The iconic Bar & Billiard Room (BBR) at Raffles Hotel Singapore begins a new chapter, remaking itself as the vibrant Osteria BBR by Alain Ducasse. It has transformed into a modern and energetic Italian concept, where authentic Italian cuisine is presented through the lenses of Chef de Cuisine Francesco Soletti.
Our dinner started with the amuse bouche, a bite-size croquette topped with black garlic and a dash of lemon zest.
Marinated Mackerel 4.5/5
Our dinner started with the Marinated Mackerel paired with red chicory condiment and roasted zucchini. The marination helps to tone down the distinct strong flavour of the mackerel, lending a balance yet accentuating the appreciation of the raw fish.
Mazara del Vallo Red Prawn Tartare 5/5
The Mazara del Vallo Red Prawn Tartare blew me off with its finesse. The pairing of creamy buffalo, mozzarella, fine jelly and Kristal caviar accentuated the sweetness of the red prawn. The soul of the dish has to be the dashi-like fine jelly, binding the different components together.
Marinated Sea Bream 4/5
The cleaning tasting Marinated Sea Bream brightened by the Amalfi lemon cream. However, I wouldn't say I liked the lemon peel, which leaves a lingering bitterness that throws the dish slightly off.
John Stone 28-day Dry-aged Beef Carpaccio 4.8/5
Another impressive dish on the menu is the John Stone 28-day Dry-aged Beef Carpaccio, cleverly paired with pistachio cream, Italian buffalo ricotta, black truffle and wild herbs. Every component on the plate carries its flavours distinctly yet harmoniously to showcase the beautiful red meat.
Eliche di Gragnano Pasta 4.5/5
For the pasta dish, we had the Eliche di Gragnano Pasta with lobster and eggplant. Some diners may find the pasta's texture a tad hard but believe me; it is the right texture. The more you bite on it, the more it grows on you. The citrus note makes it even more delectable.
'Crazy Water' Seabass 4.8/5
The first thing I notice in the 'Crazy Water' Seabass is the deep-fried fish's scale customarily used only in Chinese cuisine, lending an extra crispy texture to the dish. With its tangy finishing, the light tomato broth complements the seabass, lifted by the sweetness of the clams.
Homemade Strawberry Sorbet 4.5/5
Signature Baba 4/5
Wrapping up our dinner, we have the Homemade Strawberry Sorbet and Signature Baba. The sweet and refreshing strawberry sorbet can double up as a palate cleanser too. As for the signature baba limoncello is drizzled onto the soft bread and topped with fluffy whipped cream. Finally, the wonderful dinner at Osteria BBR is drawn to a closure with the petite four.
Petite Four
Do drop by the bar for a drink or two before proceeding to dinner. It has one of the earliest happy hour, starting from 3pm to 8pm. In addition, there is a special promotion where guests can enjoy a platter of 6 fresh oysters and a bottle of prosecco for just $88.
Note: This is an invited tasting.
Osteria BBR by Alain Ducasse
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel: +65 64121816
Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)
Opening Hours:
Restaurant
Mon, Thu-Sun: 12pm - 230pm, 6pm - 945pm
Bar
Mon, Thu-Sun: 12pm - 10pm
Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]
2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]
