New Executive Chef Oliver Hyde joins Artemis Grill | Modern Mediterranean cuisine scales new heights |

Chef Oliver Hyde (2 of 14)

Chef Oliver Hyde

Taking over the 40th floor kitchen at Artemis Grill, Singapore’s most popular rooftop restaurant and bar, is the young and talented Chef Oliver Hyde, affectionately known by his peers as Chef Ollie.

Under the tutelage of Michelin-awarded Chefs Jason Atherton and culinary legend Gordon Ramsay, Chef Ollie has notably held positions in the UK’s Michelin-Star restaurants The Waterside Inn and Restaurant Gordon Ramsay, France’s Michelin-Star Hostellerie la Briqueterie, and Singapore’s Gardens by the Bay restaurant Pollen.

Born and raised in the English countryside, Chef Ollie spent much of his childhood in the kitchen using fresh produce either grown in the family’s garden or picked from the forest or sea nearby. His passion and love of cooking came from preparing meals for the family alongside his father and grandmother whom were both Chefs.

Prior to joining the team at Artemis Grill, he served as the Head Chef of Maggie Joan’s in Singapore, and now with the Artemis culinary team he’ll execute a modern Mediterranean menu from seasonal produce, inspired by the cuisines of Southern Europe, North Africa and the Levant.

Well-regarded in the local culinary scene, Chef Ollie hopes to challenge himself, expand his creativity and propel Artemis Grill to greater heights through his creations. “Good food does not need to be complicated,” says Chef Ollie, who is already making his mark with reinventions of classic Mediterranean fare integrated into the summer menu at Artemis.

Attentively curated by Chef Ollie, the newly unveiled menu has something for everyone including a wide range of delicious gluten-free dishes like the Bay Scallops ($30) and New Zealand Snapper ($42), along with vegetarian delights such as Sweet Pea Agnolotti ($30) and Summer Jardinière ($32).

For steak lovers, Chef Ollie brings to the table the finest grass-fed Australian beef in the district, O’Connor Tenderloin ($62). Added to the menu for Mediterranean-styled sharing is the 420-day grain-fed “Côte de Boeuf” ($148), a glorious 1.1kg slab of bone-in rib eye designed for pure bliss.


ARTEMIS Interior_3

ARTEMIS has an outdoor space for drinks and bar food. It is a great place to unwind after a busy day at the office. You will often find this space packed with guests as early as 5:00 pm. A lot of them came to enjoy the happy hour promotion.



You can be sipping your favorite cocktail while enjoying the spectacular view of Marina Bay. Order some bar food like FRIES & HERBS (Oregano Salt, Aiol)



FRIES & HERBS (Oregano Salt, Aiol)


Often dinner guests would arrive early to enjoy a drink or two before heading into the restaurant. Inside the restaurant, almost all tables enjoy spectacular view. Before dinner starts, it is great to start off with a sparkling wine. We recommend the Brut Reserve – Champagne Duval-Leroy.

The Maison Duval-Leroy revels in the art of blending Pinots and Chardonnays. Enriched with around fifteen crus and a generous quantity of reserve wines, Duval-Leroy Brut Reserve confirms its complexity and is recognised for its consistency.

Providing a perfect balance between finesse and power, it draws out flavours of dark chocolate, cinnamon and roasted yellow figs, expressing its subtle, melt-in-the-mouth vinosity. It was the only Champagne recognised by Wine Spectator magazine in its Top 100 classification for 2008.



Brut Reserve – Champagne Duval-Leroy





SEARED BOSTON LOBSTER, Raspberry & Mango Salsa, Lobster Reduction

The Boston lobster pan-seared slightly, to retain the juiciness and flavor.



CHARGRILLED SPANISH OCTOPUS, Chorizo, White Bean Cassoulet, Kombu

Chargrilled Spanish Octopus is very popular here. Without overcooking it, this octopus is soft and goes very well with the sauce.





IBERICO PORK CHOP, Tomato “Salmorejo”, Pork Jus

The Iberian pig is a traditional breed of the domestic pig that is native to the Iberian Peninsula. The Iberian pig, whose origins can probably be traced back to the Neolithic, when animal domestication started, is currently found in herds clustered in the central and southern part of Portugal and Spain. It has uniquely tender, rich, rosy meat — almost beefy with a high degree of marbling. This dish is one of our favorite here.


SPATCHCOCK QUAIL, Polenta, Marinated Prunes, Ras el Hanout

The marinated prunes give some sweetness to the open-grilled quail. Special spice used in this dish Ras el hanout. The Ras el hanout is a spice mix from North Africa. It plays a similar role in North African cuisine as garam masala does in Indian cuisine. The name is Arabic for “head of the shop” (similar to the English expression “top-shelf”) and implies a mixture of the best spices the seller has to offer.


CABERNET SAUVIGNON | Peccavi – Margaret River, Australia 2014

This wine is deep red, structured, bright lively blueberry fruits, peppermint, violets, high acidity, long dry finish. Very suitable to pair with the red meat we are having.


GRILLED DORPER LAMB RACK, Parsley Spelt, Smoked Shallot

What we like about this lamb rack is the juiciness, cooked just right, with some amount of fats. Pairing this with a strong red wine is the perfect combination.




CHARCOAL-COOKED LEEKS, Saffron & Orange Dressing, Capers

Japanese leeks slow cooked over charcoal, retaining the moisture inside.





Dark Chocolate Crémeux, Praline Ice Cream, Raspberry

The secret is in the Dark Chocolate Crémeux, that really transformed this dessert, we liked it very much.



Cookie Crumble, Mascarpone Mousse


Complete the meal with some freshly brewed tea.


The ARTEMIS GRILL is definitely worth visiting, whether for lunch or dinner. The Modern Mediterranean dishes are quite unique. Chef like to introduce some spice into the dishes as well, knowing that it will be well accepted here.


For more information and/or reservations, please call +65 6635 8677 or email


Level 40

138 Market Street

Singapore 048946


Nearest MRT:  Raffles Place.


Operating Hours

Mondays to Fridays – 11.30am until late
Mondays to Saturdays – 6.00pm until late


For more details, please visit:


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