Inventive meatless cuisine at Joie

Tucked on Orchard Central’s rooftop garden, Joie presents a refreshing concept on modern meatless cuisine. Using only the freshest vegetables, fruits and herbs, be treated to a feast by Executive Chef Sherwin Sim, formerly of Coriander Leaf Restaurant.

The highlight of Joie lies in the elaborated six-course set lunch ($38.80++) and seven-course dinner ($68.80++) menus. Be spoilt for choices as Joie offers ample variety with four to five options per course.

A feast to the eyes and palate

Mushroom Gratin
Cheekily Served in an escargot plate, the button mushroom is a clever substitute!

For starter, the Mushroom Gratin is a brilliant choice. Give it a go and you will not be disappointed. The juicy button mushrooms are sautéed in herb garlic butter and generously enveloped by crisp and gooey mozzarella, served with Tennessee heirloom potato puree and caramelised Belgian endives on the side. I couldn’t tell that it’s actually meatless!

Specialty such as Spring Vegetable Terrine is another dish not to be missed. While not strictly a terrine in traditional terms, the meatless version is a great alternative. The assorted vegetables of aubergines, carrots, mushrooms and peppers are delicately layered and gelled together with the flavourful vegetable broth. Served with the sides of pistachio crumble and parmesan crisps, the dish was enlivened by the savoury garlic-onion emulsion.

Soup for the soul

Snow Pear and Napa Cabbage Consommé
My cup of tea (soup)

Slurp up some soup in-between the courses and cleanse your palate. The snow pear and Napa Cabbage Consommé is a popular favourite. Creatively presented on a Chinese tea tray with a clay teapot, the robust-flavoured double-boiled vegetable stock is poured over a tender poached baby pear and Chinese almonds. The soup was light and comforting with a hint of sweetness from the baby pear. It reminded me of home.

Indulge without guilt

Dessert Selection
You can never have too many desserts

Before diving in for the desserts, tuck into the final savoury course. I had the Trio of Spheres which includes a creamy butternut pumpkin risotto ball, a flaky puff pastry stuffed with fresh wild mushroom, onion and truffle, and a crispy fried mozzarella cheese ball. The dish was mediocre and the only saving grace for it was the flavourful puff pastry ball.

Having eaten all the veggies earlier, indulge in the desserts without feeling guilty. End your meal on a sweet note with an array of sweet treats such as macarons, mini tarts and candies. Choose five sweet picks and round off your meal with a cup of tea, coffee or a glass of refreshing mocktail.

JOIE by Dozo @ 181 Orchard Road #12-01 Orchard Central

Tel: 68386966

By Alison Chu

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