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The Kitchen at Bacchanalia

Boat Quay · European · $$$$
Excellent
5.4/6
8 Reviews

About The Kitchen at Bacchanalia

The Kitchen at Bacchanalia is redesigning the idea of eating out in Singapore. It’s a restaurant whose plates can stand beside those of the very best restaurants in the world – no surprise since The Kitchen at Bacchanalia is the brainchild of Ivan Brehm, who has worked at many of those institutions including The Fat Duck and Applewood by David Shea, to name a ridiculously famous few. But Brehm has not brought the white jackets, hidden hallways and stuffy air of classical fine dining. Instead, he and his team work right in front of the diners in an immersive open kitchen blurring lines between those making the food and those enjoying it. Calling on flavours and techniques from Brehm’s classical training and his vast international travels, together with painstakingly curated ingredients, Bacchanalia provides multi-course meals that are somehow both familiar and entirely new.

We are proud to offer valet parking for dinner service.

Address

The Kitchen at Bacchanalia
39 Hong Kong Street
Singapore 059678

Opening Times

Closed today

Chef's Choice

5403D443-541D-436F-9ABF-6DB54E0B6626

Lunch

Lunch Menu


BREAKING BREAD
Bread and butter - 8

choice of one
CARROTS
Carrots, hummus, dukka, and fresh cream cheese
HAMACHI "ON TOAST"
Cured Japanese hamachi
RISOTTO
Dandelion risotto, walnut, black olive oil

choice of one
BEEF KELUAK (+20)
Grass fed tenderloin, tomato hearts, keluak and walnut pesto
CHICKEN
Butter poached chicken breast and reconstructed cheese
BARRAMUNDI
Butter poached barramundi, organic mustard leaves, kalamanzi lime

choice of one
CHOCOLATE TART
Grapefruit jam, pecans, Assam tea ice cream
SUNCHOKE
Kalamansi lime jelly, different textures of sunchoke, lavender

Additional starter - $15, Additional main - $20
$48.00
773B4AFD-52CE-446B-BEA0-A90E22E34874

Set Menu

5-Course Menu


CARROTS
Carrots, hummus, dukka, and fresh cream cheese
COCONUT RISOTTO
Aged carnaroli rice and fermented coconut

choice of one
UNI PASTA (+8)
Bafun uni, buckwheat and chocolate pasta, basil vierge
HAMACHI “ON TOAST”
Cured Japanese hamachi with Sicilian bottarga

choice of one
CHICKEN
Butter poached chicken breast and reconstructed cheese
BEEF KELUAK
Grass fed tenderloin, tomato hearts, keluak and walnut pesto
PORK
Iberico loin, dandelion purée, walnut butter and tarhana

GRAPEFRUIT TART
Grapefruit jam, pecans and Assam tea ice cream
$125.00

7-Course Chef’s Menu


HAMACHI “ON TOAST”
Cured Japanese hamachi with Sicilian bottarga

EGGPLANT CAVIAR
Steamed eggplant, osetra caviar, candied kumquats, cultured buttermilk

CHINESE MUSHROOM SALAD
Cultivated chinese mushrooms, cont neck of Dorper Lamb, candied spices

CARROTS
Carrots, hummus, dukka, and fresh cream cheese

BLACK PEPPER BEEF
Grassfed tenderloin, burnt mandarin oranges and black pepper sauce, Blackmore Wagyu (Supplement +30)

SUNCHOKE
Kalamansi lime jelly, dierent textures of sunchoke, lavender

CHOCOLATE
Dark chocolate, granny smith uid gel, Alishan tea
$165.00

8 The Kitchen at Bacchanalia Reviews

"Excellent"6/6
Andrew C.a year ago · 1 review

Always a fantastic experience. Waiters explain each dish to you. Quality is top notch. And it's a lot of fun to watch the food prep in this open kitchen concept.

"Excellent"6/6
Catherine T.a year ago · 8 reviews

The dining experience is faultless. Service was prompt and professional. Food was excellent! So glad that the succulent sous vide chicken from the previous location is retained on the menu. Ambience is an open concept kitchen so everything is done in full view. I am going to be dining here regularly now. Can't wait to try new dishes when the menu changes.

"Excellent"6/6
imgliisa K.a year ago · 2 reviews

Awesome 5 course menu food journey from the beginning until the last bite. Small restaurant just in front of the kitchen. Nice relaxed atmosphere and attentive service.

"Excellent"6/6
Kris M.2 years ago · 2 reviews

A true fine dining experience. Fresh and delicious food presented beautifully. Staff is well trained and the unpretentious atmosphere is a nice change of pace.

"Great"5/6
Swee L.a year ago · 4 reviews

A very pleasant restaurant with creative dishes that use unconventional ingredients such as keluak and sunchoke that blended harmoniously to please the palate. My lunch main dish was seared barramundi fish with red sauerfraut (chopped pickled cabbage) with grilled figs was great, it would be even better if the source was served a bit more generously and the fish could be slightly less over-cooked. Overall, a very enjoyable lunch with my happy guests. The three course lunch was priced very reasonably.

"Good"4/6
Hong Y.a year ago · 4 reviews

The Coconut Risotto is the best! The risotto blended in very well with all the Asian spices. No wonder it's the restaurant signature dish. But the tall table concept with tall chair was quite uncomfortable to dine in since it is not a bar or fast food restaurant.

"Great"5/6
Kit W.a year ago · 1 review

We had an amazing dinner. Chef Ivan's creations were just outstanding and always well balanced. We love his fresh take on local ingredients. Highly recommended! And we will definitely be back!

"Great"5/6
imgDebbie G.a year ago · 2 reviews

Great food and service staff were wonderfully nice ... Truly deserving of a Michelin award 👍👍👍👍👍

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