salads, mains, and desserts.
A menu from Violet Oon at ION Orchard featuring Nonya cuisine and noodles.
A menu board for Violet Oon Singapore, featuring an all-day menu with various categories and prices.
A menu from Violet Oon at ION Orchard featuring mains like Hainanese Pork Chop and Fish Curry.
A tiered stand of assorted pastries and savory bites, served with tea.
Elegant dining interior with plush seating, ornate mirrors, and ambient lighting.
A menu for Violet Oon Singapore's High Tea Set, featuring savory and sweet items.
A vibrant spread of Southeast Asian dishes, including curries, satay, and desserts, artfully arranged on a dark background with tropical leaves.
A close-up of small tarts filled with savory filling and topped with shrimp.
A menu featuring a selection of white wines with their origins and prices.
A menu featuring salads and sandwiches with detailed descriptions and prices.
A menu featuring cocktails and non-alcoholic drinks with descriptions and prices.
A menu featuring cocktails and non-alcoholic drinks with detailed descriptions and prices.
A menu for Violet Oon Singapore, featuring all-day dining, starters, mains, desserts, and high tea.
A menu from Violet Oon at ION Orchard featuring salads, mains, and sandwiches.
A close-up shot of a delicious seafood pasta dish with prawns and a rich sauce.
A menu featuring cocktails and beers with descriptions and prices.
Elegant interior hallway with patterned carpet, ornate lighting, and a wine display.
A menu featuring main courses with descriptions and prices.
A menu from Violet Oon at ION Orchard featuring main courses like Hainanese Pork Chop and Fish Curry.
A menu featuring Kopi coffee and a selection of teas, including caffeine-free options.
A menu page from Violet Oon featuring a selection of meat dishes with descriptions and prices.
A menu featuring salads and sandwiches with detailed descriptions and prices.
A menu from Violet Oon at ION Orchard featuring soups and starters.
A menu from Violet Oon Singapore featuring a wide variety of dishes including soups, salads, mains, noodles, rice, desserts, and high tea.
A menu featuring freshly squeezed juices, house sodas, and soft drinks.
A menu from Violet Oon Singapore featuring freshly squeezed juices, house sodas, and soft drinks.
A menu from Violet Oon at ION Orchard, featuring desserts and high tea options.
A menu featuring curated spirits including Gin, Soju, and Vodka with prices.
A menu listing various spirits, including gin, vodka, rum, tequila, and cognac with prices.
A menu from Violet Oon at ION Orchard featuring noodles, rice, and side dishes.
A menu featuring sparkling wine, house white wine, house red wine, and champagne.
A menu from Violet Oon at ION Orchard featuring main courses like Hainanese Pork Chop and Fish Curry.
A menu from Violet Oon at ION Orchard featuring main courses.
A menu featuring coffee, chocolate, tea, and kopi selections with prices.
A menu page from Violet Oon at ION Orchard featuring noodles and rice dishes.
A menu page from Violet Oon at ION Orchard featuring noodles and rice dishes.
A menu featuring cocktails and beers with descriptions and prices.
A menu page featuring zero-proof drinks with various flavors and Lyre's spirits.
A plant-based menu from Violet Oon Singapore featuring soups, starters, salads, mains, and desserts.
A menu from Violet Oon at ION Orchard featuring soups and starters.
A menu for Violet Oon's Singapore High Tea Set, featuring savory and sweet items.
A menu page from Violet Oon at ION Orchard featuring noodles, rice, and side dishes.
A plant-based menu from Violet Oon at ION Orchard, featuring soups, starters, mains, and desserts.
A dessert menu from Violet Oon at ION Orchard featuring traditional Peranakan sweets.
A menu from Violet Oon at ION Orchard featuring Nonya cuisine dishes.
A menu featuring noodles, rice dishes, and sides with descriptions and prices.
A menu showcasing curated spirits, featuring various rum selections and prices.
A menu from Violet Oon at ION Orchard featuring seafood dishes with descriptions and prices.
A menu for Violet Oon Singapore's High Tea Set, featuring savory and sweet items.
A menu for Violet Oon Singapore's High Tea Set, featuring savory and sweet items.
A menu from Violet Oon at ION Orchard featuring vegetables, rice, and noodle dishes.
A menu page featuring two craft beers with descriptions and prices.
A menu from Violet Oon at ION Orchard featuring noodles, rice, and side dishes.
A menu featuring house wines, including champagne, sparkling, white, and red wine selections.
A menu for Violet Oon's Singapore High Tea Set, featuring savory and sweet items.
The elegant entrance of Violet Oon Singapore restaurant with lush plants and ornate decor.
A menu from Violet Oon at ION Orchard featuring starters and soup dishes.
A menu from Violet Oon at ION Orchard featuring 'From Our Nonya Kitchen' dishes.
A menu from Violet Oon at ION Orchard featuring Noodles & Rice and From Our Nonya Kitchen sections.
A menu from Violet Oon at ION Orchard featuring Kerabu and Satay dishes.
A menu showcasing a curated selection of whiskies, bourbons, rye, Irish, Scottish, and Singaporean spirits.
A menu from Violet Oon at ION Orchard featuring plant-based dishes, soups, starters, salads, mains, and desserts.
A plant-based menu from Violet Oon at ION Orchard, featuring soups, starters, mains, and desserts.
A menu from Violet Oon at ION Orchard featuring starters and soup dishes.
A menu from Violet Oon at ION Orchard featuring mains like Hainanese Pork Chop and Fish Curry.
A menu from Violet Oon Singapore featuring a variety of soups, salads, starters, mains, noodles, rice, high tea, and desserts.
A menu from Violet Oon at ION Orchard featuring soups and starters.
A menu from Violet Oon at ION Orchard featuring cold pressed juices and sodas.
A plant-based menu from Violet Oon Singapore featuring starters, mains, and desserts.
A menu from Violet Oon at ION Orchard featuring soups and starters.
A menu featuring curated spirits including Agave, Aperitivo & Aromatised Wines, Brandy, and Digestivo.
A menu from Violet Oon at ION Orchard featuring Kerabu and Satay dishes.
Based on 15 reviews
Out of 177 shops
Out of 6 main course shops
No negative reviews yet.
Jonathan Chow
Atmosphere 10/10. 100% Peranakan feels. Food has to be the best if not the best in town. Restaurants also serves food outside of Peranakan cuisine. Service staff were extremely friendly and helpful.
Jeremy Oh
Excellent food, excellent service. We love Chris' service, and his colleagues were friendly as well. They were very attentive, polite, and helpful. Pleasant surprise to have a complimentary slice of cake as we were celebrating her birthday. Highly recommended!
Karen Foote
Really nice atmosphere despite being in the middle of a shopping mall. Have heard about this restaurant chain but never been. It was a real surprise that everything we ordered was cooked to perfection. Service was also attentive and helpful. Also dont forget to make room for their yummy desserts!
David Wong
Nice restaurant with a wonderful food. I asked for a table change because the seat directly underneath the AC and they were able to accommodate it. Our waitress Tasha has been wonderful to us. And the food were incredible. Delicious to the end. Love this place
Selvi
The food are delicious. From appetizer to main menu and dessert. We have big blast and memorable dinner. The staff here are super lovely and always give us smile from their heart and also good advice. I ll come back again 🎉🎉🎉🎉
