The Gen XY Lifestyle
Open Door Policy’s Latest Menu
Open Door Policy offers a new menu featuring an eclectic mix of dishes that are surprising yet familiar.
Tucked away in the quiet neighbourhood of Tiong Bahru is Open Door Policy, a popular modern bistro serving contemporary comfort food in its new revamped space. We were invited to sample Open Door Policy’s latest menu by Head Chef Daniele Sperindio, which features dishes inspired from across Asia, Latin America and Europe.
The new menu offers a selection of dishes created with healthy eating in mind, as well as new sides for sharing and a new selection of natural wines. Diners can also look forward to weekly chef’s specials that will add variety and excitement to the revamped menu.
Here are some of the dishes we tried:
Appetisers
Kale Broth – Cripsy Kale & Smoked Quail’s Eggs
For a healthy starter to kick off your meal, the verdant Kale Broth makes for an interesting sight with its deep green colour. The broth is made of kale, watercress and potatoes, which explains its rich texture. Poured tableside over crispy fried kale (reminiscent of dried seaweed), the broth is accompanied by small melt-in-the-mouth quail’s eggs. What is interesting about the quail’s eggs is that the yolks are replaced with bright yellow extra virgin olive oil caviar that burst in the mouth like actual fish roe. While kale may be of an acquired taste to some, the rich flavours and different textures of this dish are definitely worth commending.
The Kale Broth is priced at SGD 18.
Warm Octopus Terrine – Garlic & Parsley Potatoes, Cherry Tomatoes and Romanesco
First brined then confit in extra virgin olive oil, the octopus is rolled with a cling film to give it its unique flattened shape. Served with garlic and parsley ratte potatoes, this Chef’s Favourite is further topped with cherry tomatoes and unique romanesco broccolis (a mix between a cauliflower and broccoli). The Warm Octopus Terrine definitely makes for a light, savoury appetiser.
The Warm Octopus Terrine is priced at SGD 21.
Guacamole Risotto – Fresh Chilli & Poached Hens Egg
A twist on an Italian favourite, the dish is a definite must-try. With influences from South America, the Guacamole Risotto is yet another dish that boasts a beautiful green colour. The risotto is rich and creamy and is topped with a slow-cooked organic egg, crème fraîche (sour cream) and garnished with fresh red chilli. Stir everything in for an interesting burst of Latin American flavours, and enjoy it with the nacho chips served on the side.
This Guacamole Risotto is priced at SGD 20.
Crab Cake – Pea Salad, Sauce Gribiche & Mint Oil
For something more on the familiar side, be sure to try Open Door Policy’s crispy Crab Cake with fresh jumbo lump crab meat filling. The dish is served atop a spring pea salad with zingy sauce gribiche, featuring a bed of gherkin and fresh herbs such as fresh thyme and oregano, mixed with mayonnaise and mint oil.
The Crab Cake is priced at SGD 20.
Wakame & Romaine Salad – Hamachi Sashimi, Tomatoes, Onion & Miso Dressing
A light and refreshing appetiser, the Wakame & Romaine Salad draws inspiration from Japan and is topped with fresh Hamachi sashimi, ginger flower, tomatoes and savoury wakame seaweed. Also served in this dish is Holland-imported Butterhead lettuce vacuum-poached in a mint dressing, while the salad’s miso dressing nicely complements the sashimi and the salad overall.
The Wakame & Romaine Salad is priced at SGD 22.
Spicy Lamb Spring Rolls – Served with Fresh Salsa, Yogurt and Avocado
Kept from the previous menu, the Spicy Lamb Spring Rolls is another dish you should not miss. Borrowing flavours from Indian cuisine, the hand-rolled spring rolls feature minced lamb cooked with coconut cream, curry, and other spices. To bring these flavours up a notch, the artfully plated dish is served with salsa, yoghurt and avocado puree.
The Spicy Lamb Spring Rolls are priced at SGD 20.
Mains
Paglia E Fieno Taglierini – Hand-chopped Lamb Ragout, Shaved Pecorino Cheese
Well known for his delicious handmade pastas, Chef Daniele’s Paglia E Fieno Taglierini certainly does not disappoint. The Taglierini is a thin handmade pasta that is hand cut in-house with a knife. The thinness of the pasta makes it unusual – likening it to “straw” or “hay”. Texture wise, the green and yellow pasta is almost similar to the popular local “mee kia” noodle, with the difference being the tasty lamb ragout sauce and finely sliced pecorino cheese it is served with.
The Paglia E Fieno Taglierini is priced at SGD 26.
Plin Ravioli – Of Watercress & Macadamia, Feta Cheese, Pearl Onion, Romaine Lettuce
The Plin Raviolis are filled with an interesting combination of crunchy watercress and macadamia, with the watercress adding a hint of bitterness to the pasta’s flavour. The rich sauce adds to the main overall flavour, featuring a tasty mix of feta cheese, pearl onions, cherry tomatoes, and pine nuts.
The Plin Ravioli is priced at SGD 26.
Braised Beef Cheek – Black Truffle Mash, Roasted Mushroom, Red Wine Jus
For the traditionalists, this Braised Beef Cheek will leave you craving for more. Slow-cooked for 48 hours, the Australian beef cheek is cooked sous-vide, to ensure the meat is packed with flavour and extremely tender. The dish is served with velvety black truffle mash, roasted mushrooms and rich red wine jus which perfectly complements the tender beef cheek. Definitely another dish you do not want to miss.
The Braised Beef Cheek is priced at SGD 32.
Kangaroo Fillet – Roast Brussel Sprouts with Pine Nuts & Baby Onions, Sautéed Warrigal Greens, Vinegar Jus
If you’re feeling adventurous, opt for the Kangaroo Fillet, which features an Australian Kangaroo tenderloin cut that is known to be very lean and makes a great option for the health-conscious. Surprisingly, the Kangaroo meat is not as tough or gamey as one would imagine, but its texture is definitely on the chewy side. Served in a vinegar jus agrodolce-style, the meat is accompanied with wholesome sides including roasted brussel sprouts, crunchy pine nuts, baby onions and sautéed warrigal greens (an indigenous Australian spinach).
The Kangaroo Fillet is priced at SGD 34.
Seafood Risotto – Mussels, Scallops, Prawns, Topped with a Saffron Rouille
If you’re planning on having the Seafood Risotto, be sure not to order too many sides as this dish is definitely on the richer side. The risotto is cooked in a fragrant, slightly sweet lobster bisque made with lobster head, and is thickened with butter cheese which explains its rich, creamy texture. The lovely bright orange risotto is topped off with prawns, mussels, a Hokkaido scallop, and garnished with saffron rouille and sea cress.
The Seafood Risotto is priced at SGD 28.
Desserts
Passion Fruit & Chocolate Tart – With Guayaquil’s Bitter Ganache
An existing ODP favourite, complete your meal with the Passion Fruit & Chocolate Tart, which features a chocolate tart filled with a mix of passion fruit and chocolate. The bitter chocolate ganache nicely contrasts the sweetness from the frozen passion fruit custard served on the side. Enjoy the mix of sweet, bitter and tart flavours from this fruity treat, and an added surprise with every bite from the interesting pop rock candy sprinkled on the side.
Chocolate Pistachio Soufflé – With Crème Anglaise
Another popular favourite, those into soufflés will love this sweet treat – a warm Chocolate Pistachio Soufflé that unveils a melted dark chocolate ganache centre. The crème anglaise is poured into the centre to add a touch of sweetness to the dark chocolate filling. Enjoy the light and springy texture of the mouth-watering soufflé which offers a pleasant mix of bitter and sweet tastes.
All desserts are priced at SGD 18 each.
Open Door Policy is located at 19 Yong Siak Street, Singapore 168650.
Their opening hours are as follows:
Lunch: 12nn to 3:30pm (last order 3pm)
Dinner: 6pm to 11pm (last order 10:30pm)
Brunch: 11am to 3pm (Saturday and Sunday only)
Fri and Sat: Bar opens till 12 midnight
