Contemporary Indian restaurant, Revolver, returns with Bullet 10. For its 10th seasonal showing, Revolver whips up a culinary experience full of bold flavours and spices.
With a lifetime of know-how of Indian cooking under his belt, Executive Chef Saurabh Udinia, presents a concept menu that heightens Indian cuisine. Grab a seat for a view of the open show-kitchen. Watch Executive Chef Udinia and his team labour under the heat as they utilise the custom-built wood-fire and binchotan grills and the hand-beaten tandoor.
The Bullet 10 menu starts with the innocuous-sounding Snack Box. This has a Scallop Tartlet infused with pani puri and a Chettinad pulled duck on steamed dhokla. There's also the Japanese turnips are cooked over a fire for a slightly charred exterior. Beneath the skin lies a velvety flesh bolstered by artichokes and coriander seeds.
Using Goan Recheado Masala to marinate an Australian rock lobster, the crustacean is grilled afterwards and accompanied by fragrant Goan red rice. A Spanish Dorada is served on a bed of toasted fresh coconut and black pepper and for your main, an Iberico pork pluma dish that is adorned with a sweet and sour sauce.
The paneers served for Bullet 10, are flown in from Delhi. Presented on a bed of tomato relish, cumin-spiked onion chutney coats the paneers. Baked in the tandoor, Revolver's signature kulchettes are filled with Scamorza cheese and topped with a tandoor-roasted pulled quail.
Ending off the Bullet 10 menu is a lime and lychee sorbet. The dessert is backed with a light coconut espuma and that childhood perennial favourite: popping candy.
Revolver's Bullet 10 menu runs from now until 30 September.
For more information and to make reservations, visit Revolver.
56 Tras St
+65 6223 2812