My cousin-in-law recommended this place when I told her I was doing a staycation at Mondrian last year, so when the opportunity arises again, decided to give Araya a try.
Since I was available on a weekday, decided on the Business Lunch menu ($58++). A three-course menu comprising of bread, starter and a main. Decided to upgrade the starter to Rainbow Ceviche (+$12) and chose Duck as the main. Both the starter and main options were chosen as part of the reservation process.
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| entrance |
Was a few minutes early for the lunch appointment and was just looking at the entrance to figure out if this is the right place when suddenly the door opened, and the hostess gave out a soft greeting of "Hola~" Hehe, I guess she can see who's standing at the door.
Once the guest name was ascertained, I was quickly ushered to my seat. Ah, counter seats.
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| beautiful space |
Once seated, Vikram introduced himself and I was presented with the business lunch menu and also the beverage options. Empanada was highly recommended as additional add-on (+$12), so I went with the recommendation.
Discovered that there is a wine package ($48++) that would be good pairing to accompany the food and for me to get acquainted with Chilean wines.
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| ready for lunch |
Hand sanitizer was offered prior to the start of the meal.
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| Montes Sparkling, Central Valley Chile NV |
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| just a little sip |
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| fresh and crisp |
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| my POV |
LA PANERA / BREAD
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| with merkén chilli butter and cochayuyo seaweed butter |
Chef introduced the merkén chilli in its ground(ed) form, and I also got to see it in its pepper form.
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| merkén chilli |
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| cacho de cabra |
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| left to right: bocado de dama, marraqueta |
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| interior of the marraqueta |
Marraqueta has a crusty exterior much like a baguette. According to Wiki, marraqueta is the most widely consumed bread in Chile.
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| with lots of merkén chilli butter |
The bocado de dama or nori-wagyu roll, is a soft roll flavoured with nori. I liked the softness of this bread. Both flavoured butter were lovely but my favourite was the merkén chilli butter with the soft roll.
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| cute tiny flowers - close up view of cochayuyo seaweed butter |
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| cochayuyo (kelp) |
Was rather intrigued by the cochayuyo on the table. Normally fresh kelp looks green in colour but cochayuyo is a brown kelp.
Bread and butter, with sips of crisp Montes Sparkling Angel wine; was a good start. I had a few bites when the starter arrived.
ENTRADAS / STARTERS
RAINBOW CEVICHE
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| Ceviche Rainbow (+$12) |
The Ceviche Rainbow dish has Hokkaido scallops, oca, daikon, leche de tigre and avocado sorbet.
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| oca (root vegetable native to the Andean highlands of South America) |
Oca is said to be somewhat similar to small potato with a tangy, nutty flavour. Chef advised to mix everything together to enjoy the Rainbow Ceviche.
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| closer view of the scallops |
The avocado sorbet was creamy and the sweetness from the scallops was made more prominent with the Sauvignon Blanc.
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| Los Vascos Sauvignon Blanc (Casablanca Chile 2022) |
CHEF'S FAVOURITES (Add-On)
EMPANADA
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| Wagyu beef, pebre (+$12) |
PRINCIPALES / MAINS
DUCK
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| Duck (aged cacao sauce, seared foie gras, cherry chimichurri) |
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| Los Vascos Cromas Carmenere Gran Reserva 2021 |
The cacao sauce was interesting tasting with more of the bitter profile at the fore, and balanced with the rest of savoury-sweet. Loved the lightly seared foie gras that's soft and wobbly texture, with that bit of crispy from the buckwheat. "It tasted like mini popcorn." I thought.
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| closer view of foie gras and duck |
POSTRES/ DESSERTS (Add-On)
RHUBARB & WILD
STRAWBERRIES
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| Rhubarb & Wild Strawberries (+$12) |
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| delightful morsels |
The rhubarb dessert was not what I had expected initially (maybe I was thinking more of rhubarb pie or something?). It has a slight tartness and overall not too sweet. The dessert came with a small cup of sweet tea.
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| dessert tea |
My first time having a cacao infused pisco and I liked it.
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| cacao infused pisco |
Somehow, in Araya, one loses track of time. As the meal came towards an end, staff brought out the cake with candle and a continuation of well wishes.
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| happy birthday~ |
Thank you to all whom I met at Araya especially Vikram, Cecelia and the two lovely Chefs who emerged from the kitchen; lovely Chef who introduced the breads and another Chef who enquired on overall meal experience. Not forgetting Chef who was at the counter seats.
Thank you for the good meal and for the well wishes.
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| chocolate bon bons (coconut coated was my favourite) |
ps: I needed a nap after all the feasting and drinking
Araya
Address: Mondrian Singapore Duxton 83 Neil Road, Duxton Hl, #01-08 Access via, 089813
Website: https://www.arayarestaurant.com/
Contact: 88700871
Business Hours:
Sun: Closed
Mon: 5:30–11 pm
Tue - Sat: 12–3 pm, 5:30–11 pm
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