This is a union of French-leaning European chef Karl Dobler and Indonesian food catering chef Eugenia Ong, although the lines are drawn clearly: they run the glass-windowed kitchen behind this 40-seater, offering a menu that lists both cuisines. Brown walls, black furniture and classic European artwork make up the decor, and the food is adventurous. Across their menus (three are offered: à la carte, European dégustation and Indonesian set), dishes like the char-grilled frog leg and parsley vichyssoise served with tomato collies, chips and ‘garlic air’, slow-cooked Wagyu oxtail rendang ($36) and twice-cooked, Manado-style Kurobuta pork ($28) are typical.
|Venue name:||Table at 7|
River Valley Conservation Area
7 Mohamed Sultan Road
|Opening hours:||Mon-Sat 6.30-11pm|
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