Cover Club Street Wine Room
Club Street Wine Room
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The latest F&B concept under chef Andrew Walsh's Cure Concepts offers an intriguing wine list, paired with equally delicious bites
The coronavirus pandemic has forced us to search our own backyard for curated dining experiences, so it is no surprise that the past year has seen a surge of new F&B openings offering something new—from Firangi Superstar’s colonial take on Indian cuisine to Canchita Peruvian Cuisine’s authentic Latin American flavours.
The latest on the list is Club Street Wine Room, a lively 45-seater bar under founder and CEO Andrew Walsh’s portfolio of dining establishments which also includes one-Michelin-star Cure, Catfish and Butcher Boy. Dreamed up in the middle of the pandemic by Walsh and head sommelier and operations director Amir Solay, Walsh explained that the group’s first wine bar provides a “laidback and unpretentious foray into the world of wines, accompanied by high-quality food”.
See also: Chef Andrew Walsh Opens Catfish, an Asian Fusion Restaurant and Bar Grill in Singapore
Above Wine collection
Wine collection
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It all starts with its warm and inviting space that veers away from the traditional look of wine bars. Instead of the usual dim rooms cramped with thousands of wine bottles, the main dining area features cosy nooks and corners, as well as a large skylight that puts the spotlight on the communal bar table area and the impressive wine display.
Solay has come up with a well-curated wine list that is exciting and accessible at the same time. Not commonly found anywhere else in Singapore are the Sea Soul No. 4, which has been aged underwater for months to enhance its taste, as well as the Chateau Kefraya Collection Amphora 2018, which is made using the ancient winemaking practice of storing and transporting the liquid in terracotta clay vessels.
In fact, Solay has designed his own jars, making Club Street Wine Room the first wine bar in Asia to serve their tipples in this format.
See also: Singapore Wine Bar Drunken Farmer Finds a Permanent Home in Stanley Street
Above Weekend roast and toast set menu
Weekend roast and toast set menu
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What is great about this place is the wine programme is complemented by an equally pleasing food menu, courtesy of head chef Ho Jun Yip. Standouts include the guinea fowl confit, basted in its own fat and cooked over embers to give it a succulent and caramelised finish. For light bites, you have the likes of oysters grilled with bacon and jam and decadent truffle potato cheese fries.
On weekends, the wine bar offers an enticing roast and toast set menu which consists of breakfast staples such as truffle cheese and smashed avocado with egg toast, as well as smoked haddock cheese and chive omelette. Natural sparkling wines or pét-nats (pétillant naturel) serve as a great accompaniment, and you'll be able to enjoy these when you top up.
Club Street Wine Room | 87 Club Street, S(069455) | 6970 0190 | Book here
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
