Time for big game and meaty adventures!
Preview our new A La Carte menu and Tasting menu that will be launched on November 1st.
Our new A La Carte menu adds in a diversity of meats of all kinds! These are what excite us from the new menu
- The team’s new favourites include exotic options such as Kangaroo fillet tartare and Duo of black pudding and ox tongue.
- Big game is on and Chefs bring you Venison fillet sourced from France.
- We keep the most loved items from last menu – Alaskan crabcakes and Wagyu bavette.
Time for a change of Cheese.
- This season we are doing an all-French focus; bringing you Comte 30 months, Mimolette Extra Vieille 24 months, Morbier, Brie de Meaux and Bleu d’Auvergne. Come during weekends and let us surprise you with weekend special: from Epoisse, Couloummiers, to Brillat Savarin!
Movember is when things get hairy!
Oh crab. Something’s hairy happening at AnOther Place till end of November. Since mid-October, the team has been serving a hairy crab special as our Ode to Autumn. Chefs pay tribute to hairy crab and the classic elements that go well with this dish – brown vinegar, chinese tea; and come up with a reinterpretation these traditional complements and incorporate them into a seamless, decadent umami-charged dish. Enjoy this hairy crab special from now till end of season (est. end of Nov) at $280.
How is the dish made? Hairy crab meat and cream are generously stuffed as filling in the onigiri, which is then lightly torched before it is topped by lobes of charred Canadian uni and fresh sashimi-grade bafun uni. Make sure you coat a generous layer of the osmanthus brown vinegar glaze on your onigiri before taking a bite.