Though we aren’t supposed to drink wine like water (well, except Dionysus), they both have to be pure and unadulterated for us to reap their maximum benefits. Hence, look towards natural wines for a taste of fermented grape juice at its finest.
Spa Esprit’s Drunken Farmer has already been introducing natural wines via pop-ups at Tiong Bahru Bakery Safari, The Butcher’s Wife and Open Farm Community’s special menus, and most recently at Le Vin, Levain. Now, Drunken Farmer has settled down at Common Man Stan; in the evening the day café is transformed into a natural wine bar and bistro.
Its collection of tasty vino, curated by in-house sommelier Eduardo Bayo, is gathered from French, Italian, Chilean and Spanish winemakers, with some imported exclusively by Drunken Farmer. Spa Esprit owner Cynthia Chua works closely with Bayo by visiting winemakers and their vineyards to source the best bottles that’ll excite palates.
Maintaining a sourdough-based menu and natural wines as its focal point, Drunken Farmer’s provisional décor harkens back to its nomadic roots and features visuals of kung fu masters that line the walls. Getting inebriated takes skill here, it seems.
Drunken Farmer’s arsenal of over 80 natural, organic, biodynamic and sustainably farmed labels—standouts include the mildly sweet and sparkling Le Scarabée Qui Bulle 2014 which contain hints of apple, pear, almonds and more, and Si Rose 2017-18, a rosy delight with juicy and spicy notes—complements its food offerings perfectly. Do we hear Sourdough Karaage?
Even ‘ugly’ farm-to-table vegetables from Open Farm Community gets loved, thanks to its commitment to keeping waste to a minimum by using every component of each ingredient in any way possible. From its refreshing organic hand-plucked Heirloom Tomatoes (with locally sourced goat’s milk turned creamy cheese in-house) and Drunken Farmer’s Salad to the addictive umami Sourdough Karaage (using sourdough discard) and TBB ‘Beerguette’ Beer (a locally produced pilsner-style beer made from upcycled surplus loaves of bread from Tiong Bahru Bakery), ingredients are used with respect.
Other menu highlights include the natural leavened sourdough-based pizza with different toppings (Ricotta and Dried Tomatoes is our pick) and the herb-rich Spanish Mackerel Rillette served with a memorable house-fermented miso grain mustard. It’s only appropriate to end the meal with a tangy Sourdough Waffle, served with a gula jawa-based salted caramel and banana ice cream.
Drunken Farmer is located at 11 Stanley Street, Singapore 068730.