Each week, we shortlist the best spots in a city to satisfy your food and drink cravings. In Singapore, tuck into modern classic cocktails at Barbary Coast Ballroom, treat yourself a free-flow brunch at Da Paolo Dempsey, and pair Italian wines with your favourite American prime cuts at Wolfgang’s Steakhouse.

Decadent free flow brunch: Da Paolo Dempsey Restaurant & Bar 

Italian trattoria Da Paolo has launched a new free-flow brunch, just in time for your next weekend treat. Its restaurant and bar in the lush heart of Dempsey offers two options, the Campari Peroni Brunch, featuring classic beverages like Americano, Aperol Spritz, Peroni Sbagliato, Peroni Spritz, and Peroni Beer, while the Ferrari Brunch serves sparkling wine Ferrari Brut. alongside other selections. Guests can expect to tuck into hearty brunch items like umami mushroom toast, spicy Italian shakshouka, burrta bruschetta, and more.

More information here.

Credits: Wolfgang’s Steakhouse

American prime steaks meet Italian vino: Wolfgang’s Steakhouse Singapore

The classic New York steakhouse is a forerunner when it comes to expertly prepared cuts served in an elegant setting, To take things up a notch, its Singapore outpost has launched a new set menu where USDA prime steaks are paired with fine Italian wine—a homage to the intrinsic relationship between both cuisines. Choose from three parings: Sirloin with a full-bodied and well-balanced Argiano Brunello di Montalcino 2014, ribeye with the tart and berry-rich Tuscan Il Carbonaione 2012, and prime tenderloin with the creamy-edged Gianni Gagliardo Barolo 2014. Steaks aside, whet your appetite with freshly shucked Fine De Claire Oysters, which go well with the Argiolas Vermentino 2018 from Sardinia.

More information here.

Credits: Barbary Coast Ballroom

Modern classic cocktails and tasty nibbles: Barbary Coast Ballroom

Following a short closure during Singapore’s circuit break, the parlour-style Barbary Coast Ballroom has reopened with an updated list of cocktail offerings, alongside indulgent treats for late night nibbles. Occupying the second storey of three historic shophouses in the multi-level concept space, the bar serves new concoctions like The Weird One, a curious blend of Flor de Caña 12, makgeolli, strawberry, wheat and oak moss, as well as the potent and refreshing Pea-Ness, crafted with Perry’s Tot Navy Strength Gin, Beefeater lacto-fermented apple, pea water and lemon. Meanwhile, guests can satiate their appetities with lobster mac and cheese, heirloom tomatoes served with house-made ciabatta crisps, and the cheese and charcuterie board.

More information here.

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