Absinthe

Dining at modern French restaurant, Absinthe, has unveiled a myriad of surprises. The restaurant’s new multi-storey home at Boat Quay one of the most gorgeously decorated restaurants on the strip, with broad wooden floorboards, raw brick walls and plush green booth seats. There are three levels of dining, with two private rooms and numerous cosy nooks and crannies.

Chef Francois Mermilliod’s cuisine is surprisingly fresh and vibrant, especially for typically heavy French food, with unusual Asian touches. His inspiration comes mostly from the south of France, which bring in lighter Mediterranean flavours and a liberal use of olive oil.

Mermilliod’s Asian inspirations are seen in the two starters of Hamachi and Saint Jacques. The Hamachi, a fish which is more commonly used in Japanese cuisine, is marinated in yuzu and olive oil and sliced thin, sashimi-style, and is then topped with Aquitaine caviar. The fresh flavours are complemented with a raw cucumber salad topped with ikura. The Saint Jacques, a typical butter-bathed dish of seared scallops, is served with Japanese accompaniments of daikon and wakame and is topped with a lemon, thyme emulsion.

Despite the inventive starters, Mermilliod proves that he can also execute traditional French dishes with finesse. The foie gras terrine comes highly recommended. The silky foie gras is sandwiched in between layers of smoked duck breast and is served with a buttery golden warm brioche. The duck confit was served to classic perfection - gloriously crispy on the outside and perfectly fall-off-the-bone tender on the inside.

71/72 Boat Quay. Tel: 6222 9068