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Fura unveils new menu
Singapore bar Fura has released the second edition of its Journal of Future Foods menu, which adds to its environmental ethos.
The bar aims to highlight ingredients that are either ‘in abundance, invasive or prevalent’, with a goal to envision what our diet could look like in the future due to climate change.
The menu opens with light and refreshing cocktails, followed by Sours and more spirit-forward selections, before concluding with dessert-style drinks.
Several signature cocktails from Volume One have stuck around, including the infamous Get The Worm, a savoury Margarita infused with mealworms.
Other repeats include Caviar Papi, Make Local Tomatoes Great Again, and the Jellyfish Martini.
From the new serves, 3 Crop Corn aims to highlight the benefits of crop diversification for low carbon emissions and supporting regenerative landscapes. The name refers to a three-crop system, with the small grain represented by the sorghum grain in Empirical Soka, the summer legume through corn silk vermouth, and the cover crop through a garnish of mustard frills.
The New New Yuck is a reiteration of Volume One’s New Yuck City, which highlighted seaweed for its probiotic and nutrient-rich profile, as well as its lower environmental impact. The serve combines gin, seaweed, shio kombu and malic acid, topped with warm lime leaf coconut white chocolate foam.
A Quail Walks Into a Martini features cell-cultured quail meat, which is infused into gin and dry vermouth. The serve is finished with a caramelised fennel purée, which is sous-vided and fat-washed with gin.
Alongside the drinks, Fura will offer a collection of snack plates, larger ‘saucy’ plates and desserts, with ingredients crossing over with the drinks.
A parfait is made with the same cell-cultured quail from the Martini, while a tallow byproduct from the Forged cocktail is repurposed into a ‘butter candle’.
Other highlights include the Jellyfish Ceviche, featuring an invasive spotted coral jellyfish, shredded and mixed with aguachile, dressed with caramelised pineapple and mandarin served with tortillas.
Fura was awarded two Pins in the Pinnacle Guide in 2024.
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