Sprigs: European Restaurant ventures out of the box with its New Menu

It seems as if Sprigs had gained enlightenment; its bid to strike off heavier European flavors in favor of a newer and more adventurous stance, littered with the pungency of Asian flair; manifesting itself in the form of a revamped menu

While the previous menu sported a more rustic images, Titus Tiong, one of the founders of Sprigs was quite to notice the change of trends in the dining scene and made the mandatory call to overhaul the menu. Focusing on driving a more contemporary direction with more emphasis on the visual appeal of the dish. I hear you, sir.. with so many camera touting hipsters around, you might just want to work on making your dishes just a little prettier.

The meal kicks into gear with most dishes pushed out at a comfortable pace. The Friday night crowd just a little less intimidating than expected. Roasted Veal Carpaccio ($22) and the Baby Squid 'A la' Plancha ($22) whets the appetite -  the seemingly popular Northern Italian dish combines veal with a mayonnaise like sauce flavored with tuna. Sounds like a stretch, but the oddball configuration actually works out perfectly, the sluice of broken egg yolk flooding the slightly chaotic plate with more juices than desired. I would strongly recommend the baby squid instead, presented in a cast iron pan, this Spanish inspired dish with tender baby squid served over a sunny side up egg and decorated with lomo iberico, panzanella (a Tuscan bread salad) and a sprinkle of freshly chopped chili was a top notch dish that could have seen a flawless transition into breakfast form with the addition of chorizo.

At Sprigs, choosing your main may or may not be a simple affair. Each of the small selection heavily themed by a particular protein with equally spectacular counterparts to match. If you're feeling like fish today, the Chilean Seabass ($40) is an excellent choice. Shaved squid and lomo iberico are served alongside a healthy looking slab of perfectly cooked sea bass. Brown crust in tact, with the feminine touch of a sauce vierge comprising of olive oil, lemon juice, chopped tomato forming a base of liquid dreams at the foot of the marvellous protein.

Meat lovers, your choice may be slightly more perplexing as both the Black Berkshire Pork Chop ($45) and New Zealand Rack of Lamb ($38) rocked my socks off. The key was in the attention to detail - the ingenuity of the condiments on the dish that are so pivotal to highlighting the excellent cook on the main star itself. Take for example the beautifully glazed carrots that accompany the pork chop, meticulously cleaned and slapped in lime butter, these were a gorgeous sweet treat to replace the usual play on pork and apples. Then there is that piquant aubergine (eggplant) caviar that forms a pedestal for the rack of lamb - flavored with strong spices and curry, a spoonful will initially be a rude shock for your taste buds; but in a bigger picture, it works in perfect tandem with the heavy flavors of the lamb.

Then there's the Duck Leg Confit ($38); putting a knife through its crispy crust left me at a complete loss for words. Then proceeds the heavenly silence that shrouds the table as we dug into our loot, each bite filled with an intense duck fat filled sort of salinity that will make your eyes roll back in fervor. This my friends, ain't any tummy filler; order this, and avoid sharing with the rest.

Desserts continue in the same altitude with the Chocolate Mi-Cuit ($12) bowling us over with it's cake like exterior giving way to a fudgy liquid chocolate world inside the deceptively simple looking dessert. Yuzu and pomelo adds a bitter zestiness to the dish that interrupts its explosive chocolate weighed bite with a stabliser that will keep you going at it for an extended period of time. However, to end of the meal with a truly European experience, I would strongly implore you to give the Tete de Moine Cheese ($12) a go. A dessert cheese from Switzerland, this is served in delicate rosette shavings using a special mechanism that draws out the best flavors from the portions exposed to air, hence developing a delicate sort of funk that is pivotal to being served as a savory dessert. Quince paste, walnuts and a slice of buttery brioche accompany the lively cheese, making for an incredibly sensational curtain call to the meal.

My lack of description for this place only speaks volumes about the food, however, the resounding chatter that gathered from our table was invaluable evidence of the food's standard. Need a place for a good conversation with friends? Sprigs at Purvis Street would be a good place to start.

12 Purvis Street 
t: 6338 5844

Operating Hours: 
Mon - Sat: 12 - 2 30pm; 6pm - 10pm
Sun: Closed

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