12:00 pm-2:30 pm
6:30 pm-10:30 pm
Housed within the Hotel Vagabond, Fifth Quarter is the brain child of local entrepreneur Loh Lik Peng in partnership with Executive Chef Andrew Nocente. It is a modern contemporary grill with a strong focus on meat curing. Nocente, an Australian with an Italian heritage uses traditional methods of curing meats with the aid of modern instruments to maintain the integrity of flavours. True to its name, Fifth Quarter or quinto quartro in Roman, the menu will feature a selection that is derived from all parts of an animal. From a rum-cured pork belly, a salt & pepper tripe to charcuterie favourites such as salami, salsiccia, lardo and coppa, each dish is carefully handcrafted to allow wholesome meaty flavours to shine through. Elements of smoking, curing and pickling will also be found throughout the menu in sustainable seafood, game, vegetables and even in desserts. Alongside, premium cuts of meat will be grilled at the Josper using a combination of binchotan and mesquite wood chips to complete the culinary offering.
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