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Sky-high Aussie fare at Kaarla

Expect standard cooking with few surprises at this CBD eatery

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Jaime Ee

Published Thu, Sep 8, 2022 · 09:16 PM
    • Kaarla's steel and grey interiors.
    • Damper is a yeast-free bread spread with macadamia cream.
    • Oysters, fig leaf and oyster plant vinegar.
    • Octopus, braised leeks, boab and muntries.
    • Tigernut tart houses comte cheese cream, smoked tomatoes and strawberries.
    • Roasted cauliflower on yoghurt cream sauce.
    • Plump Australian marron and tender egg noodles.
    • Coconut-lychee sorbet and aloe vera make a refreshing dessert.
    • Kaarla's steel and grey interiors. PHOTO: KAARLA
    • Damper is a yeast-free bread spread with macadamia cream. PHOTO: JAIME EE
    • Oysters, fig leaf and oyster plant vinegar. PHOTO: JAIME EE
    • Octopus, braised leeks, boab and muntries. PHOTO: JAIME EE
    • Tigernut tart houses comte cheese cream, smoked tomatoes and strawberries. PHOTO: JAIME EE
    • Roasted cauliflower on yoghurt cream sauce. PHOTO: JAIME EE
    • Plump Australian marron and tender egg noodles. PHOTO: JAIME EE
    • Coconut-lychee sorbet and aloe vera make a refreshing dessert. PHOTO: JAIME EE

    DeeperDive is a beta AI feature. Refer to full articles for the facts.

    NEW RESTAURANT

    Kaarla Restaurant & Bar #51-02 CapitaSpring 88 Market Street Singapore 048948 Tel: 8518-3763 Open for lunch and dinner Mon-Fri: 12pm to 2.30pm; 6pm to 12am. Dinner only on Sat. Closed on Sun.

    IF we were lunch, we might be highly resentful of dinner. That’s when all the best dishes come out to prance and preen, leaving their grunt colleagues to work the unglamorous set-lunch shift. Forget fancy plates, think no-brainer (cheap and easy to do) 2 to 3 course sets, feeding an undemanding clientele just biding their time till sundown, when the serious eating begins.

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