Open Door Policy Just Got Bigger and Better

ODP Interior 4 (WF)

Open Door Policy, announces the appointment of new Head Chef Daniele Sperindio and about 70% of the menu has been changed to incorporate a number of new tastes, larger portions and a new selection of cocktails by previous Tippling Club head bartender, Zachary de Git

Carnaroli risotto poached pears, gorgonzola fondue, pancetta & toasted almond $20

ODP uses modern cooking techniques to bring out the best of its ingredients and add sophistication to hearty contemporary classics. Popular signature dishes will remain on the menu, including the subtle Watercress Soup with soft-poached hen’s egg and truffle oil; inspired Slow-Braised Short Rib with red curry and green mango salad; and scrumptious 250g ODP Burger, a sizeable 250g wagyu beef patty with all the trimmings, crisp hand-cut garlic fries and Japanese mayonnaise.

Crumbed Mediterranean anchovies with red onion jam and caper berries $20

Several of the new dishes hints at Head Chef Daniele Sperindio’s Italian roots, but ODP’s style remains a fusion of European, Western and Asian flavours, drawing inspiration from Clift’s UK and Australian background and Sperindio’s Italian and French experience.

Seared scallops with cauliflower couscous and preserved lemon $24

Don’t miss the true Italian taste of Sperindio’s Handmade Chorizo Tortelli with fried sage, burnt butter and spinach; and Carnaroli Risotto with peas, gorgonzola fondue, pancetta and toasted almond. The Crumbed Mediterranean Anchovies with red onion jam and caper berries; Fresh Burratina Cheese with wagyu beef bresaola, confit cherry tomatoes and crystal bread; and Sous Vide Octopus with broccolini, burnt butter barley and salted ricotta also show off his expertise in Italian cuisine.

Fresh burratina cheese with wagyu beef bresaola, confit cherry tomatoes and crystal bread $26

Other standout new dishes include crispy Spicy Lamb Spring Rolls with fresh salsa, yoghurt and avocado; Pan-seared Barramundi with gazpacho panzanella; and a half dozen Oysters of Choice, available raw with a black vinegar Asian slaw or broiled in traditional Kilpatrick style with cheese, bacon and Worcester sauce.

Hand made chorizo ‘tortelli‘ with fried sage, burnt butter sauce and spinach $25

The chefs’ favourite new dish is Glazed Iberico Pork Belly – a succulent cut from the famed black Iberian pig brined for 12 hours, slow cooked with balsamic and soy, then seared and served with sweet potato gnocchi, butternut pumpkin sauce, crushed cashew nuts and coriander pesto.

Glazed iberico pork belly with sweet potato gnocchi, 30 crushed cashews & butternut pumpkin sauce $30

Beetroot risotto topped with feta goat cheese and pea tendrils $25

ODP bouillabaisse with prawn, scallops, seabass, squid and baby fennel $28

Menus will be refreshed and updated every three months. A five-course tasting menu for $68++ per person is a downright steal in the current Singapore dining scene, and the two-course set lunch menu includes a glass of wine or cocktail for $35++. Great for the indecisive or large groups who like to share, the ‘FEED US’ menu leaves guests in Sperindio’s capable hands. The chefs will send out a selection of dishes for $51++ per person (two savoury courses), or $62++ per person (three courses including dessert). This fun and easy option is competitively priced and allows guests to taste a variety of dishes without the long wait of a multi-course tasting.