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[CLOSED] Bacchanalia Restaurant, Bar and Lounge

11 Wishlisted
* This place has closed :( Please try somewhere else. * An alternative gourmet hotspot that celebrates innovation and challenges expectations, Bacchanalia is a seamless blend of exquisite dining, carefully crafted cocktails and lush interiors – all the elements that encompass a night to remember. Founded by Alex Chew and Raj Datwani, Bacchanalia seats up to a total of 120 patrons and is a dining destination that encourages interactivity as it focuses on multiple plates and dishes to share. Atypical yet clever, Bacchanalia’s menu is categorized according to the following categories: vegetable, seafood, meat and dessert. Stripping the fuss and formality commonly found in fine-dining, portions are larger than appetizers but smaller than main courses to encourage diners to share and take food from each other’s plates. The food at Bacchanalia features reinvented classics and distinctive, thought-provoking creations that present familiar flavours in unfamiliar ways. Bacchanalia’s kitchen is headed up by a talented all-star culinary duo comprising of Executive Head Chef Ivan Brehm, and Sous Chef Mark Ebbels who were both previously from Heston Blumenthal’s The Fat Duck.


From the Burpple community

The cocoa powder on the scallop acts as a natural foil to the creamy texture of the scallop (really wonderful combination!) and the kalix roe and borlotti beans are such indulgent companions which gives an added dimension in terms of texture and an enhanced flavour to this dazzling dish. Truly had an amazing experience here at Bacchanalia, and this was just one of the highlights.


Something new this edition, they also have a Kids Restaurant Weekend (18-19 Oct). Book online from 28 Sept - http://www.restaurantweek.sg/

First stop was #Bacchanalia and Chef Ivan Brehm's Cauliflower Gratin, served with an aromatic white truffle and cheese foam. ❤️


With black truffle & black trumpet purée. Best dish of the night!! 👍👍

Sous vide foie gras, tamarind & lemongrass, peanut satay and grated chestnuts. Very interesting! 👍

1 Like

This was from Restaurant Week. The shaved fennel didnt do justice to the salmon, nor did the accompanying sauce flavours (roasted garlic puree and honey emulsion). It was interesting to taste bits of vanilla here and there thou. Portion was too tiny to be filling as well.

Tiramisu with a popping candy base served with Blackcurrent sorbet. The chefs here never fail to surprise with their innovative creations. More on gninethree.com