New About Town | Audace Bar & Restaurant
Audace Bar and Restaurant
Where: Wanderlust Hotel, 2 Dickson Road
Open: 7.30am to 11pm, Tuesdays to Sundays, Closed on Mondays
Info: Call 6298-1188 or go to http://audace.com.sg/
Wanderlust Hotel’s latest bistro in town, Audace, is a 50-seat restaurant and bar, with Michelin Star executive chef Jeremy Gillon at its helm. Essentially, Audace comes from the word audacity, which is their aim – to take diners on an experiential and bold journey, serving up contemporary French Bistro fare imbued with international flavours. In Chef Gillon’s words, “I want diners to come in not knowing what to eat, and discover new tastes and sensations through our food.”
The quirky restaurant takes over its rustic french predecessor, Cocotte, that has closed its doors early this year. Pushing boundaries and challenging expectations is what this place is about.
Chef Jeremy Gillon was trained by some of the best French chefs. His restaurant L’Epicurien was awarded a Michelin Star and he was most recently a notable guest chef at ME@OUE in 2016. His cuisine stands apart from others, combining his vast imagination with a real discipline and a natural sense of elegance.
In Audace, michelin star chef Gillon serves up a unique curation of dishes, inspired from his own trips across the globe. His menu centers on modern French cuisine with a contemporary touch, and is heavily influenced by in-season ingredients. His set menus change three to four times a week!
Baked Seabass with Mashed Broccoli
Chef Gillon experiments strongly with cooking vegetables in different ways, producing a myriad of textures and flavours to pair with the meat or fish. The uniqueness of this plate lies unnoticingably in its mashed broccoli, which actually enhances the freshness and flavours of the seabass.
The pork belly is slow-cooked in a beetroot marinade that is infused with lemongrass and star anise. With this unique creation, the beetroot is cooked in different ways, from reducing it to a syrup, to roasting it – producing a range of flavours from sweet to bitter.