Raffles Hotel Singapore’s Bar & Billiard Room Goes Italian

Osteria BBR by Alain Ducasse will spotlight the food of the Mediterranean coastline between Nice and Genoa.

Sea urchin risotto at Osteria BBR by Alain Ducasse. (All photos courtesy of Raffles Hotel Singapore)

Fans of the Raffles Hotel Singapore will want to keep tabs on the latest developments at the long-standing Bar & Billiard Room (BBR), which is now entering the final stages of its transformation into Italian restaurant Osteria BBR by Alain Ducasse. The renowned Monégasque celebrity chef, who has no less than 20 Michelin stars to his name, will showcase the flavors of the Italian Riviera through traditional recipes made with a contemporary twist. Reservations have already opened ahead of the venue’s official opening on July 23.

In a statement, Alain Ducasse said, “Osteria BBR by Alain Ducasse is inspired by my experiences in Italy and discoveries of Italian culinary traditions, and I’m delighted to share my approach to authentic Italian cuisine with guests in Singapore, bringing a myriad of dining and bar experiences to the historic Bar & Billiard Room every day.”

Italian chef de cuisine Francesco Soletti was handpicked by Alain Ducasse to helm the kitchen.

Alain Ducasse has appointed his Italian protégé Francesco Soletti as chef de cuisine at the venue; Soletti brings more than a decade of experience at Michelin-starred restaurants across the globe, and under his supervision, the kitchen will turn out authentic, produce-driven Italian dishes.

At Osteria BBR by Alain Ducasse, guests can tuck into a contemporary selection of delectable antipasti, freshly cooked pastas, succulent seafood, grilled meats, wood-fired pizzas, and more. Patrons seeking out an indulgent introduction should go for the Menu Tentazioni (S$108++ per guest), which showcases seven signature creations. At lunch, guests may also opt for a two-course (S$36++ per guest) or two-course (S$42++ per guest) menu option.

Must-tries from the à la carte menu include seafood dishes such as Mazara del Vallo red prawn tartare with creamy buffalo mozzarella, jelly, and a dollop of Kristal caviar; a risotto featuring sea urchin, tomato water and Provolone del Monaco cheese; slices of sea bream marinated with Amalfi lemons; and Eliche di Gragnano pasta with Maine lobster, citrus, and roasted eggplant. Specialties from the wood-fire grill range from lamb rack served with artichoke, goat’s cheese, and lamb jus to bistecca alla Fiorentina, an WX wagyu porterhouse MS5 steak grilled Florentine-style. For a sweet finish, dessert choices include a classic, crowd-pleasing tiramisu; the signature baba served with limoncello and whipped cream; and strawberry with homemade pistachio ice cream.

Mazara del Vallo red prawn tartare with Kristal caviar.

L’Imperiale and Manhattan Sardegna, two signature Italian cocktails at Osteria BBR by Alain Ducasse.

Patrons can also enjoy a pre-prandial aperitivo experience at Osteria BBR’s cozy indoor bar or alfresco patio with a curated selection of Italian cocktails, including favorites like Tempesta Siciliana, house-aged Negroni, and Alba Rossa — the venue’s own twist on the classic Aperol Spritz. Guests can also enjoy a lineup of primarily Italian vino through a diverse wine-by-the-glass program offering accessibly priced labels alongside premium options.

Rounding out the aperitivo will be an array of Italian bar snacks such as Genovese pesto tigelle — a popular Ligurian bread filled with arugula, Parmesan cheese, tomato confit, and anchovies; deep-fried prawns and calamari served with a sorrel-based condiment; and pizza fritta montanara, or deep-fried pizza dough topped with slow-cooked tomato, buffalo mozzarella, 36-month aged Parmesan cheese, and fresh basil.

More information here.

Eliche di Gragnano pasta with Maine lobster and roasted eggplant.

Osteria BBR’s signature baba with limoncello and whipped cream.

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