Is Life a Recipe

Home > The Winery – Siglap Wine Bar

The Winery – Siglap Wine Bar

Brian Kennett

Brian Kennett

Amateur Chef and Foodie Extraordinaire

Wine Bar Siglap

the winery gourmet bar Siglap The Winery - Siglap Wine Bar
Photo courtesy of The Winery Gourmet | Bar

A new chef methinks at The Winery – Siglap Wine Bar. Today we dined on the free-flow brunch at The Winery Gourmet | Bar Siglap. Sit al fresco as we did watch the Siglap Sunday pass us by. Or sit inside in the communal dining room, or even select to book their themed rooms. Such as The King Arthur Room. More of those later below.

The service was great at The Winery – Siglap Wine Bar. The crew knew their product inside and out and were proud to describe all the ingredients, and you could tell all had experienced eating it so they had a point of view as well. Nicely done.

Sometimes, it being free-flow, you can find yourself constantly searching for someone to serve you. Not here. In fact, one guy even came and asked us; “Is the pace of service to your satisfaction?” Again, nicely done The Winery Gourmet | Bar. 

Read on for pricing, menus, address and contacts, food shots, and interior shots of The Winery – Siglap Wine Bar.

The Winery Siglap Outside

We couldn't resist an immediate return trip for date night dinner, and to try The Winery Gourmet | Bar dinner menu. We were not disappointed

the winery siglap wifey me The Winery - Siglap Wine Bar

Wifey and I love our new find. Long may they continue with the incredible food, booze, ambiance and great crew. It’s excpetional. Now check the al la carte menu. Oh my goodness, I though brunch was good…

Japanese A5 Kagoshima Wagyu Striploin The Winery Gourmet Bar The Winery - Siglap Wine Bar

Japanese Kagoshima A4 Wagyu Striploin. With bone marrow, organic confit garlic that has been grilled over Japanese Binchotan charcoal.

@ $68

This is a death-row meal. I am literally lost for words because this was just so perfect. They’d seasoned it with sea salt too, well done Chef. Plop that bone marrow out, mix with the garlic confit, and spread over the beef.

One of the very best steak dishes I have EVER had. It is a top drawer dish and I reckon I will eat this every time I go to The Winery Gourmet | Bar. This is a dish that everyone should try at least once!!!

galican octopus the winery gourmet bar The Winery - Siglap Wine Bar

Wifey then has a moment as she tucked into their pulpo dish and had flashbacks to Spago and Lavo and her #1 ratings in Singapore. She oooh’d and aaah’d and concluded a dead-heat, and believe me, that is a major accolade for The Winery Siglap.

Check out that plating as well.

Galician Octopus with squid ink vinaigrette, confit potato, Sakura Ebi oil, and again all charred to perfection over Japanese Binchotan charcoal.

@ $26

A little bit of ISLIFREARECIPE-dia. What is so special about Japanese Binchotan Charcoal?

White charcoal, or bincho-zumi, is another name for bincho-tan, a form of charcoal commonly used in Japanese cuisine. Traditions of using it date back to the Genroku era, when a craftsman named Bich-ya Chzaemon in Tanabe, Wakayama, began making it.

In Japan, oak, more specifically Ubame oak, is the typical raw material used to manufacture bincho-tan.

Minabe, Wakayama, produces more bincho-tan than any other town in Japan, maintaining Wakayama’s position as a leading producer of high-quality charcoal. 

It takes about 120 hours at a temperature of about 240 degrees Celsius in a kiln to pyrolyze wood into white charcoal, after which the temperature is raised to around 1000 degrees Celsius. After being carbonized, the material is removed and buried under a wet combination of earth, sand, and ash. 

caviar and sea urchin somen the winery gourmet bar The Winery - Siglap Wine Bar

Another stunning plating. Wifey nearly fell off her chair when the first mouthful of this exploded its flavours and textures. 

Caviar & Sea Urchin Somen. Shio kombu with dashi foam served cold.

@ $22

organic baby corn the winery gourmet bar The Winery - Siglap Wine Bar

I went for this as my second dish tonight. I love a bit of sweetcorn, and I think this just became one of my top 5 list.

Woof. The textures and the combination of the cream with the baby corn, the sea salt ad the paprika. Heavenly. Just heavenly.

Organic Baby Corn with corn puree, paprika oil, and togarashi, all grilled on that Binchotan coal. 

@ $12

We literally could not stop eating, it is such good food at The Winery Siglap. Here's the al la carte 2022 menu

You can book The Winery Tapas | Bar at Chijmes by clicking above. Sadly The Winery Gourmet | Bar @ Siglap is not yet on Chope. Old-school reigns to book The Winery – Siglap Wine Bar. See below.

The Winery - Siglap Wine Bar pricing and free-flow brunch

The menu for me comes across as Spanish tapas in style, but with hints of Japanese influence. That is a fusion that really works. It was a stunning array of options. The menu is quite small but with such a variety of offerings who cares? Not me!!!

Plus the affordability is just excellent, especially when you look at how much some of their neighbours charge for equivalent volumes of food and drink.  

I just want to call out the new Free-Flow Brunch Menu at The Winery – Siglap Wine Bar.

SATURDAY TO SUNDAY Seating 1: 12:00-14:00, and Seating 2: 14:30-16: 30

$48 Food or Drink

$88 Food AND Drink

$24 kids below 12 years-old

I think that is exceptional value for the quality and quantity of food you can wolf down in 2 hours. My only moan is that beer is not on the free-flow drinks menu. Hey Ho, I suppose it is a wine bar after all.

It’s basically the same menu if you al la carte order, or take the free-flow brunch offering. With the free-flow brunch, you can have as much as you like of each dish in the allotted 2 hours.

Callouts for me are the bread and butter. I know what you’re thinking. Why on earth is he calling out the bread and butter? Well, my friends, it is because it is Japanese Kombu butter, and that is some of the best butter you will ever try!!!

Others to choose from that we really enjoyed eating were the Heirloom Tomato Salad, Padron Peppers (must have with an icy cold beer), Jamon Bikini, Crispy Squid Rings, and probably the best pork dish I have had in my 16 years in Singapore = Roasted Duroc Pork Belly (saved the best to last).

Le't get to the food photos of what we consumed today off The Winery Gourmet | Bar free-flow brunch menu

The Winery Arturo Sanchez Paleta

Arturo Sanchez Paleta. Really good. Not the best I have had, but surely not the worst either.

@ $29 off al la carte menu

The Winery Padron Peppers

Padron Peppers. Chargrilled to perfection with a little sea salt. Bring me a beer quick, please!!! Delicious!!!

@ $14 off al la carte menu.

The Winery Marinated Mixed Olives

Marinated Mixed Olives. Jude devoured these.

@ $7 off al la carte menu.

The Winery Jamon Bikini

Jamon Bikini. So very umami. Buttery grilleded bread, salty savoury Jamon, and melted cheese. Come on. How could you not love that?

@ $16 off al la carte menu

The Winery Heirloom Tomato Salad The Winery - Siglap Wine Bar

Heirloom Tomato Salad. Akin to a palate cleanser, this is a beauty. Citrus in there as well as delicious Heirloom tomatoes, Kiki fruit, and apricots. Woof!!!

@ $18 off al la carte menu

The Winery Crispy Squid Rings

Crispy Squid Rings. Clearly not a dish for yours truly, but Wifey said they were superb. As a cook, I was well impressed when these arrived. Perfectly cooked and super-crispy. You can see that from how they sit on the plate. These also came with a blob of squid ink mayo.

@ $16 off al la carte menu

The Winery Yakimeshi & Argentinian Prawns

Yakimeshi & Argentinian Prawns. Wifey and me laughed at this one as it was prawn and some weird shellfish thing and bonito flakes. She loved the rice and the prawn. 

@ $26 off al la carte menu

The Winery Roasted Duroc Pork Belly

Roasted Duroc Pork Belly. Hands down one of the very best roast pork dishes I have ever had in Singapore in my 16 years on the island. This is outstanding. Super-crispy skin and every-so-soft and moist meat, perfectly seasoned. Then with creamy puree and herb oil. It really is outstanding. I’ll come back to The Winery Gourmet | Bar just for this dish.

@ $22

The Winery Australian Striploin The Winery - Siglap Wine Bar

Australian Striploin. Cooked perfectly to medium-rare, they even sprinkled a little salt on top (food rock stars) and charred over coals. It was a very delicious steak, just a little chewy was the only downside. Add the egg yolk to a piece of steak and boom, double-umami. Delicious.

@ $24

What does The Winery - Siglap Wine Bar have to say for themselves?

"Creating shared wine discoveries for new and seasoned wine lovers. The Winery Gourmet Bar welcomes you to join us in unravelling the secrets of Europe sip by sip! We are a European wine bar, a cosy dining space carefully designed for an all-encompassing wine tasting experience. Philosophy The Winery Collective has always sought to create concepts aiming to achieve a perfect unity between food and wine, bringing out the best of both worlds."

The Winery - Siglap Wine Bar Tweet

How to make a reservation at The Winery - Siglap Wine Bar?

For reservations,
🔗 https://wly.sg/aeAbkAtM
📱 Call or WhatsApp 9643 3188

What's the interior of The Winery - Siglap Wine Bar?

the winery gourmet bar corridor The Winery - Siglap Wine Bar

You leave the al fresco dining at the front-of-house, past the light and airy inside dining at the front, and enter a castle-like corridor. These are the private dining rooms. Uber-cool.

the winery gourmet bar 3 rooms The Winery - Siglap Wine Bar

The Dalmore Room (7pax).

king authur room the winery gourmet bar The Winery - Siglap Wine Bar

The King Arthur Room at The Winery Gourmet | Bar ( 6 PAX).

Private dining rooms come with a minimum spend: Tues – Thurs: Dinner – $500, Fri – Sun: Lunch -$400, Fri – Sun: Dinner – $600

the winery gourmet bar wine cellar The Winery - Siglap Wine Bar

Of course, they have a VERY well-stocked wine cellar. Available for your meal, takeaway, and delivery

the winery gourmet bar george the knight The Winery - Siglap Wine Bar

Continuing the castle theme… Meet George.

How to book and make reservations at The Winery - Siglap Wine Bar?

OK, unlike The Winery Tapas | Bar where you can book using Chops, the Siglap branch is ‘old-skool’. So eMail or phone call time.
 
Phone: 6518 9188
Reservation: thewinecove.com.sg

Our conclusions of The Winery Gourmet | Bar Siglap

The Winery – Siglap Wine Bar is knockout, it really is. We’ll be having this brunch again and again. It is such quality food and so so affordable for a family. The Winery – Siglap Wine Bar are customer focused. Again, I reference that statement made; “Is the pace of serving good for you?” Just brilliant. 

I’d come back just for the pork belly. That is one incredible dish. Like outstanding delicious. 

Plus we have yet to try the Chicken & Buttifara Fideau @ $28, and Binchotan Grill Iberico Pork Ribs @ $24.

The Winery – Siglap Wine Bar gets one massive thumbs up and die-die-must-try status.

In fact, I think I’ll take the wide there tonight for date night. Or should that be date Knight, see you soon George.

What is the address of The Winery Siglap

907 East Coast Road, #01-03, S459107

What is the address of the The Winery Tapas | Bar

30 Victoria Street, #B1-05 Chijmes, 187996

Where else should / could you be dining & drinking along the East Coast Road? Click below for our individual reviews.

And if wine bars don't float your boat, how about trying the Best Beer Bars along the East Coast Road

The Meat Club Grass Fed Beef Tomahawk Steak
The Meat Club Grass Fed Beef Tomahawk Steak $60.89
33 Bottles Wine Cooler
33 Bottles Wine Cooler

SEARCH FOR…