After a successful run with Mallow, the innovative gastrobar, spearheaded by power couple Christina Rasmussen and Sasha Wijidessa, continues to revolutionise sustainable dining. Fura utilises ingredients that have a low carbon footprint, are abundant in nature, or are out of balance in the ecosystem.
The cocktail menu, with a bonus of not-your-ordinary bar bites, focuses on fermentation and pickling. Sip on the whimsically named Beans, Beans, the Musical Fruit ($24), a delightful concoction featuring Soka, tonka bean, peas, and peas vermouth, accompanied by house-made butter bean koji. The opulent Caviar Papi ($28) boasts black garlic caviar and tantalising kombu ice cream.
Jellyfish Martini ($25) is a futuristic cocktail which transforms invasive ingredients like jellyfish into a delicious solution. Crafted with gin, jellyfish, fish leaf, spirulina, dry vermouth, and a hint of kombu oil, the Jellyfish Martini plays with your taste buds and, quite honestly, your mind.
Pad your stomach with inventive delights like Peas in Threes ($15), a refreshing blend of hydroponic pea shoots, sweet peas, silken tofu dressing, and peanut and cricket dukkah. For a hearty indulgence, savour What Would Mirko Do? ($24), a pasta masterpiece by chef Mirko Febbrile of Fico, complemented by lacto-fermented romesco tomato sauce, smoked almonds, and yeast garum cream.
