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flavours in unfamiliar ways. We take pride
in the ingredients we use and employ tech-
niques that help showcase their natural
beauty. Flavour takes precedence, and
interesting flavour combinations dictate
the direction of our menu.”
I witnessed the truth in his words when
I finally tasted the food. The Cauliflower
Gratin at Bacchanalia is a truly unique ver-
sion of the comforting classic, comprising
of deep fried cauliflower florets served on
a bed of herb gremolata and cloaked in a
feather light white truffle and cheese foam.
With a spoonful of this sinful appetiser, I
get a mix of textures from the dish – the
smooth, creamy cheese foam combined
with bits from the gremolata and crunch
from the deep fried cauliflower florets.
Accompanying the unique mix of textures
is a burst of flavours flooding through my
tastebuds – one that I would remember as
my first bite at Bacchanalia.
I also had the HDScallopswith scrump-
tious scallops that was cooked to perfec-
tion – definitely one of my favourites at
Bacchanalia – and the 48-hour braised and
grilled TajimaWagyu Short Ribswith grade
six marbling, served on a bed of navets
and parsnip fluid gel. Fans of the red meat
will definitely appreciate the tenderWagyu
Short Ribs that melts in your mouth with
every bite.
If you’re a foodie like me, I would
recommend the restaurant’s Tahitian
Vanilla Confit Salmon, a generous serving
delicately cooked in olive oil and Tahitian
vanilla before being paired with a roasted
garlic puree, fennel salad, orange and
black olive tapenade and honey-lemon
emulsion. Bacchanalia is also famed for
its freshly baked sourdough and focac-
cia bread that’s served with sun dried
tomatoes, cream cheese and basil spread,
as well as dashi and seaweed butter.
But for a sweet ending to my meal,
I had the revisited version of Tiramisu,
which transforms a well-loved classic
into a dish that is whimsical yet utterly
delicious. A rendition of marsala mousse,
coffee and cocoa gel, the base of the dish
conceals a surprise that is only revealed
upon tasting.
Also a discerning tippler’s go-to des-
tination, Bacchanalia presents a list of
cocktails that take classic concoctions
to a whole new level. Created by Head
Mixologist Mark Thomas, cocktails at
Bacchanalia not only pack a punch, but
are enthralling as well. Chef Ivan andMark
are in constant collaboration to ensure
cocktails and dishes pair well together.
The team works closely to create truly
unique flavour profiles, house-infused
spirits and ingredients that are showcased
in Bacchanalia’s cocktails. For the purists,
Bacchanalia also has a curated list of
wines, champagnes, craft spirits and sake.
Located on 23A Coleman Street in the
main hall of the historical and enigmatic
Masonic Hall, Bacchanalia was designed
by Josh Held and was inspired by the
colours and movement of champagne.
Adding a sultry appeal to the buzzing
atmosphere, the dark wood panelling is
complemented by an amber glowand deep
tufted leather banquettes. Upping the ante,
guests sit under a canopy of 400 hand-
blown illuminated glass ‘bubbles’ from
the United States, and a brass and etched
glass wall cleverly separates the restaurant
from an elevated private dining room.
Bacchanalia serves lunch from Mondays
to Fridays, dinner from Monday through
Saturday and is closed on Sundays.