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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.

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

(open in Google Maps)


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

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

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

View Address & Details


From the Burpple community

Congratulations to Odette at Number 18.

1. Mirazur, Menton, France
2. Noma, Copenhagen, Denmark
3. Asador Etxebarri, Atxondo, Spain
4. Gaggan, Bangkok, Thailand
5. Geranium, Copenhagen, Denmark
6. Central, Lima, Peru
7. Mugaritz, San Sebastian, Spain
8. Arpège, Paris, France
9. Disfrutar, Barcelona, Spain
10. Maido, Lima, Peru

11. Den, Tokyo, Japan
12. Pujol, Mexico City, Mexico
13. White Rabbit, Moscow, Russia
14. Azurmendi, Larrabetzu, Spain
15. Septime, Paris, France
16. Alain Ducasse au Plaza Athénée (Paris, France
17. Steirereck Vienna, Austria
18. Odette, Singapore
19. Twins Garden, Moscow, Russia
20. Tickets, Barcelona, Spain

21. Frantzén, Stockholm, Sweden
22. Narisawa, Tokyo, Japan
23. Cosme, New York City, USA
24. Quintonil, Mexico City, Mexico
25. Alléno Paris au Pavillon Ledoyen, Paris, France
26. Boragó, Santiago, Chile
27. The Clove Club, London, United Kingdom
28. Blue Hill at Stone Barns, Pocantico Hills, USA
29. Piazza Duomo, Alba, Italy
30. Elkano, Getaria, Spain

31. Le Calandre, Rubano, Italy
32. Nerua, Bilbao, Spain
33. Lyle’s, London, United Kingdom
34. Don Julio, Buenos Aires, Argentina
35. Atelier Crenn, San Francisco, USA
36. Le Bernardin, New York City, USA
37. Alinea, Chicago, USA
38. Hiša Franko, Kobarid, Slovenia
39. A Casa do Porco, São Paulo, Brazil
40. Restaurant Tim Raue, Berlin, Germany .
41. The Chairman, Hong Kong, China
42. Belcanto, Lisbon, Portugal
43. Hof Van Cleve, Kruishoutem, Belgium
44. Test Kitchen, Cape Town, South Africa
45. Sühring, Bangkok, Thailand
46. De Librije, Zwolle, Netherlands
47. Benu, San Francisco, USA
48. Ultraviolet by Paul Pairet, Shanghai, China
49. Leo, Bogotá, Colombia
50. Schloss Schauenstein, Fürstenau, Switzerland

bit.ly/worlds50best2019 #worlds50best #worlds50bestrestaurants

1 Like

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.

Apologies for the poor picture. I was busy shooting a video instead! (Ps burpple can we start uploading videos too?)

I am a huge egg fan, I can tell which eggs come from where so yes. These eggs obviously came from egg paradise.

The smoked egg was literally the best egg I have ever eaten in my life. Coupled with bacon bits and the smell of rosemary leaves, I have never imagined eating such an egg in my life. Bucket list - checked.


I apologize for the very minimal title of my dish.
I can’t remember the fancy names!

For a person that doesn’t like lamb as a dish, this completely changed my mind. The skin was crispy and the meat didn’t have the overpowering lamb taste.

Quinoa was crunchy and well seasoned. Lovely dish!