*Updated June 2023*
The restaurant is now known as Bar & Billiard Room
Osteria BBR by Alain Ducasse welcomes the springtime bloom with refreshed menu featuring season’s first produce prepared in traditional Italian cooking accentuated with modern elements. Chef de Cuisine Natalino Ambra showcases innovative dishes that encapsulate an assortment of the seasons’ finest produce such as asparagus, green peas, broad beans, and the exquisite Amalfi Lemon.
Click here for the full menu.
We kick start with Amuse-bouche before moving on to delightful Antipasti selection.
First up is the Burrata Pugliese. Cut into the exquisite, lush fresh burrata filling topped with the nutty notes of broad beans and paired with well-loved seasonal specialty, asparagus. Like mozzarella but burrata has much softer stretched-curd cheese and more stringy texture. Love the sweetness and buttery flavour that complement well with beans. It is a wonderfully summery dish.
Capesante Scottate, fresh seared scallops complemented with the sweet and savory notes of green peas and almond condiment. Buttery scallops balanced by green pea, and this is a company-worthy dish.
We also had the refreshing Lattuga Marinata, marinated romaine lettuce with succulent poached lobster accompanied with zesty orange, tied together with home-made tartar sauce, crafted from anchovies and capers from Italy. My favourite appetizer of the night. Juicy, savory, and sweet taste profile from respective ingredients that teamed up very well and tasty.
For mains, the new myriad of tantalizing courses such as freshly made pastas, exceptional seafood, succulent meats, and wood-fired pizzas. Spring highlights include Risotto Acquerello, creamy risotto cooked in rich broth and accompanied with tender green asparagus, poached langoustine, and finished with lemon zest. Acquerello grains stay perfectly intact, consistent and tastier without any stickness while the langoustine complements the dish with sweet, elegant flavour.
We also had Carre Di Agnello Alla Griglia, a communal serving of premium Australian lamb racks charcoal grilled to perfection and carved tableside complete with a choice of two complimentary sides such as sauteed green beans, mixed seasonal beetroot with butter and lemon sauce, and roasted baby potatoes. The lamb flavours are usually stronger and a bit gamey but this charcoal grilled lamb racks do not have it at all. The meat is tender, with a fine grain. The sides combos are a great match anytime.
Fish lovers can try the delectable Filetto Di Ricciola, featuring a beautifully seared amberjack fillet served alongside artichoke and the robust flavours of bagna cauda sauce. Another pasta option would be the Mafalde Di Gragnano, long strands of pasta with elegant, scalloped edges that pair perfectly with flavoursome lamb ragout, and dusted with the earthiness of Pecorino cheese.
Lastly, we conclude the dining affair with a zesty, sweet treat in the form of Limone Di Amalfi. A new spring creation showcasing the bright flavours of Amalfi lemons, the prized citrus at its peak during this season, elevated with olive oil cream and a refreshing mint sorbet.
Fancy for weekend brunch dates, Osteria BBR By Alain Ducasse offers 120-minute free-flowing epicurean experience featuring delectable Italian delights alongside curated Champagne, wines and cocktails. Savour specialties including fresh oysters, burrata, lobster, scrambled eggs with sea urchin and caviar, freshly made pasta and a fine array of Italian cold cuts and artisanal cheeses. Read here for full details.
NOTE: The Spring Menu is available on Monday, Thursday to Saturday for lunch (12:00PM to 2:30PM) and dinner (6:00PM to 9:45PM).
Address: Osteria BBR by Alain Ducasse
Raffles Hotel Singapore (Located next to the Main Building)
1 Beach Road
Tel: +65 6337 1886