One-Michelin starred Bacchanalia, now headed by Joel Robuchon protegé, Vianney Massot reopens after a long-awaited 2-month revamp, now fully armed with lush interiors, a comprehensive and more intensive wine program as well as an all-new menu that marries French cuisine with Asian produce. 

The new 24-seater space boasts an intimate open kitchen concept where diners at the Chef’s Table will get to witness the chefs at work and even chat with them should they wish. Look forward to their 5-course lunch (S$158++) and 7-course dinner (S$298++) degustation menu, whereby all dishes are a labour of love, passion and hard work, meticulously crafted by Massot himself.

Opened to the public as of 31st October 2018, Bacchanalia by Vianney Massot presents to diners, elevated French food with a modern touch—a showcase of the chef’s culinary finesse, expertise and knack for experimentation.

The former head chef of the now-defunct two-Michelin-starred L’Atelier de Joel Robuchon at Resorts World Sentosa has worked and trained with a number of well-respected chefs over his illustrious career and is considered to be a prodigy of sorts as far as gastronomy goes.

CRISPY SPHERE OF YOUNG COMTÉ CHEESE

Kicking off your gastronomic journey on the right note, diners will first be served the Crispy Sphere of Young Comté Cheese. The inside of the crisp outer shell is filled with luscious comté cheese, before topping it all off with earthy fresh white truffle imported from Alba, Italy.

FOIE GRAS SYMPHONY

Amuse bouches are known to be bite-sized palate teasers, but Bacchanalia’s Foie Gras Symphony on a Delicate Jelly with Light Corn Puree is on that can easily be mistaken to be one of their main courses.

A layer of smooth duck jelly is nestled atop a bottom layer comprising smooth foie gras cream that is cooked with port wine. Dotting the plate in concentric circles are gingerly piped dollops of corn puree topped with concentrated parsley, which leads to the centre of crunchy popcorn that is delicately perched atop fresh shavings of white truffle.

SCALLOP RAVIOLI WITH KUMQUAT EMULSION

Featuring scallop and uni—both imported directly Hokkaido, the Scallop Ravioli with Kumquat Emulsion, Imperial Caviar and young baby leek with please even the most discerning seafood lovers.

Doused in a pool of kumquat emulsion and lobster sauce which comes with a touch of Sarawak black pepper and chilli oil, this dish is jam-packed with umami and one you will never get enough of.

CEPS TARTELETTE WITH SPICY EGGPLANT CAVIAR 

A showstopper in its own right, the Ceps Tartelette and Eggplant Caviar is hands-down one of the most beautiful dishes we’ve come across. Made primarily with French Porcini mushrooms and eggplant slices accompanied with parmesan shavings, the dish is presented in the form of a beautiful rose.

A thin layer of crispy tart sits beneath the mushrooms, providing a great contrast of texture. Besides the meticulous attention to detail, the divine earthiness of the dish is further elevated by chive oil, chicken jus and balsamic dressing.

ALBA WHITE TRUFFLE TAGLIATELLE

Coated in a creamy sauce made using specifically male Shanghai hairy crabs, al dente handmade pasta sits alongside white truffle shavings that are freshly shaved right in front of your eyes upon serving this dish, as well as and juicy female crab roes.

SLOW-COOKED BRESSE CHICKEN

Last but not least, the final main course is the Slow-Cooked Bresse Chicken with Ivory Sauce, mushrooms and baby vegetables. The meat used is volaille de Bresse chicken—bred in Bresse, France, this variety is lauded by critics to be the most delicious chicken in the world

Cooked sous-vide for over 2 hours, the chicken is served with baby Paris mushrooms and white truffle shavings in a luscious ivory sauce alongside a creamy risotto, and it is said to be Bacchanalia’s take on the local favourite chicken rice.

DESSERTS

Rounding off the excellent meal on a sweet note, Chef Vianney presents 2 tropical desserts. The Fresh Tropical Fruit (left) provides diners with an extra refreshment—featuring a medley of pineapples and passionfruit, the dessert is topped off with light coconut foam and served with amber rum granita.

The final course is the Orange and Citrus Marmalade (right), and this dish will definitely end your meal in the most pleasant way you can expect. Made using blood oranges, bergamot sorbet sits atop slices of orange flesh and early grey jelly, complemented with vanilla cream and crisp dried oranges and a tuile to finish it off.

Bacchanalia
39 Hong Kong Street
Singapore 059678
Tel: +65 6909 6360
Tue to Sat: 12pm – 3pm (Last Order: 2:30pm), 6.30pm –10.30pm (Last Order: 9.30pm)
(Closed on Mondays & Sundays)
Nearest Station: Clarke Quay