Specializing in Contemporary European cuisine, the absence of humdrum European fare in Novus’s menu comes as a breath of fresh air. A fine dining restaurant with a modern chic interior, Novus’s 2-Course and 3-Course set lunches are priced reasonably at $32 and $40 respectively, a small price to pay for mind-blowing novelty.
Novus bakes their own bread. They’ve got crisp Ciabatta, butter buns, and surprisingly fluffy dark rye slices all in one basket, fresh every day, and you can’t quite ask for more unless it’s that wondrously fruity olive oil and tangy balsamic vinegar accompaniment.
A favourite starter was the umami-rich and hearty Duck Tea, a clear consommé chock-full of enoki mushrooms, smoked duck breast, quail egg and truffles. This western take of our chinese Bak Kut Teh is just the thing for a splitting hangover.
I’m a fan of all things raw, and there was no exception with the Black Angus Carpaccio. The raw beef was thinly sliced and sprinkled with summer truffle, truffle scented buffalo mozzarella, chives and topped with a poached egg. It’s a riot of colour on a granite-coloured slate plate.
Another outstanding appetizer was the Foie Gras Anglaise. It’s served as a custard – quite like a western take on Japanese chawanmushi – made with duck consomme, goose liver parfait, ginko nuts, truffle, stuffed morels, duck confit, and slices of foie gras prepared sous vide style before being pan seared and then incorporated in the custard.
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1) French Onion soup
Made with beef stock, melted gruyere, baguette
Sweet caramelised onion soup. A great start to the meal
2) Tiger Prawn Salad
Market Lettuce with grilled tiger prawns, vine cherry tomatoes, red radish, balsamic vinaigrette
When i first saw this salad, I felt its gonna be too raw but in the end i was delighted by the impeccable blend of sauce and vege. Complemented by the freshness of the prawns. A palate whetting appetiser.
3) Duck confit
Crisp duck leg confit, braised mixed mushrooms, roasted potatoes
Duck confit seems to be the must have dish for restaurant week menu. According to K, who said that according to CNN, this is the best Duck confit in Singapore! K enjoyed this dish. A fan of duck and mushroom, this was perfect for her. The portion was big and the duck was crispy and tender.
4) Truffle & Cheese Risotto
Carnaroli risotto, seasonal mushrooms, mascarpone cheese, white truffle oil, chives
I went for the truffle and cheese risotto. A wise decision indeed. It was cooked brilliantly. A generous portion of cheese and wild mushrooms were given and the texture of the risotto was just right. Plus the fragrance of truffle, this makes a good hearty meal.
5) Valrhona Chocolate Test
Chocolate in 5 textures and 5 different percentages of cocoa mass
K loves chocolate, so this was a no brainer. This chocolate platter had 5 bite size dessert of varying cocoa concentration. Quite an interesting concept.
6) Jubilee Tart
Dark and sweet pitted cherry, puff pastry, served with vanilla icecream
The biscuit bottom was bland , the infused cherry sauce tasted like concentrate. The only saving grace was the ice cream but overall this dessert paled in comparison to what I had expected in mind.
Novus was the only restaurant that offered choices for all three courses and we were definitely pleased with that
Overall, we had a good dining experience at Novus. Service was efficient and the staff were attentive.