6:00 PM18:00

New Year's Eve Dinner

Ring in the New Year with us at The Kitchen at Bacchanalia! Enjoy a stunning 8-course dinner freshly crafted by new Head Chef Luke Armstrong in our open kitchen. 

$250 per guest, limited seats available


  • 8-course Dinner by Luke Armstrong
  • A bottle of Benoît Lahaye Grand Cru Champagne (per two guests)
  • Private rooftop countdown with view of Marina Bay Fireworks
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to Mar 29

Four Hands: Hideaki Sato

On March 28 and 29, 2016, Bacchanalia will welcome Hideaki Sato, the esteemed chef patron of Michelin-starred Hong Kong restaurant, Ta Vie 旅, to cook two exclusive ‘Four Hands’ dinners with Bacchanalia’s head chef Ivan Brehm.

Basing their menu around memory and recollections of past experiences, the two chefs will present an eight-course menu with snacks and pre-desserts for up to 36 people each night. 

Known for his delicate and refined cooking style that blends French technique with the kaiseki traditions of his homeland and the choicest bounty of the Asian seasons, Sato has developed a reputation as one of the most extraordinary chefs working in Asia at the moment. His style developed from years working under the auspices of Seiji Yamamoto at three- Michelin-starred Nihonryori Ryugin in Tokyo before taking the helm of Tenku Ryugin in Hong Kong, Mr Yamamoto’s first satellite kitchen. In Sato’s custody, Tenku Ryugin earned two Michelin stars in the first six months of opening. In 2015, Sato opened Ta Vie 旅, an elegant fine dining restaurant in Central Hong Kong to critical acclaim. This Four Hands dinner will be his first time in Singapore to cook.

For the Four-Hands menu, Sato will present dishes like "Surrealism"; a poached oyster wrapped with Wagyu beef and grated celeriac jelly. He will also serve his favourite memory dish, pigeon roasted with aged mandarin skin and served with a chicory confit flavoured with Keemun tea, a leaf from China’s Anhui Province with a slight aroma of stone fruit.

  "Surrealism"; a poached oyster wrapped with Wagyu beef and grated celeriac jelly

"Surrealism"; a poached oyster wrapped with Wagyu beef and grated celeriac jelly

Drawing from his multicultural upbringing, Brehm will present dishes such as yellowtail kingfish, glazed and lightly smoked then teamed with a puree of red veined sorrel, oxalis emulsion, crispy rice cake and guava. This will be followed by Iberico pork belly served with roasted red cabbage, chestnut emulsion, giant caper berries and apple dashi. 

Date: 28-29 March 2016
Time: multiple seatings available from 6PM onwards
Price: 320++, 8-course chef's menu with snacks and pre-desserts
To reserve:, +65 91794552


Note: Due to the nature of the event, dietary preferences will not be entertained. The menu is subject to change. Cancellation policy applies.

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12:00 PM12:00

Dining for a cause: International Women's Day

In celebration of the International Women's Day (8 March), we're proud to showcase a one-of-a-kind 5-course menu, specially crafted by the female brigade of Bacchanalia.

A portion of proceeds will be donated to the Singapore Council of Women's Organisations (SCWO)'s Service Fund. This will go towards enabling the Star Shelter's extension of aid to abused women and their families. You may also make your contribution directly to the organisation via their website.

Click here to reserve your table, or call/text us at (65) 91794552.
Click here to view our menus.

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6:00 PM18:00

Four Hands: Joannès Rivière

For one very special night, on 24 February, Bacchanalia will welcome Joannès Rivière, patron-chef of the acclaimed Asia’s 50 Best Restaurant, Cuisine Wat Damnak in Siem Reap, for an exclusive “four hand” seven-course menu with Ivan Brehm.

Keeping endemic Asian produce at the heart of the dinner, Joannès and Ivan will present a seven course menu with snacks. From Joannès, dishes will include duck soup – the bones marinated in palm sugar and fish sauce then barbecued for broth; the duck breast garnished with green papaya charcoaled and teamed with rice paddy herbs and rocket. Joannès will also serve grouper slowly braised in tomato and caramelized palm sugar and served with Cambodian giant green eggplant, fresh Kampot peppercorn and bilimbi – otherwise known as tree sorrel, an unusual fruit thought to have originated in the Moluccus. 

From Ivan, dishes will include a risotto made from braised neck of Dorper lamb and the infamous Buah Keluak, a delicacy used in Peranakan cooking which is poisonous when first picked and needs to be fermented for 30 days before eating. Ivan will also cook a starter using sustainably farmed prawns from Singapore matched with peanut sambal, cured pork back fat, confit of heirloom pineapple and zingy Sichuan buds, a tempestuous yellow flower that delivers a tingly sensation similar to the Sichuan peppercorn.

The two chefs will share-cook the desserts, including a sensational cantaloupe vacuum cured with sauvignon blanc wine, wild orchid honey and vanilla beans and served with coriander sorbet and caramel.

Date: 24th February 2016, Wednesday
Price: 190++, 7-course chef's menu
Multiple seatings available from 6pm onwards. Reservations are essential and can be made via or (65) 9179 4552.

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to Jan 18

The Reunion: Shinobu Namae

On January 17 and 18, 2016, Bacchanalia will welcome Shinobu Namae, patron-chef of the acclaimed two-Michelin-star Tokyo restaurant, L’Effervescence, to cook two exclusive ‘four hand’ dinners with Bacchanalia’s Ivan Brehm.

Both alumni of the UK’s Fat Duck and big supporters of sustainable produce and seasonal vegetables, Shinobu and Brehm will cook a seven course dinner with delicacies like chawanmushi –Japanese egg custard with Taraba crab meat, black truffle sauce and maitake mushrooms, and shime-iwashi – marinated Japanese sardines matched with charred spring onion puree, sweet corn tempura and a brown chicken glaze.

The seven course menu is $315++ per person.
Due to the nature of the event, dietary preferences will not be entertained.

17 JAN – 1 table left!
18 JAN – SOLD OUT (please email/call to be on the waiting list)

To book, please e-mail or call (65) 9179 4552 now.

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7:30 PM19:30

Champagnes of Camaraderie

Savour the heart and soul of this artisanal collection of meticulously crafted champagnes with family and friends on 22 December 2015.

This special 5-course Champagne dinner features our favourite artisanal labels and is the perfect gift from us to all champagne lovers this Festive Season. Come and taste the authenticity of these special champagnes, hand-picked by our award-winning sommelier, Matthew Chan, on a night of great food and incredible wines.

Gather and celebrate the potential of every taste, texture and flavour when you’re in a kitchen where you rub shoulders with ingredients and produce from all around the world.

Champagnes featured in this 5-course dinner:

2010 Marie Courtin 'Efflorescence' Blanc de Noirs, Polisot
Benoît Lahaye Brut Nature, Bouzy
2009 Georges Laval 'Les Chênes' Blanc de Blancs, Cumières
2010 David Léclapart 'L'Astre' Blanc de Noirs, Trépail
Chartogne Taillet Brut Rosé, Merfy

Limited seats available.
Make your reservation now via by 21 December 2015.

A valid credit card is required to confirm your booking.
Please view our reservation policy for more details.

Event Partner
Artisan Cellars

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to Sep 20

The Reunion: A Foreign Exchange

For two exclusive nights on the 18th and 19th of September, the two old friends and Fat Duck alumni- Kim Öhman from Farang in Stockholm and Ivan Brehm of Bacchanalia will merge their soulful but innovative, Asian flecked cooking styles for two very special Asian inspired dinners.

Drawing from Bacchanalia’s own backyard garden, their organic farm in Cameron Highlands and Singapore aquaculture farms, Öhman and Brehm will prepare a seven course menu with novel dishes like green lipped mussels with a Thai dipping sauce, coriander and trout roe, and poached grouper with turmeric coconut curry, sprouted mint salad, chili jam and lime.

Chef Öhman’s technique-driven, soulful approach to Southeast Asian Cuisine has earned the restaurant a string of loyal customers and accolades, locally and internationally; recognising its food, ambience, and exciting drink offering as a new and welcome addition to Stockholm’s fine dining scene. 

Experience a menu exclusively crafted by both chefs, making the use of the best that local South East Asian Ingredients, from locally reared meat, fish and Bacchanalia’s own Herb Garden, and Organic Farm in Cameron Highlands Malaysia – a respectful tribute to local fare.

Farang Stockholm's Softshell Crab

Price: $155++ per person, minimum 2 persons. Wine pairing $88++.

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to Jul 18

Black Truffle Dinner

Come celebrate our last week at Coleman Street with what is being tagged as the best black truffle season in years!

With a big box of the best black truffles (tuber melanosporum) from our favourite producer, Stone Barn in Western Australia, we have created a special menu for our last week of operations at Coleman Street, before moving to Hong Kong Street in mid August.

The 7-course menu will feature a few of our classics, and a few more created exclusively for this occasion, with each menu including no less than 25 grams of Stone Barn’s best black gold. 

In traditional Bacchanalia style, all dishes are shared.

See the menu here.

The menu costs $315++ for 2 guests
Supplement truffles will be available for $5 per gram


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to Jun 25

The Reunion: A Taste of Norway

23rd and 24th June 2015
You asked for it, now BacchStreet’s Bacch.

Join us for an unforgettable evening as Bacchanalia’s Head Chef, Ivan Brehm, opens the kitchen to friend and fellow Fat Duck (UK) Alumni Chef Markus P Dybwad of Snorre Foods and his creations.

For two nights only, enjoy a specially crafted 7 course tasting menu that features the best of what the Norwegian Sea has to offer. 

$155* for 7 courses (additional $75* for wine pairing)
Find the latest updates about our events on our Facebook page.

For reservations: | 6509 1453

*Price excludes GST and service charge

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7:00 PM19:00

The Educated Imbiber Vol.12: Celebrating Harry's Bar Venice

In this edition, we explore the rich history of a world renowned cocktail institution, and the birthplace of the Bellini. 

Expect a night of modern twists to old time favourites and a menu curated from the best of what Venetian Bacaros (venetian style tapas places) have to offer, including Bacchanalia’s very own Carpaccio.

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7:30 PM19:30

The Macallan Masters of Taste Singapore, presented by El Celler de Can Roca & Bacchanalia

The trio of masterminds behind El Celler De Can Roca needs little introduction. At the helm of the three Michelin-starred kitchen that has pushed the envelope in precision, complexity and stellar service are brothers Joan, Josep and Jordi Roca, whose respective masteries as chef, sommelier and pastry chef have consistently earned El Celler the accolade of the world’s best restaurant. Most will wait over a year for a table at the 45-seater in the Girona province of Catalonia, Spain – but come this April at the World Gourmet Summit, you can indulge in this amazing gastronomical experience by Roca Brothers in Singapore.

The Macallan Masters of Taste will be featuring an exquisite 8-course menu jointly curated by Josep and Jordi Roca, together with Bacchanalia’s Executive Chef Ivan Brehm. This will be paired with the finest single malts under The Macallan, including Sherry Oak 18 Years Old, Reflexion, No. 6, M Decanter and an exclusive vintage cask specially flown in for this event. Limited seats available, so do book your tickets now. 

Date: 21 April 2015

Time: 7:00 pm - 11:00 pm

Venue: Bacchanalia

Pricing: S$688+

Click here to make a reservation

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San Pellegrino Asia's 50 Best Restaurants Maestro Dinner
7:00 PM19:00

San Pellegrino Asia's 50 Best Restaurants Maestro Dinner

Come join us for a culinary experience like no other with Chef Ivan of Bacchanalia and Chef Gaggan of Gaggan Bangkok collaborate to create a "4 hands" dinner that uses the finest ingredients, contemporary techniques and their amazing characters.

Date: 6th March 2015

Time: 7pm 

Price: $588++ with an optional wine pairing $380++

Limited to 30 seats ONLY

For booking injuries please email: 

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to Jan 1

NYE countdown at Bacchanalia

Come join us at Bacchanalia for our NYE dinner and countdown party on the 31st of December as we ring in the New Years! We're featuring a 5 course menu (below) that for one night only will bring back some of our most popular dishes since our opening.  Guests will also enjoy free flow of Moet & Chandon Brut Imperial, Beer, and Red and White wine till Midnight, as well as a live countdown and DJ all night long.

Potatoes Cascia
Oscetra caviar, fingerling potatoes, kombu dashi emulsion, seaweed salad and Herbs from our garden

Eggplant Assam
Japanese Eggplant, Tamarind Glaze, Tasty Crumb and burnt eggplant puree

Strawberry and Prawn Risotto
Confit Prawn, Aged Carnaroli Rice, Strawberries and homemade ricotta

Steak and Eggs
Rib Eye Cap, Japanese Mountain Yam Puree, Confit Egg Yolk and Spiced Beef Jus

Cherry and Almond Rice Pudding
Morello Cherry Sorbet, Almonds, griottine cherries, Almond Rice Pudding


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7:00 PM19:00

The Educated Imbiber Vol.10: The evolution and art of cocktails

Bacchanalia and Proof & Company are proud to present our final Educated Imbiber for 2014: The Cocktail Chronicles.

Book your seat fast for this interactive workshop and dinner pairing hosted by Chef Ivan of Bacchanalia & Special guest Joe Alessandroni from 28 HKS/Proof & Company! or buzz us at +65.6509.1453!

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to Dec 17

White Truffle Set Menu

Bacchanalia showcases the most coveted of ingredients for a limited time only. Now, indulge in a sharing menu for 2 with 8 delectable courses designed around the elusive white truffle for only $388++.  Reimagining a few Bacchanalia classics and unveiling new dishes tailor-made for the ingredient, you've never had truffles like this before. BOOK NOW and be sure to indicate "White Truffle Set" in the Special Request section of your booking to ensure availability!

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