Classic French cuisine is given a special touch and place with Absinthe, right in the heart of Singapore’s business and dining district. Led by award-winning Chef Francois Mermilliod and General Manager Vincent Jaureguiberry, Absinthe has opened its door to diners since 2008, charming guests with its signature Absinthe hospitality and extremely well priced wines. The restaurant, named after the green spirit Absinthe, is part of the establishment’s bid to focus on careful preparation and attention to detail. Indulge in traditional classics such as Saint Jacques, Foie Gras Poele, Bisque and Canard before ending off with some very fine Madeleines. I’m sure your dinner will be off to a very intimate and beautiful start.
Absinthe is the romantic place to be moment the sun sets. The restaurant, cloaked in a snazzy orange hue is remarkably enchanting. The music adds to the atmosphere with jazzy tones piped throughout the various rooms, calming the evening still.
Absinthe, around in the dining scene for almost 5 years, used to be at Bukit Pasoh and is now housed at Boat Quay across two shophouses. There is a Seafood and alfresco bar on the first floor. On the second floor, there is a mix of fine dining layouts. Finally, on the third floor, there is an alfresco veranda and party dining rooms.
I highly recommend indulging in the butter from Absinthe, served as a appetizer along with some bread. Creamy, rich with the slight glaze of salt throughout, this could be beauty at first sight.
Start off with the Hamachi (Carpaccio of Marinated Yellow Tail Kingfish, Aquitaine Caviar, Cucumber and Baby Cress; $26++). Gentle, with the delicate bright touch of Yuzu lending a floral touch to the fish. The caviar lends a salty burst at the end to the meaty yellowtail. The ikura salad is light and simple to the palate. The drizzle of sauce by the side is harmonious with a citrus tang. The drizzle of chilli powder by the side is subtly delicious.
The Saint Jacques (Seared Hokkaido Scallops, Braised Daikon, Wakame and Lemon Thyme Emulsion; $26++) carries a lighter touch. The pan seared Hokkaido scallops are meaty and sweet, complementing nicely with the braised daikon and lemon thyme emulsion. Slightly rich and flavourful with a warm sweet scent from the scallops.
The Foie Gras Poêlé (Pan-fried Foie Gras, Warm Blinis, Morello Cherries; $29++) is a classic that perhaps needs no further introduction. Excellently done, rich yet subtle, with a good amount of complementary berry sauce. The flavours are intense and creamy, and perfect for that cold winter night.
I was particularly taken in the Lobster bisque (Traditional lobster bisque scented with Cognac; $15++). Scented with cognac, sweet, with slight musky savouries at the side of the tongue. The bisque is creamy, a tad light but excellent. If I’m being picky, the Lobster musk should have been further distilled, but otherwise, it is good.
Guests who must order the Canard (French Duck Leg Confit, Sarladaise Potatoes, Mushrooms, Madiran Wine Sauce; $42++) will be pleased to note that the duck and potatoes served alongside are brought in from France. Cooked in its own fat and glazed with a Madiranwine sauce, this tasting portion is well fatty and juicy. A glass of red wine goes excellently well and the base of rocket lends a good, slightly fresh bitter touch.
End off the meal with some freshly baked Madeleines served with a Valrhona Chocolate Mousse ($15++)
An extremely private dining room, 1 table, no minimum fee. For that exclusive moment.
Those who wish to host a dinner party
The charming view from the loft
A snippet of the fine dining area
Seafood and bar counter
The entire dining experience at Absinthe is made for one to remember that special evening. When the sun sets and the interior is quaintly lit with a soothing warm glow, it is as though one has stepped into another realm for dinner and away from the rest of the world. I found most of the traditional dishes to be good, with classical flavours excellent for its tempered charm. Its locality in the business district make it a perfect spot for that dinner date, and will do well to impress. Experience the French Revival by letting the restaurant take care of everything. I just wish I had a chance to experience the famed Absinthe Cheese Trolley.
Tasting portions depicted
Thank you Absinthe for the invitation
71/72 Boat Quay
Reservations: 6222 9068Opens From:
Weekdays 12pm-2.30pm, 4pm-6.30pm, 6.30pm – 10.30pm
Weekends 6.30pm – 10.30pm