What’s new? Located along Hong Kong Street, The Kitchen at Bacchanalia has recently launched a new three-course lunch menu at S$48++ per person, with a choice of appetiser, main course and dessert. This was our second visit to Bacchanalia, helmed by Chef Ivan Brehm. I am a fan of its opening dining concept, which makes me feel like the chefs are preparing the dishes around me.
The seasonal highlights The ingredients used here are largely sourced from sustainable sources from regions such as Cameron Highlands, Australia and even off Pulau Ubin in Singapore, such as the barramundi. As such, the menu changes frequently based on seasonality and availability of the ingredients.
Starters include the Chilled capellini pasat with roasted garlic mayonnaise and Amazonian chilli pepper, Hamachi “On Toast” with cured Japanese Hamachi and Carrots with hummus, dukka and fresh cream cheese.
Mains include the Lamb (+S$12++ additional) with charred eggplant, Butter poached chicken breast and reconstructed cheese and Butter poached barramundi with organic mustard leaves and kalamanzi lime.
Dessert is a choice between Chocolate Tart with Assam tea ice-cream and Black Sesame almond cake with pink guava sorbet.
Make your reservation instantly at Bacchanalia here.
THE KITCHEN AT BACCHANALIA
39 Hong Kong Street
Tel: +65 9179 4552
Lunch: Tuesdays to Fridays, 12pm to 2.30pm
Dinner: Mondays to Saturdays, 6pm to 10.30pm
Ranted by The Ranter