Two veterans from Pirata Group branch out in their first independent venture dedicated to the food cultures of Spain, Italy and France
22 countries border the Mediterranean basin, a fact that hasn't been lost on Erik Kirakozov and Antoni Bernabeu, industry veterans who are due to open upscale eatery Basin this mid-August. Hailing from opposite ends of the Mediterranean—Kirakozov's homeland of Georgia sits on the Black Sea, which drains into the Mediterranean, while Bernabeu is a native of Valencia, Spain—the former general supervisor at Pirata Group and the chef, who previously helmed The Optimist, have banded together to deliver a dining experience that draws from the sunny climes of southern coastal Europe, with a focus on France, Italy and Spain.
Situated in a new complex of F&B venues in Central, Basin draws on Bernabeu's 15 years of experience in the kitchen for a menu that draws from the healthy eating habits of the region, resulting in dishes that are playful but avoid weighing on the stomach. Currently, the soft opening menu features creations like akami tuna crudo with chive oil, dried tomato, capers and plum vinegar; zucchini flower with goat cheese, walnuts, truffles and acacia honey; and Black Angus tagliata with red mojo, Ancienne mustard and veal jus.
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Following the grand opening of Basin, diners can expect a hive of activity throughout the restaurant has the culinary team prepares proteins like Rubia Gallega prime rib in the open kitchen's Josper charcoal oven; while tableside service offers moments of interaction, as with the deboning of fresh market fish. Desserts include roasted peach with honey mascarpone and pistachio, Mediterranean burnt orange pavlova, and chocolate mousse with praline, hazelnut and sea salt.
Designed by House of Butler, Basin's light-flooded interior reflects the levity of the Mediterranean climate, with a minimalistic palette accented by touches of gold and dark blue, alongside a selection of vibrant naturalistic canvases from local artist Robert Lam.