Singapore's OG natural wine bar is celebrating its second anniversary and everyone's invited. The festivities kick off with the Ushidoki Wagyu Kaiseki Kitchen Takeover on September 24 where beef expert chef Hirohashi Nobuaki plates up dishes like Beef Popcorn ($18), Braised Hamburg Steak in Red Wine Sauce ($35), Ozaki Beef Katsu Sando ($50), Cold Soba with Beef Tsukemen ($25) and Ozaki Beef Sukiyaki Don ($50) to pair with juicy biodynamic wines.
The celebrations continue from September 26 to 28, where the party culminates on Saturday with beats by DJ The Lone Crow till late. RVLT is bringing back old favourites such as the legendary Crab Pappardelle ($30) alongside edited dishes like the Napa Cabbage Tempura ($9) sprinkled with an addictive cod roe and salt vinegar powder.
Be the first to try the new wines on the menu, each making its Singapore debut. Look out for the absolutely delightful Alessandro Viola Note di Bianco 2018, a Sicilian white wine made from Grillo grapes before tasting how the same grape can evolve in the stunning Marco de Bartoli “Vecchio Samperi” Vino Perpetuo. Made using the traditional perpetuum aging method, the complex oxidative wine is fermented with wild yeast in oak and chestnut barrels without any fortification.