Sprigs is a modern European restaurant. Its chic and elegant interior is set to inspire and delight. The menu is a symphony of french influence and a little Italian diversity. A handpicked selection of french wines, gourmet coffees and teas (Gyphon), goes a long way to complement the dining experience.
With a visually arresting brick feature wall, set against an industrial floor, Sprigs looks minimalist chic, but plate-wise, it could not be more different. At a recent tasting session at the two-month old contemporary bistro, the plates were hearty tapestries of colours in the form of sprigs of herbs and greens artistically strewn around. The menu, crafted by Chef Shubri (formerly from French restaurant, Gunther’s – which is a few doors down), is herb-heavy, which aims to enhance the flavour of food.
The 44-seater oozes with a sleek contemporary charm; the décor boasts a strong play of lines, from the accordion-shaped celling, hexagonal tiles, and three 1.8m postmodern artwork depicting different takes on everyday objects from a fork, fusilli, and yarn and scissors.
The epicurean journey opened with a chilled bowl of Green Pea Soup($15). Recommended for veggie fans, as the soup has a marshy-and-milky flavour. The green pool forms a moat around a mound of blue swimmer crabmeat salad. The fresh crab morsels are drizzled with Ardoino olive oil, which seemed to be overshadowed by the pea flavour.
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With a visually arresting brick feature wall, set against an industrial floor, Sprigs looks minimalist chic, but plate-wise, it could not be more different. At a recent tasting session at the two-month old contemporary bistro, the plates were hearty tapestries of colours in the form of sprigs of
Sprigs is a contemporary, Continental European Restaurant on Purvis Street. Their menu are influenced by French culinary culture and style, with a little Italian diversity and a modern twist to its interpretation.
Australian Pork Tenderloin – When it was first served, the meat was too pinkish and
So Sprigs really impressed me from starters to mains to dessert. What I like about them is that they have a small menu and that makes me feel that everything they cook will be of a certain standard. Somehow I was slightly reminded of Fleur de Selwhich involves more complex French cooking (even the