Mention any Alain Ducasse culinary establishment and fine dining definitely comes to mind. But when there was word that the renowned multi-Michelin-starred, French-born Monégasque chef’s culinary foray in Singapore would be a casual and relaxed concept, many pundits responded with surprise. We second that. Veering away from hauté is indeed unexpected.
This isn’t Ducasse’s debut in Singapore. That honour went to the short-lived (but superb) BBR by Alain Ducasse at Raffles Hotel Singapore’s Bar & Billiard Room. This time, Ducasse spotlights contemporary Italian fare in the same colourful venue with an osteria approach cultivated from his Italian Riviera discoveries and gourmet memories spanning more than 25 years.
Executing this gastronomic vision is Italian-born chef Francesco Soletti, who has over a decade of culinary excellence and stints at numerous Michelin-starred restaurants, including his mentor Ducasse’s three Michelin-starred Le Louis XV-Alain Ducasse à l’Hôtel de Paris. This appointment is fitting as Soletti taps into his heritage and expertise to deliver a definitive Italian dining experience.
Adhering to the codes of an osteria, Osteria BBR’s menu articulates familiar and inviting Italian flavours without unnecessary theatrics that allow fresh local and regional ingredients to shine. Favourites like antipasti, freshly cooked pasta, tasty meats and seafood, and wood-fired pizzas are meticulously prepared with a modern twist.
Delve into palatable signature à la carte choices, or the curated Menu Tentazioni that samples the best of Osteria BBR by Alain Ducasse with a selection of seven signature creations that rotate seasonally with suggested wine pairings. Build your appetite with Mazara del Vallo Red Prawn Tartare (SGD68) with creamy buffalo mozzarella, jelly and a generous dollop of Kristal caviar. Tease your tastebuds further with the Marinated Sea Bream (SGD32) that plates plump sliced white fish with Amalfi lemon zest enhancing its bite.
Eliche di Gragnano (SGD45) also deserves praise. The screw-shaped al-dente pasta traps savoury sauce in its ridges that go well with succulent Maine lobster, roasted eggplant and citrus flakes. Another standout is the moreish Spigola all’Acqua Pazza (SGD78)—‘crazy water’ seabass and juicy clams in a light tomato broth. That kooky term is derived from cooking tomatoes in clam water, suffusing it with the essence of the ocean.
Line up some refreshing homemade strawberry sorbet and Babà in limoncello to conclude the meal. The latter features a clever substitute for rum that makes the spongy cake enjoyable.
Those seeking an aperitif or two can find a wonderful selection of Italian cocktails at the annexe bar within the osteria. From house-aged Negroni and Campari Spritz to Alba Rossa, its twist on the classic Aperol Spritz, you can relish the Italian spirit with ease.
Osteria BBR by Alain Ducasse is located at Raffles Hotel Singapore, 1 Beach Road, Singapore 189673