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Absinthe: Classic French Food with a touch of Southern France

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Previously located at Bukit Pasoh, Absinthe is now a sprawling restaurant in two 3-stories shophouses at scenic boat quay, offering an array of dining options. The first floor is a nice cosy seafood bar and alfresco dining area where you can have drinks and indulge in fresh seafood right next to the Singapore River. The second floor is a chicly designed intimate dinning space to best enjoy Chef Francois’s classic French food marked with his Southern French heritage of Mediterranean influences and liberal use of olive oils. The top level is the salon, a modern fine dining area with chandeliers and private rooms for couples and families to dine in. 

Absinthe's interior

Absinthe’s interior

Know for its classic French cuisine, award winning Chef Francois Mermilliod has also updated the menu with some new dishes. The highlights include Légine de L’Antarctique ($27) with a little Asian influence, refreshing Antarctic Toothfish Carpaccio with Pear, Pomegranate and Pomelo, Yuzu Dressing. The seared Hokkaido scallops with Green Apple and Vanilla Beurre Blanc ($27) is light and refreshing, and very different from the usual rich French fare.

Foie Gras Terrine

Foie Gras Terrine


The Foie Gras Terrine ($30) is another delightful dish. The foie gras here is layered with Smoked Duck Breast, Beetroot Confit and served with a nice Warm Brioche. Another favourite dish we love at Absinthe is the delicious Canard ($42). The French Duck Leg Confit is served with Sarladaise Potatoes, Mushrooms, Madiran Wine Sauce. The duck is tender and moist with the flavours nicely balanced.

Duck Leg Confit

Duck Leg Confit

Make room for dessert. The freshly baked-to-order Vanilla Madeleines ($15) with Valrhona Chocolate Mousse is a great dish to end your meal at Absinthe. Another mnust-try sweet treat is the H’uile d’Olive ($15) of Valrhona White Chocolate and Olive Oil Ganache, Pistachio Financier and Raspberries.


Vanilla Madeleines

The Absinthe “French Farmed Cheese Trolley” ($32 for three selections, $46 for six selections) is an ultimate delight for cheese lovers. Over eight selections of cheese which are selected by a Master Cheese Ager France and are specially frowned in on a weekly basis.

Absinthe is also a destination to enjoy an extensive collection of quality yet affordable French wines from small quality producers and various wine-producing regions. With over 150 labels, the selection ranges from the Pinot Noir Mischief and Mayhem Bourgogne ($55 per bottle) and sparkling Domaine de Vissoux Crémant de Bourgogne ($55 per bottle), to the highly-prized and rare Château Latour 1945 ($9950). Want a potent kick, try the namesake Absinthe, have it neat in 5 options (($24/ glass), there’s even a traditional Absinthe fountain quite like a beer tower. Or enjoy a bit of variety with the Absinthe infusion on traditional cocktails like Absinthe Royal ($28), Absinthe Margarita ($28) and Absinthe Mohito ($28).

If you prefer a later afternoon bites over early tipples, the “Absinthe Afternoons” menu is available from 4pm to 6:30pm on weekdays. Besides fresh crustaceans from the Seafood Bar and an assortment of French cheeses, order up grilled options such as Tiger Prawns ($18++), with Absinthe and lemon and Foie Gras ($16++) with sour cherries. You can also opt for gourmet sandwiches such as the Iberico Ham Sandwich ($20++), with tomato confit, pesto and rocket or the Tuna Sandwich ($16++), with Salad, Eggs and Roma Tomato. The “Absinthe Afternoons” menu will be updated regularly.

A reduced a la carte menu is available at lunch, and a full a la carte menu is available at dinner. Additionally, a 7-course Degustation Menu ($108++) is available for order at lunch and dinner, and a three-course Lunch Set ($38++) offers good value with a selection of five dishes each under the entrées, mains and desserts. Both the Degustation and Lunch Set menus are changed every three months.

71/72 Boat Quay, Singapore 049860
Tel: 6222 9068
Opening Hours: Mon-Fri: 12pm to 2:30pm, “Absinthe Afternoons” 4pm to 6:30pm, 6:30pm to 10:30pm; Saturdays & Sundays: 6.30pm-10.30pm

Author: Rebecca Tan

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