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An analogous medium of sustenance in both mind and body, food, first and foremost must not just nourish, but also enthral the soul. We are emphatic in our explicit stance that dining must provoke thought, discussion, and evoke memories and emotions. We want to create a cuisine that differs from others; in that "it demands psychological reflection". In other words, one doesn’t come to A Reverie for a meal, one comes for an experience.
We do this by centring on pure, clean flavours that are decisive yet completely refined. We embrace certain classical cuisines & invigorate their creative possibilities by being whimsical and yet respecting the heritage and the history behind its inception. The flavours are soft and comforting, earthy and wholesome, but at the same time fresh, distinct and precise. Shifting away from tradition is a slow, meticulous & steady process, a seamless continuity of culinary evolution, a modernism that grows naturally & instinctively out of the classical. Achieving this rhythmic melody is almost a musical transition of sorts with its down stokes & up strokes and is reflected in our intent at A Reverie as we play between the lines of traditional techniques and modern interpretations. Thus our menu is a harmonious balance split between simple comfort food & adventurous expressions, the familiar presented in an unfamiliar way, and the unfamiliar presented to look & taste like something familiar.