LIBERATE YOUR PALATE WITH THE LATEST BRAZILIAN MEAT BOWLS

Club Street welcomes newest restaurant Picanhas’, a dining experience celebrating the eponymous steak from Brazil. The prized Brazlilian cut comes from the rump cap muscle, located at the top rear region of the cow. The picanha is similar to a sirloin but one that gives a smooth mouthfeel and a beefy robust taste along its signature strip of fat. For the Singaporean founder Shaleh Jati, 40, Picanhas’ steaks are only as good as enjoying it with good people. It’s hard to miss the restaurateur’s core belief when it’s hung on the wall of his flagship outlet; in bright neon light it reads: “Steaks for the People”.

CULINARY HIGHLIGHTS
These seemingly modest dishes will surprise you with its bold flavours. Diners can choose from two signature bowls incorporating the best features into one unique blend —the Queen of Steaks and the Picanha Don.

The Queen of Steaks (SG$21) is a serving of picanha steak slices drizzled with browned charcoal butter. Be mesmerised with the soft textures and piquant flavours.

Another main, the hearty Picanha Don (SG$16), is served with picanha steak slices nestled on a bed of butterfly pea infused rice. The deep-fried crunchy garlic bits, caramelised onions, pickled cabbage, and onsen egg complements the dish.

Pair your choice of meat bowls with delicious sides like CousCous with sun-dried tomatoes, olives, and orange — a combination of sweet and sour; creamy Spinach; double-cooked Potatoes drizzled with Sriracha mayo; and a mix of button and shitake Mushrooms for a complete meal.

The highlights of the drink menu features four Asian-inspired mocktails conceptualised and concocted by David Kit, 27, taking inspiration from fruits to compliment the dishes. Toast to the night with the Kyoho Sangria, a refreshing mocktail that is bound to whet your appetite, is a mix of lychee, chrysanthemum, honey, non-alcoholic wine with a tinge of cinnamon, and topped with Kyoho foam.

The Rose is a creamy mocktail of yogurt with a dash of rose cordial and pomegranate topped off with dehydrated rose chips to give it a sweet finish. Sip on the Lemongrass, a coconut water-based mocktail with lemongrass, hawthorn, and kiwi.

To end off the night on a high note, order a round of Adam’s Apple Yuzu made with cucumber, yuzu, hojicha, and topped with a torched green apple for a refreshing experience.

Picanhas’ will officially launch in Singapore on 15 December 2020. For more information,
go to picanhassg.com

Picanhas’
Address 90 Club Street, Singapore 069458
Contact info@picanhassg.com, 9122 4326