Thursday, December 29, 2016


Hearty and wholesome brunch fare with same great taste
Above: King crab eggs florentine served with sautéed spinach, poached eggs,
and a torched béchamel sauce stirred with sabayon
Brunch lovers can continue to enjoy their weekly brunch ritual at Tiong Bahru’s favourite neighbourhood bistro Open Door Policy (ODP) with its new amped up weekend hearty brunch fare that is also nutritionally-conscious and 100 per cent gluten- and dairy-free.
Taking a green-fingered cue from the successful sustainable food journey of its sister eatery Open Farm Community, the new brunch menu at ODP incorporates into its garnishes fresh greens and herbs that are grown and harvested daily within the restaurant’s vertical green gardens.
ODP’s new direction to tap into the same “growing is possible” philosophy espoused by Spa Esprit Group—coupled with the new gluten- and dairy-free approach to its menu execution—further cements the group’s fundamental philosophy of deepening diners’ understanding and respect of treating our bodies right through mindful eating, but without ever sacrificing an ounce of taste.
Created by modern gastronomy maestro Chef Ryan Clift—whose personal dietary intolerances set him on a journey to create gluten- and dairy-free dishes that stay true to ODP’s signature style of contemporary comfort food—the new weekend brunch selections offer diners who want to eat in a wholesome, mindful way, a myriad of options that don't fall flat on flavours.
"Open Door Policy’s brunch has seen its fair share of loyal regulars over the years – with groups of friends, families and familiar faces joining us religiously weekend after weekend,” says Chef Ryan Clift. “With the new brunch menu that offers a flavourful take on mindful eating, through freshly-harvested herbs and creative cooking techniques, ODP is perfectly positioned to introduce an entirely new experience to our guests and show them that gluten- and dairy-free can be just as tasty, if not more.”

Brunch favourites from land to sea
Go full English with the classic English breakfast (S$28++), where the usual suspects of smoked Pancetta bacon, sausage, tomato, beans with freshly plucked basil and a glorious sunny-side up sit above Assistant Head Chef Freddy’s house-made gluten-free focaccia, fried to English-styled perfection. Mexican flavours find their way into brunch with the Spicy chorizo poach egg (S$26++), featuring a flavourful toss-up of spicy chorizo, toasted corn, picked chilies, beans, spinach and ODP hot sauce. Stick a fork into the duet of perfectly poached eggs nestled atop and coat the dish to gooey, eggy perfection.
Above (L-R): English breakfast, Spiced avocado king prawn
Indulge in lavish seafood options such as the Spiced avocado king prawn (S$30++), where grilled king prawns rest between a stack of gluten-free pita bread, lathered in layers of spiced avocado mixed with baby parsley harvested from ODP’s indoor vertical farm and coriander relish, finished off finally with a big, fat sunny-side up; or dig into the King crab eggs florentine (S$30++), complete with generous chunks of king crab served with sautéed spinach, poached eggs, and a torched béchamel sauce stirred with sabayon.
Sweet dreams are made of this
Above: French toast loft

A toothsome treat comes in the form of the French toast loft (S$24++) – an almost sinful stack of house-made oat brioche that’s dipped in coconut cream, pan-fried with coconut oil and drizzled lovingly in a zesty crème chantilly made using Italian meringue. Scoop up a mouthful with its accompanying Agave-poached berries and whipped soy milk ice cream, and you’re all set to give your meal the happy ending it deserves.
Caffeine hounds can perk up their weekend with the ODP seasonal blend, a perfectly balanced cuppa that's made from three carefully selected single origin coffees. For a boost of the good stuff, wash down your meal with ODP’s house-made juices (S$12++ each) – from refreshing flavours of coconut, raspberries, strawberries, ginger, lemongrass and honey juiced to a fruity froth in the Soul Sauce, to 6 leaves from the wall, an unapologetically leafy drink featuring nasturtium, basil, mustard greens, pea, coriander and mizuna freshly harvested from ODP's indoor vertical farm.
As in the indoor farm at ODP ramps up towards its full potential, the bistro will also commit to the philosophy of consuming food that is produced as close to its source as possible – whether from farms in or around Singapore – all with the bold aim of firmly connecting the community to nature.
Brunch at ODP is available on Saturday and Sunday from 11.00am to 4.00pm.
Address:                      19 Yong Siak Street (Yong Siak View), Singapore 168650
Tel:                              +65 6221 9307
Operating hours:         Open Monday to Sunday (Closed on Tuesday)
Lunch: 12.00pm to 3.00pm (last order 2.30pm)
Dinner: 6.00pm to 11.00pm (last order 10.30pm)
Brunch: 11.00am to 4.00pm (Saturday and Sunday only)
Fri and Sat: Bar opens till 12.00mn
Prices:                        Five-course Tasting Menu: S$68++/pax
Set Lunch Menu (two courses and a glass of wine or cocktail): S$35++/pax
‘FEED US’ Menu (two courses):  S$51++/pax
                                   ‘FEED US’ Menu (three courses, inclusive of dessert): S$62++/pax

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