It’s springtime at The White Rabbit, where seasonal dishes have been introduced to the weekday set lunch menu. For appetisers, try the grilled octopus leg, a sustainably farmed octopus sous vide for three hours and served with a tangy pimiento piquillo purée. Or the sautéed foie gras with a yuzu reduction and nashi pear pickled in yuzu syrup.
If you’re got a hankering for a hearty main, the slow-cooked lamb rump is a lovely meat ragout with roasted vine tomatoes and braised lentils tossed in.
There’s also the pan-seared barramundi, cooked to a crisp and plated with a potato and truffle terrine drizzled in charred leek sauce.
Vegetarians can go for the roasted king oyster mushroom served with saffron cream conchiglie pasta and topped with shaved Pecorino Romano.
It’s all rather affordable, too. The dishes are part of the restaurant’s weekday set lunch, where a two-course meal costs $38++ and a three-course one costs $42++.
Other options on the menu include starters like Alaskan Bairdi snow crab and Rangers Valley wagyu carpaccio, as well as mains such as 36-hour Brandt shortribs and pot-au-feu.
This weekday set lunch menu is available until July at The White Rabbit, 39C Harding Rd, 6473-9965.
