Lunch at @nakedfinn

Basic Burger (S$32++/ 300 g)
Blend of 100% grass-fed Aberdeen Angus (Argentina) & Kuroge Washu from Toriyama Umami Wagyu (Japan) A4 patty, grilled ‘a la plancha’. Topped with red onions pickled in IPA, red onions cooked in wagyu fats, American cheese, bone marrow and house-made shio kombu mayo-based sauce. Sandwiched in a toasted bun baked specially for us by Bakery Brera. Served with shoestring truffle fries topped with grated Parmesan cheese.
The bun was moist and crispy. Love the pickled onion.

Chilled somen with aburi coho salmon & yesso scallop (S$28++)
Wild-caught coho salmon (Oncorhynchus kisutch) from Alaska and yesso scallop (Mizuhopecten yessoensis) from Hokkaido, are chopped into pieces and lightly-seared (aburi). Topped with house-made ikura (coho salmon roe) and served with house-made yuzu ponzu sauce.
Simple but refreshing dish.

House-made lychee + grapefruit + Cerana Wildflower (S$10++)
Not sweet although the grapefruit was slightly too bitter for me. Very refreshing.

Honey sorbet House-made Naked chendol (S$10++)
Modern style of a traditional dessert

Naked Finn
Address 🏡 : Block 39 Malan Road, Gillman Barracks, Singapore 🇸🇬 109 442
Tel ☎️ : 6694 0807
Open ⏰ : Tue - Sat : 12pm - 3pm, 6pm - 10.30pm
Website 🌐 : http://www.nakedfinn.com/