Housed in a restored 1930s chapel on Dempsey Hill set amidst lush jungle, The White Rabbit serves classic European dishes with a contemporary touch. The restaurant offers an extensive range of 36 wine-by-the-glass.

PROFILE

Tanglin Barracks, opposite the Botanic Gardens, was converted in 2006 to Tanglin Village, with careful restoration work that transformed the army buildings on the 40-hectare site into an arts and lifestyle centre. The White Rabbit opened two years later, a venture by the Lo & Behold Group, who have made a specialisation of turning heritage buildings to modern usage. Along with its restaurant and bar, The White Rabbit has become a popular events venue.

MUST TRY

Roasted black truffle chicken for two. Truffle Mac and Cheese with Mushrooms.

AMBIENCE

The white stone chapel building has been beautifully renovated, and still retains its appearance as a place of worship. The interior is plain white walls and simple wooden doors, with a beamed ceiling, and modern stained glass windows at each end of the room. Seating is banquette, with a row of smaller tables down the centre, and a long table can be arranged at one end for groups. Outside in the garden, The Rabbit Hole is an alfresco bar set out on flagstones, shaded by trees, and which specialises in gin.

SERVICE

Service is very friendly, Chef Benjamin Tan frequently tours the tables, and the staff give good advice on the wine pairings.

FOOD

Chef Benjamin stays true to his cooking philosophy of keeping it simple, with classic European flavours while adding a playful and dramatic touch through presentation. The menu is built around his favourite ingredients, with a strong focus on meat and game. There are set lunch menus of two and three courses, a brunch menu, including a children’s section, for the weekends, and an a la carte.

PRICING

S$32 to S$58

SUMMARY

Memorable for its evocative setting, The White Rabbit is a romantic place and the final bill is not excessive.