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Brunch is always popular with Singaporeans, and I am no different....always on a lookout for a new place to check out. Also cos well...I like sleeping in on Weekends...and Brunch is just perfect...I get to sleep in..and look forward to a yummy meal!
I noticed a new restaurant, Bronte - named after Bronte Beach in Australia and not Emily Bronte - when I was going through the upcoming Restaurant Week listings. When I discovered they have a weekend brunch menu - 9.30am to 2.30pm - I was sold. Had to check it out.
Aussie menu...brunch....menu till 2.30pm....hello! Need to make a reseravation. Was pretty lucky to get a spot according to friends cos they are usually fully booked. Thanks to the Rugby World Cup...the place was pretty quiet and they managed to fit me in. Best!
I always judge a brunch place by their coffee and they made a pretty good one! Not too acidic and just the right amount of froth. Not served scalding hot too...temperature was just right.
Being greedy piggies, we ordered three mains from the brunch menu and three desserts to share....just so that we could taste as much as possible.
The mains first:
Japanese breadcrumbed barramundi fillets with fries and homemade tartar sauce SG$21.
This was just amazing. Barramundi is a very delicate fish, and very easily overcooked. This was done to perfection. My favourite main there.
The crumb was very light and not too heavily seasoned so I could still taste the delicate flavour of the fish. Crisp crumb...MOIST inside.
I tend to not add the lemon juice to my fish and chips cos I want to know if it is even the least bit fishy. And well...this one was fresh fresh fresh...not at all fishy.
No wonder the guy that sells the restaurant the fish actually patronises the restaurant when he craves fish and chips.
That tartare sauce is homemade...even the mayo to make the tartare sauce is homemade. Makes such a difference. It is really the little things that count. I even spotted some fresh dill in the sauce...good job!
Poached Eggs with spinach, hollandaise, smoked salmon on rye toast. SG$16
Anyone who knows me will know that I am a sucker for a good bene. Well for a change, Eggs Royale was ordered...that is when the ham is substituted for smoked salmon.
I love it how Chef doesn't cut corners....clarified butter is used for the Hollandaise....YUMMY!!
The egg was poached well...still with a runny yolk...and again it is the little touches....garnishing it not just with flat leaf parsley but also chives. The chives gives it a delicate onion flavour which brings out the yummy hollandaise sauce.
The very popular Bronte Char-grilled sirloin steak sandwich with cheese, onion jam, vine tomato, rocket and Aioli. SG$18
You can choose to have it with salad of fries...bring on the fries i say! This was nicely done. The steak was just simply "wacked" a few times to tenderise it and to even out the thickness...salt and peppered and grilled.
Great that it isn't too thick, so it is easy to just pick it up and eat without making a mess. Seasoned well so that it is savoury enough but not too much that i am able to taste the beef and the cheese.
I like the special touch of using turkish bread, it gave it a nice chewy texture.
Well we had three desserts...once I glanced at the dessert menu, i knew i just had to have the pavlova. How can you go to a Aussie restaurant and not order the aussie dessert...
Kiwi & Passionfruit Pavlova SG$8
Crisp shell, mashmellow-ie on the inside. The tart fruits - kiwi, passionfruit, berries - balanced this dessert out perfectly. I like it that they use fresh berries and not the frozen sort.
A selection of artisanal Australian and New Zealand cheese served with honeycomb and fresh Fruit. SG$14
What an awesome Cheese platter! There was Aorangi Brie, Kikorangi Blue and Port Nicholas Aged Cheddar.
They thought through this cheese platter that is for sure. The inclusion of that wonderful honeycomb was excellent. It complimented the Kikorangi Blue Cheese so well! It took away the saltiness of the blue and the balance was just magnificant. I so wish I had more space in my tummy!!!
Vanillia Pana Cotta with mixed Berry Compote. SG$8
The pana cotta was very light on the gelatine which is awesome. Smooth like a good tau huey! Not too cloyingly sweet. I like it that they use real vanilla and none of the fake stuff.
Like I always say in class....when you use good produce...half the battle is done...cos the ingredients will speak for itself!
I got the opportunity to meet Chef. Born in Malaysia, raised in Australia, was a professional skateboarder before he started working at fine dining restaurants in Australia and worked his way up. Well i am glad he made that career switch cos..for a young guy...he sure is talented. This is one aussie restaurant I will be visiting real soon...i want Sunday Roast!!!
Bronte
8 Greenwood Ave
Singapore 289198
Tel: 6219 9151
TIP: PLEASE MAKE A RESERVATION FOR BRUNCH...IT GETS BOOKED UP REAL FAST!
Click here for more pictures of the brunch
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