Singapore, 7 September 2020 – The elegantly appointed Barbary Coast Ballroom, the upstairs concept in the multi-level Barbary Coast, has reopened its doors following a temporary closure throughout Singapore’s circuit breaker. Spanning across the second floor of three historic shophouses, Barbary Coast Ballroom offers a spacious parlour-style layout with table or bar seating for groups up to five, all with safe distancing measures in place.
The updated cocktail menu blends a selection of favourites from the Ballroom’s opening menu with creative new concoctions developed during the closure. Guests can revisit modern twists on classics like the smoky, savoury Tommy Tomate (S$22++) with tomato-infused Mezcal Vida, kaffir agave and lime and the beloved Buttered Paloma (S$22++) with Arquitecto Tequila, beurre noisette, clarified grapefruit and lime, or branch out to sample the new offerings. New highlights include the Pea-Ness (S$23++), a potent yet refreshing blend of Perry’s Tot Navy Strength Gin, Beefeater Lacto-fermented apple, pea water and lemon; The Weird One (S$22++), a unique mix of Flor de Caña 12, Makgeolli, Strawberry, Wheat and Oak Moss; and the herbaceous Getting Figgy With It (S$20++) with Campari, Cocchi di Torino, rooibos tea and fig leaf water.
A selection of champagne, wine and beer accompany the cocktails, along with thoughtfully mixed “no-tails”, each named after a method of drink-creation such as the Swizzle (S$16++) with pineapple, pineapple husk, berry compote and citrus; or the Stir (S$16++) with clarified rhubarb, acid and tonic water.
Following the belief that hard drinking should always be rewarded with good nibbles, Barbary Coast Ballroom offers high-end bites such as Lobster (S$22), an indulgent dish of creamed Späetzle mac and cheese, smoked Gruyère, butter-poached lobster, mushrooms and Noilly Prat vermouth; the Smørrebrød (S$18) comprised of applewood smoked salmon gravlax, bronze fennel and mustard emulsion on house-made rye bread; or the Tomato (S$13), heirloom tomato, fermented tamarillos, sauce Vierge and tomato mezcal served with house ciabatta crisps.
The BCB Delicatessen returns with the ultimate cheese and charcuterie board offerings, a selection of five weekly artisanal cheese and home-made charcuterie with all of the essentials (ranging from S$50++ for Petite up to $148 for La Grand Dame). For those feeling particularly peckish, add on accoutrements such as pork or duck rillettes, Pâté en Croûte, air-dried duck breast or cured meat selections.
Barbary Coast Ballroom’s reopening follows the introduction of Deadfall II, downstairs at the dual-concept venue. Deadfall is open from 3 p.m. Monday through Friday, and from 4:30 p.m. on Saturdays. In accordance with Singapore’s phase two reopening requirements, Deadfall and Barbary Coast Ballroom will close at 10:30 p.m. nightly. Takeaway is available while the kitchen is open, with dinner service from 4:30 p.m. to close (Monday through Saturday). A selection of food and drinks from Deadfall and Barbary Coast Ballroom is also available for island-wide delivery from barbarycoastsg.com between 3 – 10 p.m.
For more information please visit www.barbarycoastballroomsg.com.
