Innovative and prettily-plated dishes of reinvented Spanish classics by Chef Jason Atherton.
Young Barcelona-born chef Carlos Montobbio took over the Esquina kitchen over a year ago, and the vivacious space has only gone from strength to strength, offering classic, comforting tapas with some innovative touches, as in the sandwich-style Spanish omelet, which comes wiht onion confit and olive oil caviar, and the Spanish Nigiri, a delicious dollop of salted cod, potato and garlic oil topped with roasted peppers. If you haven't been in a while, check out the quieter second floor space, great for groups.
This Jason Atherton-endorsed restaurant has a cool and intimate space that's perfect for the type of tapas and plates they do. Chef Carlos Montobbio, formerly making bar snacks at Antidote, brings a more daring, modern and innovative interpretation of classic Spanish tapas. While favorites like the mini Spanish breakfast and onion-thyme bread remain, tuck into hearty dishes of seared scallops with duck green curry and Cape Grim sirloin, too.
Eat this: Black pepper meringue with basil sorbet. It's one of I-S Magazine's 50 things to eat in Singapore before you die (2014).
|Address:||Esquina, 16 Jiak Chuan Rd., Singapore, 089267 Singapore|
|Price Range:||$$$ - $$$|
|Open since:||December, 2011|
|Opening hours:||Mon-Fri noon-2:30pm; Mon-Sat 6-10:30pm|
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