81 Tras Street
Tucked along hip Tras Street, new modern European eatery Violet Herbs uses fresh, home-grown ingredients – including, of course, plenty of herbs – in its extensive menu of colourful seafood, meat and vegetarian dishes, thoughtfully prepared and beautifully presented by Chef Edward Hoe (formerly at Restaurant Ember and The American Club). The atmosphere is charming; we loved the bright violet and lavender dining room, and the earth-toned second floor that’s just waiting to be rented out for your next party.
After kicking things off with a signature “herb cocktail” – the gin-based Lillet Basil Cocktail ($19.90) is lovely, with basil, cucumber and a cinnamon stick – we opted for a starter of Lobster Cappuccino ($14) – a lobster soup topped with juniper foam (hence “cappuccino”) and succulent Boston lobster meat. Among the mains you’ll find Sous Vide “48 Hours” Wagyu Beef Cheek ($32) with zucchini spheres, and the signature Marinated Red Miso Cod ($33), deliciously prepared to perfection with a sweet-but-not-too-sweet glaze, and accompanied by pumpkin puree, almond-crusted eggplant and herbs. The Homemade Beetroot Ravioli ($29) is also delectable, stuffed with mushrooms, zucchini and semi-dried tomatoes, and covered in truffle foam. For dessert, try the Frozen Nougat ($14) served with raspberry sauce and super-refreshing lychee sorbet.
In addition to an à la carte menu, Violet Herbs offers a three-course set lunch ($29.50) and a four-course set dinner ($42), as well as degustation menus (six to eight courses at $98 and $128, respectively).