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| Magic - Flow State Blend |
Elixir is a boutique coffee
roaster that loves and respects the good old full-bodied, bold and straight
expresso roast. They aim to transport you back to the origins of the café
culture in Melbourne, where the third coffee movement starts.
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| Coffee Machine in Elixir |
Old full-bodied roast is my
preference when it comes to my coffee. During the tasting session, Elixir
served up two types of coffee bean roast. For the single-origin, I choose Americano ($5 for 7oz) to try out the
full flavour of the roast. The Single Origin Antigua Santo Domingo, Guatemala.
The tasting notes stated Hazelnut, cocoa, brown sugar, Rich, Intense and Full
Bodied. I tasted smooth, full-bodied and absent of any fruity flavour coffee.
Nice.
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| Americano - The Single Origin Antigua Santo Domingo, Guatemala |
After the meal, I ordered Magic ($5.50 for 7oz) using their Flow State
Blend. 80% Brazil Cerrado, Naturally Processed, plus 20% Euthopia Yirgacheffe
G2, Washed. The tasting note states Nuts, Chocolate, Treacle & Medium
Bodied. I feel it works well with milk. The additional extraction in Magic,
give the coffee more punch as the nutty and chocolate taste shines through the
smoothness of the milk.
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| Chief Roaster Kenneth in Action |
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| Magic - Flow State Blend |
Food also plays a
significant role in the success of an all-round café. We started the food
tasting with Brulee French Toast ($18).
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| Brulee French Toast |
The thick toast is sweet and
crispy externally, followed with fluffy texture internally. It goes well with
the chantilly cream, while the acidity from the berries and pomegranate balance
the sweetness nicely. The candied bacon adds crispy, sweet and salty flavour to
this exciting dish.
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| The Bar |
Truffle Eggs Prosciutto ($24). I
like every component of this dish. Fluffy and creamy scrambled egg, topped with
chopped truffle. The brioche toast is thick, soft and fluffy, while the
bitterness in the arugula, the saltiness of the prosciutto and the umami
flavour from the Parmigiano-Reggiano cheese complement the luxurious scrambled
egg nicely. It is just awesome.
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| Truffle Eggs Prosciutto |
Grilled Halloumi (V - $18). This
version of cheese starts to catch my attention when I first try it in Food
& Hotel Asia exhibition 2018. The firm texture of the dish with a touch of
saltiness is a perfect companion with any salad. Here, it is paired with Kenya
beans, charred scallions, lemon preserve, baby corn and tahini aioli. The honey
Chinese vinegar dressing binds the whole dish together nicely. A nice
vegetarian dish.
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| Grilled Halloumi |
Wagyu Beef Cheek Rendang ($22).
Representing the local flavours, created using Chef’s special rempah recipe. Cooked
to perfection, the beef cheek rendang just melts in your mouth. The butterfly
pea coconut grains are rich and aromatic, but it can do with a more generous
dash of coconut milk. The homemade achar works nicely cut through the richness
in this dish.
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| Wagyu Beef Cheek Rendang |
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| Wagyu Beef Cheek Rendang |
Carbonara with Onsen Egg ($18).
Pancetta, Parmigiano-Reggiano cheese and herbs. Perfectly executed and best
eaten hot. The flavours from the pancetta, cheese, egg and herbs are creamy,
rich and absolutely delicious. Best eaten hot.
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| Carbonara with Onsen Egg |
Moving beyond the traditional
café menu of food and coffee, Kenneth (the Chief Roaster) started to experiment
with coffee flavours to create mocktails and cocktails. This is the
introduction to the “New Era” coffee, creating a balance between the flavour profile
of their speciality coffee and the characteristics of alcohol.
Black Smoke Rising ($12)
for a mocktail. The strong smoky aroma from the torched bourbon. Full-bodied
coffee flavour, sweet with a touch of tangy flavour.
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| Black Smoke Rising - mocktail |
Cocktails:
Stormbringer ($13). Ron Zacapa 23 Solera, Bundaberg ginger
beer, Double shot of Guatemala, Antigua Santo Domingo, Espresso. Tasting notes:
Sweet, spicy, intense.
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| Cocktail - Stormbringer |
Same ole’ situation ($13). Woodford Reserve Kentucky, Bourbon whiskey, Gula Melaka, Homemade bitters with Costa Rica Las Trojas single origin. Tasting notes: lemony citrus, boozy, meant to be sipped slowly. Inspired by old fashioned.
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| Cocktail - Same ole’ situation |
Killer Queen ($13). Disaronno hazelnut amaretto, Homemade cascara
syrup from Finca Isnul, Huehuetanago, Guatemala, Toasted almonds grated over. Tasting
notes: refreshing, light, a novel take on Italian aperitif cocktails.
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| Cocktail - Killer Queen |
(*I did not taste the
cocktails due to my medical conditions and likewise for LD as she is allergic
to coffee).
Overall, LD and I agree that
Elixir served nice food and awesome coffee. Coffee lovers and café hoppers must
give this place a try. Cheers!!
Thank you very much Elixir
Boutique Roaster Team and Protegie for hosting us.
Food: 8/10
Value: 7.5/10
Service: N/A (Tasting Invitation)
Ambiance: 7.25/10
Budget per Person: $11 – 25; $26 - $50
Elixir Boutique Roasters
10 Jalan Serene
#01-04. Serene Centre.
Singapore 258748
IG: @Elixir.boutiqueroasters
OH:
Thu – Tue: 08.30 – 16.00
Closed on Wednesday.
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| Food Menu - Aug 2019 Image Credit: Elixir Boutique Roaster |
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| Drinks Menu - Aug 2019 Image Credit: Elixir Boutique Roaster |
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