Esquina Head Chef Carlos Montobbio introduces renewed menu at acclaimed Singapore tapas bar
January 20th, 2016
Since its 2011 opening, Esquina has continued to attract an unwavering stream of diners with its modern interpretations of traditional Spanish tapas and vibrant dining experiences. Locally, Esquina consistently tops the list of the modern Spanish tapas bars, and has been further burnished with the recent appointment of talented young Spanish chef Carlos Montobbio to the role of Head Chef. Introducing an updated menu, Montobbio has created an impressive assemblage of his imaginative reinterpretations of tapas cuisine, while deftly retaining the culinary sensibilities that have kept Esquina in the spotlight since its conception by celebrated UK chef Jason Atherton in partnership with progressive local hospitality group Unlisted Collection.
Design Occupying a prominent corner terrace in the increasingly fashionable Keong Saik dining enclave, the Esquina concept remains anchored in the characterful ground floor tapas bar and open kitchen. In a design that references the quintessential Spanish tapas bar, guests sit on custom-made metal stools facing across a stainless steel counter into the bustling activity of the open kitchen. An upstairs dining space adds comfortable table settings for small groups or private functions, while outdoor tables are good for casual evening drinks and bites.
Modern Tapas With an impressive CV honed from experience at high profile Spanish restaurants, and most recently at the avant-garde Anti:dote cocktail bar and lounge at the Fairmont Singapore, Montobbio has created an eclectic a la carte menu at Esquina that melds classic Spanish tapas with unexpected ingredient combinations and modern culinary technique. Stand out dishes include the Grilled Spanish octopus with Jerusalem artichoke, burnt onion, and oyster leaf; Salad of pickled beetroot, whipped truffle burrata, raspberries, smoked walnuts; and Sardines with Samfaina with grilled zucchini, roasted bell pepper sorbet, and eggplant caviar.
Esquina opens Monday to Saturday serving lunch (except on Saturdays) and dinner. A recently launched Set Lunch Menu entices with attractive pricing and daily updates. Monthly Bubbly & Tapas nights feature a special 4-course menu paired with champagnes – check the Esquina Facebook Page for details. Daily bookings at both the main counter, and upstairs tables are now taken.