FYR: Weekend Nibbles

I'm a real stickler for a good weekend meal, not that I'm not contented with my temporary out-of-job situation rendering my weekdays to assume pseudo-vacation vibes; but there's nothing like watching the worlds'  pace slow down hugely, and your alcoholic ways deemed as socially acceptable practices for a small window of two days.

After a huge night out, the first thing I crave for is a good stomach-warming brunch, one to ease the queasy innards. FYR in the city offers up some unique brunch offerings, backed by the horsepower of the Josper Wood Charcoal Oven outback; the usage of lychee wood imbuing most of its dishes with a bonafide smoky note.

But while the menu takes on a strangely Middle Easter/Indian state of mind, you'll be surprised to know that its representative presence in the kitchen is highly limited, signifying the pure ingenuity and gallantry of the kitchen staff. Some of my favourite dishes are the Baked Blinis ($15) [pictured above] and the Baked Beef Hash ($18), the former featuring a rare traditional European dish, the blini made using a yeasted butter, resulting in a fluffed up cross breed between a buttery brioche and a traditional baking powder leavened pancake. It's uncommon presence is played up a gregarious burst of yolk over head and a good dose of avruga caviar; a side of grilled salmon grounds the dish making it seemingly healthier. 

Sweet Potato and Yam Fries
Top L - R: Spring Onion Crepe, Baked Blinis,  Baked Java Curry Chicken Ragout

L: Skilled Roasted Escargot, Top R: My Hot Vino Tinto ($10), Bottom R: Grilled Steak and Eggs

The Baked Beef Hash ($18) is yet another traditional dish which takes me right back to my childhood; chunks of tender ribeye served with corned beef in a cast-iron pan, a barely set egg in the center adding to the theatrics of the dish after a quirk poke and swirl motion. Tuck into this with a piece of spring onion crepe from the stack and your weekend happy meals are sorted.

Things from the brunch menu to steer clear of include the Baked Java Curry Chicken Ragout ($15) and the Grilled Squid ($12); the former, spiked with so much coriander and Indian spices that it resembles a daal of sorts, pretty assertive and forward flavoured on the palate. -  the latter, warranting a healthy jaw workout during consumption.

Instead, set your sights on the Grilled Steak and Eggs ($28), the hefty piece of striploin donning perfectly thatched grilled marks across its flesh. A petite salad of radish, arugula and onions was shockingly delicious in taste. Ditto, for the Skillet Roasted Escargot ($12), a well spent couple of bucks for an incredible deviation from the usual garlic laden escargots; here, they are roasted in the yummiest sauce ever, perfect for some vigorous bread dipping action; I hearsay its a mix of turmeric, lemongrass and olive oil - an Asian inspired take on the traditional escargots a la Bourguignonne.

Grilled Squid
Baked Beef Hash
Aside from the main brunch fare, patrons can conclude their brunch experience with FYR's most instagrammable dessert. The Baked Pistachio Melt and Pandan Ice Cream ($10) sure has looks to kill, but be prepared to be assaulted on multiple levels; its luscious, yet ridiculously sweet innards spilling out upon trowelling. The marshmellow topping adding an 'over-the-top' touch to the calorie bomb of a dessert. Wash it all down with a cup of cappuccino freshly brewed with their in-house blend; and might I add, despite my initial scepticism; coffee here was decent despite the establishment not being a proper cafe of sorts.

FYR's brunch menu is available every Saturday and Sunday from 9am  to 3:30pm. So please do make your reservations should you be making a trip down. Point to note, being right smack in the CBD area has cast some major draw factors for patrons, as parking is seemingly easy to find around the vicinity.

19 Boon Tat Street
t: 6221 3703
w: www.facebook.com/FYRBTS

Operating Hours:
Mon - Fri: 11am - 11pm
Sat: 9am - 11pm
Sun: 9am - 4pm

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