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Timbre Gillman barracks almond & sage crusted lamb rump dining singapore restaurant cuisine bar latest 2013
Almond & Sage Crusted Lamb Rump
Timbre Gillman barracks almond & sage crusted lamb rump dining singapore restaurant cuisine bar latest 2013
Almond & Sage Crusted Lamb Rump

Timbre, a stalwart of local music, has recently launched new dishes at its branch at Gillman Barracks for a more diverse menu

By Chia Hui Jun

Tucked away in the serenity of Gillman Barracks, Timbre @Gillman provides an ideal chill-out environment with its abundant greenery; and the wooden chairs and tables give it a rustic feel.

This latest and largest Timbre venue has a recently updated menu with some new food items, and we tried some of them.

Timbre Gillman barracks almond & sage crusted lamb rump dining singapore restaurant cuisine bar latest 2013 Charcuterie plate
Charcuterie Plate

A Flavourful Starter

The starter was Clam Veloute ($7), where fresh clams and diced celery gave it a little texture, served with garlic toast. For the uninitiated, a “veloute” refers to soup thickened with egg yolk, butter and cream, or just soups thickened with butter and/or cream.

The Yellow Fin Tuna Tataki Salad ($14) was much a better entree. The fresh yellowfin tuna slices came with Japanese cucumbers, romaine lettuce, Spanish onions, and cherry tomatoes tossed in delicious sesame ginger yuzu dressing, giving it a delightful burst of flavours.

Next, we had the Charcuterie Plate ($22), with prosciutto ham, chorizo sausage slices, and tasty smoked duck breast, served with white ficelle toast. The Open-Faced Foie Gras Burger ($22) came with a generous portion of foie gras and aioli spread atop soft, toasted focaccia bread, and caramelised pineapple slices for a dose of sweetness.

Timbre Gillman barracks almond & sage crusted lamb rump dining singapore restaurant cuisine bar latest 2013 Charcuterie plate Flavours from the sea Platter
Timbre Platter

Mixed Mains

The Almond & Sage Crusted Lamb Rump ($33) was visually appealing and the pumpkin puree was yummy but, unfortunately, the meat tasted a tad too gamey. The Crispy Skin Barramundi Aux Provence ($27) was a better choice, with fresh, tender fish, root vegetables, and warm capers tomato salsa with raspberry vinegar.

It was certainly a filling meal. Having nice local bands playing live seemed to aid the digestion process.

We rounded off the meal with Chocolate Fondant ($10). Thick, warm chocolate oozing out of the pastry, sprinkled with chocolate sauce and raspberries saved the day, where some flavours weren’t too great.

To be honest, most of the food was fair, but if you’re looking for a place with live music where you can let down your hair with friends over drinks and more than tapas, Timbre @Gillman may just be the place for you.

Timbre @Gillman, 9A Lock Road, Gillman Barracks, Singapore 108926

Timbre Gillman barracks almond & sage crusted lamb rump dining singapore restaurant cuisine bar latest 2013 Charcuterie plate Flavours from the sea
Flavours from the Sea

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