The Place Located at Raffles Hotel Singapore, Bar & Billiard Room (BBR) used to be one of the most iconic dining venues on the property and it has recently reopened as Osteria BBR by Alain Ducasse. The spacious and contemporary restaurant focuses on Italian dishes, a departure from the previous Mediterranean-inspired fare. Chef Alain Ducasse has appointed Francesco Soletti as Chef de Cuisine of Osteria BBR by Alain Ducasse, where Chef Francesco has over a decade of culinary experience at numerous Michelin-starred restaurants, including at his mentor’s 3 Michelin-starred Le Louis XV – Alain Ducasse à l’Hôtel de Paris Restaurant.
Upon entering the restaurant, you will be greeted by the bar where Italian cocktails are the highlights, with favourites like Tempesta Siciliana, House-aged Negroni, and Alba Rossa, their twist on the classic Aperol Spritz.
The Food With locally and regionally sourced produce, there is a contemporary selection of antipasti, pastas, seafood, grilled meats, wood-fired pizzas and more. For set menus, there is the Menu Tentazioni (S$108++ per guest), showcasing a handpicked medley of 7 signature creations. For lunch, it is quite affordably priced for the 2-course (S$36++ per guest) or 3-course (S$42++ per guest) menu option.
One of the signature dishes I had was the Mazara del Vallo Red Prawn Tartare (S$68), presented with creamy buffalo mozzarella, delicate jelly and an indulgent dollop of Kristal caviar. This dish is incredibly good, and I was surprised given that I am not a big prawn lover. The prawn tartare and the jelly blends seamlessly, and the icing on the cake is that decadent Kristal caviar. An excellent dish.
The Marinated Sea Bream (S$32) reminds me of Japanese sashimi as you get sliced white fish accompanied by Amalfi lemons. Fresh flavour of the fish with some zesty aroma here.
My other favoutrite dish is the John Stone 28-day Dry-Aged Beef Carpaccio (S$32) with Pistachio Cream, Italian Buffalo Ricotta and Wild Herbs. It sounds like a usual beef carpaccio dish but what I really like is the pistachio element here, which is subtle yet it does elevate the overall taste of the beef very well. It is easy for the pistachio or the ricotta to overpower the beef, but all is well-balanced and well-played on the palate here.
Another crowd’s favourite is the Eliche di Gragnan (S$45), pasta with succulent Maine lobster, citrus and roasted eggplant. You get huge curly al dente pasta, and that lobster meat further makes the dish a delectable one.
For fish lovers, there is the ‘Crazy Water’ Seabass (S$78) with clams and light tomato broth.
Dessert for me was the Signature Baba (S$18) served with limoncello and whipped cream. Alternatively, there are also other dessert options like the Homemade Strawberry Sorbet (S$14).
If you are a drinker, 3pm to 8pm daily is the happy hour where there are two happy hour promotions – Camparitivo and A pero’! priced at a special S$16++ each. Selected white and red wine labels are also available at S$12++ per glass. You can also savour half a dozen fresh oysters plus a bottle of Prosecco at S$88++ (usual price of S$110++). Options for Champagne, both regular-sized bottles and magnum, and a 3-litre Jeroboam-sized rosé can also be added at special prices with this promotion
Rants Prices are on the high side for the ala carte menu. Head here for the weekday lunch set for the best value.
Will I Return Again? This is an elegant modern Italian restaurant and definitely an iconic one for Raffles Hotel Singapore. It is ideal for date nights or special occasions, with its charming dining ambience from the high ceiling and heritage property setting.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
Osteria BBR by Alain Ducasse
Raffles Hotel Singapore (Located next to the Main Building)
1 Beach Road
Tel: +65 6337 1886
Lunch: Thursday to Monday: 12:00pm to 2:30pm
Dinner: Thursday to Monday: 6:00pm to 9:45pm
Bar: Thursday to Monday: 12:00pm to 10:00pm (Happy Hour from 3:00pm to 8:00pm)
Closed on Tuesdays and Wednesdays
Open on Public Holidays
Ranted by The Ranter