Things never stay the same at RVLT. With two more menu overhauls expected in this year alone, the gastro-bar is sticking true to its ‘go big or go home’ mantra that it adopted when it hit the scene seven years ago.
Since then, RVLT has earned a cult following among oenophiles looking for new and interesting wine labels from across the world. Some call them the OGs of Singapore’s natural wine movement, but RVLT is more than a natural wine bar. Convinced that great wine has to come with great food, the bar constantly refreshes their offerings so each visit promises something new.
Step into RVLT and you’ll be greeted with a grungy interior and walls splashed with tongue-in-cheek prints from the Italian artist Gianluca Canizzo. And just like the decor, the menu is similarly chock-full of personality and style. Led by Chef Sunny Leong, a seafood-forward menu takes the stage from January to April, a vegetable-themed menu follows in the next four months, and a meat-heavy menu from September to December rounds off the year.
Thankfully, some things never change. All-time favourites that would see old-timers rioting if they were removed from the menu include the homemade sourdough ($12), delicious when paired with seaweed butter and Spanish Arbequina extra virgin olive oil. Another must-try: the homemade chicken nuggets (from $24), made with real chicken meat and soft bones for an extra crunch, and served with house-fermented sriracha for a punchy, garlicky kick. The Lobster “XO” Pasta (from $48) also wins on all accounts, featuring hand cut pasta, a confit lobster tail and RVLT’s XO.
Another of Chef Leong’s specialties is crystal bread – an architectural marvel in the culinary world. To make the hollow, translucent base, dashi is shaped and dehydrated till it achieves a thin, crisp texture that shatters and melts in your mouth. This season’s rendition of the crystal bread ($18) is topped with a decadent spread of uni butternut squash, caviar, and a refreshing shiso flower that cuts through the richness.
RVLT houses an extensive collection of wines from around the world, including lesser-known labels from unexplored regions, so be sure to head to the shelves to see what’s in stock for the week. For those who prefer some variety, the by-the-glass programme allows for just that and is refreshed daily. Typically it includes a white and a red, and if the tides are right, a pét-nat (a type of unfiltered sparkling wine) or an orange (made with white grapes fermented with their skin on).
Keep your eyes peeled for the ‘Vigneron of the Week’ announcements on RVLT’s socials for the bar’s weekly curation, ranging anywhere from single vineyard Adelaide Hills wine from Australia, to those from cooperative cellars in Southern France. These usually feature a rotating selection of several cuvées, and are available by the glass, bottle, or as a flight.
And for the uninitiated, fret not. Simply tell the friendly sommeliers Alvin Gho and Ian Lim your budget and preferences and they’ll come back with their recommendations. After all, RVLT’s loyal following is not without reason. It may be the fact that they choose to use stemless wine glasses scrubbed of any pretentiousness, or that they aren’t strict about wine and food pairings. Either way, it certainly makes wine-drinking a friendlier affair.