Menu from Violet Herbs
Menu highlights
Truffle Foie Gras
One Hour Poached Egg | Summer Truffle | Cepes Reduction | Shiso Cress
Roasted and Poached Foie Gras
Shiitake Mushroom | Raspberry Reduction | Mirin Shoyu
Mango Scallops
Parsnip Puree | Mango Gel | Potato Chips | Mango Salsa | Micro Herb
Sous Vide 48 hours Wagyu Beef Cheek
Fregola Sarda | White Balsamic | Zucchini Spheres | Red Wine Glaze
Marinated Red Miso Cod
Roasted Pumpkin Puree | Almond Eggplant | Mix Herbs
Roasted Lamb Rump
Sauteed Baby Spinach | Creamy Sweet Corn | Lamb Jus
Ebi Pasta (Angel Hair)
Bird’s Eye Chili | Sakura Ebi | Lobster Essence | Rayu Oil
Specials
Herb ice cream
(Rosemary, Parsnip, Thyme)
Violet Desire
Very own classic signature cocktail with Tahoon cress, Pomegranate & Tequila
Violet Sensation
Intense Rosemary aroma with sweet delicate blueberry taste
Violet Breeze
Refreshingly light fruity taste paired with mellow yet refreshing mint.
Desserts
Textures of Strawberry (Yogurt Mousse)
Strawberry Coulis | Strawberry Macarons | Strawberry Soil | Cabernet Franc Ice Wine
Nutella Bar
Strawberry Coulis | Nutella Tuile | Pearl Chocolate | Bailey Ice Cream
Textures of Lychee (Panna Cotta)
Lychee Granite | Dehydrated Lychee | Lychee Sorbet | Mint Leaf
More about the restaurant: Violet Herbs
French and Italian nouvelle cuisine is alive and kicking at Singapore’s Violet Herbs. This modern European restaurant accommodates diners over two levels in colourful premises along Tanjong Pagar’s Tras Street, and you’re also invited to explore Violet Herb’s herb garden, a crucial component to this restaurant’s distinct offering. Violet Herbs menu features dishes, and drinks, that incorporate the over twenty different kinds of herbs grown here as central ingredients. A new and novel addition to the fine, but affordable, dining scene in Singapore.
Frequently asked questions
Does Violet Herbs serve European food?
Does the restaurant Violet Herbs have Outdoor seating?
Thinking about making a Violet Herbs booking?
The man behind the scenes at Singapore’s freshest restaurant, Violet Herbs, is chef Edward Hoe, born with such talent that he was made head chef at the tender age of 25. His executive roles have included stints at The Fish Market & Bistro, Restaurant Ember, and The American Club Singapore, and Hoe continues to excel at his latest venture, Tanjong Pagar’s Violet Herbs, tucked down Tras Street. Here, Hoe sets about reinventing modern European cuisine, adding nuance and incredible flavour through balanced combinations of fresh herbs, many grown on-site in the restaurant’s herb garden.
Chef’s specials like foie gras torchon, crispy soft shell crab, and homemade lobster tofu, set Violet Herbs ahead of the pack, offering Singapore some truly innovative dishes. The first of these nouvelle cuisine creations uses fresh brioche, raspberry balsamic vinaigrette, Champagne jelly, and micro herbs, this last adding incredible flavour and texture, and a supernutrient boost, to an already fascinating combination of ingredients. To truly experience Violet Herbs’ contribution to innovative fine dining, you’ll want to book yourself a degustation menu, sampling a wide range of chef Hoe and his team’s kaleidoscopic culinary inventions. This Tras Street, Tanjong Pagar restaurant might be the new kid on the block, but Violet Herbs is already attracting a large, curious following. Watch this space, but more importantly, book now and don’t miss out.