You’ll know Raj Datwani and Alex Chew from their decadent Bacchanalia Brunch series — a trail of champagne-fuelled brunch parties attended by the who’s who of society. While the parties are still lined up for the rest of the year, the duo has found a permanent home for the merriment. They’ve set up Bacchanalia, 150-seat restaurant in the historic Masonic Club — a most incongruous locale for a joint of hedonistic pursuits. There’s a bar here, where you can linger for post-dinner drinks, but most arrive here hungry for the food.

Sharing plates rule a lean yet mean menu segmented according to produce, namely vegetables, seafood, meat, and dessert. Curated by Executive Head Chef Ivan Brehm, the menu defies pigeonholing by geography. Tamarind-glazed aubergine accompanied by salted kombu chips are equally at home with steak and ‘eggs’ — a playful dish where a potato and yam puree take the form of mock sunny side-up eggs.

You must try the cauliflower gratin, topped with a mild cheese foam, it’s lush, creamy, and jazzed up with the slight crunch of cauliflower florets — giving us right reason to tuck into greens.

23A Coleman Street. Tel: 6509 1453