“It’s been very engaging and inspirational developing the menu with the team for the past month,” says Farmer, who previously led three-Michelin-starred Restaurant Zen. “For the menu, we have a large focus on utilising the open fire. Bullet 13 is very ingredient-focused, seasonal with punchy flavours, boldly spiced and with deep complexity.”
Options tried the eight-course Experience ($229++), one of four dinner tasting menus. The fare at Revolver also includes a lunch menu ($99++), and The Spread ($329++), an exclusive menu for the restaurant’s private experience room — but more on that later.
The Experience menu starts with a corn-curd stuffed bao topped with caviar
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The pre-meal trio of snacks in Experience includes a masala potato with Malabar crab and curry leaves; a corn curd-stuffed bao topped with caviar, and a taquito with pork belly and a zesty green chilli chutney.
Among the other savoury dishes in this menu, a standout is the black cod paired with Alphonso mango puree and habanero for a touch of spice. The buttery flesh of the cod plays well off the smooth puree; the fish is rich with a strong umami base, so it contrasts nicely against the sweet summery tang of the mango. The resulting dish is complex yet harmonious.
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Black cod is paired with Alphonso mango and habanero for a complex yet harmonious dish
Dessert comes in the form of a yellow peach poached in fennel tea, beside a quenelle of smoked milk gelato. The peach adds a light, sweet touch to the end of a rich meal, but the real highlight here is the gelato, which adds a subtle but distinct smokiness that does not overpower the overall dish.
For non-meat-eaters, Revolver offers vegetarian equivalents of its menus, with meatless spins on each dish that do not disappoint. In the Vegetarian Experience ($199), for instance, tandoor-charred cauliflower replaces the black cod. Another highlight — a morel mushroom korma, served with pickled shimeji and cashews.
Apart from Bullet 13 at the main restaurant, Revolver also offers a private dining experience with a totally different menu.
Above and away from the heat of the wood-fire grill and hand-beaten tandoor on the first floor is its new private experience room. Designed with versatility in mind, the second-floor space is equipped with a full bar, wine cabinet, state-of-the-art sound system, communal dining table and plush loungers in various nooks.
Spacious enough to seat 14 people, but contained enough so that no one is left on the sidelines, the private experience room offers an exclusive menu — The Spread. This is essentially a distilled version of the dining experience in the main restaurant, offering Revolver’s best dishes as a combination of individual portions and large-format plates meant to be shared.
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The Spread starts with a trio of seasonal snacks. Rock oysters, paired with a smokey chipotle chutney, yuzu juice, and moilee espuma, deliver a burst of flavour. The burrata tokri chaat, meanwhile, features soft cheese layered with sun-dried tomatoes, chimichurri and caviar, for a rich, luxurious bite. Rounding out the course is Goan-inspired balchao monaka — prawns lightly coated in sauce and nestled in a thin shell.
The following small plates continue to impress. Japanese hamachi with pickled daikon in a panipuri-inspired style is refreshing and inventive. Then, showcasing Revolver’s ability to elevate and modernise traditional ingredients, comes a tandoor-baked paneer with winter spinach mash.
Revolver’s wood-fire grill means rich smoky proteins, such as this Mayura Station tomahawk
The main courses are served in generous sharing portions. The wood-fire grill works its magic on proteins from Japanese king crab to French turbot and Mayura Station tomahawk — each is imbued with rich smokiness, and accompanied by sides including fennel salad and coriander butter.
Revolver’s signature kulchette, a tandoor-baked flatbread stuffed with comte, truffle puree, stracciatella, mushroom confit, and grated Black Perigord truffles, really stands out. It’s a must-try, with the earthy truffles with creamy cheese coming together for a delightfully indulgent experience.
For dessert, another trio — this time sweet instead of savoury, of course. Japanese muskmelon is paired with chaat masala for a playful sweet-and-spicy mix; saffron cheesecake is done Basque style, while sea buckthorn and marshmallow combine for a zingy, satisfying finish.
Revolver
56 Tras Street, Singapore 078995
Contact:
Tel: +65 6223 2812
Reservations:
www.revolver.com.sg/reservations/
Opening hours:
Lunch: Wednesday to Saturday,
11.45am to 2.30pm
Dinner: Tuesday to Sunday,
6pm – 10.30pm
