Jellyfish martini, cell-cultured milk and black garlic ‘caviar’ sound like what you’d find on the menu of a restaurant in a science fiction future. Except the future is here, and it’s Fura. Situated in a shophouse on Amoy Street, the minimalist bar by Christina Rasmussen (ex-head forager of Noma) and Sasha Wijidessa (Asia brand manager of Danish distillery Empirical) focuses on ingredients with a low carbon footprint to create a memorable dining experience.
Wijidessa, a former head bartender of the now-defunct Operation Dagger, is seeking to restore balance to the ecosystem by using an overabundant species like jellyfish in her innovative cocktails. She also experiments with plant-based ‘caviar’ made of black garlic to add umami to a vodka-based tipple. The food menu is just as creative and forward thinking, including a vegan hotdog featuring housemade spirulina brioche and a slow-cooked carrot, and a New Age Affogato, comprising kelp ice cream, malt “espresso” soil and carob tuile.
