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❉❉ 2 Michelin Star Two-Michelin starred Odette is a collaboration between Chef-Owner Julien Royer and The Lo & Behold Group. Located at National Gallery Singapore, the restaurant serves Modern French cuisine guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce sourced from boutique producers aroundthe world. Odette is named in tribute to Royer’s grandmother who taught him how some of the most remarkable dishes can come from the purest ingredients, and believed in ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. This ethos has directed every aspect of the Odette experience. The space has been designed by London-based Universal Design Studio, with overall creative direction led by Singaporean artist Dawn Ng.
Address icon

1 St Andrew's Road
#01-04 National Gallery Singapore
Singapore 178957

(open in Google Maps)
Opening icon

12:00pm - 01:30pm
07:00pm - 09:00pm

12:00pm - 01:30pm
07:00pm - 09:00pm

12:00pm - 01:30pm
07:00pm - 09:00pm

12:00pm - 01:30pm
07:00pm - 09:00pm


07:00pm - 09:00pm

12:00pm - 01:30pm
07:00pm - 09:00pm

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From the Burpple community

6 acts (S$198++)
Available during lunch at @odetterestaurant in @nationalgallerysingapore
Grignotages (snacks) :
Cheese stick with truffle at both ends
Potato 🥔 chip
Cauliflower tart with curry powder

Amuse Bouche : Mushroom 🍄 Tea
Cepe sabayon topped with hot mushroom 🍄 broth.
Bread 🍞 course
Mustard onion bread
Rye Sourdough
Truffle brioche
Butter with olive oil
1st course starter : Trondheim Bay Scallop
Horseradish cream, Dill mayonnaise, Rice & seaweed crackers .
2nd course Vegetable : Heirloom Beetroot Variation
Salted-baked beetroot, Stracciatella ‘Artigiana, Honey
Different texture of beetroot. Red, white and golden beetroot wedges, beetroot sorbet, topped with pomegranate, meringues and blue pea flowers.
3th course Egg : Rosemary Smoked Organic Egg
Smoked potato 🥔 syphon, Chorizo Iberico, Meunière .
Served in an egg 🥚 tray with lots of smoke 💨 before pouring into the cup.
4th course Fish : Arctic Toothfish
Sautéed yari ika, Iranian saffron, Rutabaga .
5th course Meat : Pigeon ‘Beak To Tail’
Jerusalem artichoke, Kampot pepper, Black garlic
The cooked sous vide, then roasted bird 🦅 was served in a box 📦 before cut up and served with a tiny note 📝 tied to leg.
Cheese course (S$35++/ supplement)
Truffle ice cream, Brie with truffle and walnut, green with truffle dressing
Pre dessert : orange sorbet
6th course Dessert : Yuzu Tart
Sable Breton, Shiso, Basil
Airy light yuzu espuma, stuffed with yuzu curd and basil 🌿 sorbet, sat on sable breton .
Petit Four
Address🏠 : 1 St Andrew's Road, # 01-04 National Gallery Singapore, Singapore 🇸🇬178 957
Tel ☎️ : 6385 0498
Open ⏰ : Mon - Sat : 12pm - 1.30pm, 7pm - 9pm
Website 🌐 : http://www.odetterestaurant.com
MRT 🚇 : City Hall (NS25/EW13)
Note 📝 :
Advise making a reservation 1 month in advance to secure a table
Required holding of credit card 💳 when making reservation online.
Cancellation fees per person of $100 (lunch) or $200 (dinner)
Required dress code.
2017 9th in Asia’s 50 Best Restaurants
2017 86th in World’s 💯 Best Restaurants
2018 5th in Asia’s 50 Best Restaurants
2018 28th in World’s 💯 Best Restaurants
2 🌟 Michelin since 2016
Cuisine 🍴 : Modern French

1 Like

Loved every dish that was presented to me. Dinner took around 3 hours but I enjoyed every moment of it. Damage: $328++ for an 8 course meal
Come here with a loved one for a unique and memorable experience.

A birthday cake that was pre ordered by my partner.

Various layers of chocolate in one- a chocolate fan’s dream.