23A Coleman Street
6509 1453 | bacchanalia.asia
The drunken debauchery surrounding the Bacchanalia – the festival honouring the Roman wine god, Bacchus – is the stuff of legend. By mixing wine and food with religious ceremony, the Romans got so out of hand that their lustful extravaganzas were eventually outlawed.
Let’s hope history doesn’t repeat itself here.
Known for its clandestine pop-up party brunches, Bacchanalia now has a permanent home on the edge of Fort Canning Park. Housed in the historic Masonic Club, the restaurant channels the look and feel of New York City, while allowing diners to go from dinner to dancing without ever leaving the building.
Make no mistake – these party people take their food seriously. The menu consists of 16 dishes of anything but the same ol’, same ol’ – that is, assuming your typical Tuesday night at home doesn’t involve Tahitian vanilla fennel salad ($15) and foie gras satay with tamarind gel ($30).
There are a few mainstays for the less adventurous, but even these guys are filled with surprises. (Yes, those little balls of duck, corn and cucumber dashi encased in sautéed spinach are your order of duck confit – $28.) The chef may tempt your id with the chocolate fondant ($15), but everybody who’s anybody is ordering the avocado with black Hokkaido sugar, goat cream cheese and lime sorbet ($15). It’s that sort of place.
All in all, Bacchanalia is a solid newcomer. Beer nights in Boat Quay have their place, but so do evenings spent sipping chichi cocktails in your best stilettos. For the latter, give this one a go.
Must-Try Dish: Avocado, goat cream cheese and lime sorbet