Wine RVLT is a gastro wine bar located along Carpenter Street that’s truly revolutionising the way we appreciate wine. It’s decked out with neon lights, high seats, tasty nosh and an inexhaustible list of natural wines!
Founded by two veteran sommeliers—Alvin Goh and Ian Lim—the aim was to encourage wine exploration without any judgement and foster an appreciation towards a specific genre of wines that’s still relatively uncommon in Singapore.
Wine RVLT is more than a wine bar, it’s a place where elevated snacks, good wine and warm hospitality congregate—all the right components you’d want in a rock-solid F&B establishment.
In celebration of their third anniversary, RVLT has started rolling out an entirely new food menu; drawing inspiration from local culture and encapsulating what it means to be a Singaporean wine bar. Alongside his team, Head Chef Sunny Leong harnesses native ingredients, modern sensibilities and expert craftsmanship to put forth a series of communal-style dishes ranging from elevated snacks and mains to dessert.
Wine RVLT Celebrates Its Third Year Anniversary
Casual and brimming with the same sort of conviviality you’d expect to find at a beer joint rather than a wine bar, Wine RVLT is all about going against what a traditional wine bar is. It showcases more of exciting aspects to wine-drinking and leaves out the pretentious, snobby aspect.
Ambience and food aside, part of Wine RVLT’s allure lies in the fact that you don’t have to be an expert in wine! Let alone be someone who even drinks wine often. Learning on the go with the help of Alvin and Ian, who’ll gladly walk you through all you need to know about a particular label.
Whatever your penchant for wine may be whether it’s organic or biodynamic, an obscure New World varietal versus a classic Old World vintage, it won’t be difficult to make a decision. Just ask yourself this question: What sort of flavours do I like and how far does my threshold for the extreme stretch?
The wine selection that RVLT curates are largely dependent on what founders, Alvin and Ian enjoy drinking which can swing both ways depending on your personal preferences. Some might find certain bottles a little mellow and others, leaning toward the more funky end of the spectrum. We’re not experts, so all we can tell you is to enter with an open mind and to keep on drinking—the more you ingest, the better it gets.
Homemade Sourdough with Seaweed Butter
A familiar stalwart recast for this stellar revamp is their Homemade Sourdough with Whipped Seaweed Butter (S$9++). Freshly baked in house, the bread itself maintains a pleasantly crusty exterior while the middle brims with a subtly sourish aroma. Slap on a generous dollop of their house-whipped seaweed butter and settle in for an umami explosion unlike any you’ve ever experienced before. Silky smooth and luscious without being overly salty, we love it to bits.
Plant-based Dishes Available at Wine RVLT
Among their repertoire of dishes, the new menu has thoughtfully introduced a selection of plant-based dishes for meat-free eaters. These include their moreish snack of Nori Crackers, Petit Pois, Avocado Purée, Sherry Gel (S$14++); alongside their umami-dense Braised Leeks, Potato-Leek Veloute, Buah Keluak Coulis, Pine Nuts (S$28++).
Both dishes were phenomenal in their own right and constructed with a sense of deliberation to allow the natural flavour of specific products to carry it instead of relying on a heavy sauce.
Wild Spanner Crab, Caviar, Dashi Crystal Bread
Demonstrating the highest level of creativity and skill by marrying both European and Asian technique, the Wild Spanner Crab, Caviar, Dashi Crystal Bread (S$36++) is a delicious starter.
It exists as a testament to the wonders of culinary evolution. The dish sees a generous topping of lightly creamed crab over a block of dehydrated dashi and is finished with caviar for a luxuriously briny finish.
Chicken NcNuggets
The cheekily-named, Chicken NcNuggets with Fermented Sriracha (S$20++) is RVLT’s nod to our all-time favourite drunk foods. We didn’t spell the dish wrongly, the ‘n’ is intentional as it’s name after the chef who created it, Nick.
Scratch-made using a whole bird, each piece is meticulously prepared; featuring also tiny bits of soft bone that provide a nice crunch to it. The dish is served alongside a piquant house-fermented Sriracha sauce—a secondary nod to the fast-food chain’s signature garlic chilli sauce.
Wine RVLT Replaces Uni Fettuccine with Buckwheat Spaghetti
A dish that has it all as far as buttery indulgence and savoury complexity goes… The Buckwheat Spaghetti (S$36++) is a worthy replacement of their former renowned Uni Fettuccine. It’s served with Monkfish Liver, Smoked Bouchot Mussels and Avruga Caviar.
This pasta coats the palate in a silky emulsion of rich creaminess. Coupled with a hit of smokiness and brininess courtesy of the smoked mussels and caviar. On a whole, it very good. But perhaps a trivial gripe was the buckwheat spaghetti’s limited capacity to fully absorb the sauce.
Shio Koji Aged Futari Wagyu
We’re calling it, their Shio Koji Aged Futari Wagyu (MS7) Striploin, Pickled Eggplant, Kale Salad (S$58++) is quite possibly one of the best wagyu dishes we’ve had at a gastrobar. Each slice is buttery and melt-in-your-mouth tender from start to finish. The contrast of the crispy fried kale and sweet, sourish pickled eggplant really adds another dimension to the steak!
Disclaimer: We were guests of Wine RVLT, but all opinions remain our own.
Address: 38 Carpenter St, #01-01, Singapore 059917
Opening Hours: 4PM – 10.30PM (Mon to Thu), 4PM – 7.45PM, 8PM – 10.30PM (Fri), 1PM – 10.30PM (Sat), Closed on Sundays
Contact: +65 6909 5709
Nearest MRT Station: Clarke Quay
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