Bar-Roque Grill counts down to Bastille Day with celebrations from 1 to 14 July 2014

Bar-Roque Grill celebrates its first year anniversary with 13 days of classic French dishes from 1 July 2014, leading up to French’s National Day, Bastille Day, giving lovers of French cuisine more reason to indulge in a flamboyant feast revolving around the best of France in this cosy yet sophisticated enclave.

Charcuterie board ($38/$62) – pork rillette, foie gras, chicken & sunchoke terrine, pork knuckle terrine, white kurobuta smoked ham, duck prosciutto, salami, country duck pate and rabbit rillette

The celebratory menu features classic Northern and Southern French dishes not commonly found in Singapore, such as Escargot Fricassee, Provencal appetiser Pistou Soup, Veal Cordon Bleu, classic steak dish Tournedos Rossini, slow-cooked casserole Cassoulet, hearty Braised Lamb Shank Provencal and more. Throughout the celebrations, a variety of five to seven types of French cheeses will also be available, as well as Burgundy and Champagne wine promotions (from 1 to 6 July) and wines from the South of France (from 7 to 14 July).

Classic Tarte Flambee ($14/$22)

Dining at Bar-Roque Grill transports one to the dazzling Baroque period of 17th century Europe. Alsace-born Chef Stephane Istel who helms the kitchen draws deep from traditional roots, with dishes classic yet powerfully responsive to modern times.

The Classic Tarte Flambée carries familiar features one would associate with pizza –crust and toppings. Unlike pizza, the crust of this tart flambée is light, crispy and cracker-thin. Topped with bacon, onions and of course lovingly melted cheese to bind everything together.

Bouillabaisse ($42)

The Bouillabaisse arrives in three separate components: saffron broth, croutons with rouille, and of course the focal point, grilled seafood accented with fresh dill, perked up with grilled red peppers, and laced caramelised onion that elevates this dish to a whole new level. Continue reading


Perched at a great height atop OUE Bayfront along Collyer Quay, ME@OUE offers spectacular panoramic views of the Marina Bay and downtown area. To secure the best seats in the house, make reservations in advance. This establishment needs no publicity – the lunch crowd streams in as soon as the clock ticks into noon.

Comestible options include a coalition of innovative Japanese, French and Chinese cuisines. The menu is updated on a regular basis, pivoting around seasonal ingredients.

Steamed Japanese Abalone with Spring Vegetables and Soya Wafu Dressing ($38)

Enticing starters include the Steamed Japanese Abalone with Spring Vegetables and Soya Wafu Dressing, where one would expect fresh and clean flavours faintly awaken by a light soya wafu dressing.

Orient Clams – Mont d’Or, Burgundy Butter ($24)

The Orient Clams is one distinctive highlight in the appetiser segment, by virtue of its plump and prodigious nature. The fresh mollusc is consummated with a burgundy-infused butter enriched with lightly browned Mont d’Or cheese. What a delight.

Beef Tartare – Hand Cut Australian Angus Tenderloin, capers, shallots, tarragon, parsley, miso paste ($28 for appetiser portion, $48 for main course portion)

The artfully plated Beef Tartare is essentially hand cut Australian angus tenderloin laced with capers, shallots, tarragon, parsley and miso paste, served with the requisite egg yolk atop, and toasted thinly sliced bread for crunch.

I can’t emphasise enough how much each dish is presented with finesse, consistently throughout the courses. This is no surprise as One-Michelin Star Chef Yonemura is one of the three highly acclaimed chefs who hold the reigns at ME@OUE.

Thin Sliced Mangalica Pork Belly with Spicy Garlic & Szechuan Pepper Sauce ($26)

Asian Chinese appetising possibilities include the Thin Sliced Mangalica Pork Belly with Spicy Garlic & Szechuan Pepper Sauce –a rather straightforward but well carried out dish accented with a modest kick of spice.

Chef Yonemura’s Bouillabaisse – Sea Bream, Cod, Madagascar Prawns, Scallops, Rouille, Gruyere Cheese, Saffron Seafood Broth ($58/$165)

Chef Yonemura’s Bouillabaisse is a highlight of the highlights. This is comfort fare in the midst of sophisticated dining, brimming with nothing inferior to pristine ingredients.

Seafood lovers will swoon over the generous portion of sea bream, cod, Madagascar prawns and sizeable scallops, swimming in a rich saffron-infused seafood broth that boasts essences of lobster and prawn, blanketed with Gruyere cheese and rouille.

Charcoal Grilled A3 Ohmi Wagyu Striploin with Kyoto Vegetables and Yonemura’s Special Peanut Sauce ($98)

Beef lovers will infinitely be seduced by the nicely marbled wagyu striploin, simply charcoal grilled and served unadulterated to allow its innate goodness to shine.

Served on the side are Yonemura’s Special Peanut Sauce, shoyu, sea salt and wasabi for your dipping pleasures, but personally I prefer it on its own to appreciate the natural flavours fully.

Pineapple Pina Colada Tart – lime cream, sablé Breton, pina colada foam, pineapple sorbet ($14)

Desserts, too, are categorised into three sections: French, Japanese and Chinese. The Pineapple Pina Colada Tart from the Japanese section is a great palate cleanser, ideal to end a heavy meal with.

Chilled Avocado ($18)

The Chilled Avocado is a soothing Chinese dessert, encompassing smooth and creamy avocado puree paired with aloe vera chunks, served in a fresh coconut.

Pandan Pistachio Sponge ($14)

The Pandan Pistachio Sponge is another dessert from the Chinese section –one that banishes all misconceptions on Chinese cuisine as conventional and uninspiring.

This dessert features a house-made pandan-flavoured ice cream on a sponge cake, topped with light whipped cream and served alongside hazelnut gula Melaka custard for drizzling.

Add as much or as little of that luscious custard according to your sweetness preference.

Opera Moderne – Chocolate Ganache, Coffee Crémeux, Coffee Ice Cream (part of the Set Menus ($48++ for 2 Courses, $58++ for 3 Courses)

For fuss-free dining, go for the set lunch menus at $48++ for 2 Courses, $58++ for 3 Courses. The Opera Moderne, part of the set lunch menu, comes with chocolate ganache sandwiched between chocolate sponge, coffee crémeux and house-made coffee ice cream.

The culinary delights in both the savoury and sweet segments measure up to the eminence of the establishment. Diners can continue looking forward to more surprises in future menus.

The Rooftop Level
50 Collyer Quay
OUE Bayfront
Singapore 049321


Opening hours:
Lunch: Monday – Friday: 12pm – 2pm
Dinner: Mondays & Tuesdays: 6pm – 10pm, Wednesdays to Saturdays: 6pm – 10.30pm
Lounge: Mondays to Fridays: 6pm till late
Closed on Saturday afternoons and Sundays