A whole new fine dining experience has already begun not too far from the woodlands causeway of Singapore. Brunch2Wine has revamped itself in the new environment where it sits in The Vibe at Vintage Bay, Malaysia Johor Bahru.
View Upon Entering the Restaurant
Inner Side of the Restaurant
The space is way spacious than it used to be previously and the environment is surrounded with nature green ambiance especially cattails that make you feel like you are in another outdoor dimension.
Musican Statues Displayed from Symphony to Jazz
Chit Chat Over Wine & Dine
Brunch2Wine’s kitchen is currently helm by Head Chef, Kelvin Lee who is also the Group Operations Director of a group of F&B.
Chef Kelvin is a Malaysian who has worked in a few 3 Michelin starred restaurants in France such as Le Jardin Des Sens in Montpellier and Michel Bra in Laguiole as well as San Marco when he started while studying in Toulouse last time after graduating. He was also with Raffles Hotel and Lighthouse at Fullerton Hotel when he shifted to Singapore.
‘Brunch2Wine’s concept is more towards modernising French and Japanese. My inspiration is all about ‘simplicity’ where food is simple. We do not make it too complicated for people to enjoy, neither do we over-try to make our cuisine too fanciful.’ said Chef Kelvin Lee
Selection of Wines & Champages for Food Pairing
Letting everyone to enjoy good food is what Chef Kelvin wants as it is also for him to share what he has learnt and experienced throughout his F&B journey.
Carpaccio of Totoro Tuna
Ikura (Salmon Roe), Diced Vegetables Extract, Picked Tomato, Aromatic Sweet Potato Powder
Fresh thinly sliced fatty belly of the tuna which is well presented just like a garden of sea bed filled with ‘sea weeds and jewels’. Enjoy this your way or cut and fold the tuna where the vegetables are wrapped within the tuna. Get ready for the burst of ikura, sea grapes with texture of crunchiness where you get good flavours of the sea!!
Pan Seared Foie Gras
Confit Egg , Morel Cream Emulsion
Consider the ‘healthier version’ of foie gras as the duck liver’s fat has been extracted out before sou vided whole and then pan seared till golden brown. Perhaps this is what some of the locals preferred while the original texture which we love where the hot foie gras just melts in our mouth instead of ‘dried’ version texture that’s without the essence of savoury sweet fatty flavour. On the side note, the combination of egg and morel mushroom cream with foie gras goes really well.
Cod Fillet Wrapped in Bamboo Leaf
Seaweed Salsa, Clams, Ikura, Sake Emulsion, Lotus Root
Japanese black cod are is not as buttery sweet as these are not chilean seabass (Asian known ‘cod’) in case anyone thinks otherwise. This cod fillet which has been marinated in miso before is not over-powering even when you squeeze the additional sake emuslion into the cod – it enhances the flavours and goes well with the ikura.
Chocolate Tart with Creme Fraiche
Palet D’or Chocolate, Cremeux Chocolate, Cocoa Pop Cracker
The art of maltose sugar that made up a nest sat on top of the dark chocolate tart gives additional unique sweetness to the dark chocolate creme – the sweetness level ended up just right. The tart crust is made fresh. What a good way to end by having this warm chocolate dessert!
We shall look forward to try out other chef’s creation while enjoy the day gathering over wine with friends.
A date with Celebrities Tong Bing Yu & Xu Bing
[Grand Opening Dinner Promotion on 10th Dec 2016]
5 course dinner with a bottle of wine or champage @ $888++ for 4 pax
To RSVP Call +607 207 1600 or 017 729 6677 (Derek), 016 702 5172 (Esther), 017 337 5025 (Prakash)
6376 & 9236, Jalan Ibrahim Sultan
Kampung Stulang Laut
80300 Johor Bahru Johor Bahru
Contact: +60 7-207 1600
Operation hours: 12:00PM – 3:00PM, 6:00PM – 11:00PM, Sunday Close