Transforming the former Cocotte space into a revolutionary concept that is set to take diners on a discovery of new taste sensations is Unlisted Collection’s new restaurant Audace. Serving up French Bistro fare with a lighter touch and inspired by Asian flavours is Michelin Star Chef Jeremy Gillon, with a selection of dishes that feature the best ingredients for the day. A 2- and 3-course set lunch (S$28 and S$34 per person), along with a Chef’s Discovery 4- and 6-course dinner menu (S$68 and S$98 per person), are set to surprise diners with a myriad of textures and flavours. Highlights on the menus include a baked Seabream Broccoli, with a salted lemon confit and praline of roasted sunflower seeds, service with broccoli puree, blanched broccoli glazed in butter and shaved broccoli stems that lends an almond-like taste to the dish.
The 48-hour marinated Pork Beetroots – with the marinade infused with lemongrass, star anise, soy and ginger – is slow-cooked for three hours to give the pork belly its melt-in-the-mouth texture, and caramelised with beetroot glaze before being presented and hand carved tableside.
At the bar, five classic cocktails and three signature creations, along with a selection of French wine, invites guests to relax before dinner, while the all-day dining restaurant also provides a continental breakfast spread, afternoon tea and Sunday brunch.
2 Dickson Road, Wanderlust Hotel
Situated by the Singapore River in the Robertson Quay enclave is the chic fourth member of The Dandy Partnership, a company also responsible for Neon Pigeon and Fat Prince. With a clean, contemporary interior similar to what you’d find in restaurants popping up at popular beach destinations like Bali, Summerlong embraces the open concept with cement floors, long wooden beams across the exposed ceiling and strategically placed indoor plants.
The grub here, by chef Justin Hammond who has moved over from Neon Pigeon, is a modern take on Eastern Mediterranean cuisine. There are various vegetarian-friendly options such as Fava Bean Puree with smoked ham and mint (S$8) or Charred Eggplant (S$10). And as demonstrated by the perfectly done Chargrilled Octopus (S$19), Hammond shows restraint using Middle Eastern spices and seasoning, which have a tendency of being overpowering when paired with a more delicate vegetable or seafood. Written in a capital letters on the menu, the Persian Fried Chicken with mint-honey sauce, harrisa and dukkah (S$25) seems to be the main star and rightly so – the crispy cuts of chicken dipped in the dry dukkah mix is extremely addictive. Even if you’re not coming by for dinner, drop in for the only soft serve ice cream in the area and you even get to choose your toppings.
#01-04, 60 Robertson Quay, Singapore 238252