The Privateer

Good evening.

Went hunting for food today with Clement so we can start on our culinary science assignment. Met him at Aljuned and took a bus down to Ceylon road in search of the Eurasian Community House. We were looking for a restaurant called "Quentin's" that has pork vindaloo on it's menu. Got to the place, saw the restaurant, there were people in there eating and all, but the staff tells us "it's closed sorry". Okay, whatever then.

Left the place since they were so unpleasant. Took bus 30 from there all the way down to Pasir Panjang road, close to Redwood West (serviced apartments). Looking for "The Privateer", found the place, the entrance to it is on the second floor, gotta climb up a narrow stairway. Entered, greeted by a pleasant, smiley faced waitress who showed us to our table. Really relaxing atmosphere, super comfy, large seats that you can literally sink into. Nobody else was around except the owner and the waitress. The owner of the joint came to chat with us, very friendly. She told us about the beers they had and recommended a light lager called "Wychcraft" from UK (her favourite beer, she says). We ordered a pint each ($14), the beer came in frozen mugs which was really awesome, keeps the beer ice cold. The beer was really, really great, definitely alot better than the crap they sell at supermarkets. They also have a nice spirits menu and a very extensive selection of wines.

The Wychcraft.

I ordered the roasted lamb shank ($24) while Clement ordered a beef wellington ($26) for his assignment. Food took a rather long time to get to us but it was okay. Think the owner did the cooking herself. Ordered bread sticks with garlic cheese sauce while waiting. Delish.

Food was served. The lamb shank was ginormous. Really didn't expect anything like it. First time trying lamb shank and it was really good. Meat was very tender, tasty. Served with carrots (yum), baby corn (double yum), broccoli, some long vegetable I didn't recognise (probably green onions) and mashed potatoes.

Shiok.

Clement's beef wellington looked awesome too. Meat (beef ribeye) was moist, pink and tender on the inside with this really yummy, butter puff pastry on the outside. Fortunately Clement was able to find this place, not many places in Singapore serve it. Other wise he'd have to make it, and the recipe from the recommended text (The Professional Chef, Culinary Institute of America) calls for pâté de foie gras and sliced truffles. Don't know where to get, and sure to be extremely expensive as well.

Unfortunately, no foie gras or truffles in Clement's beef wellington haha. Otherwise it wouldn't cost just $26 anymore would it?

Beef wellington.

By the time we finished we were stuffed! Friendly waitress asked us if we wanted dessert but we were too full to take another bite so unfortunately we had to skip it.

Overall a highly satisfying experience. Good place, good beer, good food, hot owner and cute waitress, what's not to like? Definitely going back again.