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6A Shenton Way
#01-02 Downtown Gallery
Singapore 068815

(open in Google Maps)

Tuesday:
11:30am - 02:00pm
06:30pm - 09:00pm

Wednesday:
11:30am - 02:00pm
06:30pm - 09:00pm

Thursday:
11:30am - 02:00pm
06:30pm - 09:00pm

Friday:
11:30am - 02:00pm
06:30pm - 09:00pm

Saturday:
11:30am - 02:00pm
06:30pm - 09:00pm

Sunday:
Closed

Monday:
11:30am - 02:00pm
06:30pm - 09:00pm

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

Newest platter to hit @venuebysebastian.
Juicy Trotter Poppers smeared with a punchy whole grain mustard and Jalapeño, housemade Nduja sausages, grilled Iberico Pluma (the area behind the neck, just above the arm joint; a very flavourful yet tender cut not usually found in many restaurants). Loved the char achieved on the Pluma.
That bright orange Romesco Sauce, YUM. Everything on this platter goes well with that Romesco. Should be bottled!
We had these as appetizers, should feed easily 2-3. Although I imagine it can also double up as a very greedy person’s Entree.

38bucks/platter
#FTrecommends

2 Likes

I’m not a fan of duck confit but this is really yumsss.. been to this restaurant several times and always happy tummy !

1 Like

Kind of like how this pan seared seabass was done. Cooked to medium well, the texture of the seabass was as good as the cod fish, flaky and delicate. This mildly sweet seabass goes really well with the slightly creamy truffle yuzu butter sauce too!

This dish bursts with umami flavor and they don’t stinge on the truffle oil at all. We ordered this as an appetizer for sharing. After the first bite you’ll want to order ten more plates for yourself but please control because all the other dishes are super good too 😂

1 Like

This was definitely the highlight of our dinner at Venue by Sebastian. The fish was nicely seared on the outside but still soft and buttery on the inside. Chilean seabass is very similar to cod fish and is already flavorful on its own, but this was even more amazing when complemented with the truffle yuzu butter sauce and mushroom-bacon ragout.

The food is tasty and chef is creative in presenting a local bud on western food .

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