Skyve Elementary Bistro & Bar, located at Winstedt Road was the previous Monk’s Hill Secondary School. One friend of ours, AromaCookery was once a student at this school and she said coincidentally, Skyve is located in the building where the school canteen was! The school canteen never looked so nice!
The owners of this place previously operated Table66. I like the feel and look of this place, a bit school like in the furniture, yet chic and contemporary at the same time. I love the light you see in the photo above!
It reminded me of a recent discovery. I was searching for something at my parent’s place and I found that mum kept my primary school report book!
What you see is a soft poached egg on top a grilled portobello. The soft poached egg was actually sous vide at 52.5C for about an hour! If you are an egg person, especially a runny egg yolk person, try this!
I really liked the confit of cherry tomato too. Look how shiny it is!
The oysters are from Coffin Bay Australia. For those who do not like the taste of raw oysters, order the Skyvefella Oysters. It’s partially heated, slighty grilled so it does not taste so raw. The chives sauce, iberico ham and parmesan biscuit makes it quite tasty!
You can easily gulp down 1 dozen of these!
Not everyone I know like beef tartare, but if you a fan of raw beef done this way, try their version here.
Look at the egg yolk. It’s truffle miso infused creamy egg yolk on a bed of chopped spring onions.
The light strip is light wasabi mayo. Served with crouton.
I like the way it was done. Not heavily seasoned with salt or pepper. Gives you the raw taste of beef, but with the egg yolk and spring onions, it cuts through the rawness. If you want more kick, mix in the light wasabi mayo.
Mixed it all up like what you see above.
The grilled burger comes with beeT or beeF. Yup, for those who do not eat meat, the chef has cleverly make the patty from beet root. What I found interesting was how the patty has texture that is similar to minced beef. I wonder how long the chef experimented to get this right.
On the sides were truffle frites!
I personally wish they have a stronger taste of truffles in the truffles frites. LOL
Sous Vide Crispy Pork Belly $34
Pork belly that has been braised and the skin roasted till its crackling. I like the pork!
The sauce was prune sauce which kind of cut through the fat and crackling skin. I suggest you share this with someone to share the calories!
Served with it was potato and apple gratin. A combination that somehow gives a slightly nice texture in the bite. The fennel salad was nice too, I don’t prepare fennel at home because I think I have to waste so much leaves just to eat the middle part it!
Tender spring chicken that had been marinated with lemon myrtle spice. Served with cream corn and brocollini. Served with chicken jus reduction.
If you appreciate sous vide method of cooking meat, it’s tender. I think after sous vide it has been grilled to give such a nice colour.
Crispy duck leg that is so tempting. I have a soft spot for crispy ducks.
From the photo you can just imagine how crunchy it is right? I like the sweet tamarind sauce that goes with it too.
These ricotta hot cakes reminds me of ricotta hot cakes at Bills in Sydney. Not really the same style of pancakes, but their version is not too shabby. That’s passionfruit butter and it’s topped with caramelized almond flakes.
See the wafer between the maple ice cream, it’s to create something ‘local’ in this previous school canteen! Something old school that has been jazzed up with caramelized apple infused with cinnamon and fleur de sel.
Something very tempting! Look at the caramelized apple!
For those who love to skyve, their Skyving Hours are….
Weekdays 8.30am-8pm; Weekends 10am-8pm and they have:
– $5 half pints Hoegaarden and Stella Artois on tap
– 1-for-1 housepour wines and champagne by the glass