Elixir Boutique Roasters, the Bukit Timah cafe much loved for its artisanal coffee and hearty brunch-to-lunch bites, opened in a stylish new home in Holland Grove. The new iteration — now simply known as Elixir — draws on the same commitment to quality that craft coffee commands, and applies it to a new space that transforms from the chic cafe and brunch spot by day, to a lively pizza and wine bar with a spread of bold, shareable plates by night.
The move marks a new phase of life for Elixir. Opened in 2017, the establishment is part of Eleven Seventeen Capital, owned by entrepreneurs Stanley Seow and Andryl Foo. In addition to Elixir, the group’s trinity of F&B businesses also includes modern steakhouse Meadesmoore and community steakhouse Fat Belly (FBG) — all with a commitment to creating memorable dining experiences with great food made from scratch, using the best possible produce.
Prior to its relocation, Elixir was known primarily as a small-batch coffee roaster serving up a concise menu of brunch favourites. That approach will evolve as the brand marks its coming of age and stretches out its legs in its new location.
Elixir's new menu, created by Executive Chef Victor Loy, features hearty options designed for sharing throughout the day. The brunch dishes, served from 8.30am to 3pm are simple yet robust. Begin your day with Brûléed French toast ($18). Ispahan cream, roasted hazelnuts, and dried rose petals on brioche French toast will sweeten up your morning. For savoury palates, indulge in the irresistible aroma and delicious flavours of Elixir's freshly-baked flatbreads ($14 - $18).
Served hot off the grill, opt for salume ($17) with nduja, sumac onion, mint and dill or ozzies ($16) with avocado, pickled tomatoes and dukkah. Pair these with your favourite style of coffee ($4 - $7), featuring beans sourced from Blacklist Coffee Roasters from Perth, Australia. Blacklist, an award-winning specialty coffee roastery, will also be retailing their award winning blends such as Pitch, Accent and Queen Bee at Elixir.
From 12pm till late, start — or end — your meal with Tête de Moine ($28), featuring shavings of the nutty, tangy cheese with poached apricot and fried walnuts. In contrast, the Burrata ($22) is a piquant dish that marries Italy’s culinary traditions with that of southwest China. Burrata from Molise (in southeast-central Italy) is dressed with house-made chilli crunch and refreshing pickled cherry tomatoes in an unusual and moreish combination. Dive into the savoury and crunchy with Baby Octopus ($16), a bowl of golden brown baby octopus fritters served with black aioli.
All of Elixir’s pizzas are made fresh daily and feature a crispy house sourdough crust on the outside and chewy within — providing a perfect base for the toppings. Look out for Not-carbonara ($26) — Elixir's signature pizza bianco inspired by pasta carbonara, with guanciale and Pecorino cheese. The pizza is crowned with a raw egg yolk that diners are encouraged to break before digging in.
Or have the Cali Cali ($28), which features crumbled sausage, brassica and chopped kailan over uncooked tomato sauce. The pizza is finished with dollops of guacamole and a lemon wedge. Hot Mama ($28), a spicy and savoury pizza loaded with slices of Calabrese salami, onions and fennel, is completed with house-made chilli crunch for extra spice — the ideal pizza for spiceheads. In addition to these bold riffs, Elixir also offers the classics — Margherita ($20), Pepperoni ($24) and Hawaiian ($22).
Give your meal a sweet ending and order the Ivory Custard ($14), velvety white chocolate custard served with fresh and tangy pomegranate and rhubarb sauce or the Pistachio Cake ($12) with a dollop of crème fraiche and extra virgin olive oil. Both are perfect for sharing.
Wash these down with a curated selection of old and new world wines (from $16 - $22/glass; $80 - $140/bottle), craft beers (from $16) and classic cocktails like negroni ($20), and gin and tonic ($17).
As executive chef, chef Victor Loy draws on his Penang roots, and funnels it through his years of training in Europe and the UK, with each stint creating a lasting impact on his culinary approach. The 38-year-old chef worked in his family’s Penang laksa stall as a child before he left to train in Flor du Lac in Geneva, Switzerland, Caelis in Barcelona and Hilton Gatwick, an airport hotel before heading back to Singapore. He continued honing his culinary skills at Hilton Singapore’s Harbour Grill before he went on to oversee the 11 restaurants under Refinery Concepts by Far East Organization.
These years of experience have proven to be fundamental to Eleven Seventeen Capital. As the central figure who oversees the menu creation and manages the culinary teams, he introduced unusual cuts of beef at Meadesmoore and Fat Belly (FBG) and is looking to flex his creative chops at the new Elixir.
The approach to duality in the menu is further reflected in the interiors, which evoke a sense of relaxed comfort in the day while exuding an air of relaxed sophistication by night. The restaurant was designed by award-winning interior designer Leonard Lee, founder and creative director of O37 who has also worked on projects like Banyan Tree Okinawa and Sofitel City Centre in Tanjong Pagar.
The sleek 40-seater restaurant is lined with grey cement walls, accented with a feature wall made of nearly 10,000 wine corks. As evening falls, the house lights dim to reveal a graffiti-inspired mural drawn by local artist Jasline Ang with UV paint — a beacon drawing visitors near and far to the stylish watering hole. To enhance your Elixir experience, the daytime playlist of contemporary jazz, funk and old-skool hip-hop segues into a nighttime soundtrack of familiar upbeat grooves with a quirky twist.
Whether you are stopping by Elixir for your morning coffee as you check in with the office, enjoying brunch favourites with the kids, or chilling out with your tribe over fully loaded pizzas and a bottle of wine, the vibe is swanky and outgoing while remaining self-assuredly unpretentious.
a. 24 Holland Grove Rd, #01-18, Singapore 278803
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