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SPRMRKT At Cluny Court [TEST]

SPRMRKT At Cluny Court - Singapore - Bukit Timah
SPRMRKT At Cluny Court - Singapore - Bukit Timah Asian Confit from SPRMRKT At Cluny Court in Bukit Timah, Singapore Fluffy Pancakes from SPRMRKT At Cluny Court in Bukit Timah, Singapore Mango Salmon from SPRMRKT At Cluny Court in Bukit Timah, Singapore Quinoa Cake from SPRMRKT At Cluny Court in Bukit Timah, Singapore
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  • Menus

    Drinks Menu

    Menu

    Wine List

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    Menu Highlights

    Brussel Sprouts, Tofu Fries, Buttermilk Pancakes, Aburi Salmon, Blackened Fish & Chips, Vegan Lasagne, Vegan Classic Chocolate Cake, Lychee Chiffon Cake

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  • About

    Location

    Bukit Timah

    501 Bukit Timah Road
    #02-13
    Cluny Court
    Singapore (259760)

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    Cuisine

    Vegetarian Friendly, Southeast Asian, Cafe

    Good For

    Business Meetings, Casual Dining, Kid Friendly

    Contact

    Phone Number: 123456789

    Open Today

    Monday
    09:00 AM-09:00 PM

    Tuesday
    09:00 AM-09:00 PM

    Wednesday
    09:00 AM-09:00 PM

    Thursday
    09:00 AM-09:00 PM

    Friday
    09:00 AM-09:00 PM

    Saturday
    09:00 AM-09:00 PM

    Sunday
    09:00 AM-09:00 PM

    Press release

    SPRMRKT is a cultural-culinary brand focused on the simplicity of every day with dining, retail and art at the heart of its locations. Produce-driven cooking, responsible sourcing, conscious dining plus curatorial care guide their approach to enrich lives and experiences. Exemplary to this is the new vegetable-forward menu, created by Head Chef Marc Wee.

    Often regarded as an accompaniment or even a garnish, the humble produce takes center stage where vegetables of all kinds fill an array of sharing and individual plates. The Butternut features soy-glazed roasted butternut squash, black barley and farro dressed with wild stingless bee honey, finished with toasted sesame seeds. The Nasu is laden with umami as baked Japanese eggplant is coated with shio kombu balanced with honey yogurt, while the Peckham Pear is a refreshing salad of compressed pear, endive, radicchio, local arugula, deep-fried chickpeas drizzled over with a piquant lemon dressing.

    Chef Marc’s style of produce-driven cooking is also seen in a concise selection of seafood and meat dishes, such as the Hamachi – a western take on a Japanese favorite where the cheek and collar are grilled to a perfected char complemented with capers, burnt butter and anchovies; the Fisherman’s Catch of wild-caught or sustainably farmed fish as well as the Butcher’s Cut of meats available in the market. (Jun 2020)
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