The Platters concept is quite simple: food is always served on sharable platters with a different guest chef creating a new menu every three months. The rustic charm of the experience begins right outside the front doors, where the old-school vibe of Club Street preps you for the comfy ambience on the other side. Filled with handcrafted oak chairs and barn doors, the restaurant resembles a cosy winery where you may just think you’ve escaped to wine country!

Served on casual wooden boards, the communal platters of food are available in both half-sized portions and full-sized portions. Each platter features variety of flavours and textures – for instance, fresh juicy watermelon and creamy ricotta set alongside a cluster of prosciutto-wrapped mozzarella pieces and slices of gruyere toast with gherkins.

As diners nosh on bite-sized portions of foods emphasizing a variety of flavours and textures, they can enjoy wines from Platters’ artisanal wine program. With a list of European-centric wines that change weekly, the wine list continues the theme of sampling, with wines not just available by bottle but by the glass. (May 2012)

"It’s just as you imagine it: family-style platters of food, cooked by a different guest chef every three months." -Time Out Singapore

Platters' inaugural chef is local chef celebrity Jimmy Chok, who used his experiences working on his own restaurant, Salt, and in the kitchens of Raffles Hotel, Coriander Leaf, and The Academy Bistro to inspire his creations, which will be available until June 2012.

We enjoyed the “out of the shell,” which features crayfish, mango salsa crab meat, homemade mayonnaise, avocado prawn, and parsley. We loved the complementary flavours of the fresh tangy salsa and mild creaminess of the avocado, delicious accompaniments for the assortment of seafood.

The “carnivore” platter was a hearty sampling of braised beef short ribs, horseradish roasted honey lamb ribs, pommery mustard, poached pork belly, and mustard. We loved the honey lamb ribs – encrusted with a sweet glaze, these ribs were full of flavour. (May 2012)

"It’s just as you imagine it: family-style platters of food, cooked by a different guest chef every three months. This Club Street modern European eatery may serve a creation of watermelon, ricotta, and gruyère toast, and prosciutto-wrapped mozzarella on wooden boards on any given month, or something else entirely. Half-board sizes can serve two to three people, while full-size caters to up to six diners." -Time Out Singapore