Modern European restaurant and bar PYXIEMOSS, which recently opened in August last year, is debuting a Sunday Roast menu every second Sunday of the month. This rendition by chef-owner Tim Ross-Watson is inspired by his British Indian roots, and the menu will feature an ever-evolving line-up of dishes.
For a hearty meal with the fam, start off with cold appetisers like cured coffee salmon ($15) and beetroot gazpacho with toasted wild rice, sour cream and paneer ($12), or go for a small plate of the English breakfast that comprises bacon, pork sausage, grilled tomatoes, sautéed mushrooms, scrambled eggs and toast ($15).
But do save space for meal highlights such as roast beef with honey mustard ($30) and roasted pork belly with crispy crackling and confit apple sauce ($30). If meats aren’t your thing, try the sous vide whole cauliflower that’s roasted in the tandoor oven and topped with hollandaise and battered corn ($25).
End your meal with a British finish by ordering eton mess for dessert ($13) — this version features passionfruit purée and mint with whipped cream, vanilla ice cream and meringue. Alternatively, there’s the tart apple crumble option ($13) or a plate of fruits with yuzu sorbet ($13).
PYXIEMOSS is at 43 North Canal Rd, 6532-2171. Sunday Roast is on every second Sunday of the month (Jan 8, Feb 12, Mar 12, Apr 9, May 14), noon-3pm.
