I first heard about Tippling Club about a year ago and was immediately intrigued. It’s a place in Singapore created through the creative cooperation of Singaporean Cynthia Cuva, founder of Spa Esprit, UK born chef Ryan Cliff and Adelaide born artist/mixologist Matthew Bax.
Together, they managed to transform a military building into a brave new concept which results in a more fun approach to the traditional haute cuisine and drink service.Τhe equation was simple for them: great food and drink + buzzy yet intimate atmosphere + friendlyservice. That’s all you need if all the parts have been prepared and assembled in the right way.
The location was easy to find and the restaurant was literally created within a rain forest, succeeding to develop a space relatively isolated from noisy
Singapore, but at the same time full of energy, motion and vibe.
Designer Jerry De Souza was inspired by the Reichstag in Berlin and created a place where the aim was to marry colonial past with modern elements, in
conjunction of course with tropical nature. His initial idea was to create a giant chef’s table. Which would provide everyone with access and insight to what goes on in a kitchen. This was achieved through the incorporation of an industrial bar where clients can glimpse at all the bar and kitchen action. Main materials used were a mix of canvas, recycled industrial rubber, stainless steel glass and wood, while the main attraction is a bottle installation of rare spirits that hangs within reach of the bartenders.
Regarding food, there are two menu choices. Both degustation. ‘Classic’, is a 7-course menu, while ‘Gourmand’ consists of 12 courses. Both offer the option of being accompanied by matching wines, while there is naturally an exquisite wine list and a selection of incredible cocktails to choose from separately. Beyond the classic food menu the restaurant also offers a variety of tapas’ style bar snacks.
