Nestled on a hill atop Dempsey lies The White Rabbit, a restaurant and bar housed in a restored chapel which offers a contemporary version of classic European comfort food and cocktails. Ever since Benjamin Tan, who was the restaurant’s opening sous chef, returned to take over the duties of Head Chef, the quality dishes offered at The White Rabbit has reached a new height.

It is easy to see why the all-time favourite starter is the Rangers Valley Wagyu Carpaccio, served with shaved parmesan, celery cress, balsamic pearls and truffle cream. The soft, fatty beef is well seasoned, igniting the senses with each bite. For something a little lighter, the tantalising Salad Nicoise is a fulfilling dish, or for a gamier treat, new on the menu is the Crispy Duck Leg with Tarte of Wild Mushroom Confit. Other dishes that are also new at The White Rabbit, include the 36-hours Brandt Short Ribs, and fresh Seabass en Papillote. For pasta, indulge in the light yet flavour-packed Alaskan King Crab Tagliatelle. The White Rabbit also offer a slew of delicious desserts, such as the Baked Apple Pie, which is a crispier rendition of the usual Apple Pie, and Warm Banana Pudding, set to satisfy all sweet cravings.

THE WHITE RABBIT
39C Harding Road, Tel: 6473 9965. Opens Tuesday to Friday from 12.00pm-2.30 pm and 6.30 pm-10.30pm; weekends from 10.30am-3.00pm and 6.30 pm-10.30pm.

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