Tom Nestled in the heart of Singapore’s Central Business District (CBD), Artemis Grill offers an unparalleled dining experience for its guests. With its location on the 40th floor of the CapitaGreen building, you’ll be able to enjoy amazing views while feasting on the freshest produce derived from the culinary flavours of the Mediterranean. Thanks to the great folks at Artemis, we were invited to a 4-course dinner with wine pairing, covered by our contributors Ulysses and Shawn.
About Artemis Grill: Location and Opening Hours
Artemis Grill is located at
CapitaGreen Rooftop
Level 40, 138 Market Street
Singapore 048946
with the following opening hours
Monday to Friday 11:30am to late
Saturday 6:00pm to late
The restaurant may also be closed for events. It is currently a sought-after location for wedding dinners as well. Hence, to avoid disappointment, it is better to call in advance or make reservations through +65 6635 8677.
Artemis Grill: 4 Course Menu with Wine Pairing
To start things off, we were provided with the drinks menu and we had the following
The Blondie
The Blondie is a sweet and refreshing drink with a tinge of tangy lemon sourness. Pretty much a pleasant blend of vodka, elderflower liquor and sparkling lemon citrus. Perfect evening drink to sip on while enjoying the skylines of the metropolitan district.
Grape Divine
Grape Divine is a grape smoothie of sorts and is not as strong as the Blondie. A nice fusion of berries and grapes.
As with Mediterranean cuisine, the dinner started with choice of 4 different breads. Butter is only served upon request. Artemis offers a sauce blended with olive oil (served only in Artemis), black olive mixed with white sesame taka. An unique complement for the breads compared to the traditional olive oil / vinegar blend.
Hors d’oeuvres (Appetizers)
Appetizers (or Hors d’oeuvres) commenced with Tsarskaya Oysters with Mignonette and Heirloom Beetroot with Caviar. We noticed an interesting taste with diced onion cubes used instead of the usual tobacco or lemon slices for the oysters. Fresh and delicious oysters. The appetizers were paired with Delapierre Cava Brut, NV.
Wild Seabass Ceviche
The Wild Seabass Ceviche is tacky and chewy with its 50% cooked texture. The salsify is a not often seen ingredient and certainly makes a good combination with the light-on-the-tastebuds crispiness. The sauce is creamy and a tad of sour to taste. The seabass was paired with Claris-delle, Pinot Grigio, 2015.
Patagonian Toothfish
The presentation of the Patagonian Toothfish is aesthetically pleasing to the eyes. The purple cauliflowers are intriguing and not often seen. The fish is thick and succulent while the roasted hazelnut acts as a good neutralizer for the buttery taste of the fish and sauce. The toothfish was paired with Giuseppe Cortese, Chardonnay, 2015.
Red Comice Pear
We had the Red Comice Pear for dessert. The plate used, made the dessert looked really appetizing! Sorbet and fruits were arranged sparsely. In this dish, the chef used two extreme textures in his choice of ingredients. Bacon crackers added a tinge of saltiness to the sweet sorbet and tart. The dessert was paired with a dessert wine – Dalva, 20 years aged, Dry White Port.
Last thoughts about Artemis Grill Singapore
Artemis Grill is indeed a cut above its peers in the category of fine dining. Not only is it literally above its competitors (located on the 40th floor), the fusion of ingredients for each of the dish was well thought out. The wine pairing done by the in-house sommelier for every single course, definitely enhanced the overall dining experience.
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