UPDATE JANUARY 2014- Tippling Club have relocated to a new home on Tanjong Pagar Road.
See new review article here.
April 18th, 2011
The opening of Tippling Club in 2008 was the inspiration of British born and trained chef Ryan Clift, who had, prior to setting up in Singapore, been the Head Chef at the renowned Melbourne restaurant “Vue de Monde”. The concept for Tippling Club was to elevate the process of matching haute cuisine with creative cocktails to provide a unique dining and drinking experience. The result was virtually instant success and the acclaim of many influential critics and media. Awards, local and international, followed with regularity, and Tipping Club established a reputation as a cutting edge proponent of a fun and somewhat irreverent approach to the modern cuisine styles of “deconstruction” and “degustation”.
The setting for Tippling Club is in a specially designed and constructed annexe, attached to one of the historic barracks buildings in the Dempsey Hill region of Singapore. Constructed from stainless steel, canvas, glass and wood the space has a superb outlook over a native tropical rainforest which creates a soothing connection with nature- but still only minutes from the downtown CBD office towers. The open “industrial” styled annexe room features a long “U” shaped stainless steel topped counter that encompasses the open kitchen and bar preparation areas- and what is noticeable is the almost total absence of dining tables- guests are encouraged to sit at the bar and take in at close quarters the studied activity as dishes and cocktails are carefully crafted. A “signature” design element is the multitude of suspended bottles of spirits hanging freely from metal wire attachments over the bar preparation areas at both ends of the bar.
Adjacent to the entrance to Tippling Club is a newly re-furbished ( March 2011) outdoor terrace and bar- the Tippling Terrace. Here guests can enjoy an open-air environment amongst the tropical trees and vegetation, and select from the special cocktails prepared at the new Terrace Bar, and the special Terrace food menu of bar snacks.
The dining experience is focused on two “Tasting Menus”– the “Classic” comprising six dishes which can be ordered either paired with carefully selected drinks, or without pairing, and the “Gourmand” of ten individual dishes, again either paired with selected drinks, or without pairing. Dishes include “Cured Ocean Trout” with apple, fromage blanc, horseradish; “Pork Belly” with hydrated fries, sprouts, chlorophyll; “Pigeon” with pea & green curry, tofu, celery, Thai herbs; and “Death by Chocolate”. Other menus include the “Bar Snacks”, “Sweets” , and a “Dessert Degustation” of five dishes. A three course “Lunch Menu” is served only on Saturdays. The Tippling Terrace “Bar Snacks” includes highlights such as “Confit Duck Bao” (see photo); “Duck sausage”; “Truffle Risotto”; and “Polenta Fries” .
The creative cocktails concocted by the bar staff at Tippling Club are regularly updated with innovative new combinations of ingredients producing the distinctive cocktail experience for which Tippling Club has earned such renown. Ranging from the signature “Classics” such as “Smokey Old Bastard”( smokey whisky, sweet tobacco, orange smoke); “Kopi-O” (aged dark rum, tobacco maple, espresso); and “new” creations such as “Gomashio Kanpai” ( sesame elixir, fresh pressed citrus, cucumber, ginger,bittersweet orange oil); “Scrumpy Fizz” ( calvados, Italina amoro, citrus, house made apple sorbet & pear cider); and the visually dramatic “Aviation”– see photo- (gin, maraschino, Creme de Violette, citrus, candied rim and served with an aromatic Violet fog).
Premium wines are also an important contribution to the drinking and dining experience, and the bar features an extensive selection of vintage wines sourced from the celebrated wine regions of the world, including France, Italy, Spain, California, New Zealand and South Africa. Red wines, white wines and dessert wines are complimented by some outstanding vintage and NV champagnes from Henriot, Krug , and Loius Roderer Cristal. The Tippling Terrace has a limited selection of wines available by the glass, and some attractively priced cocktails.
As a recognition of the standing of Tippling Club in the international cuisine world, in late April it will play host kitchen at the World Gourmet Summit, with visiting innovative chef Brent Savage, of the Bentley Restaurant & Bar in Sydney, taking over the kitchen for five nights.
Tippling Club continues to offer discerning diners and cocktail aficionados the opportunity to experience something quite unique – both in innovative food and drink concepts, and also the knowledgeable service provided by the professional team behind the counter. The stunning setting is an added bonus.
Tippling Club- Singapore
Address: 8D Dempsey Road, Dempsey Hill, Singapore 249672
Reservations: +65. 64752217
Monday – Friday 6:00pm until late
Saturday Lunch 12:00pm to 3:00pm Evening 6:00pm until late