Not only do they help spark discourse on the larger food industry, the drinks also pair well with plant-based plates that come loaded with flavour. Most cocktails here taste refreshingly light, yet heavy in their thought and intent. It then settles into pleasant earthy notes from the buckwheat and matcha. Adzuki ($25) packs all nutty aroma from the red bean without any of its cloying sweetness. Also an easy favourite: Soursop ($25), which replaces over-farmed honey with a vegan alternative to create a delightfully vibrant and floral-scented tipple. Spirulina ($25) raises a toast to algae and its role in providing renewable energy the refreshing gin-based drink is made more appetising with savoury hints from wakame. Cactus ($25) is an ode to succulents and their resilience to heat in a world that is rapidly heating up mezcal adds an alluring smoky undertone to what is otherwise a fruity and thirst-quenching mix of prickly pear, pink dragon fruit, and aloe vera. Other hot topics find their way onto the menu. More than just statement pieces, these eco-friendly fixtures serve a higher purpose of helping the team introduce issues of recycling when first settling down at the storied location.
And surrounding it are smaller tables, made using mycelium, a form of fungus. Located within the historic grounds of a restored chapel, the interior features a striking cerulean 3D-printed countertop, made with over 1,600kg of used plastic, that weaves and wraps around ornate columns. It starts with the space, designed to encourage dialogue.
The drinking studio is the latest venture by award-winning Native’s Vijay Mudaliar, who hopes to shed light on issues of food sustainability through its entirely plant-based menu – a first of its kind in Singapore.
If cocktails can help conversations flow, then new bar Analogue is certainly a talking point in more ways than one.
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