Menu from Hopscotch - Capitol
Check out the menu at Hopscotch - Capitol and explore the popular dishes people are craving! From appetizers to something sweet, take a look at what’s in store for you when you book a table at Hopscotch - Capitol. You can even check out the prices so you know what to expect, besides the flavours.Browse the menu highlights from Hopscotch - Capitol and when your mouth starts to water, so you can get in on the flavour action. Mmmm we’re getting hungry already…
Check out the menu(s)
Curried Chicken Corn Chowder
Chicken thigh meat in creamy chicken broth with mild curry spice and sweet corn kernels. Served with garlic french loaf.
Wild Mushroom Soup with Truffle
Shitake, white button and portobello mushrooms sautéed with butter, and house blended into a thick soup before being drizzled with fragrant white truffle oil and shaved truffle.
Saffron Lobster Bisque
A classic creamy and flavourful entrée of French origin with a twist of saffron. Completed with a dash of aromatic Cognac and sweet Boston lobster meat.
Rice Wrapped Chicken Scallopini
Sous vide chicken thighs stuffed with water chestnuts and a medley of Asian mushrooms before being oven roasted. The roulade is then glazed with plum vinegratte and grilled to perfection. Served with savoury garlic mash, fried shallots, and dusted with plum powder.
Pork belly is first rolled with green apple puree and grated ginger flower. It is then rubbed with our house spice blend, and slow baked in the oven. The result? Aromatic and succulent pork with a crackling exterior. Served with caremelised onions and five spice pork jus.
Halibut with Lemongrass Coconut Cream
Greenland halibut fillets slow poached in citrus, Asian Herbs, and spices. Served with lemongrass and kaffir coconut cream, and baby spinach.
Guinness Beef Bourguignon
Beef cheeks slow simmered in a rich blend of Guinness stout, red wine, rich veal jus, carrots and a slew of mixed herbs and spices. Rich, gratifying and absolutely delicious! Served with garlic french loaf.
Raw Hyogo Oysters
Plump and juicy oysters air flown from the Hyogo Japan. These huge oysters are prized for their creamy and springy texture, as well as its clean, sweet and delicate taste. Served raw with sea grapes and kaffir lemon oil. (Min. 3pcs)
Grilled Hyogo Oysters
Traditionally enjoyed grilled in Japan during their annual Aioi Oyster festival, these oysters are basted with home made "Nam Jim" sauce and corriander oil and grilled to perfection. (Min. 3pcs)
Roasted Asparagus with Baby Potatoes
Sauteed asparagus and baby potatoes with oyster sauce and garlic confit.
*Ba Chor" Foie Angel Hair
Angel hair pasta sautéed with minced meat, foie gras, sesame oil, and pork lard. The dish is served with braised shitake and pan seared foie gras. Inspired by Singaporean styled "Ba Chor" noodles.
Truffle Furikake Angel Hair
Fine angel hair pasta sautéed w fragrant sakura ebi, garlic, mushrooms, truffle paste, mirin, and sake. The pasta is subsequently topped with truffle oil, furikake, bonito flakes, truffle shavings, and a 63 egg.
Chilli Lobster Linguine
Linguine tossed with Singapore-styled chilli lobster sauce made from a secret house blend of local spices and lobster stock. Served with half a Boston lobster.
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