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Bacchanalia


We're serious about our food. But we're also serious about having fun.

Good food is like fun – it's best when it's shared. We recommend ordering 3-4 dishes each, putting them in the centre of the table and enjoying them with some drinks.

So kick off your heels and loosen your tie. Who says dining can't be fun?

Voted Singapore's Best New Restaurant 2014

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Bacchanalia


We're serious about our food. But we're also serious about having fun.

Good food is like fun – it's best when it's shared. We recommend ordering 3-4 dishes each, putting them in the centre of the table and enjoying them with some drinks.

So kick off your heels and loosen your tie. Who says dining can't be fun?

Voted Singapore's Best New Restaurant 2014

Bacchanalia 

For unmatched dining and uninhibited revelry, Bacchanalia is proud to have made itself at home amongst Singapore’s upper crust of fine dining establishments. Named best new restaurant of the year by the 2014 World Gourmet Summit, G Magazine, as well as troves of fans, we offer reinvented classic gastronomy presented in unexpected ways. With culinary wit, and wisdom afforded by its Fat Duck resume, our kitchen dreams up exceptional dishes meant for sharing. Our luxe dining room fizzes and clinks with celebratory energy, its inky and gilded interior designed with communal dining in mind.  Nonetheless, we encourage an atmosphere free of formality, inviting guests to check pretention at the door and enjoy festivity at its finest.

B-Bar & Lounge

Rub elbows with movers, shakers and in-the-know cocktail enthusiasts at B-Bar, the official watering hole of Bacchanalia. Positioned at the core of the Masonic Lodge and orbited by our fine dining room, B-Bar is at the center of it all.  Here, we’ve dusted off the barkeep’s bible of the 1920s and resurrected old standards like the alluring Sherry Flip and a knockout Blood and Sand, all laced with the requisite Bacchanalia twists. A buttoned-down gastrolounge beloved for its satisfying fare along with its stiff drinks, B-Bar allows you to loosen your tie, roll up your sleeves and dig in to classic fare like Fish and Chips, and the famous Bacchanalia burger. Crafted by the same culinary envelope-pushers as the Bacchanalia menu, the B-Bar offerings are artfully realised, for a more casual bite of Bacchanalia you haven’t had before.

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Cocktails


Bespoke cocktails made for you

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Cocktails


Bespoke cocktails made for you

Bespoke Cocktail Program

At B-Bar we welcome questions, offer tastes of spirits and crafting bespoke cocktails according to preferences—whatever those preferences may be. Our goal is to a create well balanced cocktail with a bespoke program that really helps our customers figure out what it is they want to drink.

We try to understand our you by asking what sort of flavours are you looking for, is there a particular alcohol you want the drink to be made from and most importantly;

"How strong do you want your drink?" 

 

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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. He reinvents classic dishes, with flavors that are recognizable yet paired and prepared in ways that diners may not have experienced before.

Emmanuel Benardos

GENERAL MANAGER

Bacchanalia’s General Manager Emmanuel Benardos comes from a family of 4 generations that all served in the Australian hospitality industry. He grew up placing an importance on having lasting relationships with things he loved and learning them in intimate detail. This encompassed everything from the the art of looking after people and making them feel comfortable to all things food and drink related. Captivated by his father’s stories of faraway places he had travelled to for work, Emmanuel found himself dreaming of opportunities to lead a similar life. 

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 kitchen at Bacchanalia. In addition to his role as Sous Chef, Mark heads up the research and development team, which is instrumental in not only inventing new dishes for the restaurant but in constantly improving existing dishes for the discerning diner.

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Location


23A Coleman Street Singapore 179806

(65) 6509 1453 / Reservations

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Location


23A Coleman Street Singapore 179806

(65) 6509 1453 / Reservations

A Destination

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 glow and deep tufted leather banquettes.

Upping the ante, guests sit under a canopy of 400 hand-blown illuminated glass 'bubbles' and a brass etched glass wall cleverly separates the restaurant from an elevated private dining room.

 

Main Dining Room

50 Seat main dining room with plush red velvet chairs & a beautiful canopy of glass bubbles

Private Dining Room

12 Seat private room that allows you to spend a quite evening with friends, family or work dinners

B-Bar & Lounge 

A more casual setting where guest can enjoy a simpler menu and enjoy cocktails from our bar team 

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Make A Reservation


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Make A Reservation


MAKE A RESERVATION


By phone

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

The Private Dining Room - Seats up to 12 Guests

Tucked away above the bar our private dining room is a perfect setting for intimate dinners or business meetings.

The Bar & Lounge - Seats up to 30 Guests

A perfect after work quick bite or a causal dinner out with friends, the same thought process and attention to detail is given to our B-Bar menu as it is to our Main dining room menu.  A more casual approach to the surroundings and the dishes here allow our guest to experience Bacchanalia from a whole different view point. 

The Main Dining Room - Seats up to 50 guests

Enjoy the creative dishes from Chef Ivan Brehm and his team as they take recognisable flavours and pair them with them to new and interesting combinations that will excited and surprise you. Every dish at Bacchanalia starts with a single, quality ingredient – vegetable, meat or seafood. Slowly, obsessively, we build around those ingredients, until we’ve got something truly original.

Our reinvented classics and thought-provoking dishes are influenced by flavours, techniques & premium ingredients to give the best culinary experience we can provide you.