Calling all Celiacs! 100% Gluten Free Dairy Free Menu at ODP

Gluten Free mamas are in for a treat: Sassy Mama fave Open Door Policy has a new menu but hasn’t lost a shred of its unique, inventiveness. Check out some of the highlights!

Open Door Policy in Tiong Bahru has gone 100% gluten and dairy free. Not that you’d know it from a quick glance at the new menu designed by Chef Ryan Clift, which includes bread, pasta and desserts. So how exactly do they do it? Group Head Chef Daniele Sperindio and team make everything on site – from the pita bread to the orechiette pasta. In lieu of durum wheat for the pasta they use rice flour, tapioca and arrowroot. Instead of parmesan in the pasta sauces they use nutritional yeast and for creamy desserts it’s almond or cashew milk!

ODP is under the Spa Esprit empire – including Common Man Coffee Roasters, Ding Dong, and Dempsey darling Open Farm Community –  so it’s no surprise that ODP has taken a green leaf out of OFC’s book and incorporated some grow-it-yourself with their new indoor ‘vertical farm’ where herbs and leafy vegetables like watercress line the walls.

So what’s cooking in the new gluten and dairy free kitchen? Check out our gallery to find out. With delectable pastas, seafood, desserts and more – all served up with ODP’s trademark style – it’s very much still worth a visit no matter how you feel about gluten.

For anyone gluten or dairy intolerant, ODP has got your back – and it’s good to know that the menu is solid enough to satisfy most, from vegetarians, to meat-eaters and cake-a-holics alike.

Five course Tasting Menu:  $68
Set Lunch Menu (two courses and a glass of wine or cocktail):  $35
‘FEED US’ Menu (two courses):  $51
‘FEED US’ Menu (three courses, inclusive of dessert):  $62

Open Door Policy, 19 Yong Siak Street, Singapore 168650, Tel: (+65) 6221 9307, www.odpsingapore.com

Served with toasted pita bread, this is the starter favourite – a balance of salty sweet chorizo, tender sautéed octopus and wilted baby spinach. Also interesting is the Slow Cooked Celeriac ($24) which utilizes the often unloved nutty celeriac root, its earthy flavour heightened by the homegrown watercress sauce.

Pasta dishes range from the comfort food Vegan Maccheroni ($24) with portobello bolognese gratin and béchamel, to the more sophisticated and lighter dish of King Crab Orecchiette ($29).

If you’ve ever wondered what that humongous fish lurking at the depths of the small Dempsey pond is, you’ll be intrigued to know it’s on the menu at ODP (sustainably farmed in Peru not from Dempsey!). King Paiche is a meaty freshwater white fish which holds up well to the spice and robust flavours of the accompanying creamy green curry sauce, sweet potatoes and veg.

Meaty dishes include the Rib Eye Steak ($38) and the Braised Veal Ossobuco ($32) with carrot risotto and smoked paprika.

If one course stands out, it is dessert. And because puddings are gluten and dairy free then obviously you are allowed a double dose, guilt-free (don’t quote me on that). The camera-ready cheese-less Date & Walnut Cheesecake ($16) is a delicious mix of creamy cashew milk with a nutty walnut and date base.

Yes, dessert is just that good it warranted an extra slide! Another dish pleasing on the eye is the Light Almond Milk Custard ($16)  – a dairy free pannacotta made creamy from almond milk and served with sweet poached strawberries and a refreshing berry sorbet.

Open Door Policy, 19 Yong Siak Street, Singapore 168650, Tel: (+65) 6221 9307, www.odpsingapore.com