Novus has closed.


European, Modern European, Western, Wines
+65 63368770

Mon - Sat: 11:30 - 14:30

Mon - Sat: 18:30 - 22:30

Bar: 05.00pm - 01:00 am

$88 based on 69 submissions
Dinner (26 votes), Quiet (26 votes), Romance/First Dates (26 votes) ...

Novus Restaurant & Bar is a modern European fine dining restaurant located at the historic National Museum Of Singapore.

What others are eating here

Latest Review for Novus

Overall RatingBased on 55 reviews
Most helpful review:

Another reason to visit the National Museum

Food/Drink 5| Value 4| Ambience 4| Service 4
Total Reviews: 175

Novus (the first F&B venture by the folks behind Alley Bar and Rouge) is a clever addition to the newly renovated National Museum – chic, sleek, pretty and refined. The restaurant is not big – it’s really a narrow room divided into a dining room and bar.

I had the Valentine’s Day menu which was fit for a queen (of course mah...*hairflip*) and an excellent showcase of what the restaurant has to offer.

The 1st course was the yellowfin tuna tataki with maple syrup reduction and baby coriander, as well as baby yellowfin tuna nicoise. Both were not bad – I’m not a very big fan of tuna – but I loved the clever pairing of the maple syrup and tuna. Who would have thought? Definitely whetted my appetite for more.

The 2nd course sure did not disappoint - foie gras mousseline & foie gras crème bulée. Before you go WTF?! both were excellent especially the crème bulée. It was basically foie gras that was in a terrine form with the top caramelized by searing with a torch. The foie gras was done such that it was creamy but not salty and went so well with the sweet caramel tasting top. So clever and it turned out soooo well - I was really pacing myself to enjoy it for as long as possible. The foie gras mousseline was served in a shot glass with a raspberry reduction. Nice.

The 3rd course was the grilled scallops and pork belly cooked 4 times with chestnut puree and red wine reduction as well as prosciutto wrapped monkfish tail with seeded mustard risotto. I felt that the proscuitto didn’t quite go that well with the monkfish and made it a tad too salty but the risotto helped tone everything down. The scallops and pork belly was another winner. I loved the sauce which was thick, gooey and sweet and went so well with the scallops and the pork belly…the pork belly…oooh the fat that was so soft that it just melts in your mouth. Amazing and I can’t wait to try it again soon.

The 4th course was the slow roasted veal rack and truffled white polenta with sauce périgueux and pan-fried wagyu beef, potato scales and lyonnaise onions with cabernet reduction. To be honest I really did not like the veal and I’ve come to decide I really am not a fan of polenta (cornmeal) either. But the wagyu beef was fantastic – really good… together with the lyonnaise onions…heavenly.

Dessert was a chocolate trio of ice-cream, molten fondant (basically warm chocolate cake) and white chocolate mousse. I must commend on their cake (which I know just about every restaurant is serving) because the chocolate which they used was excellent.

Service as attentive without being annoying (know what I mean?) and I hear many of the wait staff were from Da Paolo.

Novus is definitely worth checking out – elegant contemporary food, excellent execution and beautiful presentation backed by a competent team and boosted by a great location / setting. It's form and substance - I’m already looking forward to my next visit!

Pssst – the foie gras crème bulée is the only dish not available on their standard menu but you can call and order 1 day in advance (ask for Eddy).

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great european brunch food at this cosy - and very classy - restaurant

Food/Drink 4| Value 4| Ambience 4| Service 4
Total Reviews: 244

photos and more here: 

great european brunch food at this cosy - and very classy - restaurant hidden away in the singapore national museum. I popped by this place for a brunch with friends and the food is rather innovative, and service very prompt - the menu sounds rather typical, with eggs, french toast and common european fare, but it's the small details and their interpretation of these dishes that made it such a good meal. it's become one of my current favorites.

the place is truly gorgeous, with high ceilings and luxurious finishings. it's very peaceful, and that bar area at the back looks awfully welcoming. prices were reasonable, portions much larger than you'd expect - and next time I'll stick to my egg en cocotte, and possibly get a slice of one of those lovely cakes on display.

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Lovely dessert, okay brunch

Food/Drink 5| Value 4| Ambience 5| Service 5
Total Reviews: 6

Brunch - egg Lorraine was okay..find it lacking in flavor, but the chocolate test is a must-have!! Best chocolate dessert in the world!

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SMU Gourmet Club

Total Reviews: 54

For the full review with photos, visit:

Specializing in Contemporary European cuisine, the absence of humdrum European fare in Novus’s menu comes as a breath of fresh air. A fine dining restaurant with a modern chic interior, Novus’s 2-Course and 3-Course set lunches are priced reasonably at $32 and $40 respectively, a small price to pay for mind-blowing novelty.

Novus bakes their own bread. They’ve got crisp Ciabatta, butter buns, and surprisingly fluffy dark rye slices all in one basket, fresh every day, and you can’t quite ask for more unless it’s that wondrously fruity olive oil and tangy balsamic vinegar accompaniment.

A favourite starter was the umami-rich and hearty Duck Tea, a clear consommé chock-full of enoki mushrooms, smoked duck breast, quail egg and truffles. This western take of our chinese Bak Kut Teh is just the thing for a splitting hangover.

I’m a fan of all things raw, and there was no exception with the Black Angus Carpaccio. The raw beef was thinly sliced and sprinkled with summer truffle, truffle scented buffalo mozzarella, chives and topped with a poached egg. It’s a riot of colour on a granite-coloured slate plate.

Another outstanding appetizer was the Foie Gras Anglaise. It’s served as a custard – quite like a western take on Japanese chawanmushi – made with duck consomme, goose liver parfait, ginko nuts, truffle, stuffed morels, duck confit, and slices of foie gras prepared sous vide style before being pan seared and then incorporated in the custard.

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