开在吉尔曼艺术区的美式工业风酒吧，正儿八经地做西式简餐，出品超过期待，配酒刚刚好。 Ribeye Steak, 26新币 新西兰草饲安格斯肋眼牛排220克，盐和胡椒调味，煎到七成熟，两面烙上漂亮的格子焦黑纹，再把渗出的汁水淋回牛排上，吃的就是原汁原味。 牛排地下垫着嫩菠菜，也沾染了油脂肉味。抹一条粘稠清淡的紫薯泥，再多给一点会更满足。 Seabass, 24新币 两大块单面煎海鲈鱼下，露出一排粗壮芦笋的鲜绿，诱人极了。鱼皮像是炸制出来似的，脆而不焦；鱼肉好似蒸熟一般，嫩而不老，我可以！ 昆布出汁和贝类提取物乳化成的酱汁，已经有Fine Dining的水准了，让海鲈鱼鲜上加鲜。 House Wine, 7新币 看酒单时被价格打动，可能是新加坡餐酒最低价了。红酒配红肉，红肉风味更足，不显得油腻；白酒配海鲜，清淡不压制鱼香鲜味。

Cocktails Asianified in a kitchy way. Highlights - Interesting cocktail menu with local flavors. - Unique presentations with mine with a cookie and another lit on fire Midlights - Not much activity when we were there Lowlights - Bit hard to find within the building - Cocktail I came for that was written up in an article was no longer made: kaya flip with pandan An ok spot but only stayed for one and moved on to others