Singapore’s Tippling Club closed at the end of 2024 after nearly 17 years of shaping the way people ate and drank in Asia. For those who ever found it in its Singapore home, tucked behind a perfectly refurbished shophouse facade on Tanjong Pagar Road, it was unforgettable.
The exteriors caught the eye – as well as the crowds of people spilling into the street even on weeknights – but it was the food and drink that was most memorable. Menus that came in the form of edible gummy bears, cocktails built with petrol, makeup, and paper, and a dining experience that consistently landed them on Asia’s 50 Best Restaurants and Bars list.
And now Adelaide will get a taste of that legacy.
This November, Tippling Club’s chef-owner Ryan Clift is landing in Adelaide for the very first time, taking over Canopy Bar for two weeks. Known for blending classical French with modern imagination, he’s spent 34 years honing his craft, two decades of which were spent at the helm of Tippling Club.
“This menu will be deeply personal,” he says on the Canopy residency.
“It’s a retrospective of the dishes that shaped Tippling Club over the past twenty years, anchored by the kind of produce that inspires me to cook.”
There are two ways to experience it. A $350 private dining degustation will showcase the full spectrum of Tippling Club signatures. But it’s at the bar where you’ll find the culinary jewels at a fraction of the cost.
From 9pm Wednesday to Saturday across two weeks, Clift will present a six-course snack degustation of his signature bites for just $80pp, a late-night feast that might be the best value fine dining you’ll find all year.
And yes, that includes caviar. Specifically, Parmesan beignets piped with spinach-potato mash arrive crowned with jamón Ibérico and Oscietra caviar. That’s joined by nori crackers layered with avocado and yuzu, aged kingfish tartare sharpened with pickled rakkyo zuke and sour cream, foie gras parfait in brioche with sweet Kyoho grape ketchup, smoked and charred peppers with soy-wasabi emulsion, and a crystal-clear tomato consommé distilled to its essence.
Adding to the theatre, a mixologist flown in from Tippling’s Singapore bar will be behind the stick, shaking up a concise list of cocktails designed to pair with the snack menu. There’s no obligation to match drinks, but for those who want the full Clift experience, these inventive liquid numbers are a chance for full Tippling Club immersion. You’ll find creations like the lethally divine Full Fathom, with Kampot vodka, rose-eu syrup and walnut bitters. And those who prefer deeper, earthier notes will find their match with the Untitled Skull – a chestnut rum, sandalwood rum, and apple cider syrup sensation.
Caviar and foie gras for $80 doesn’t come along often. For Adelaide diners, it’s a rare opportunity to experience a restaurant that shaped an era, in snack-sized form, and with Clift himself (quite the entertainer) behind the counter.
The Tippling Club Snack Degustation runs from Wednesday to Saturday over two weeks – November 19 -22, & 26 – 29.
Limited snack menu available from 9pm until sold out. Bookings preferred, an appetite essential.
What: Tippling Club residency at Canopy Bay
When: Wednesday November 19 – Saturday November 22 & Wednesday November 26 to Saturday November 29
Where: 188 Hindley St, Adelaide
To book the Snack Degustation ($80pp), click here.
To book the Private Dining Room ($350 pp), click here.
