Founded by Ian Lim and Alvin Gho back in September 2016 on Killiney Road, Wine RVLT has garnered a loyal fanbase for its non-stuffy attitude towards wines. No starched-suited sommelier or fancy wine glasses here. There isn't even a wine menu — you just head over to a corner shelf of wines on display and pick a bottle that tickles your fancy. No one judges you either if your choice of wine is based on the cute graffiti art that decorates the label.
The wine selection remains largely the same, but what's new is chef Manel Valero (formerly from Moosehead Kitchen and Bar) who puts the focus on "wine bar food with good quality". Here, vegetables are given due care, as seen in a creamy leek soup. There are also heartier offerings such as chopped beef tartare and cold crab.
Here's a sneak peek at this wine bar.
The wine selection remains largely the same, but what's new is chef Manel Valero (formerly from Moosehead Kitchen and Bar) who puts the focus on "wine bar food with good quality". Here, vegetables are given due care, as seen in a creamy leek soup. There are also heartier offerings such as chopped beef tartare and cold crab.
Here's a sneak peek at this wine bar.
Check out our Facebook Live video with the team behind Wine RVLT.
At Wine RVLT, the wine 'menu' is a shelf display of wines where you pick your choice tipple.
The interior at the new Wine RVLT.
Over at Wine RVLT, vegetables are given due care. The green tops of leeks, for instance, often neglected and thrown out in restaurants, are pickled and grilled, then turned into a creamy leek and sea lettuce soup.
Chopped beef tartare with an emulsion of anchovies and bread crumbs made of fermented potato focaccia.
Fresh crab with a moreish tamarind sauce.
