The Ottomani is an intimate yet lively New Middle Eastern supper club, blending
a cutting edge culinary experience while conjuring the feelings of a bygone era where personal touch mattered. The Dandy Partnership, who brought Neon Pigeon, Summerlong and Fat Prince to Singapore’s dining scene, have teamed with Executive Chef Nic Philip to bring a completely unique experience to Singapore. Fresh off a stint of stages at some of London’s best venues, including The Clove Club, #26 on the World’s 50 best list, and Yotam Ottalenghi’s Michelin starred Nopi, Nic has joined the group with a vision of creating something both progressive and deeply personal.
Chef Nic brings a lifetime of experience in Middle Eastern flavours and ingredients from his childhood family table to his more recent roles. He has a love of light and fresh cuisine with a deep passion for spice.
His native Australia takes culinary influences from all over, brightens them, freshens them, and localises them, creating a new experience of the familiar. In that spirit, Chef Nic works with traditional culinary concepts and views them through the lens of his own memories. In doing so, he transforms them into unique, elevated interpretations, and something distinctly “Ottomani”.
OTTOMANI BREAD | WALNUT | SMOKED DATE
SALMON PASTIRMA | NASHI PEAR | PINENUT | OLIVE LABNEH
ADANA “KEBAB” TARTARE | GRAIN FED BEEF | CAVIAR
The Adana Beef Tartare “Kebab” is a complete reinterpretation of a very traditional dish, mixing classic spices in a steak tartare with caviar
KINGFISH | CALAMANSI | CORIANDER HARISSA
The key element to absolutely everything at The Ottomani, from the design to the food, is fire. The intrigue and intimacy of oil lanterns in the space and food cooked with natural flame are central tenets to the guest experience. In the kitchen, Chef Nic utilises a one of a kind, custom designed wood-fired earth pit. Driven by passion, every night before going home he builds a fire and burns it down to embers, burying the next night’s menu inside to slow roast overnight, providing a texture and depth of flavour unable to be replicated with more modern, less labour intensive, equipment. These unique items are served for two or more and the nightly selection includes Sticky Pork Belly with a rub of Turkish Coffee, Palm Sugar and Szechuan Pepper; and a slow roasted Lamb Shoulder with Spiced Molasses and Sumac Gremolata.
QUAIL | SMOKED SKORDALIA | ROSE APPLE | BARBERRY | PISTACHIO
WAGYU SIRLOIN | MARBLE 7 | FARRO | RADISH | GRAPES | ZHOUG
STICKY PORK | TURKISH COFFEE | PALM SUGAR | SZECHUAN PEPPER
Beyond the wood-fired roasts, Chef Nic has created his own version of New Middle Eastern cuisine, presenting a new way of thinking about a culinary region you thought you knew. The Adana Beef Tartare “Kebab” is a complete reinterpretation of a very traditional dish, mixing classic spices in a steak tartare with caviar. This dish is put together tableside, connecting you to your meal in a very meaningful way.
BURSA MOJITO HOUSE BLEND RUM | CALAMANSI | BASIL | PEPPERMINT | SODA
SMOKEY FASHIONED | BANANA | MONKEY SHOULDER | SPICED MAPLE, BBQ BITTERS
Capturing the service experience of days gone by, everything comes with a personal touch and a genuine approach at The Ottomani. With no bar in the space, the bartenders bring the bar to you by preparing drinks on a mobile trolley. The wine list and cocktail programme have been painstakingly selected by local rising star Symphony Loo and feature a mix of exclusive regional wines as well as upscale old & new world bottles, all chosen for their flavour profiles. At the end of the night, there is always more than
expected with a little piece of the experience to take home.
ROSE MAHLABI ESPUMA | SAGO | WHITE CHOCOLATE | MANGO | PISTACHIO
DARK CHOCOLATE | SALTED TAHINI | CASSAVA ICE CREAM
Hidden in the back of a heritage shop house on Peck Seah Street, the entrance is through a neighbourhood establishment making this truly a venue for those in the know. At the same time, the team and Chef Nic personally connect with every guest, and every experience.
The Dandy Partnership and Chef Nic partnered with a joint belief that this project captures a unique gap in the Singapore dining scene, giving guests something they can’t find anywhere else. Group CEO Rohit Roopchand states “We were looking for something real and exciting; something that was genuinely “us”. By combining the delivery of classic service with the emotion of today; elements of old world design through a modern lens; and a thought-provoking menu that is authentic to our own views and experiences rather than to tradition, we look forward to introducing people to a deeper
story of what this concept means to us.”
Location & Contact Details:
48 Peck Seah Street, Singapore 079317
+65 9231 9316
18:30 – Late Monday to Saturday