Popular eatery Open Door Policy revamps its menu along with a new head chef
I’ve always wanted to visit Open Door Policy since they opened but I never got the chance to until its recent update.
Open Door Policy welcomes its new head chef, Daniele Sperindio, along with newly-revamped menus. Working with Chef-Partner Ryan Clift of Tippling Club, both chefs put together a wealth of experience to come up with the new items. And, I must say, the portions are substantial.
The restaurant is also launching its own label of wines.
Be Fed Well
The appetisers such as Crumbed Mediterranean Anchovies with red onion jam and caper berries ($20) make for a good start to the meal. The crispy fried anchovies, served alongside anchovies pickled in chardonnay, complement the homemade red onion jam and rocket salad very well, making it a slightly bittersweet and tangy salad with a crunchy bite.
For something a little more Asian inspired, perhaps try the spicy lamb spring rolls served with fresh salsa, yoghurt and avocado ($20). The fresh minced lamb cooked with coconut cream, curry and house spices encased in crispy spring roll skin had a good bite while the accompanying salsa, yoghurt and guacamole masked the gamey scent well.
If you are a fan of blood sausage, give the seared scallops with cauliflower couscous and preserved lemon ($24) a try as it comes with a side of boudin noir.
I was surprised by the large portion of tortellis in the Handmade Chorizo Tortellis with Fried Sage, Burnt Butter Sauce and Spinach ($27), it comprised about seven decent-sized tortellis with chewy and slightly spicy chorizo within. I’m usually disappointed with the amount of pasta given whenever I order ravioli or tortellinis, but I was glad to be filled up with this main dish.
The beetroot risotto topped with feta goat cheese and pea tendrils ($25) is reason to rejoice and the pretty pink shade of the risotto is a great photo op.
For dessert, do not skip the Chocolate Pistachio Souffle with Crème Anglaise ($18), which comes in a coffee cup and is a lovely shade of green. Pierce a hole through the airy soufflé and pour the crème anglaise in for a light yet decadent end to the meal.
Open Door Policy, 19 Yong Siak Street (Yong Siak View), Singapore 168650, Tel: 6221 9307