I tried Scallop & Prawn Aglio Olio (cost at $18).The spaghetti was over cooked. The seafood may not be the best I have tried but certainly good enough at this price point. Enjoyed this place and service was great also.
Nice robust cup of coffee with a blend from both Sumatra and Brazil beans. If you are lucky, there is even a live band in the evening where you can sip your coffee and enjoy the music in the background.
This warm and comforting souffle served with a big scoop of vanilla ice cream is the perfect way to end your dinner on a hearty note. The souffle is extremely soft, eggy, custardy and fluffy, akin to eating a warm and delicious cloud with a moist center.The cold vanilla ice cream complements the warm cake, while the sweet and tart strawberries (fruits differ from day to day depending on the freshest produce the restaurant can obtain) starkly cut into the dish with a sharp tang.
This substantial dessert that is worth its weight in gold, but set on the menu for a steal, is as big as a newborn baby’s head, and pretty hefty. The Bomb Alaska is an ice cream cake caramelized on the outside as a cascade of calvados, set aflame, is poured over the dessert. Within the caramelized meringue is a core of vanilla ice cream layered with sponge cake. The apple brandy (calvados) infuses the dessert with bursts of apple aromas, cinnamon spice, and a touch of alcoholic bitterness that balances out the sweetness of the meringue. The vanilla ice cream is extremely dense, thick and creamy. This dessert is perfect to be shared among a group of four.
The french-style duck confit has that coveted crisp and savory skin that all duck confits aspire to achieve, with meat so tender and moist that it falls off the bone with a light scrape. The meat is a light pink on the interior, extremely flavorful and so succulent that its juices leaked all over the plate as we cut into it. It is served with a side of sweet and mushy braised lentils tossed in decadent foie gras butter.
Bodacious’ surf and turf platter is definitely a no-brainer for meat-lovers. A generous slab of rib eye steak and a thick fillet of sea bass are each served sitting atop a bed of fluffy mashed potatoes. The tender and succulent steak is drenched in red wine sauce which amplifies the full-bodied savory goodness of the beef. The meaty and flaky sea bass has more depth and dimension added to its buttery texture with the mild perfurmed sweetness of the lychee saffron cream puddled underneath it.
The flower clams, that have been simmered in a buttery sauce cooked with parsley, garlic and white wine, are plump and juicy with just a faint whispy of its oceanic origins. Slices of brioche bread are served on the side which allows you to soak up all that full-bodied buttery sauce teeming with the sweet, umami flavors and salinity of the fresh clams.
This piping hot pan of creamy, crunchy decadence is a must-order. Even as die-hard carnivores, we fell in love with Bodacious’ famous roasted cauliflower, glazed with garlic miso paste and sprinkled with roasted sesame seeds. The cauliflower is perfectly roasted al-dente with a nice bite. The garlic-miso paste imbues the dish with creamy, savory, fragrant and umami notes, while the sesame seeds give a touch of nuttiness.
Bodacious’ pan-seared foie gras is rich and buttery with a creamy mouth-feel. Cooked medium-rare, this sublime piece of decadence melts like butter and releases all its lovely succulent juices when it touches your tongue. Pair your foie gras with the sweet and tangy fig chutney, berry compote and toasted brioche bread to create the perfect balance of sweet, salty, savory, creamy, fruity and earthy when eaten together, with the crunchiness of the brioche complementing the viscous texture of the foie gras.
The grilled chunks of Spanish octopus are fresh, plump, and bouncy in texture with a tender bite. Succulent juices that taste mildly like the sea will squirt from out from its springy flesh as your teeth sinks into it. The sublime sweetness oozes out from its natural juices and the slightly charred caramelized bits of the octopus. The chunks of octopus are served on a bed of fresh greens, topped with sweet and zesty roasted cherry tomatoes, and garnished with slightly sharp pink radish slices.
Sashimi-grade maguro tuna is lightly seared around its edges and beautifully presented still pink and raw in the center, intermingling with anchovy cream, green olives, roasted walnuts and black sesame crumble. The thinly seared outer layer of the tuna is crumbly, buttery and fatty while its raw interior has the characteristic taste of rare filet mignon – smooth and velvety with a mild succulent sweetness, but without the metallic tang of beef. The anchovy cream gives the clean-tasting tuna a boost of umami creaminess, the green olives add a touch of brininess reminiscent of the tuna’s oceanic origins, the roasted walnuts bring the dish closer to land with its nutty and earthy flavors, while the black sesame crumble impart a slightly roasted flavor to the fish.
Drop by for the special oyster happy hour which occurs between 5pm and 8pm daily, where you can get either the French or Irish oyster for just $2 a piece.
During happy hour (from 4pm – late), a glass of this premium bubbly is just $9. This champagne sparkles with medium perlage. It carries a fruity and subtle floral aroma with a sweet and sour tang, that finishes crisp and dry on the palate.
Martini lovers (we’re looking at you, James Bond) will adore the Bronx which is essentially an enhanced version of a martini with the addition of orange juice. A cocktail of gin, dry vermouth, sweet vermouth and orange juice, this refreshing thirst-quencher that reminds us of summer sunshine is light and extremely revitalizing with the zesty tang from the orange juice.
The Little Creatures Pale Ale is a cult favorite beer in Australia, well-loved for its crisp carbonation, the bitter and floral taste of fresh whole hop flowers, and its intense citrus and grapefruit aromas that perfectly balance out its finely-tuned levels of malt.
O’Hara’s Irish Stout hails from Ireland itself. This dark brown stout has a robust flavor and a full-bodied and smooth creamy mouth feel. It carries a delicious aroma of chocolate malt and espresso, with a roasted bitter finish.
Consisting of vodka, peach schnapps, orange juice, cranberry juice, grenadine and crushed ice, this classic cocktail is a refreshing summery tipple to enjoy in a tropical climate with its sweet and citric fruity flavors.Â
Chef's interpretation of bomb alaskan dessert. Artistic and tasty. A real feast to the eyes and treat to the mouth. A little secret the chef shared.. he may bring the alaskan on to the menu too!
The biopolis area is pretty deserted on a Saturday afternoon but surprisingly the cafes are open! Ordered the harrisa baked eggs & meatballs which was surprisingly quite filling and favourful. Not too sure about the powdered cheese tho, maybe less processed cheese would have worked better?
Great ambience and service but food portions are small :(
The Greek meatballs came with bread which was pretty stale and the meatballs were too salty. Fries were nicely seasoned and crisp, though the pulled pork burger were slightly too sweet (like satay??). Iced latte was good!
Gave myself a little indulgence in a crunchy chocolate hazelnut crust filled with even sweeter chocolate ganache and topped with a little golden flake. Plated with a messy bleeding drizzle of chocolate syrup. Mmm... Overindulgence!
Anyway, wasn't sure if the golden flake was edible or not because it REALLY looked a torn-off piece from a famous chocolate wrapper. We clarified with the service staff and he said its golden paper— and that its edible.
#wewantsugar #bodacious #biopolis #bodaciousbarbistro
