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!

For the full review with photos, visit:

http://www.smugourmetclub.com/events/novus-restaurant-bar/


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.