Tippling Club, one of Singapore’s most acclaimed bars, will take over Adelaide’s Canopy Bar for two weeks only in November.
The revival will see Canopy Bar’s intimate 14-seat private dining room transformed into the award-winning degustation experience.
Tippling Club was consistently ranked in Asia’s 50 Best Restaurants list before it closed its doors at the end of 2024, which makes this a rear chance to experience the “genre-defying vision” of Ryan Clift on Australian soil.
Clift is known for blending classical French rigour with modern techniques and spent 34 years refining his craft and two decades at the helm of Tippling Club.
He says the menu is deeply personal.
“It’s a retrospective of the dishes that shaped Tippling Club over the past twenty years, anchored in the kind of produce that inspires me to cook,” says Clift.
Guests can expect playful yet technically precise dishes, each a snapshot of the restaurant’s evolution.
Highlights include razor clams bathed in pink garlic soup with delicate parsley texture; the Tippling Club cult-favourite liquid omelette, which plays on Japanese omurice with local mushrooms, fermented black truffle, and vin jaune sauce; “intensely” marbled wagyu; and Clift’s 2009-era pear tarte tatin with burnt butter sorbet.
Each evening will begin with a flurry of intricate snacks, paired with Champagne and aperitif-style cocktails. The wine pairing from Canopy’s Henry Bampton is set to include some rarities from the cellar. This will include whites from near and far, a spectrum of Burgundies and some aged reds such as 60’s Chateauneuf-du-Papes and 70’s Barolos.
Later in the night, the bar will offer a Tippling Club snack degustation, featuring six signature bites until sold out, alongside a concise cocktail list reviving some of Tippling Club’s greatest hits.
Inventive snacks include nori and Vietnamese rice cracker layered with yuzu-spiked avocado purée, salmon and an airy parmesan beignet filled with a fragrant mash of baby spinach and potato infused with garlic, shallot, curry powder and black mustard seed, topped with jamón and caviar.
Tippling Club residency dates will take place from Wednesday 19 November to Saturday 22 November, and from Wednesday 26 November to Saturday 29 November. Booking the private dining experience is $350pp.
Bookings for the snack degustation at the canopy bar costs $80pp.
Bookings can be made here, seats are strictly limited.
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