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電話號碼
9179 4552
開飯介紹
The Kitchen at Bacchanalia開始成立在2013年四月在Masonic hall。之後便搬遷到新加坡市中心的時髦美食街-香港街。在供應當代法國美食並且只有36座位的餐廳里讓食客可以近距離接近主廚Luke Armstrong以及他的團隊們全力以赴的從備料到呈盤
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獎項殊榮
米其林一星餐廳 (2017)
特色
Fine Dining
營業時間
星期一
全日休息
星期二至六
12:00 - 14:30
18:00 - 22:30
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
招牌菜
食評 (2)
Bacchanalia serves reinvented classics and thought-provoking dishes that are influenced by flavours, techniques and premium ingredients from around the world, with its chefs from the well-known restaurant The Fat Duck. The 150-seater restaurant is housed in the historic Masonic Club building. Hanging from the ceiling, are the 400 hand-blown glass bubbles imported from the US. Leather covered sofa by the wall, red velvet armchairs, and wooden panel flooring filled the place.Recently the restaurant has been nominated for the Seven Star Global Luxury Award, named as a finalist for 'New Restaurant of the Year' for the 2014 World Gourmet Series Awards of Excellence, and received the Public Award for Best Restaurant during Restaurant Week 2013. With so many awards, I feel that it would be a great choice to dine in there. Tonight I am dining with another friend to try on its restaurant week menu. As the restaurant has been awarded a dining star, the 3-course dinner costs $55++ per person. The meal does not come with complementary bread with dipping.starterCaulicauliflower gratinDeep fried Cauliflower florets, white truffle & cheese foam, gremolataIt looks like a bowl of foam when served. The staff reminds us to stir in deep when eating this dish. At the bottom of the bowl, lies small pieces of deep fried cauliflower florets, which tastes over deep fried meat balls. Overall the dish tastes of cheese with thick creamy foam. Quite a demonstration of molecular gastronomy.mainChicken risottoConfit leg of chicken, keluak nut, aged carnaroli rice, rum rasins, pickled lemon & cranberriesThe risotto is well cooked and flavourful, with a combination of tastes ranging from rum, to sweet cranberries, and to savoury.Tahitian vanilla confit salmonLightly cooked sashimi grade salmon, roasted garlic puree, shaved fennel, honey emulsionThe uncooked salmon is interestingly quite flaky when sliced. The shaved fennel is quite appetizing but the puree is quite plain in taste.DessertApple & caramel streuselCaramel poached apple, white chocolate cinnamon ganache, vanilla ice creamThe apple is quite well cooked but I could barely taste of caramel. The ice cream is smooth and creamy but melts rather fast.Overall the food is not bad. But I feel pressured to rush through the meal. I have not finished the starter, when the main courses are served. The servings are quite small, and I do not feel full after finishing the 3-course meal. I request for the regular menu but is told that due resturant week, only restaurant week menu is available. The staff seems seemed super anxious to get rid of us after I turn down ordering of coffee, following by drinks. Lastly we are asked to leave as the restaurant needs the table for the next seating. Has it due to the fact that I have not ordered drinks, I am being treated as an unwanted customer? I do not think I will be returning in the near future.
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For full review and photos: http://gninethree.com/2013/10/28/bacchanalia-singapore-23a-coleman-street/Made famous by their monthly Bacchanalia Brunch Series which took Singapore by storm in 2012, Bacchanalia Singapore has since found a permanent home in the main hall of the historical Masonic Club on Coleman Street. The space which holds up to 150 pax is decidedly intimate with dark wood paneling, a mix of plush burgundy-red lounge chairs and long communal turquoise leatherette couches, heavy drapes and ambient lighting, while a canopy of 400 handmade illuminated glass 'bubbles' that hang overhead takes center stage.Neatly divided into four sections- Vegetable, Seafood, Meat and Dessert, the menu here at Bacchanalia is fluid and dynamic, as reflected by the effervescent natures of the young team that heads the kitchen. The trio- all previously trained at Heston Blumenthal’s The Fat Duck represent what the food here at Bacchanalia really is- innovative, creative and refreshing.From the Vegetable section of the menu, we tried the Amaretti Di Saronno $19, a classic Italian Butternut Squash and Amaretti pairing usually found as a ravioli filling. Visually arresting, the dish was a delightful mishmash of sweet and savory notes with an added acidic dimension from the drizzle of balsamic vinegar and pumpkin oil. And while it may appear dry, the sauce for the dish is actually deceptively encased in sumac powder- a beautiful yolk cooked precisely at 63 degrees.Still from the same section, the French Onion Soup $20 (serves 2), takes an unusual turn from the regular look with the thick layer of melted gruyère on top. Instead, crispy cheddar nuggets, bite-sized homemade rye bread, ricotta cheese and of course caramelized white onions fill the bowl. The broth is served in a small teapot, allowing diners to have a more interactive experience with their food. And keeping to Executive Chef Ivan's detail to precision, the onions used in the stock of the broth is first caramelized at exactly 80 degrees for 3 whole days. The result is a tingling sweetness and depth of flavor with every sip.From the Meats, Executive Chef Ivan pays tribute to our Singapore culture with his fusion dish of Foie Gras Satay $30. Bending boundaries once again, the sous vide Foie Gras is a myriad of textures and flavors from the first layer of tamarind gel with lemongrass and ginger before the final explosion of peanut satay sauce that has a hint of spice. Ingenious and indulgent, this one marries a well-loved French classic with our local delicacy.Moving onto Seafood, the HD Scallops $36 was one of the most intriguing dishes to me that evening. While the succulent fresh scallops gently seared on the plancha was nothing out of the ordinary, presenting it in a bed of sous vide borlotti beans with a dust of cocoa powder was definitely a territory I have yet to venture into. And the composition worked. Somehow.The last of our mains was a 48 HR Pork Belly $30 cooked in its brine for yes, 48hrs. Slow cooked till tender and later fried for a crisp crackling skin, the acidity of the braised red cabbage and pickled apples served alongside cut through the fattiness of the pork nicely, enlivening and balancing out all the elements.Reaching the Desserts, our pick that night was the Pineapple Tatin $17 made from slow cooked Sarawak Pineapples in caramel. Exquisitely plated, this dessert had savory components of coriander fromage blanc and cardamom infused in the Vanilla ice-cream to counter-balance the intensely sweet thick pineapple caramel.In short, the dining experience at Bacchanalia was nothing short of charming and captivating. Every dish was an adventure and a visual feast, the young 29 year old Executive Chef Ivan Brehm has befittingly earned his position.
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