Menu from Brine
Check out the menu(s)
Menu highlights
Includes dishes that are:
Vegetarian
Chef's Recommendations
Mussel sauteed in Garam Masala, Parmesan Shavings and Papadum
Torched Tenderloin Tartare
Ribeye, 5 day ponzu brine
Salmon mi-cuit, 'prata' potatao gnocchi and coconut curry
Coconut ice cream, salted corns, torched mango
Set Menu
4-course set menu
Pickled mussels, garam masala, parmesan, papadum | Tiger prawn, shrimp jus, shrimp floss | Scallop yuzu carpaccio, cauliflower | Sweet carrot bisque, apples, chicken floss
4-course set menu
Buah keluak risotto, truffle scented, dried enoki
4-course set menu
Local sea bass, coconut curry, potato dumplings | Dry aged duck breast, 5 spice, sweet bean | Weatholme wagyu flank, kale emulsion, kale chips (+15)
4-course set menu
Laksa leaf cream, coconut ice cream, shrimp floss | Smoke hay semifreddo, chocolate textures
More about the restaurant: Brine
The guys behind The Laneway Market are back to push the envelope with Brine, a light and cosy restaurant in Bugis that offers tasting portions with an international flair. You’ll find them serving up quirky dishes like torched tenderloin tartare and battered John Dory burger with homemade tartare sauce and tomato basil concasse from its premises on North Bridge Road – making them a breath of fresh air in the Singapore F&B scene. Brine is definitely a name to watch, so book a table now to make sure you don’t miss out.
Frequently asked questions
Does the restaurant Brine have Outdoor seating?
Can I pay with a credit card at Brine restaurant?
Thinking about making a Brine booking?
Named after the cooking technique that involves soaking lean cuts of meat in a salt-and-water solution to retain moisture and bring out the most of their natural flavours, Brine is the latest venture brought to you by the same team behind Katong hotspot The Laneway Market. Situated on the ground floor of Hotel Clover on North Bridge Road in Bugis, Brine tests the boundaries of casual fine dining with a contemporary selection of bites that draw influences from around the world.
From your seat at Brine’s light and cosy space in central Singapore, watch chef Christopher Tan put together dishes like the five-day ponzu-brined ribeye and mussels sauteed in garam masala, parmesan shavings and papadum – elegantly served in tasting portions as part of a four- or five-course menu. For dessert, you can’t go wrong with the coconut ice cream with salted corn and cubes of torched mango, guaranteed to bring a deliciously sweet finish to your visit here. Few international restaurants in Singapore are as daring and innovative as Brine, which makes it a name you’ll want to take note of in the local F&B scene. Skip the lines and get in on the action at this Bugis gem by reserving a table ahead of your visit.