“I could not dream of a better location than the landmark Raffles Singapore to bring the Ducasse restaurant experience for the first time to Singapore. My team and I look forward to adding another culinary destination for Singapore’s varied international clientele.”

Alain Ducasse

Reservations

Reservations are recommended. For online reservations, please click below. For enquiries and bigger groups, please contact us directly at

+65 6412 1816

or email

BBR@Raffles.com



Dress Code

Casual Chic

Gentlemen are encouraged to wear collared shirts and trousers with appropriate footwear and dress shorts will be allowed during lunch. Ladies may be dressed in dresses, skirts or trousers with appropriate footwear. Casual sandals and flip-flops are not permitted.

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Opening Hours

Lunch:
Thursday to Monday: 12:00pm to 2:30pm (last order)


Dinner:
Monday, Thursday to Saturday: 6:00pm to 10:00pm (last order)
Sunday: 6:00pm to 9:00pm (last order)

Bar:
Monday, Thursday to Saturday: 12:00pm to 10:00pm (last order)
Sunday: 6:00pm to 9:00pm (last order)


Locate Us

3 + 1: #4 is on us!

From now to 30 April 2020, dine in groups of 4 and pay for 3 with a specially curated Spanish Very BBR set menu and enjoy 25% off beverages at acclaimed chef Alain Ducasse's first ever Mediterranean grill restaurant and bar in Southeast Asia, BBR by Alain Ducasse.

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Menu

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Meet Our Chef Consultant

Alain Ducasse, who has 32 restaurants in 9 countries, is one of the most renowned and influential chefs of his generation. With an incredible 20 Michelin stars to his name, he has influenced the food service and hospitality industry wherever in the world he has chosen to establish operations. As a chef, Ducasse is known for his commitment to innovation, attention to detail, and dedication to quality and technique. He is also meticulous in recruiting and training his teams to offer the same level of excellence, quality and service across all his establishments. His culinary philosophy highlights the authentic taste of excellent, natural and sustainable produce, while paying tribute to its local origins.

ALAIN DUCASSE

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