ARTEMIS

Perched on the 40th floor of the Capitagreen building, Artemis has a breathtaking Singapore skyline view. This provides a wonderful backdrop, especially at dinner, as you tuck into new chef Oliver Hyde’s Mediterraneaninspired menu, which often changes based on the season and availability of ingredients. The meal starts with warm and crusty bread dipped in extra-virgin olive oil (exclusive to the restaurant) and a concoction of herbs, dried black olive bits, sesame seeds and pine nuts. Thin slivers of hamachi crudo come decked in dill, sea grapes and pomelo, and are immersed in a refreshing tomato water. The O’connor tenderloin, cooked to medium-rare, is lean and succulent, with the heaviness tempered by the caramelised onions and red wine jus. Dessert is always a lovely affair, especially if you opt for the decadent Valrhona chocolate mousse topped with raspberries and praline ice cream. The meal is always enhanced with good wine, and the list offers enough labels to cater to a wide range of palates.