After 6 years of operation at the current location, Vineyard At HortPark revamped look is now ready to welcome diners. Interior has some lushy green, casual and offering a taste of provincial southern France. Hence one could feel romantic vibes filled the air. Certainly making it a great wedding venue.
Vineyard At HortPark offers both indoor dinning where diners will get their air-conditioning or the outdoor for the smell of nature.
The trend of growing an edible garden within the restaurant is increasing popular. We saw it 2 years ago at Open Farm Community and then subsequently at Open Door Policy. Now, at the Vineyard at HortPark.
With that said, Vineyard at HortPark is boasting a garden-to-table menu with more localised menu while remains very much as a French-Italian Restaurant. Hence, diners could see more locally sourced ingredients such as fish from Jurong Fish Farm and Bull Frog from Jurong Frog Farm.
Complimentary bread with bread and olive-vinegar dip was offered. And the first item after bread that brought about great first impression was the Chef’s Creation. A dice of salmon, very much similar to the Poke with tasty Ponzu seasoning and avocado was toothsome.
We tried 3 starters. First was the Classic French Onion Soup that was originally on Vineyard at HortPark menu. I am neither a soup or onion fan. In fact, I avoid them. However, after the first spoonful of this amazingly bold delicious soup, I immediately carved for the next. Therefore, I surely, recommend this to all.
Next was the meaty Walnut Crusted Bull Frog. The frog leg was with minimum marination but yet was tasty with flavours contributed from the walnut batter too. However, I find it a tad dry, but still acceptable.
Lastly was my favourite starters, the Escargots a la Bourguignonne. Due to the Herb Pine Nut Garlic Aioli and Garlic Herb Butter on this dish, flavour-up the aroma.
We tried a total of 3 Mains likewise. First was the Local Farmed Poulet. Succulent chicken leg in bold Poultry Jus sat on a bed of Shimeiji Mushroom Ragout and Vegetables. Not my favourite among the 3 but certainly delectable.
Next was the Osso Buco al Vino Rosso which I thought I would love but the next dish won favour with me instead. Braised Veal Shank and Mushroom Ragout in Shiraz Jus was rich and flavourful. A pity it was a little too briny and taste was closed to the former Mains. I suppose it was because both dish uses Mushroom Ragout.
Lastly was the Iberico Pork Chop (Bone-in 250 gm) which I enjoyed most. The pork chop has enough seasoning of Cayenne Pepper and salt elevating the fragrance. And the other element that augmented the dish was the Apple Puree.
Mango Tian was the only dessert we tried. The image resemble my favourite breaky food. Granola with yogurt. This layered dessert has a Mango Gelee at the bottom with White Chocolate Yogurt in the middle and finally topped with fresh fruits and butter crumble. Overall, it was lightly sweetened and fruity. A great way to end the meal.
And one good news, Vineyard At HortPark offers a very attractive, value-for-money Seasonal Set Lunch of 2-course ($23++) or 3-course ($28++).
Beside the gorgeous interior, Vineyard At HortPark offers delicious food.
Vineyard At HortPark
33 Hyderabad Road Road, #02-02 Hort Park, Singapore 119578
Tel: +65 6884 6884
Mondays – Fridays 1200 to 1500, 1800 to 2200 | Saturdays, Sundays and Public Holidays 1100 to 1500, 1800 to 2200
[Last orders at 1430 for lunch and 2130 for dinner daily]
- Circle line – Labrador Park station
- At or opposite SP Jain along Alexandra Road – 51, 57, 61, 93, 97, 100, 120, 166, 175, 963
*Disclaimer: This was a media invite.