Special thanks to Natasha and Chef Ivan Brehm
Under the helm of a talented culinary trio who spent years training at Heston Blumenthal’s highly-acclaimed The Fat Duck, Bacchanalia celebrates innovation with reinvented classics and distinctive, thought-provoking dishes that are influenced by flavours from around the world.
Bacchanalia remains one of those places that is clouded with mystery as to what cuisine this falls under yet the celebration of delicious knows no boundaries.
Loved the ceiling lights!
A spirit library like this has to be every bartender's dream come through.
Intimate tables.
It is always recommended to have 3 savoury and a dessert each to experience the Bacchanalia experience, afterall their portions are meant for communal sharing and between us 3, we had the following dishes.
Bees Knees ($16)
Distillery No. 209 Gin, lemon, honey, basil syrup
Paying tribute to the drink culture back in the 1930s, "bees knees" is the 1930's equivalent of "its the bomb!". Sounding much like my favourite drink at CUT bar, this was less sweet but equally refreshing with the right notes of sweet and sour. Like the bartender says, a recommended start to the evening.
Blood and Sand ($21)
Monkey shoulder scotch whiskey, housemade cherry brandy, mancino orsco, orange
As gory as it sounds, it is one drink with a tinge of smokeyness best suited for whiskey lovers.
Bread always kickstarts the meal and theirs was foccacia and sour dough with a trio of home made dips - feta cheese umami butter, buttersquash and sundried tomatoes. My favourite went to umami butter, a creamy and flavourful dip.
Loaves of satisfaction.
Amaretti Di Saronno ($19)
Sous vide butternut squash, sage, orange, amaretti biscuits, sumac egg yolk
Too pretty to eat and effectively, the main feature was the poached egg clothed in
The defining cut.
Daffodil yellow yolk pretty much matches everything else on the plate.Techniques used were unique with a balancing act of textures displayed - melt in my mouth powdery rocks with pumpkin al dente and finally the rich yolk.
Cauliflower Gratin ($17)
Deepfried cauliflower florets, white truffle and cheese foam, grenolata
One of those served with the broth separate from the bits and bobs in a dish. Then the amazing thing happened when the truffle and cheese foam inflated and floated like a buoy. Light tasting cauliflower broth that came together with the other ingredients like one beautiful number.
Mushroom Fantasia ($18)
Cordycep, portobello, shimeiji, oyster mushrooms, sweet corn veloute
This worked like the rest did, broth and ingredients were served separately.
An earthy broth and a "foam-like' ingredient that puffed up tremendously thereafter. I loved the clean tasting notes of the soup!
Tahitian Vanilla Confit Salmon ($32)
Roast garlic puree, shaved fennel and honey emulsion
Served a uniform shade of crimson with an incredibly soft texture, it had to be one of those salmon confits that did not taste nor smell artificial and had me wishing for more.
Steak Tartare ($38)
hand-cut Cape Grim tenderloin, beetroot, horseradish cream, french fries
Barely a steak tartare fan but this was a delightful number.
Umami fries served with this stole all thunder - umami has to be the new truffle. Loved it!
48 Hour Pork Belly ($30)
Crispy pork belly, braised red cabbage, granny smith apples, giant capers
Slices of crisp pork belly balanced on a bed of red cabbage, I particularly loved the crunchy cackling that made it addictive.
Foie Gras Satay ($30)
Sous vide foie gras with tamarind and lemongrass fluid gel, grated chestnuts, peanut satay
Word has it that the chef may replace this with a Golden Poached Egg and Foie Gras, as theatrical as that sounds I still wish he would reconsider removing this sublimal item. Underpriced for sure and I hold the restaurant responsible if they decide to increase prices after this entry goes out. A thick indulgent chunk of goose liver that melts away like butter, definitely meant for sharing lest it is the last meal in my life. It was previously served on a skewer but I definitely prefer it chunky.
HD Scallops ($36)
Norwegian hand dived scallops, sorlotti beans, tobiko, cocoa
Meet the norwegian, my familiarity with all things norwegian has mainly be towards salmon so then it is interesting to note that apart from hokkaido scallops those in norway can rival in sweetness, bounce and most definitely gratification.
These win forks and knives down for best value given how Equinox decided to wow with more theatrics than size.
King Crab and Caviar Lasagna ($35)
Buckwheat pasta, tofu, king crab, prawn reduction, green curry mayo, herbs and flowers, caviar
Reminiscent of my favourite celeriac lasagna from Halia, this was individually created with sheets of pasta and tofu. Handmade tofu formed the base of this, on the bland side.
Palette cleansers of strawberry meringues with ganache filling were a refreshing change from granitas and sorbets. Just like peanut butter jam, the first encounter was a tangy burst of berries then comes the creamy ganache. One complex palette cleanser and if anything, I was all ready for dessert!
Tiramisu ($18)
Marsala mousse, coffee ganache, cocoa gel, blackcurrant icecream
Best tiramisu to date and strangely not straight out of an Italian's kitchen. Made like a dessert from a patisserie, this tiramisu passes off as a chocolate creation with mousse as a top coat and then the familiar flavours of tiramisu peeking out. Dig the spoon into it and be ready for a surprise at the very end, popping candy so brilliantly incorporated into the cookie base - the waitress was watching out for our expressions and I bet it must have been memorable just watching us wince and react with a "ahah!" look.
Amazing for its airy fairy mousse and splendid balance of coffee and sponge, I will not have it any other way.
White Chocolate and Cherry Tart ($14)
One beautifully plated dessert and filled with enough cherries and nuts to make it healthy but the tart did not quite work for me, too crumbly in fact.
It was a sensational meals on several grounds, presentation and taste wowed and certainly proves that food does not need to come exorbitantly priced.
Kudos to the restaurant for hiring mainly local graduands and entrusting them with the platform to showcase their creativity, I hear a laksa something coming up after their success with handmade tofu. Everything is made from scratch behind the doors and I look forward to more culinary adventures here!
Brunch lovers, await their monthly themed parties, think brunch starting at 1pm and until the last diner is served lights get switched off and the disco ball spins! Halloween is up on 26 October and I have definitely got my calendar marked.
Bacchanalia
Coleman Street
Under the helm of a talented culinary trio who spent years training at Heston Blumenthal’s highly-acclaimed The Fat Duck, Bacchanalia celebrates innovation with reinvented classics and distinctive, thought-provoking dishes that are influenced by flavours from around the world.
Bacchanalia remains one of those places that is clouded with mystery as to what cuisine this falls under yet the celebration of delicious knows no boundaries.
Loved the ceiling lights!
A spirit library like this has to be every bartender's dream come through.
Intimate tables.
It is always recommended to have 3 savoury and a dessert each to experience the Bacchanalia experience, afterall their portions are meant for communal sharing and between us 3, we had the following dishes.
Bees Knees ($16)
Distillery No. 209 Gin, lemon, honey, basil syrup
Paying tribute to the drink culture back in the 1930s, "bees knees" is the 1930's equivalent of "its the bomb!". Sounding much like my favourite drink at CUT bar, this was less sweet but equally refreshing with the right notes of sweet and sour. Like the bartender says, a recommended start to the evening.
Blood and Sand ($21)
Monkey shoulder scotch whiskey, housemade cherry brandy, mancino orsco, orange
As gory as it sounds, it is one drink with a tinge of smokeyness best suited for whiskey lovers.
Bread always kickstarts the meal and theirs was foccacia and sour dough with a trio of home made dips - feta cheese umami butter, buttersquash and sundried tomatoes. My favourite went to umami butter, a creamy and flavourful dip.
Loaves of satisfaction.
Amaretti Di Saronno ($19)
Sous vide butternut squash, sage, orange, amaretti biscuits, sumac egg yolk
Too pretty to eat and effectively, the main feature was the poached egg clothed in
The defining cut.
Daffodil yellow yolk pretty much matches everything else on the plate.Techniques used were unique with a balancing act of textures displayed - melt in my mouth powdery rocks with pumpkin al dente and finally the rich yolk.
Cauliflower Gratin ($17)
Deepfried cauliflower florets, white truffle and cheese foam, grenolata
One of those served with the broth separate from the bits and bobs in a dish. Then the amazing thing happened when the truffle and cheese foam inflated and floated like a buoy. Light tasting cauliflower broth that came together with the other ingredients like one beautiful number.
Mushroom Fantasia ($18)
Cordycep, portobello, shimeiji, oyster mushrooms, sweet corn veloute
This worked like the rest did, broth and ingredients were served separately.
An earthy broth and a "foam-like' ingredient that puffed up tremendously thereafter. I loved the clean tasting notes of the soup!
Tahitian Vanilla Confit Salmon ($32)
Roast garlic puree, shaved fennel and honey emulsion
Served a uniform shade of crimson with an incredibly soft texture, it had to be one of those salmon confits that did not taste nor smell artificial and had me wishing for more.
Steak Tartare ($38)
hand-cut Cape Grim tenderloin, beetroot, horseradish cream, french fries
Barely a steak tartare fan but this was a delightful number.
Umami fries served with this stole all thunder - umami has to be the new truffle. Loved it!
48 Hour Pork Belly ($30)
Crispy pork belly, braised red cabbage, granny smith apples, giant capers
Slices of crisp pork belly balanced on a bed of red cabbage, I particularly loved the crunchy cackling that made it addictive.
Foie Gras Satay ($30)
Sous vide foie gras with tamarind and lemongrass fluid gel, grated chestnuts, peanut satay
Word has it that the chef may replace this with a Golden Poached Egg and Foie Gras, as theatrical as that sounds I still wish he would reconsider removing this sublimal item. Underpriced for sure and I hold the restaurant responsible if they decide to increase prices after this entry goes out. A thick indulgent chunk of goose liver that melts away like butter, definitely meant for sharing lest it is the last meal in my life. It was previously served on a skewer but I definitely prefer it chunky.
HD Scallops ($36)
Norwegian hand dived scallops, sorlotti beans, tobiko, cocoa
Meet the norwegian, my familiarity with all things norwegian has mainly be towards salmon so then it is interesting to note that apart from hokkaido scallops those in norway can rival in sweetness, bounce and most definitely gratification.
These win forks and knives down for best value given how Equinox decided to wow with more theatrics than size.
King Crab and Caviar Lasagna ($35)
Buckwheat pasta, tofu, king crab, prawn reduction, green curry mayo, herbs and flowers, caviar
Reminiscent of my favourite celeriac lasagna from Halia, this was individually created with sheets of pasta and tofu. Handmade tofu formed the base of this, on the bland side.
Palette cleansers of strawberry meringues with ganache filling were a refreshing change from granitas and sorbets. Just like peanut butter jam, the first encounter was a tangy burst of berries then comes the creamy ganache. One complex palette cleanser and if anything, I was all ready for dessert!
Tiramisu ($18)
Marsala mousse, coffee ganache, cocoa gel, blackcurrant icecream
Best tiramisu to date and strangely not straight out of an Italian's kitchen. Made like a dessert from a patisserie, this tiramisu passes off as a chocolate creation with mousse as a top coat and then the familiar flavours of tiramisu peeking out. Dig the spoon into it and be ready for a surprise at the very end, popping candy so brilliantly incorporated into the cookie base - the waitress was watching out for our expressions and I bet it must have been memorable just watching us wince and react with a "ahah!" look.
Amazing for its airy fairy mousse and splendid balance of coffee and sponge, I will not have it any other way.
White Chocolate and Cherry Tart ($14)
One beautifully plated dessert and filled with enough cherries and nuts to make it healthy but the tart did not quite work for me, too crumbly in fact.
It was a sensational meals on several grounds, presentation and taste wowed and certainly proves that food does not need to come exorbitantly priced.
Kudos to the restaurant for hiring mainly local graduands and entrusting them with the platform to showcase their creativity, I hear a laksa something coming up after their success with handmade tofu. Everything is made from scratch behind the doors and I look forward to more culinary adventures here!
Brunch lovers, await their monthly themed parties, think brunch starting at 1pm and until the last diner is served lights get switched off and the disco ball spins! Halloween is up on 26 October and I have definitely got my calendar marked.
Bacchanalia
Coleman Street
I just went recently. It was really an experience how the chef works with the ingredients.
ReplyDelete@derrick: yah it was! pity the chef is under the radar with his talent. which is your fave dish?
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