Hopscotch - Fuld menu

Gordon's Gin, Wasabi Mint Syrup, Cucumber Puree, Lemon Juice, Yuzu Juice, Pink Salt. Don't be deterred just because we used wasabi, for you'll be amazed how a little bit of spice in life could make everything so interesting

Tres Sombreros Tequila, Laksa Leaf Syrup, Calamansi, Egg White, Coriander, Ginger Flower. A Peranakan inspired cocktail made from herbs we more commonly frequent. Refreshing, interesting, exotic, but down to earth. A must try!

Abuelo Anejo Rum, Pei Pa Kao, Lemon Juice, Sour Plum, Angostura Bitters, Egg White, Black Walnut Bitters. This miraculous cure all works quickly for most emotional issues; heart aches, lost friendships, lost dog, etc. If you' re not feeling cured yet, ord

Smirnoff Vodka, Chambord, Hawthorn Syrup, Lime, Egg White, Lemongrass, Fresh Raspberries. Bringing back the flavour of a certain candy from days past. Hope you still remember those delicious pink discs that we had so much trouble separating as kids

Smirnoff Vodka, Abuelo Anejo Rum, Archers Peach Schnåpps, Orgeat, Calamansi, Lemon. Tribute to the ice shaving man with his squeeze bottles of heavenly nectar. The Ice Man is an alcoholic amalgamation Of our favourite traditional icy desserts

A savoury and delectable entrée to start your meal. Please consult the service staff for today's soup

A classic creamy and flavourful entrée of French origin with a twist of Saffron. Completed with a dash of aromatic cognac and lobster bits

Japanese styled fried chicken served with honey mustard sauce. A hot favourite!

Need we say more? Fries tossed with truffle salt, truffle oil and a generous dose of parmesan cheese gratings. Oh, but just in case your truffle cravings are still not quelled, this is also served with truffle mayo

The fattier portion of the beef brisket better known as the point is then returned to the smoker to render the fat and collagen, this longer cooking gave rise to the name Burnt ends—extremely limited nuggets of BBQ gold

Asian styled wings battered with a carefully concocted blend of homemade fermented red bean curd, rice wine and mixed spices. Don't let the ingredients scare you, this is a must try!

Sousvide chicken thighs grilled and stuffed with diced spinach and mushrooms, and baked to perfection. Served alongside savoury carrot puree and garlic potato mash

Southeast Asian grilled with garlic, ginger, lime zest, palm sugar and mixed chillis. Made complete with a generous sprinkle of coriander and spring onions

Handmade tagliatelle pasta tossed with a decadent local style chilli lobster sauce made from a secret house blend of local spices and lobster stock. Served with half a Boston lobster

An epic 1kg of free range angus tomahawk massaged with our special in house spice blend and charcoal grilled to perfection. Served alongside a rich veal jus, potato mash and mesclun salad, this behemoth looks like it came right out of the Flintstones, and

Plump and juicy oysters air flown from the Hyögo prefecture in Japan. These oysters are prized for their creamy and springy texture as well as its clean, sweet and delicate taste. Served with dashi and kombu soil

Not the usual crispy pork knuckle. These gigantic pork hind legs are first braised, then smoked with apple wood, and baked with brown butter in the oven. The result? Meat so tender they literally fall o the bone. Accompanied by baked purple potatoes, mesc

Battered calamari rings served with our special home-made wasabi mayo

Deep Tried and served with our special home-made Thai styled chilli

A crusty and flavourful exterior, yet an interior so tender it peels right off the bone! Half a rack rubbed with our house special blend before being sous vide and grilled. Served along side baked purple potatoes, a palate cleansing mango salsa, and mescl

One of the tastiest and most refined steaks, the ribeye steak delivers a guarantee of flavour and succulence. 220g of New Zealand grass fed Black Angus Ribeye served with purple potato mash, baby spinach, sun dried tomatoes snow and rich veal jus

Lean but lip-smackingly tender, that's what you get when you have meat connected by lots of tissue and collagen. The cheeks are first sous vide for more than 12 hours before being grilled with a baste of honey, brown sugar, butter and apple cider

Gordon's Gin, Kyoho Murasaki, Vanilla Syrup, Calpico, Lemon Juice, Yuzu Juice. Oooh, cotton candy! Proof that we were eating with our eyes way before social media was cool. Comes with some gummies and alcoholic tipsy cultured milk. The child in us lives!

The holy grail of barbeque. Whole slabs of briskets are smoked low and slow until it's crusty on the outside, yet tender enough to cut with the side of a fork on the inside

Giffard Lychee, Nigori Sake, Malibu, Smirnoff Vodka, Coconut Sorbet, Lemon Juice. This cocktail is blended with dry ice, momentarily freezing the alcohol over and resulting in this smooth and velvety edible treat. Refreshing AF

180g of minced wagyu goodness filled with comte cheese, topped with caramelized tomato onion relish, mushroom ragout and mozzarella cheese. Sandwiched between a home-made sweet potato bun, this burger is extremely gratifying, messy and juicy! Served with

Gordon's Gin, St. Germain Elderflower, Cointreau, Butterfly Pea Syrup, Lemon Juice. Can't blame us for jumping on the band wagon! What's a Pasar Malam these days without the famous blue pea flower. The cocktail tastes closer to an old school classic drink

Chrysanthemum Infused Scotch, Gunpowder Rose Honey, Lemon Juice, Young Ginger, Rice Wine. Gunpowder tea and this smexy ancient chinese wine vat that we see thrown around in every chinese tavern brawl. Can you imagine it anymore violent? Packs quite a punc

Bulleit Bourbon, Aromatic Brown Butter Mist, Pandan Coconut Water Reduction, Gula Melaka, Yuan Yang Toasted Barley Bitters. No, we are not discussing Dawan or Kwai's intentions or feelings. This is a drink dedicated to our morning coffee shop fixes, we ju

Gordon 's Gin, Giffard Abricot, Roselle Cordial, Lemon Juice, Sour Plum, Soda, Sour Plum Pink Guava Espuma. Remember when we blew balloons out of little gum tubes? Now you finally get to eat them! Bet you didn 't knew they were branded Best Man

Abuelo Anejo Rum, Mozart Gold, Horlicks, Vanilla Syrup, Homemade Ube Ice Cream, Milk, Salt. We all know this uncle! Always appearing especially convenient with his red umbrella trishaw whenever the noon becomes a blazing inferno. Here's a drink dedicated

Courvoisier VS, Red Wine, Lemon Juice, Cloves, Cinnamon, Assam Black Tea, Red Date, Angelica Sinesis, Goji. An east asian twist on a classic festive favourite. Warm, spiced and extremely aromatic! Served alongside a tea leaf quail egg for an extra asian t

Gordon 's Gin, Campari, Home-made Ratafia, Cherry Brandy, Chocolate Bitters. May come across mildly offensive to some. We mixed some varieties of grass together, lit them up, and came this uncanny smell. Deep, warm and rustic

Furikake Infused Sake, Mirin, Smirnoff Vodka, Chicken Miso, Lemon Juice, Black Pepper. A Japanese set lunch inspired savoury broth-tail. Alcohol has always done an excellent job in lifting flavour in soups, and we hence added more! The more the merrier ri

A lean, delicate and sweet tasting fish. We cooked this halibut as simple as possible so you can enjoy its gentle flavour unscathed. Served with grilled asparagus, dashi and kombu soil, and shell fish emulsion. Proof that healthy dishes taste just as good