PUBLISHED January 1st, 2013 12:10 pm | UPDATED May 9th, 2018 03:13 am
A witty play on the French word Baratin (which translates to sweet talk), Bar-A-Thym is 45-seater collaborative effort between veteran Chef Francois Mermilliod and the Privé Group. Bar-A-Thym’s culinary focus will be on omakase offerings and fresh seafood cooked à la plancha style (food grilled on a metal plate). We’re eager to try the Iberico Pork Jowl ($22); charred strips of pork accompanied by pea tendrils and pear chutney, and the Wagyu Beef Sirloin ($48), which sees an opulent chunk of beef complemented by earthy chanterelle mushrooms and potatoes.
Phone: +65 6557 2224
Web: http://www.bar-a-thym.sg/
Email: bar.a.thym.sg@gmail.com
Opening hours: Mon-Fri:12:00-15:00, 18:00-22:30. Sat:18:00-22:30.