Since opening in 2008 in what was once a white stone chapel building in the Tanglin Barracks, The White Rabbit has become an institution on the Singapore restaurant scene. Chef Benjamin Tan is a class act and his menu offers a litany of classic European dishes that never lose their appeal. The beamed ceiling, modern stained glass windows and ample space are the main features of an attractive setting, added to which is an alfresco bar (The Rabbit Hole) set on a flagstone terrace in a shady garden – their gin cocktails are superb.
The prix-fixe menu offers four courses for $100 which might include beet-cured salmon, wagyu carpaccio or a very fine chicken liver parfait, followed perhaps by lobster bisque and then Iberico pork collar and blackened cabbage or barramundi and mussels. Similar dishes appear on the a la carte including the signature roasted black truffle chicken. Wash it all down with a glass of Devaux Cuvee Rose and perhaps a half bottle of Vincent Girardin St-Aubain 1er cru en Remilly. All delivered with solemn propriety.
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