Grab your beer and eat it too with the new ContemBrewery Cuisine from LeVeL33

The restaurant’s new Executive Chef Jake Kowalewski brings a fresh, sustainable approach to the world’s highest urban brewery

Elegantly perched 33 stories above Marina Bay, LeVeL33’s culinary ethos has always incorporated fresh brewery elements into its dishes through the use of raw beer brewing ingredients.

Executive Chef Jake Kowalski

Now diners can look forward to executive chef Jake Kowalewski’s new signature six-course ContemBrewery menu ($148++ per person) that seamlessly incorporates both beer and brewing elements into his dishes. Not only are the dishes delicious works of art, Kowalski’s personal culinary philosophy focuses on creating a delicate balance between sustainability and healthy nutrition. All menu options (whether prix fixe or à la carte menu) offer a generous variety of plant-focused dishes suitable for diners with specific dietary requirements, including vegetarians, vegans and gluten sensitivity.

And with Kowalewski’s strong preference for sustainable source, he and his team sourced high-quality, ethically sourced products based in Singapore (or as close to Singapore as possible) to ensure healthy flavors and a lighter carbon footprint.

Have your beer and eat it too with the new ContemBrewery Cuisine from LeVeL33
ContemB Brewery

All of the beef and lamb served at LeVeL33 are now pasture-fed and free range cattle from ethical producers like Westholme, thanks to Kowalewski’s working relationships with farmers and their farms he’s visited in person. Likewise, the seafood is (as far as possible) from sustainable and local sources as well.

The restaurant’s home-made Blond Lager is used to pickle leeks, which can be seen in dishes such as Handcut Beef Tartare and in the barley risotto that accompanies local sea bass. Interestingly, barley risotto is praised as an essential beer-brewing ingredient that is used after fermentation.

Have your beer and eat it too with the new ContemBrewery Cuisine from LeVeL33
Hoop beer pellets

Spent grain, a fermentation by-product with high nutritional value and flavour, is another vital ingredient used in LeVeL33 for home pickling and fermentation. After preparation, it is turned into flour that is used to make bread and pasta with a rich, nutty aroma and flavor. Spent grains are also widely used in the dry aging of steaks with shio koji and other ingredients, to add a light touch of beer to the meat.

Have your beer and eat it too with the new ContemBrewery Cuisine from LeVeL33
Artisan Sordo

With so many menu options, how do you choose? easy. You must try Kowalewski’s specially curated ContemBrewery menu, which takes diners on a journey from sea to land.

The menu begins with Artisan Sourdough, accompanied by great-flavored homemade yeast butter.

Have your beer and eat it too with the new ContemBrewery Cuisine from LeVeL33
Special raw and chilled seafood platter

The next dish is LeVeL33 Signature Raw & Chilled Seafood Platter, which showcases excellent seafood options from the in-house Raw Bar. Freshly shelled oysters, Hokkaido sashimi, fresh scallops, and sustainably sourced fremantle octopus are just some of the items on the plate. An array of house-made beer spices complement the dish, such as tart eggplant mixed with Blond Lager, blinis made with aromatic wheat ale, and citrus-rye bread.

Have your beer and eat it too with the new ContemBrewery Cuisine from LeVeL33
hereditary tomato

Heirloom Tomato features various unsightly tomato nuances over a bed of strawberry, paired with pressed grapes and seaweed caviar, and finished with an aged balsamic texture. Local Slipper Lobster Bisque is developed with lobster shell stock, cooked with Blond Lager, and topped with Avruga caviar and bronze fennel.

Have your beer and eat it too with the new ContemBrewery Cuisine from LeVeL33
Wagyu

For main dishes, choose between beef or lamb. The In-House Koji Aged Westholme Wagyu Tri-tip is served with strong beer, IPA onions, roasted yeast, Café de Paris butter and chimichurri. The addition of roasted yeast gives a nutty aroma to the butter, as does cooked onions with LeVeL33’s IPA, for a sweet, savory taste.

Meanwhile, NZ Maimoa Lamb Rack is served with char-grilled aubergine, barley tabbouleh and green tahini. You would expect the rack of lamb to be very unobtrusive, but it is far from it and it is very tender. indispensable!

LeVeL33 is located at 8 Marina Boulevard, #33-01, Marina Bay Financial Center Tower 1, Singapore 018981. Tel: 6834 3133

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