Open Farm Community (OFC), the latest dining concept by Spa Esprit Group in collaboration with Edible Garden City and progressive Chef Ryan Clift of Tippling Club, has introduced a smorgasbord of new dishes that feature local farm ingredients that are handpicked by the chefs.
A first-of-its-kind dining concept in Singapore, OFC makes farm-fresh dining in the heart of the city, possible. The new menu serves up a selection of 11 new innovative dishes made only with the finest of produce, and prepared in an open kitchen which sees a custom-built
charcoal oven take centre stage.
“At Open Farm Community, we want to show food lovers that local produce, while often taken for granted, can be used to whip up a beautifully created dish,” says Ms Cynthia Chua, Founder of Spa Esprit. “What we hope to do is inspire local chefs to support Singapore’s
urban farming community.”
Group Head Chef Daniele Sperindio and his team at OFC work closely with seasoned farmers from Edible Garden City, and other local farms to creatively integrate the freshest local ingredients onto every plate.
Rustic and Honest Cooking Diners can expect seasonal fresh, innovative and honest dishes – a result of a collaborative effort between Executive Chef Ryan Clift and Chef Daniele, prepared with fresh produce harvested locally. Starters such as the Sweet corn & basil soup made with charred baby corn is served tableside with warm pita bread.
The refreshed menu hosts a selection of new main dishes that utilises a range of fish, meat and
vegetables that are slow-roasted in a custom-built charcoal oven. The oven was designed by esteemed Italian artisan, Paolo Parisi, exclusively for Chef Ryan in Asia (the only other chef in the world who owns one is Michelin starred Italian chef, Lorenzo Cogo). Sizzling favourites include the Coconut laksa barramundi made with crushed potato cake and bok choy, and the Vietnamese pho roasted short rib made with buttery green asparagus and crispy kuzu noodles.
The Carnaroli risotto made with chorizo, cuttlefish, ebi, green peas, saffron threads, and crispy serrano, boasts a symphony of flavours that is set to please any gourmand. The restaurant also serves a selection of pastas such as the Minden road pesto trofie made with potatoes, French beans, and pumpkin chunks. Pastas are made fresh daily with a state-of-the-art pasta machine, using only the highest quality ingredients available.
OFC’s refreshed menu also includes a variety of unique and delectable desserts. For those who love their cakes, dig into the Spiced pumpkin cake served with butternut ice cream, gula Melaka jelly, pomelo and garden herbs.
In keeping with the philosophy of consuming food as close to its source as possible, dishes will be prepared with ingredients sustainably sourced from within OFC’s own urban farm, as well as from farms in and around Singapore and the region.
For a fully immersive experience that stretches beyond the dinner table, educational events and activities for the whole family such as urban farming workshops, farmers’ markets, lawn bowling and outdoor table tennis competitions are also organised on a regular basis. OFC also hosts their monthly Social Market that encourages ‘citysumers’ to develop a deeper and more meaningful relationship with food and locally produced goods.
Call 6471 0306 for reservations or log onto www.openfarmcommunity.com for more information.