The Winery Gourmet Bar rolls out a menu revamp and weekly dining deals
Opened in 2013, The Winery Gourmet Bar has long been a fixture along East Coast Road for diners who enjoy their European food with a serious pour of wine.
Styled after a medieval wine cellar, the Siglap outpost is known for its extensive European wine list and a food programme that leans refined, yet approachable — polished enough for a proper sit-down dinner, but never stiff.
While wine is the clear through-line, The Winery Gourmet Bar’s menu focuses on heartier, chef-driven European dishes designed to pair comfortably with the bottle (or two) on your table, making it a go-to for relaxed celebrations and leisurely dinners.
The group later expanded with The Winery Tapas Bar, which opened at Chijmes in 2019. Unlike its Siglap sibling, the Chijmes outlet leans into a more Spanish-inspired tapas concept — smaller plates, livelier energy, and a social, late-night rhythm that suits its city-centre location.
Together, the two concepts reflect different sides of The Winery’s DNA — one focused on wine-led European dining, the other built for casual sharing and spirited nights out.
A timely menu refresh for The Winery Gourmet Bar
Building on its reputation as a wine-led dining destination, The Winery Gourmet Bar now turns a new page with a refreshed seasonal menu and a tightened line-up of daily promotions, rolling out from November.
The update feels less like a reinvention and more like a confident refinement — one that sharpens both the kitchen’s direction and the overall dining experience. At the heart of the menu refresh is a modern European sensibility guided by chef Zoel Chung, whose approach blends classic European techniques with subtle Asian inflexions.
Visually and conceptually, the new menu moves fluidly between land and sea, offering a mix of elegant starters, satisfying mains, and generous sharing plates.
Complementing the food is a refreshed slate of daily promotions that reinforces The Winery Gourmet Bar’s appeal as an all-day (and all-evening) destination.
Happy Hour now runs from opening until 7pm daily, while themed nights and other promotions run throughout the week.
Set aside your Monday evenings for a wine buffet (selected wines by the glass) at S$38 per person for two hours, indulge in lobster tail night (S$38 for a whole lobster tail) on Tuesdays, and Wednesdays are for Amarone & Appetito, where a bottle of Amarone goes for S$88 when paired with your choice of starter.
On Thursdays, things get serious with tomahawk night (S$98 for 1kg Australian Bass Strait tomahawk), while weekends are for gathering your loved ones for a weekend roast (S$49 for a roast platter for two, available from 12pm to 4pm).
Together, the menu refresh and promotions strike a careful balance between polish and accessibility. It’s a clear signal that while The Winery Gourmet Bar continues to take its wines seriously, it’s equally focused on keeping the experience relaxed, generous, and welcoming — a fitting backdrop for the new dishes we tasted from the updated menu.
Measured, modern takes
With the scene set, we turned our attention to the food, sampling several highlights from the refreshed menu. We began with the trout tartare with brioche toast (S$24), a bright, composed starter that immediately signals the kitchen’s lighter, more nuanced touch.
Fresh ocean trout is dressed with almond, mint, dill oil, and tobiko, with a surprising ribbon of strawberry jam running through it all. Mixed and generously spread onto the toasted brioche, the dish opens with clean umami notes, before giving way to a sweet-tangy finish.
It’s an easy, elegant way to ease into the menu — especially before moving on to its heavier meats.
As responsible adults, we did indeed eat our greens. The baby romaine & radicchio salad (S$24) may not look like a salad at first glance, but a quick toss reveals its appeal.
Generously topped with manchego snow and finished with a walnut dressing, the dish strikes a pleasing balance between richness and restraint.
Sweet, nutty granola adds texture, while the earthy dressing ties everything together. It works just as well as a standalone starter as it does alongside a main — and unexpectedly became one of the more memorable plates of the meal.
Keeping to the lighter end of the spectrum at The Winery Gourmet Bar, the butter-poached ocean halibut (S$36) continues that understated confidence. Delicate flakes of halibut rest in a shallow pool of sake beurre blanc (a French emulsified butter sauce), surrounded by sweet peas, asparagus, pickled onions, and mussels.
This isn’t a dish that demands attention, but one that rewards it — letting the freshness of the fish shine while the silky sauce quietly does the heavy lifting. A generous spoon of the beurre blanc with each bite is strongly encouraged.
For those leaning towards something heartier, the iberico pork loin (S$38) offers a more traditional counterpoint. Served with red pepper puree, pickled onions, and pork jus, the pork is tender and well-executed, though we found ourselves wishing for a carb to better soak up the flavours on the plate.
A silky pomme puree, perhaps, would have completed the picture.
A menu finding its rhythm
Enjoyed together, these dishes reflect a menu refresh that feels lighter on its feet — more produce-driven, yet still grounded in comfort.
It’s a measured evolution that pairs well with The Winery Gourmet Bar’s wine-first identity, and one that leaves room for diners to explore further, glass firmly in hand.
This was a hosted tasting.
For more ideas on what to eat, check out Gochu, a new cave-themed Korean restaurant in Yishun, and also check out our guide to Bugis’ new and trending spots in 2025.
Tue 3pm - 12am
Wed 3pm - 12am
Thur 3pm - 12am
Fri 3pm - 12am
Sat 12pm - 12am
Sun 12pm - 10pm
- Marine Terrace
Wani is a cat lady who loves a good sweat session in the gym, and is still tracking the lead to the elusive cure for wanderlust.
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