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Bacchanalia


A refined dining experience that teams the grandeur of a masonic mansion with smart interiors and a cultured, global cuisine. Our food is an expression of simple innovation, teamed with carefully sourced produce, including vegetables from our own organic farm.

 

Voted Singapore's Restaurant of the Year 2015 - BOOK NOW

 

23A Coleman Street, Singapore 179806
(65) 65091453 / Reservations

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Bacchanalia


A refined dining experience that teams the grandeur of a masonic mansion with smart interiors and a cultured, global cuisine. Our food is an expression of simple innovation, teamed with carefully sourced produce, including vegetables from our own organic farm.

 

Voted Singapore's Restaurant of the Year 2015 - BOOK NOW

 

23A Coleman Street, Singapore 179806
(65) 65091453 / Reservations

Make A Reservation


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Make A Reservation



By phone

Prefer to make your reservation via phone?  Make a reservation by calling (65) 6509-1453 between 10am and 10pm. 

Events

For event enquiries, please click here. For more details, e-mail us at events@bacchanalia.asia or call us at (65) 6509-1522 between 10am and 6pm.

Our Team


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Our Team


Ivan Brehm

EXECUTIVE HEAD CHEF

Inheriting his initial love of food from his two grandmothers who were exceptional cooks, Ivan spent the majority of his childhood in a kitchen. Now as Executive Head Chef of Bacchanalia, he enjoys the freedom and ownership over a menu that is an eclectic mix of plates, inspired by childhood memories, a multicultural upbringing and rich culinary experiences. 

 

Mark Ebbels

EXECUTIVE SOUS CHEF

A native of Toolangi, Australia, Bacchanalia’s Sous Chef Mark Ebbels brings his methodical and uncompromising attention to detail to the kitchens of Bacchanalia. Mark also heads up Bacchanalia's R+D, ensuring the constant evolution and quality of our menus.