Audacious Epicurean Excellence in Singapore’s Little |ndia

Audacious Epicurean Excellence in Singapore’s Little |ndia

Audace Bar & Restaurant at Wanderlust Hotel

Pork Beetroots

Situated adjacent to the lobby of Singapore’s most unique hotel, Wanderlust, and just a five minute walk from Rochor MRT station on the Downtown Line, Audace Bar & Restaurant re-launched in May 2017 with an exciting new menu created by acclaimed and freshly installed French Michelin-starred Chef Jérémy Gillon.

It was back in 2013 when Chef Gillon joined Me@OUE on Collyer Quay as consulting chef that Singapore first piqued his interested. And, after the success of that venture he has returned to take on a permanent position and the challenge of crafting a new direction for this delightfully intimate eatery tucked quietly away in Little India. 

Formally known as Cocotte, the rebranding promises much and builds upon Chef Gillon’s considerable experience and culinary flair honed through a career that has seen him work in some outstanding kitchens, including eight years as executive chef at Le Montana in the French Alps where he guided the hotel’s fine-dining restaurant, L’Epicurien, to its first Michelin star.

The new menu at Audace – short for audacity – sees the chef serve up a choice of innovative French bistro-style cuisine. It’s a space where urban chic and contemporary art are brought together; stylish without being over-stated or grand. Above all, both the lounge and the dining area are comfortable and easy places to kick-back, relax and enjoy the delicious new menu and drinks on offer.

Jeremy Gillon

For lunch and dinner the bar is where it all begins and guests are well advised to arrive early and sample a signature cocktail or two before heading to the dining area. The drinks menu features an excellent wine list plus a good selection of premium spirits and beers and, as one would expect, excellent coffee.

Whilst conceptually the food has a clear French connection, Chef Gillon also adds a modern twist inspired in no small way by his personal global gastronomic experiences. The food is fresh and clean and the result of years exploring how different tastes and textures combine and complement each other, along with a commitment to using only the best ingredients.

Lunch revolves around the two and three-course set menus. The choice changes at least three times per week reflecting the chef’s commitment to fresh seasonal produce. Similarly, dinner guests are offered the Chef’s Discovery menu with either four or six courses. The inspiring à la carte menu showcases some of Chef Gillon’s beautifully plated signature dishes and hint heavily at what to expect on the set menus.

Parsnips braised in Brown Butter

Vegetable highlights include the roasted black carrots. Baked whole with chilli, garlic and curry leaves the carrots are served with roasted grated coconut, deep fried Thai basil and compressed carrots in a soy, garlic and Xeres oil. For lovers of delicate seafood the sea bream broccoli will impress. The baked sea bream is served with broccoli puree, butter glazed blanched broccoli and topped off with salted lemon confit and a praline of roast sunflower seeds.

For those who favour meat, both the 12-hour poached chicken with pumpkin and pomelo and the chef’s beef striploin with banana shallot papillote are sensational, but for sheer audacity the 500g pork beetroot is the must-try signature dish. Designed for sharing, thick slices of pork belly are marinated for 48 hours in a beetroot marinade infused with lemongrass, star anise, soy and ginger before being slowly cooked for three hours. Adding additional taste and texture, it’s then caramelised with a beetroot glaze before being theatrically served at your table. Pair it up with braised beetroot and roast potato – simply delicious!

Audace is open from 7.30AM to midnight every day exepct Mondays and closes at 4PM on Sundays.