Verre: Pair your dinner with wine from just $10

Former wine bar brings delicious modern French cuisine into the equation

Pan-seared Scallops with Sweet Corn_Credits John Heng

Formerly a wine bar, Verre now serves dishes like Pan Seared Scallops with Sweet Corn

It felt like a Friday, except it was only Monday.

Feeling relaxed, we were seated in a 70-year-old heritage warehouse sipping glasses of L.Giroud Mesault 1er cru Boucheres 11’ — a crisp and fruity chardonnay.

A celebratory mood was in the air and the scene was set for a great dinner.

Wine Bar Meets Bistro

Previously a wine bar, Verre Modern Bistro & Wine Bar has now opened its doors as a full-fledged restaurant serving modern French cuisine under the helm of Consultant Chef Masashi Horiuchi.

With Verre meaning ‘glass’ in French, the newly-minted dining concept spares no effort to incorporate this theme. You can tell from the grand walk-in wine cellar with glass sides, dishes served in glass cloches, to the multitude of wine glasses; each one meant to enhance the flavour profile of different wines.

Menu-wise, the synergy between food and wine is clear. Most noteworthy is the Wine Bites section which features an extensive variety of small plates — recommended wine pairings are stated for each dish, at 100ml per glass (from $10).

It’s a Match

Chicken Liver Parfait_Credits John Heng

The Chicken Liver Parfait ($24) — a savoury pate with a tangy hint of mandarin orange, was delicious when paired with baguette slices.

Of the dishes we savoured, a few stood out. The Chicken Liver Parfait ($24) — a savoury pate with a tangy hint of mandarin orange, was delicious when paired with baguette slices.

Tarte Flambee (Classic and Forest)_Credits John Heng

The Tarte Flambee Forest will satisfy most pizza lovers

Pizza lovers will appreciate the Tarte Flambee Forest’s light crust, topped with button mushroom, gruyere cheese, espellete pepper, crème fraiche with raw egg yolk mix, and caramelised onion ($22). The caramelised sweetness of the Tarte Flambee was enhanced by the rich and spicy notes of the Marcell Deiss Gewurtraminer 2012.

Lamb Chop with Moroccan Couscous and Mint Sauce_Credits John Heng

Expect vibrant and distinctively citrus flavours in the Lamb Chop with Moroccan Couscous & Mint Sauce

For mains, the Lamb Chop with Moroccan Couscous & Mint Sauce ($46) stole the show with its vibrant and distinctively citrus taste. The P.Pillot Bourgogne Rouge 2012, a pinot noir with great intensity, was an interesting match for the lamb. Its complex tannins complemented the rich flavours of the lamb jus and allowed it to linger on the tongue.

Moscato and Desserts

Apple Mille-feuille_Credits John Heng

The Apple Mille Feuille is light and refreshing

The wine pairing doesn’t end with the savoury dishes. Our taste buds were well satiated with the light and refreshing desserts, namely Jasmine Tea Verrine ($16) and Apple Mille Feuille ($16).

The former consisted of jasmine tea granite and calamansi jelly, with marmite crumble adding a hint of saltiness to the dessert. We washed it down with a glass of Carmes de Rieussec Sauternes 2011, a light dessert wine which delivered much oomph with its floral notes.

As someone who appreciates her wine but is far from being a connoisseur, my meal at Verre left me curious to learn more.

Verre Modern Bistro & Wine Bar, 8 Rodyk St, Singapore 238216, Tel: 6509 1917

by Samantha Francis

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