Home Food service Barbary Coast Ballroom Reopens with Revamped Food and Drink

Barbary Coast Ballroom Reopens with Revamped Food and Drink

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.

Tommy Tomate

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. 

Pea Ness

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.

I Concede

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.

Previous articleLocal retailers on Shopee record RM200 million in sales within first month of PENJANA Shop Malaysia Online
Next articleDutch Lady introduces new look and improved recipe for an enhanced milk experience


Please enter your comment!
Please enter your name here