Introducing Bullet 9
Revolver’s latest menu brings with it a new bounty of spring’s produce interpreted in the restaurant’s signature visceral style. As always, every dish harnesses the finest seasonal ingredients from around the world, such as in Bullet 9’s opening shot, the always anticipated Snack Box. This season, these palate teasers include Curd Rice Caviar Poppadum, Prawn Balchao Monaka, and a Foie Gras Corn Sphere.
Revolver’s signature Paneer — the Indian answer to cottage cheese, flown in fresh three times a week from Delhi — is served with a cashew and basil pesto and spiced with an Indonesian sambal ijo (green chilli sambal) made by a good friend of Revolver, Caecelia of Singaporeliciouz. This course is followed by a more-ish Hokkaido Scallop and Mud Crab Moilee featuring the classic Keralan moilee (a spiced coconut fish dish) lush with coconut milk, curry leaves, ginger, and mustard seeds.
Live Boston lobsters are cooked to perfection in Revolver’s hand-beaten tandoor before they are glazed with lemon pickle and served with fennel seeds. Meanwhile, Spring Lamb from New Zealand, weaned on a diet of chicory that imparts a distinct fresh flavour to the meat, is grilled and served with korma, a traditional north Indian stew flavoured with green cardamom, black pepper and cashews. A hit of Indian Habaneros amps up the spice quotient.
Another Revolver signature, the Kulchette — a petite flatbread always served warm and fresh from the tandoor — is stuffed with Comte and set alongside Mangalorean-style ghee roast wagyu and bone marrow.
Dessert is an ode to India’s finest fruit: Alphonso mangoes. Only the best from Ratnagiri, widely regarded as the king of Indian mangoes, are used in Revolver’s Textures of Alphonso. It features the fresh fruit brightened with Alphonso mango espuma, yoghurt sorbet, popping candy and almond granola.
A dose of chocolate
As part of its constant quest to elevate the dining experience, Revolver has introduced a new Chocolate Course. This special addition comprises a glass of cacao wine and a square of Revolver’s Special Blend 65% Dark Chocolate created in collaboration with Singaporean chocolatier Mr. Bucket.
The Revolver Blend 65% Dark Chocolate is made from cacao harvested from the foothills of Anaimalai Hills in Pollachi, Tamil Nadu India. Infused with Chef Saurabh Udinia’s special blend of green mukhwas, it cleanses the palate and stimulates digestion.
An elixir infused with sustainability in mind, the accompanying Cacao Wine is a collaboration between Mr. Bucket and farmers in Vung Tau, Vietnam. Typically discarded by farmers, the cacao pulp is collected and aged over two years to yield this exceptional spirit, with notes of dried currant and caramelised pineapples and cherries. A mist of Revolver’s house-made orange and cardamom spray lifts its ambrosial flavours.
Bullet 9’s Five-Course Lunch ($119++) is a great-value option for those who want an express meal with the same top-drawer produce and Revolver’s dynamic service style. The season’s selection includes Japanese Aubergine with Tamarind Mash, Spanish Sea Bream Gujarat Kadhi (made from yoghurt, onions and mustard seeds), Australian Quail with Wasabi & Yuzu Aioli, and Comte-stuffed Kulchette with a spiced French pea and paneer mash.
Bullet 9 will be served until the end of June 2023.
Lunch (5 courses), $119++
Discovery (6 courses), $169++
Experience (8 courses), $229++
Vegetarian (8 courses), $159++
Classic (3 glasses), $75++
Bougie (4 glasses), $130++
Twisted (1 cocktail, 1 sake, 3 wines), $150++