Two-Michelin starred Odette is a collaboration between Chef-Owner Julien Royer and The Lo & Behold Group. Located at National Gallery Singapore, the restaurant serves Modern French cuisine guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce sourced from boutique producers aroundthe world. Odette is named in tribute to Royer’s grandmother who taught him how some of the most remarkable dishes can come from the purest ingredients, and believed in ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. This ethos has directed every aspect of the Odette experience. The space has been designed by London-based Universal Design Studio, with overall creative direction led by Singaporean artist Dawn Ng.
map
Address

1 St Andrew's Road
#01-04 National Gallery Singapore
Singapore 178957

Tuesday:
12:00pm - 01:30pm
07:00pm - 09:00pm

Wednesday:
12:00pm - 01:30pm
07:00pm - 09:00pm

Thursday:
12:00pm - 01:30pm
07:00pm - 09:00pm

Friday:
12:00pm - 01:30pm
07:00pm - 09:00pm

Saturday:
12:00pm - 01:30pm
07:00pm - 09:00pm

Sunday:
Closed

Monday:
07:00pm - 09:00pm

Phone
Price

~$200/pax

Reviews at Odette

Reviews of good food at Odette
Highest Debutant on the Asia Best 50 list.

Julian Royer's rise continues after winning 2 Michelin stars. Odette is the highest debutant at 9th place this year. With a refined approach in European cuisine, dining here is simply exquisite. Here is Chef Julian's signature 55 degree eggs. The theatrical way it's served with dry ice will elicit oohs and aahs from all at the table. All in all, it's been a fantastic year for Chef Julian Royer and Odette!

55' smoked organic egg has always been my favourite at both @jaansg and @odetterestaurant .

It's the whole experience starting from the moment they bring you that smokin egg crate to the pouring of the delicate egg into the bowl and savoring it as you cut through that egg revealing a bright orange yolk. 😩😩😩 I want more

Charred Iberico pork neck, smoked cabbage, organic corn, sage jus.

This was probably my favorite course at @odetterestaurant . I'm not the biggest pork fan but the meat was tender, perfectly charred and blended so well with sage jus.

55' Rosemary Smoked Organic egg, smoked potato emulsion, buckwheat and Cep mushroom
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My all time fav dish by Chef Julien, an organic egg cooked for 55 min sous vide at 65.3 degree precisely.

The egg was served in an egg carton with dry ice flowing underneath, the rest part of was served in a double-walled glass bowl on the side, with rosemary still smoking underneath. Then just gently pour the soft egg into the bowl...
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Odette, Singapore (Apr.28.2016)
#MissNeverfull_SG

Canapés: polenta crisp with confit claims to, charcoal crispy pita with hummus, 'cheese cake' with candied walnut, cumin tart with oat and lentils
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Odette, the first and the only (new) restaurant I really keen to try after I come back in Singapore.

After Chef Julien Royer left JAAN, possibly the top French eateries in Singapore, he finally opened his own restaurant housed in the historical National Gallery. I never expected a long wait to get a table in Singapore, which brought my expectations to a higher level. And yes, Chef Julien made it, again. Honestly the most satisfying meal I have had recently, even myself cannot believe I made a second visit in a few days..
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Odette, Singapore
#missneverfull_sg

Always end your meal with desserts such as with these amazing petit fours from Odette.

Yes, I seriously wouldn't mind some of these right now. The torched marshmallow, canelé, coconut petit four and salted caramel candy was a great end to an excellent lunch meal.

What a spectacle!

Dining at Odette is like watching a magician putting up a show and creating memorable experiences for his audiences. Take for example, this particular dish of Rosemary Smoked Organic Egg, which is making its grand entrance in the most dramatic way possible, none other than by dry ice.
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When the curtain falls, the resulting smoked egg is dropped into a bowl; further smoked by Rosemary, consisting of smoked potato, chorizo and buckwheat. This is a feast not only for the eyes but for the smell and taste.
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Odette
Address: 1, St Andrew's Rd, National Gallery Singapore, Unit 01-04, Singapore 178957

1 of the 6 acts from the lunch menu ($128) features a Heirloom Beetroot Variation that totally caught me by surprise at how much I actually enjoyed this dish.

Not necessary the biggest fan of beetroot, this dish totally won me over with the salt baked beetroot, stracciatella artigiana and honeycomb.

All of the components blended cohesively with each other; with the right texture, fragrance and flavour (most only have a subtle hint of the beetroot). I am astonished at how the chef is able to extract the natural sweetness out from the beetroot without having the overpowering raw vegetable taste. A delightful cold course before the hot mains.

To see more food photos from this place, visit my Burpple page or blog (link in profile). Odette
Address: 1, St Andrew's Rd, National Gallery Singapore, Unit 01-04, Singapore 178957

One of the best meals that I had this year so far has got to the gastronomic experience at Odette.

Conceptualized by the genius himself, Chef Julian Royer presents a fine selection of amuse-bouche that was served before the actual meal to whet the appetite of diners and also showcase the artistry, identity and inspiration behind the cuisine.

Slowly transiting to the mains, the other starters such as the Mushroom Tea and Bread Selection were equally exquisite, with each course having thought of meticulously.

Odette
Address: 1, St Andrew's Rd, National Gallery Singapore, Unit 01-04, Singapore 178957

Always end your meal with desserts such as with these amazing petit fours from Odette.

Yes, I seriously wouldn't mind some of these right now. The torched marshmallow, canelé, coconut petit four and salted caramel candy was a great end to an excellent lunch meal.

One of the best meals that I had this year so far has got to the gastronomic experience at Odette.

Conceptualized by the genius himself, Chef Julian Royer presents a fine selection of amuse-bouche that was served before the actual meal to whet the appetite of diners and also showcase the artistry, identity and inspiration behind the cuisine.

Slowly transiting to the mains, the other starters such as the Mushroom Tea and Bread Selection were equally exquisite, with each course having thought of meticulously.

Odette
Address: 1, St Andrew's Rd, National Gallery Singapore, Unit 01-04, Singapore 178957

One of the best meals that I had this year so far has got to the gastronomic experience at Odette.

Conceptualized by the genius himself, Chef Julian Royer presents a fine selection of amuse-bouche that was served before the actual meal to whet the appetite of diners and also showcase the artistry, identity and inspiration behind the cuisine.

Slowly transiting to the mains, the other starters such as the Mushroom Tea and Bread Selection were equally exquisite, with each course having thought of meticulously.

Odette
Address: 1, St Andrew's Rd, National Gallery Singapore, Unit 01-04, Singapore 178957

Mushroom Tea

This is probably the most photographed picture because it tasted as good as it looked. Overall, dinner at Odette had some hits and misses. If I have to pin point one of the dishes that the chef brought over from Jaan which was not well executed would be the pine smoked organic egg. The taste of the egg was not there because so many things were added in a bowl with the egg that somehow, I find that chef might have tried too hard to please. And to be fair, the roast pigeon was better than Jaan. Overall, the dinner course started light with lots of vegetables but in the end, it got heavier... I wish it could be more balanced. But nevertheless, it is worth a try!

Mushroom Tea

Mushroom tea served in a french press where the tea was then extracted before us, and poured into a sabayon of cep and lovage! The tea was light and refreshing, but nothing short of the rich and earthy tones of mushroom that finishes on a clean note. On the classy wooden plate is also the garlic brioche, which is very fragrant!

Canapés To Start

Choux pastry with lentil cream, charcoal pita bread with aubergine, cracker with cheese and truffle, cheese pastry

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