As our Club Street kitchen picks up pace once again, we’re looking for a leader to join our team.
We hope to welcome a humble, self-motivated team member on board; a creative individual who is always up for a new challenge and excited by collaboration.
Interested candidates may write to us and submit their CVs to [email protected].
Hand in hand, like cheese and cider.
It all started from a bottle of apple cider balsamic from Acetaia San Giacomo. Made from the natural fermentation of Trentino apples, it speaks without a shout, leaving a pleasant aftertaste.
The richness of Camembert and Parmesan ice cream holds it all together – it’s an indulgence from the heavens, now on the menu at Club Street.
Sun’s out on Fridays at Holland Village, with another lunch service added to the roster.
From day to night, we’re ready to welcome back familiar faces more often. Whether it’s a casual lunch or a cosy evening, food will always be top-notch, with warm service all day long.
Yes, there will be cast-iron pancakes and more on the menu – clink glasses and start the weekend early with us at Friday lunch.
As winter makes way for spring in Hokkaido, the vines of inland Utashinai are warming up for a new season of fruition.
The occasion calls for a light red from Kamiuta Vineyards – momo 2023. Produced in limited quantities of 3000 bottles a year by Masato Endo and his wife, Miki, their dedication to viticulture is humble, yet admirable. This blend of Zweigelt, Blaufränkisch, Pinot Noir, and Pinot Gris gives rise to a remarkably intense flavour beyond its blush, from 20 days of maceration and 8 months of barrel ageing.
We’re pouring it by the glass this long weekend, starting Friday lunch at Holland Village. Few bottles only, come while it lasts.
Patience comes with great returns. After years of ripening in our cellar, it is time to pop these rare magnums of Gravner open for sharing.
We will be pouring Gravner’s Ribolla 2003 & Rosso Breg 2006 by the glass with Coravin. Long admired as the father of amphora winemaking in Friuli, Joško Gravner’s wines have been shaped by long maceration and élevage.
It is an invitation to discover and taste alongside us – swing by Club Street from today, until the wines run dry.
On Saturdays and Sundays, we deviate from the usual with our weekend lunch specials. Never too far, always landing in a sweet spot where ingredients and processes shine with their might.
We’re glad to be dishing out two favourites at Holland Village – our Shakshouka with Lamb Merguez and Buckwheat Crepe with Smoked Fish. Here’s another reason to come by from 12-3:30pm, weekends only.
What has changed, some of you may have asked. For us who spend most of our week at Club Street, we’ve been feeling different lately, in the best way possible.
There’s a particular curiosity that fills the shelves from front to back, with precious objects sourced from all over. Light comes in through the back in the day like an angelic glow; our space is anew again.
Come by Club Street if you haven’t been here in a while – the newly refreshed space will be a nice surprise.
Pasta expresses our thoughts on a plate — straying far from the usual classics, you won’t find anything close to a bolognese here.
Our current rendition at Holland Village brings out the sweet and umami — pillows of agnolotti packed with potatoes and pecorino find themselves at home in a stock of braised onions and yamasa shoyu.
Topped with crunchy potato skins coated in a house-made furikake, it’ll keep you guessing and yearning for another bite.
Every bottle in our cellar has a life of its own. When it comes to natural wines, the conversation always begins at the table and leads back to the people who tend to the land and vines.
We’re in the good company of two truly living wines here. Andreas Tscheppe’s Grüne Libelle Plus 2022, a Sauvignon Blanc that has been aged and bottled with residual sugar and natural fizz, even after fermentation stopped prematurely in the cellar.
On the other hand, Victoria Torres 3+4 2018 comes from the volcanic soil terrain of La Palma, Canary Islands. Working almost entirely by hand with 50 to 120-year-old vines, these bottles were made with her grandfather’s recipe – you can taste her labour of love in every sip.
Share a bottle of these wines on your next visit to Holland Village.
Delighted faces at Club Street, it’s been good to be back. We’ve been easing into our little dance again, so come by for a quick glass of wine or stay the night for a hearty meal.
A couple of new ones have joined the menu but worry not, the old favourites are still going strong. The refreshed dining room has been filling up from Mondays to Sundays, reservations and walk-ins are all welcome. See you soon!
A whole fish is a gratifying crowd pleaser at the table. Grilled over charcoal, we’re serving Branzino on the menu at Holland Village.
Crisp on the outside and extremely moist and flaky on the inside, it’s easy to fall in love with this one. The Branzino sits atop a bed of pumpkin velouté and bulghur wheat – a medley of textures, earthiness, and creaminess that brings it all together.
Finished with a dollop of tamarind puree and coriander, adding a little regional touch to the Mediterranean dish.
Last few deliveries of beautiful tardivo before Spring seeps in.
These ‘winter flowers’ have to be one of our favourite types of radicchio, with their elegant, lush purple curls. Paired with citrus, our salad comes alive, dancing with vibrancy.
Join us over at the dining table at Holland Village.
