Club Street Wine Room is the latest concept by chef Andrew Walsh (also behind Butcher’s Boy, Catfish, and more). The latest 45-seater space offers a diverse option of labels and bottles – including the unique sea-aged Sea Soul No. 4 ($405).
Club Street Wine Room is also the first in Asia to offer a style of fermented wine that is transported in terracotta clay vessels (Chateau Kefraya Collection Amphora 2018). From the kitchen, expect the same playful approach to the bar bites offerings. Nibble on whole guide fowl and pithivier pie ($64), oysters grilled with bacon jam ($10), and more.
Tue & Wed 4pm-10.30pm; Thu & Fri noon-10.30pm; Sat 11am-10.30pm; Sun 11am-8.30pm
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