LeVeL33 Brews Its Latest Dining Menu


LeVeL33, the world’s highest urban craft-brewery and modern European kitchen, has taken a leaf out of the resident brewmaster Gabriel Garcia’s technical manual and prepared a menu that is wholly inspired by craft beers and the carefully calibrated brewing process at LeVeL33.


Executive Chef Jimi Tegerdine has presented dishes that go back to the heart of the LeVeL33’s DNA – its love for great craft beers, its respect for the team’s
commitment to each brewing process and producing a selection of dishes that
elevates the drinking experience.


For Starters
Perfectly balanced to complement the main courses, the selection of starters are
deliberately kept simple in the new menu.

Each one, however, boasts a hint of beer element – either through the use of raw ingredients such as malt or the brewing process itself.

1Beef Carpaccio

The Beef Carpaccio is striking layers of Australian Wagyu slices, slivers of beetroot,
pickled shallot served with beer mustard and malt yolk, which is cured overnight.


1Japanese Deep-Sea Crab

Japanese Deep-Sea Crab

The crab legs and claw are lightly poached in butter and served with
variations of corn – charred corn, sprinkle of popped-corn and even corn
cannelloni molded into shape using a brewing tube.

Taking inspiration from the brewery, the kitchen finishes the dishes with a scattering of curry leaf infused oil and drops of lime-gel add acidity to this innovative dish.


1Onion Consommé


The Onion Consommé is a delicate mix of rich flavours perfected after hours of brewing and the perfect blend of caramelised brown onions and shallots.
A vegetarian broth is poured into a concoction of scallion oil, scallion ribbons, and
torched onions at the table for the guests to savour the smoky taste. Freshly cut raw
scallion fills the room with distinctly sharp fragrance and at the same time adds a
lovely texture to the consommé.


1Pig & Snail.jpg


Pig & Snail has gone through its most exciting reincarnation.

French escargot is accompanied by a beautiful pork belly with tender soft flesh and crisp crackling skin. Slow cooked for 12 hours, the juicy chunk falls apart with a touch of a fork.

The dish is served on a bed of celeriac purée and topped with buckwheat soil and white balsamic.



For Mains


The Kangaroo.

For this new menu, the Kangaroo loin is first sous-vide then chargrilled, imparting a wonderful smoky favour. Shards of beetroot leather on top of the meat adds a great texture. Drops of beetroot vinaigrette and purée together with the buttery turnip purée complete this beautifully coloured dish.


1Oats & Chokes-M

Oats & Chokes – This truly wholesome vegetarian dish is guaranteed to be a hit.

The artichoke and cauliflower velouté with cauliflower rice has a delightful texture. The highlight is the oat and beer malt cake topped with a silky organic egg poached in a 65-degree water bath. Chargrilled artichokes, toasted oats and sprinkle of sunflower seeds add to the dish’s textured composition.


1Bangalow Pork

Bangalow Pork.

Using the superior neck cut of the coveted Australian Bangalow pork, the meat is sous-vide for 10 hours then pan seared à la minute to achieve utmost tenderness. The Jerusalem artichoke purée, with addictive miso butter, sets the stage for an explosion of flavours. The pork is topped with shavings of fried artichoke skin and pickled mustard seeds.



For Desserts
A selection of desserts has been crafted in the kitchen for the new menu. A must-try
is the Cereal – a delicious combination of blended macadamia, beer malt praline,
spiced dried apricot, creamy almond milk mousse and a dollop of lemon curd –
absolutely heavenly!


Strawberry – Fresh strawberries help to achieve the gorgeous pink hue in the bouillon, the syrupy base for this vivid dessert. Fragments of homemade
meringue and a scoop of fresh sorrel ice cream create the perfect harmony of
sweet and sour.


For a decadent end to the evening, order the Cocoa. Prepared seven different
ways – bitter chocolate sorbet, milk chocolate soil, milk chocolate twirl, dark
chocolate pannacotta, milk chocolate jelly, double-fermented hopped chocolate
ganache, and chocolate foundant – this is truly an indulgent sweet ending!

LeVeL33 Dinner Menu

Seating for the new à la carte dinner menu starts daily from 6pm. Last order is at
9.30pm from Sundays to Thursday and 10.30pm for Fridays and Saturdays. Call +65
6834 3133 for reservations.

8 Marina Boulevard #33-01 Marina Bay Financial Centre Tower 1 Singapore 018981

Opening hours:
Monday – Thursday: 11:30am – 12am
Friday – Saturday: 11:30am – 2am
Sunday: 12pm – 12am
Eve of PH: Operational hours will extend to 2am
PH: Operational hours begin at 12pm
For reservations, please call +65 6834 3133



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