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2 Dickson Road
Wanderlust Hotel
Singapore 209494

(open in Google Maps)

Saturday:
Closed

Sunday:
Closed

Monday:
Closed

Tuesday:
Closed

Wednesday:
Closed

Thursday:
Closed

Friday:
Closed

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

One of the amazing appetisers at Audace that will be available for a one night only dinner pairing with Código 1530.

The confit egg yolk was deliciously gooey with small bits of sea urchin, contrast with flavours of crisp radish and acchillée. This is paired with Código 1530's Blanco Tequila and a La Paloma cocktail.

The one-night-only event is on February 1st, 6.30pm, and the five-course dinner menu is just $128++ per person. Each dish will be paired with a taster tequila shot from the Codigo 1530 range (Blanco, Reposado, Rosa and Añejo) and a Codigo 1530 cocktail.

Seats are limited, and reservations are required.

Reservations: contact Audace at 6298 1188 or email [email protected]

1 Like

Glad to be able to revisit one of our favorite restaurants @audacesg, this time for their multi-course brunch that is more lunchy in fact. By multi, we mean 15 courses. Now we got your attention, read more on www.ms-skinnyfat.com. Link in bio.

My favorite dessert that evening. I like the crisp baked exterior of the brownie, and warm mushy chocolatey interior. And that ice cream on the side was actually peanut butter ice cream, so rich and creamy, it was definitely strong in its peanut butter taste. Those little blobs on the side are mint jelly, if you need to freshen up the rich peanut butter and brownie.

5 Likes

Definitely our favourite main course that evening. We were all impressed by this duck breast, so well marinated they we could taste the sauces within the flesh, which also naturally had a foie gras taste. Chef Jérémy's talent in showcasing fresh produces to their best was also evident through the accompanying chestnut mash, porcini cream and sautéed mushrooms here.

6 Likes

We were amazed by how the chef could masterfully transform any herbs or plants into a dessert such as this.
🔸
The crispy crystal-like is actually a tuile made from sureau, and the green blob beneath that is coriander sorbet. And that coriander sorbet was strong in its coriander taste. Very adventurous, very unique, but done so well. We all loved this.

5 Likes

Like this calamansi sorbet with the smoothest orange cream and a pumpkin seed paste. Have it here at @audacesg a one month old french bistro at Wanderlust Hotel. More on www.ms-skinnyfat.com Active link in bio.

3 Likes
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