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).

photos and more here:  http://andmorefood.wordpress.com/2013/04/10/novus-restaurant-bar-town/ 

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.

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