The Preludio Experience
UMAMI
Pecan, Olive Oil, Buttermilk, Persimmons, Black Garlic Ice-cream sprinkled with Brown Butter Crumbles
Preludio is a contemporary dining concept from Fernando Arévalo that moves with time in orchestrated chapters.
The restaurant debuted in November 2018 with its first chapter Monochrome, turned the page in February 2020 to a second chapter Time, then came to a fork down the path in January 2021 with a third chapter Two Roads. Preludio is currently on an interlude to chronicle The Preludio Story, taking this moment of reflection to showcase the best dishes from its story thus far.
I was a little skeptical about my visit to @preludio.sg because I didn’t think initially Art and Food would go hand in hand. It turned out that I thoroughly enjoyed my dinner experience at Preludio. Service was friendly and upbeat without any pretentiousness. Food was delightful and very well conceptualised. I love the unique story approach to the seasonal menus as it means there’s always something new to look forward to.
Currently Preludio is in Chapter 3: Two Roads in which centres around “The Man Between Two Worlds" - an art piece @preludio.sg procured specially for their "Release" and “Capture” chapter.
Depicting a naked man in a state of dilemma, this figurine sits at the front of the dining room, surrounded by the smaller sculptures that will be the centrepieces of each table depending on the road the diner chooses.
Our Menu - Chapter 3: Two Roads
Milk bread with delicious maple butter with chizo leave infused with miso.
RELEASE: BEET, FOIE & MUSHROOM
Beetroot, Oxtail
Foie Gras, White Chocolate, Basil, Passion Fruit
Mushroom, Lobster, Porcini, Potato
MILLE-FEUILLES DE VOLAILLE
Feuille de Bric (organic chicken from 🇫🇷) Caviar, Rice
34 HOURS AND 2 STOPS
Braised Jackfruit, Avocado Muse Filling, Served with Chilli and Chocolate
WHAT’S UP, DOC?
Wild Rabbit from 🇺🇸, Bacon, Tomato, Garlic, Thyme served with rich & buttery sauce.
Crispy cover is home made lagsana.
FIRE IN THE WATER
Patagonian Toothfish wrapped in Butternut squash, Eramame, Amalfi Lemon, N’duja ✨
PRESSURE
Veal breast baked until tender in between two trays to lock in the moisture of the cooking. Garnished with pickled pearl onion, mustard seed, mascarpone and polenta. Served with delicious butter tomato paste and the natural juice of the veal. 🐄
34 HOURS AND 2 STOPS
Green asparagus served with white sauce, spices and chilli on the side✨
Hibiscus sorbet 🌺 and meringue served on the side for texture 🤍✨
UMAMI
Pecan, Olive Oil, Buttermilk, Persimmons, Black Garlic Ice-cream sprinkled with Brown Butter Crumbles 🍨❄️
CACAO
Miso, Praline, Milk and White Chocolate. Black rice soil infused with cacao+ Served with hot Cocoa tea 🍫☕️
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