38 Carpenter Street, Singapore
+65 9022 2655
With two veteran sommeliers at the helm of RVLT, the wine bar oozes wines that are eclectic, real and raw. Al Gho and Ian Lim like to present whatever they like to drink and, while some may say their taste is weird or that their wines are too funky, they must be doing something right.
The boys decided Singapore needed a wine revolution to break through the mould. Something new and different – never the same and always exciting – it is in this spirit that, when it comes to your next bottle of wine, they bring you the next evolution.
The penchant is for serving organic, biodynamic and natural wines in stemless glasses and visitors come from far and wide to enjoy their selection of real wines from real people.
Al said, “We get bored quite easily so we sought to create a wine and food program that radiates good energy in a spontaneous manner. No pretence and no judgement – a good time is what we know you deserve.”
Above all, the sommeliers just love to celebrate a good wine. From grower Champagnes to an amphora-aged Zibbibo, you will never know what to expect, because neither do they.
The low key wine bar occupies a small garage-size space that seats 60. RVLT is an oasis in the middle of the concrete jungle that is Singapore, a home away from home for Singaporeans to unwind and just have fun. Step through the ruby red curtain screening the bar from the outside world, and you will discover a wall of shelves with wild and eclectic wines, lined up like soldiers ready to be taken down. There is no wine menu – choose your own from the shelf of wines. They offer a daily changing selection of wine by the glass. It could be white, red, orange or petillant natural. It really depends on what they feel like drinking themselves.
Food is a key part of RVLT. The team focuses on sustainable produce with a mind for “Lightness and Freshness”. Think Patty Melts, Tahini Cauliflower or Octopus with a tomato variation. The menu changes regularly depending on the availability of the freshest ingredients. Head Chef, Sunny Leong, previously from 1 Michelin star restaurant, The Corner House, uses refined techniques to bring out the best of every dish. The team likes to create a family dining experience.
Sunny said, “We create great tasting dishes that nourish without making people feel ‘jelak’, the Malay word for bored. It is what I call elevated bar food. Just because it’s a bar, it does not mean the food has to be trashy.”