Moosehead Kitchen-Bar is a Mediterranean-focused eatery that takes up a diminutive space along the row of quaint shophouses on Telok Ayer Street.

Snack – Marinated olives ($6)

Seating 40 people in this narrow path, it gives a feel of cosiness rather than cramped. Donning eclectic pieces of art on the walls, you feel instantly at ease once you step into this chic yet casual enclave.

The menu isn’t extensive, but every item on the menu is crafted to impress. Divided into three categories – snacks, plates and sweets – most items are ideal for sharing. Order multiple dishes to prevent cutlery-violence across the table.

Father-and-son team Daniel and Glen both bring vast F&B experiences to their debut venture in Singapore. Daniel has previously worked with Four Seasons Hotels in Singapore and Sydney as Restaurant Manager, while Glen is a renowned restaurateur based in Moscow, where he owns and operates some of the cities best restaurants and bars such as Nedalny Vostok, Roni, Lucky Noodles, Bar Mendeleev and Zupperia.

Snack – Smoked, salted almonds ($5)

Helming the kitchen is Chef Manuel Valero, formerly from Foodbar Dada, Prive Group and 2am: lab, who brings his creative flair to the kitchen. Dishes are rustically presented, unpretentious, full of flavour, and made with fresh and quality ingredients.

Baked marinated peppers with Manchego ($16)

Kick-start the meal with the highly appetising Baked Marinated Peppers. Cooked till meltingly soft and intensely flavoured, it comes with Manchego cheese and toasted rustic bread that you can choose to pile up and eat it all in a single bite.

Chargrilled Asparagus with garlic miso dressing ($12)

Crunchy asparagus spears of bulky proportions, slightly charred and lightly salted, sit in a puddle of appetite whetting garlic miso dressing, and are topped with thin strips of fried leeks.

Tomato, charred spring onion, rosemary dressing ($14)

A must-try, this unassuming mishmash impresses the palate with a balanced combination of sweet juicy tomatoes, fragrant fresh rosemary, charred spring onion and the magic touch of shaved bonito that provides a charmingly smoky and distinctive salty accent.

Grilled daily fish, anchovy butter, roast eggplant caviar ($24)

What we couldn’t get enough of is the Grilled Daily Fish that comes sizzling in anchovy-infused butter and enlivened with fresh herbs. Fish lovers will be pleased.

Scrambled eggs, smoked mushrooms, black summer truffle ($16)

“That’s not scrambled eggs!” Not until you mix everything up yourself upon being served. Accompanied by smoked mushrooms, black summer truffle and toasted bread, this item is a crowd-pleaser, gone before you realise.

Iberian pork ‘Presa’, pickled Portobello, shishoto peppers ($34)

200g charcoal roasted beef, romesco sauce ($42)

While we didn’t get to try the tempting ‘slow braised free range chicken, peppers, tomato ($26)’, the beef gladdens our palates with a delightful smoky crust and tender medium-rare insides. My only gripe was the repeated use of spring onion across the dishes that we’ve tried. Maybe they were on sale.

Anise roasted pineapple, coconut yogurt ($12)

Desserts certainly carry a wow factor. The artistically presented ‘anise roasted pineapple with coconut yogurt’ comes with contrasting textures, including the coconut meringue and apricot biscuit, which work unexpectedly beautiful altogether.

Pistachio tart, crème fraiche ($10)

Splendidly moist with an alluringly fragrant brown crust, topped with a citrusy crème fraiche, the pistachio tart is one dessert I would not want to share.

Moosehead Kitchen-Bar
110 Telok Ayer Street
Singapore 068579
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