ESQUINA evokes a sense of being in the heart of Spain with its buzzing atmosphere and vibrant setting.

1Head Chef Carlos Montobbio

CARLOS MONTOBBIO – HEAD CHEF

1IMG_8602

Taking after its namesake (translated from Spanish as “the corner”), Esquina is tucked away at the corner of Jiak Chuan Road. Exuding an underground charm, Esquina is designed by Singapore-based Columbian architect Antonio Eraso and boasts a design concept of an old yet modern charm that is strongly reflected through Esquina’s interior.

Inspired by the colourful tapas bars found in Spain, Esquina provides visitors to the culturally-rich Chinatown with an added choice of European cuisine to the ethnic enclave. Open from Mondays to Saturdays, Esquina serves mainly modern Spanish tapas in a unique location that is surrounded by post-war colonial buildings, hip coffee joints and ‘old school’ home style restaurants.

Featuring a long open communal bar and kitchen, ESQUINA aims to recreate chic European urban canteens that will be the go-to for social gatherings. Unique to ESQUINA as well, are specially designed stools created by a group of artists from the UK that are composed with many different parts from machines and door knobs.

esq2img

Offering two distinct experiences within a two-storey space, ESQUINA boasts an overall design with both rustic and modern industrial cues that evokes a sense of being in the heart of Spain with its buzzing atmosphere and vibrant setting.

CARLOS MONTOBBIO – HEAD CHEF

Barcelona-born Chef Carlos Montobbio leads the ESQUINA kitchen with his artfully crafted contemporary interpretations of Spanish flavours. At 30, the Celler de Can Roca alum has already accumulated close to fifteen years of culinary experience. His strong appreciation for quality ingredients and his determination to bring joy through his cooking drives him to innovate. This enables him to express his creativity through unique culinary creations that are designed to be shared.

Watch this video:

We had the opportunity to try some of his creation. We started off with some Cava Gramona Imperial Grand Reserva, 2011. The 2011 Grand Reserva feels young with plenty of notes of apples and faint hints of yeasts. The palate is harmonious, with integrated bubbles and good balance between dosage and acidity. Cava is Spain’s iconic sparkling wine style, and the Iberian Peninsula’s answer to Champagne. Its name comes not from a place, grape variety or winemaking technique, but from the stone cellars (cavas) in which the wine is matured. The style was first produced in the 1870s, by a Josep Raventós, on his return to Catalonia after a visit to France.

 

1IMG_8592

Wine
Cava Gramona Imperial Grand Reserva, 2011
1IMG_8615
Tsarskaya Oyster $7++ each 
(Snacks)
Jalapeño Ponzu | Salmon Roe | Pickled Ginger Flower
Fresh and tasty Oysters, great way to start the meal.
Tsarskaya – A Pacific oyster variety developed for and grown solely in Cancale, named in honour of the prodigious appetite that the Tsars had for French oysters.
1IMG_8607
Smoked Mackerel $6++ each
(Snack: New Menu Item)
Corn Tuile | Escalivada 
Eat it like a snack, finish in three bites, chef design it that way.
1IMG_8625
Grilled Baby Romaine Lettuce $12++
(Soil)
Herb Yogurt | Macadamia Nuts | Cider Vinegar Glaze
This baby lettuce is very sweet and juicy, pairs well with the herb yogurt.
Not all lettuce is created equal, but if you start your meal with romaine lettuce you will be sure to add not only a variety of textures and flavors to your meal but an enormous amount of nutritional value
1IMG_8642
Potato and Truffle “Gratin” $20++
(Soil: New Menu Item)
Burnt Onion Sauce | Organice Egg Yolk | Iberico Ham 
Our favorite of the day, potato and truffle, new menu item and a must try.
1IMG_8635
Dingley Dell Pork Jowl $14++
(Snacks)
Chipotle Mayo | Pickled Pear
Delicious Pork balance with pickled pear, so that you can eat more
1IMG_8649
Sea Urchin and Lobster Paella $32++
(Sea)
Saffron Aioli | Snow Peas 
What a hit, best combination of rice, urchin and lobster, another must try.
1IMG_8653
Spanish Octopus $28++
(Sea)
Grilled Corn Sauce | Chimichurri |Chorizo Oil 
You can’t leave without trying the Spanish Octopus, with grilled corn sauce.
1IMG_8660
Spanish Suckling Pig $32++
(Land)
Rhubarb and Apple Chutney | Mulled Wine Jus 
Spanish Suckling pigs are well known throughout the world and you get to try it with this dish. You don’t have to gather a group to share one whole pig.
1IMG_8678
“BBC” $15++
(Dessert)
Textures of Banana | Beer Ice Cream | Warm Caramel Sauce
No meal complete without dessert, beer (stout more likely) ice cream unique taste balance with warm caramel sauce. A sure hit.

 

Great opportunity to try out the festive menu come December.

ESQUINA’s Festive Menu (Available from 4 to 23 December 2017, valid for lunch and dinner)

It’s time to feast this Christmas! Sharing is caring with ESQUINA’s 10-course sharing-style menu, starting with freshly shucked Tsarkaya Oysters accompanied by jalapeño ponzu, salmon roe and pickled ginger flower. This is followed by a series of signatures favourites including the Potato and Truffle “Gratin” and Smoked Atlantic Mackerel. In the spirit of Christmas, the menu also features the Suckling Pig paired with mulled wine reduction and apple and rhubarb chutney, as well as the Festive Croqueta of roasted poulard, confit onion and aioli. The meal ends on a sweet note with the Homemade Monkey Shoulder Whiskey CreamThe 10-course festive menu is priced at $98++ per person.  

 

Besides the amazing ten-course menu, ESQUINA will also be offering a *complimentary bottle of wine with every booking of five persons. Enjoy an early bird discount of 10% for bookings made before 30 November 2017 *T&Cs included 

 

 

ESQUINA

Address: 16 Jiak Chuan Rd, Singapore 089267

Phone: +65 6222 1616

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s