HRVST is a newly opened vegan restaurant and bar in OUE Downtown Gallery, serving dishes with fancy ingredients that will tempt you to try.
Boutique gym Kilter Avenue has launched HRVST, its in-house vegan restaurant and bar. It is helmed by head chefs Addis Tan and Dylan Choong, who have worked in many kitchens, most recently in Tippling Club, Esquina and Cheek by Jowl.
They are focused on making vegan food cool and attractive.
Appetisers ($10 to $12 nett) include “scallops” in the form of king oyster mushroom with spinach puree, garlic snow, baby carrot, baby corn, hazelnuts and lemon zest; Soy Satay with peanut sauce and veggie chips; and Purple Cabbage Steak Salad with confit cherry tomatoes, pea tendrils, Okinawa spinach, fennel fronds, fried chickpea and green chickpea wasabi puree.
For mains ($14 to $18), choices are BKT (bak kut teh) Barley Risotto with diced fresh daikon, cauliflower chips, garlic oil, pink radish and braised nuts; Sourdough (above) with nut spread, orange-glazed tofu, broccoli and cauliflower blanched in kelp stock, and pickled yellow zucchini ribbons; and Hay-Salted Baked Celeriac with onion puree, veggie jus, kale, tempura shimeji chunk, puffed wild rice and shaved shiitake.
The dessert selection includes 100 per cent fruit popsicles ($3 each), matcha ice cream with blood orange puree, poached plums and pistachio ($8); and caramelised pineapple ring with clove ice cream and tart crumbs ($8).
Where: 05-01 OUE Downtown Gallery, 6A Shenton Way
Open: 11am to 2.30pm, 5.30 to 11pm (weekdays), 9am – 3pm (Saturday brunch), closed on Sundays and public holidays
A version of this article appeared in the print edition of The Sunday Times on March 11, 2018, with the headline ‘Open For Business’.