Read and post reviews on Rabbit Stash at its new address
Wed - Sun: 12:00 - 14:30
Tue - Sun: 18:30 - 22:30
Formerly located at Wangz Hotel, Team Rabbit Stash welcomes you to their new humble stash at Klapsons Hotel.
At Rabbit Stash, the interplay between art and cuisine is one of the guiding philosophies behind its menu which strives to tantalize both eyes and taste buds through ‘gastronomic art’. Marrying both classic French and traditional techniques, Rabbit Stash is committed to presenting modern Singapore dishes with a distinct French flair through various ingredients and out-of-the-box plating styles that can intimately engage the senses.
Inspired by his travel experiences and interactions with various people, Chef Matthew’s seasonal degustation offerings are expressed through a characteristic principle simply summed up as “ENSOPHI™” — Exotic, Nostalgia, Soil, Ocean, Piquancy, Heritage and Impression. Each element represents a certain dish in the degustation course which gradually traces the culinary footprint of his journeys. Complementing the seasonal menu is a wine list sourced from boutique vineyards all over the world ranging from familiar regions such as Bordeaux, France all the way to little-known ones such as Nahe, Germany and Colchagua Valley, Chile.
My husband and I had a wonderful experience from start to end at The Rabbit Stash.
From the moment we sat down, we were welcomed with a welcome drink of strawberry tea, and Donna our host proceeded to recommend dishes that we could try. We settled on a 7 course degustation menu and were promptly served their home-made bread of the day (multigrain). Hubby doesn't usually like multi grain bread but enjoyed it so much that he wanted to buy back the bread!
Dishes were presented elegantly with attention to detail yet were unpretentious and the flavours of each dish really heightened our senses. Highlights of the meal were the lobster cream, foie gras sandwich (doesn't have the typical liver smell/taste), quail leg and Chilean Sea Bass. Very very yummy experience! House wine was a nice companion to the dishes.
To top it all off, they made it extra special (we were there for our 4 month anniversary-- something so small significance but still noted by the restaurant) by presenting our dessert with a special congratulatory message.
Amazing part is, even though we ended late, the restaurant remained opened specially for a couple that came in for dinner at 10pm, and they were still all smiles!
The meal was definitely value for money (7 course only at SG$99 is a steal!) and the whole experience was amazing.
Definitely will be going back there again, especially when their new season starts!
RS has reopened at Wangz Hotel. Went over for NY dinner. Starters were really great but mains were rather disappointing. Ribeye was unbalancedly cooked, more raw. Salmon's portion was extremely small and dry. Nothing to shout about dessert too. Overall the place seems more high end but the overall experience still lack a mile to becoming a Michelin. Again the hospitality is amazing among all. Paid 460 for a pax. P.s - something probably screwed up in the kitchen. Mains took 40min to arrive!
The Rabbit Stash is a small hidden find at Alexandra run by a couple who have a passion for food.
On a recent visit, I went for the executive lunch which started out with an assortment of appetisers to open up the palette, from the light pickles to parma ham and then pan fried foie gras with a crispy top.
For my main course I had the rib-eye done medium rare. It was a little dry and this could be due to the possibility of the beef being a little dry aged.
Dessert was a light and homely crumble pie. A light and refreshing way to end the meal.
Overall, I had a pleasant dining experience and it is always refreshing to see young people put in so much effort in their business.
In a very cosy outlet at The Alexis along Alexandra Road, a gem resides. The chef takes great effort to create dishes in which the flavours seem to unravel slowly, much like unwrapping a present.
The taste is complex but never overpowering. The presentation is also mouth-watering. I think the photos speak for themselves!