Revolver launched a new à la carte menu on 24 September, marking a shift from set menus to more customisable dining.

Led by Group Executive Chef Jitin Joshi, known for his expertise in South Asian cuisine, the bold grill restaurant introduces a five-section menu: Small Plates, Mains, Kulchettes, and Desserts, with vegetarian options included.

Diners can enjoy signature dishes like Wagyu Scotch Egg, Hamachi Collar, and new creations such as Smoked Eggplant Ravioli and Kulchettes with seven variations.

On Culture Club, Hongbin Jeong and Roshan Gidwani speaks to Jitin Joshi, Group Executive Chef and Partner, Revolver, to find out more.

Presented by: Hongbin Jeong and Roshan Gidwani

Produced and Edited by: Alexandra Parada (alexparada@sph.com.sg)

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