Odette Singapore

Odette in Singapore

I was invited to dine at Odette to celebrate my brother in law’s big birthday, and what a treat it was! French cuisine by Chef Julien Royer, his dishes are inspired by his grandmother, Odette. The restaurant sits within the National Gallery of Singapore, so walking to and from the restaurant, we could have a little private viewing of the gallery, looked on of course by the security guards

And not till after the dinner, did I finally read up on the restaurant: rated ninth in Asia’s top 50 best restaurants in 2017; and, having two Michelin stars to its name, it is quite a formidable restaurant and I certainly agree with my cousin who told me it would be a treat!

Odette’s has a surprisingly relaxed atmosphere, though yes it also helped that we were in a private dining room off from the main restaurant. Our Maitre d’ for the evening, who happened to be the General Manager, Steve Mason, was most charming relaxed and unflappable.  He gave us all the time to choose how many courses we would go for… silly really… eight of course!

I’m getting spoilt! For when asked if there were any allergies to food, I piped up that I really didn’t eat cooked fish. The response, reminiscent of The Ledbury, London, was to create a separate dish in place for me. I opted for a vegetarian dish, so my eyes lit up to the suggestion of white asparagus with morriles and truffle! The best way to a person’s heart is through their stomach… this certainly applies to me! I did wonder though how they would have reacted if I gave them a string of allergies and foods to avoid…

I think we must have looked ravenous! The bread brought to the table… lovely selection; sourdough, olive, truffle… but we were also clearly warned not to go overboard or we would ruin our appetites – so being a good girl I followed the suggestion. However… the rest still managed to finish the bread – we are big eaters!

Bread selection | Odette Singapore

And now less writing, more images! I have decided to showcase the images in a large format which will give you more detail and an idea of how our dinner was at Odette.

A little amuses bouches to begin the evening:

amuse bouche 1

amuse bouche 2

amuse bouche 3

with some Mushroom Tea – now this definitely reminded me of The Ledbury!

Mushroom Tea | Odette Singapore

And the main dinner commences!

HOKKAIDO UNI: langoustine tartare, oyster cloud, oscietra caviar.

Hokkaido Uni
HOKKAIDO UNI: langoustine tartare, oyster cloud, oscietra caviar.
Hokkaido Uni
HOKKAIDO UNI: langoustine tartare, oyster cloud, oscietra caviar.

MAJESTIC OYSTER: charred grenaille potato, pickled tosaka seaweed, vichyssoise.

Note the ‘greens’ were iced to give the crunch texture to the dish.

Majestic Oyster | Odette Singapore
MAJESTIC OYSTER: charred grenaille potato, pickled tosaka seaweed, vichyssoise

HEIRLOOM BEETROOT VARIATION: salt-baked beetroot, stracciatella ‘Artigiana’, honeycomb

Heirloom Beetroot Variation | Odette Singapore
HEIRLOOM BEETROOT VARIATION: salt-baked beetroot, stracciatella ‘Artigiana’, honeycomb

ROSEMARY SMOKED ORGANIC EGG: smoked potato syphon, chorizo iberico, buckwheat.

Rosemary Smoked Organic Egg | Odette Singapore

Rosemary Smoked Organic Egg | Odette Singapore
ROSEMARY SMOKED ORGANIC EGG: smoked potato syphon, chorizo iberico, buckwheat

FOIE GRAS ‘COMME UN PHO’: japanese abalone, smoked eel dashi, yuzu.

Fois Gras Comme un Pho | Odette Singapore
FOIE GRAS ‘COMME UN PHO’: japanese abalone, smoked eel dashi, yuzu

WILD ATLANTIC TURBOT ‘ESPRIT THAI’: Charred baby gem, sakura ebi, lime leaves.

Wild Atlantic Turbot 'Esprit Thai' | Odette Singapore
WILD ATLANTIC TURBOT ‘ESPRIT THAI’: Charred baby gem, sakura ebi, lime leaves

and my alternative dish of WHITE ASPARAGUS MORRILES TRUFFLES

White Asparagus with Morriles | Odette Singapore
WHITE ASPARAGUS MORRILES TRUFFLES

PIGEON FABIEN DENEOUR 3 SERVICE: Corn fricassee, confit leg, liver parfait

Pigeon for 10 | Odette Singapore

3 service Pigeon | Odette Singapore

Pigeon | Odette Singapore

Pigeon | Odette Singapore

LEMON T’ART: organic lemon curd, sable breton, basil

Lemon t'art | Odette Singapore
LEMON T’ART: organic lemon curd, sable breton, basil

Could you not really appreciate the visual impact of the dishes?  I can say that the evening was truly a treat spent with the family and enjoying a leisurely dinner.

Admittedly when each dish was explained, my initial thoughts were – too complex, too many flavours, how is this going to work? Perhaps he was just putting too much into a single dish?

Definitely not. The flavours worked well together and I do like the thought put into the texture as well as the taste of each dish. Did we over eat? But of course not! We even had room for a bit of cheese (and again embarrassingly I knew all the cheeses except two) plus of course a little birthday cake.

A little slice of cake | Odette Singapore

and rounding the evening off with some petits fours, coffee and tea.

Needless to say, we were the last to leave the restaurant for that evening!

 

Odette

National Gallery Singapore
1 St Andrew’s Road #01-04
Singapore 178957
Phone: +65 6385 0498

For reservations, private events and other restaurant enquiries: enquiry@odetterestaurant.com

Opening Hours:
Lunch: 12.00pm to 1.30pm (last seating)
Dinner: 7.00pm to 9.00pm (last seating)

Monday – Dinner only
Tuesday to Saturday – Lunch & Dinner
Closed on Sunday & Public Holidays

www.odetterestaurant.com

 

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