One Michelin-starred Bacchanalia features a 28-seater space and an open kitchen concept devoted to the preparation of good food from quality produce. The applauded restaurant scored its first Michelin star under the auspices of Brazilian chef Ivan Brehm last year. Now helmed by Chef Luke Armstrong and fresh off a brand revamp, Bacchanalia' uniquely interactive dining experience is elevated to another level with the launch of its new menus comprising new and novel creations which feature the best seasonal ingredients from around the world.
To celebrate the seasonality and flavours of ingredients, you can expect their menus to change every few months, where Chef Luke and his kitchen team will whip up gourmet dishes using the finest ingredients available each day, selecting them based on maturity and maximum flavours. I had the privilege of tasting his current menu that introduces five new courses.
Majestic Oyster Bavarois 4.5/5
A showcase of the chef’s passion, the Seasonal Inspiration menu begins with the amuse bouche Majestic Oyster Bavarois. These high-quality Ireland oysters are served fresh, made to replicate a bavarois with a lusciously smooth and creamy texture. Prepared à la minute, the oysters are topped with glistening Schrencki caviar and has a lovely melt-in-your-mouth texture.
Asparagus and Morel 4.2/5
The first course Asparagus and Morel features very small wild morels from Loire Valley in France, a region teeming with wild mushrooms that are highly sought after by chefs around the world. Roasted and deglazed with French wine Vin Jaune, the mushrooms are stuffed with veal sweetbread and garnished with parsley for an aromatic lift. The asparagus is cooked fresh every time in sparkling water upon order. A moreish morel velouté accompanies the dish as well.
Hand-Dived Scallops 4.5/5
The second course sees Hand-Dived Scallops pan-roasted and served on top of king crab salad and sweet peas. The plump and juicy Hokkaido scallop is topped with an ensemble of 36 months aged parmesan and red peppers sauce with a squeeze of lemon juice. The pairing of the scallop's delicate sweetness and umami of the rich broth develops a great explosion of flavours yet presenting a good balance.
Mieral Duck 4/5
The main course Mieral Duck features fourteen-day dry-aged French ducks slow roasted on the crown to give a pronounced flavor and tender texture and keep the meat pink and juicy. It is then served with braised Tokyo turnip and duck sauce made using bitter chocolate and duck juice.
White Chocolate Tart 4.5/5
End the meal on a sweet note with the White Chocolate Tart. Served chilled, the caramelised white chocolate and cognac tart comes in a buttery soft egg custard base. It is topped with fresh Gariguette strawberries for a sourish-sweet finish, and Madagascar vanilla ice cream which is made using vanilla aged in Bourbon barrel for 4 years, hence boosting incredible flavours and nuttiness. The ice cream is then glazed with natural vanilla fats that give it a nice shine and topped with creamy champagne sabayon, resulting in a sublime piece of dessert which makes for the perfect finale to the course meal.
With three different menus available during lunch and dinner, it offers diners more flexibility in food choices, hence living up to its promise of being dynamic. For bookings of eight and more pax, guests will get to customise their menus.
Carte Blanche at S$145++
3-course working lunch set menu at S$48++
Bacchanalia’s 3-course set menu at S$108++
Carte Blanche at S$238++
3-course daily dinner menu at S$118+
4-course Seasonal Inspiration menu at S$168++
Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.
39 Hong Kong Street
Tel: +65 69096360
Nearest MRT: Clarke Quay (NE Line)
Tue-Sat: 12pm - 2pm, 6pm - 945pm
(closed on Sun-Mon)
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]