Excitement built steadily all week once I'd made our reservation at Open Door Policy. The buzz was funky interiors, cool location, great food... all a recipe for a great dinner. ODP is a collaboration from the team at the Tippling Club and 40 Hands. Current and ex expats will understand the potential of a child born from parents of that standard.
First impressions lived up to the hype completely. A long narrow room (apparently an old church hall) with exposed brick, thick aged wooden beams (custom, I'm sure) and large silver panels on the ceiling - lots and lots of contrast. At the entrance is a bar area lined with brightly coloured chairs where you can keep an eye on the kitchen walled behind glass. The clusters of tables and chairs were distinctly metal-and-wood industrial; our table was half way down.
The menu (click here to check it out) is reasonably short and varied. We weren't starving so we decided to share the halloumi cheese, white anchovies and crusty bread appetizer, followed by the confit duck leg for Sander and the pan fried sea bass for me. I was having enormous difficulty deciding between the duck and the sea bass, so I'm lucky that Sander didn't mind sharing a bite or two.
The halloumi appetizer was deliciously salty with the tomatoes and green olives giving just enough sweetness to balance the halloumi and anchovies. I was expecting it to be served bruchetta-style given the 'crusty bread' descriptor, but the bite sized cubes were very much a part of the mix (and more brioche texture than crusty).
The confit duck leg with puy lentils, sage and smoked bacon had almost completely disappeared before I could snatch a fork full for tasting. The verdict as 'delicious' from both of us, although Sander did say he wished the portion size was a little bigger - probably because it was so delicious.
The sea bass with artichoke, potatoes and rocket salad let me down a little, I have to say. The citrus bite on the seared skin was just strong enough, and the fish was perfectly cooked. Most mouthful combinations were delicious (fish+artichoke, fish+potato, fish+rocket) but any combination including skin+artichoke was incredibly salty. Near the end of my meal my mouth was starting to feel a little pickled, and my water consumption rate was increasing. Sander and I wondered whether the artichokes had come from brine rather than fresh, or perhaps someone had been a little too liberal with the pre-seared seasoning.
As I was in the midst of the March sugar-free challenge, I could only watch enviously as Sander enjoyed his affogato.
The service was almost too attentive however. In typical Singapore style, our dishes were whipped away almost the moment we placed our cutlery together. Perhaps it was because we were at an earlier sitting, but with three different wait staff attending to us there was clearly no communication between them. It felt like we were constantly being asked if we wanted to order a drink, or place our orders, or try some dessert, or coffee... and like we were being rushed out the door.
Disclaimer:
A friend who went a week later, with a larger group and a later sitting didn't have the same problem. Nor was her pan-fried sea bass overly salted. Maybe I was just unlucky.
The service was almost too attentive however. In typical Singapore style, our dishes were whipped away almost the moment we placed our cutlery together. Perhaps it was because we were at an earlier sitting, but with three different wait staff attending to us there was clearly no communication between them. It felt like we were constantly being asked if we wanted to order a drink, or place our orders, or try some dessert, or coffee... and like we were being rushed out the door.
Disclaimer:
A friend who went a week later, with a larger group and a later sitting didn't have the same problem. Nor was her pan-fried sea bass overly salted. Maybe I was just unlucky.
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