Restaurant Week ’14: Olivia Cassivelaun Fancourt (OCF) Singapore

A joint effort between A Thousand Tales (ATT) – the group that brought you Bar Stories, The Crostini Bar, MAD and Table Manners, and Timbre Group, fine-dining French restaurant Olivia Cassivelaun Fancourt (OCF) is one of the new entrants for this year’s Restaurant Week (March edition).

Truth be told, I was not planning on participating this time round because after having had 2 years and 4 editions worth of experience, I have not been too impressed with some restaurants’ haphazard ways of handling the Restaurant Week crowd and the food, being prepared on a large scale, did not usually do justice to what the restaurant had to truly offer.

Nonetheless, OCF piqued my interest and seeing available slots for a 3-course lunch offered at $25++ with no additional charges from the DiningCity Star, I could not resist making a reservation.

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Not many know that this one year old restaurant is actually fondly named after Sir Stamford Raffles’ first wife- Olivia Cassivelaun Fancourt. The 60-seater space is intimate with a refined air of elegance and dignity. Service is prompt and attentive from the moment you step in. An open-concept kitchen steals the show with bar counter seats offering a front row view of the chefs in action while a stage with a grand piano offers a platform for live music to be played in the evenings.

Our Restaurant Week Set Lunch began with 3 choices for the Entrees and so we each picked 1.

The first was an OCF Signature- Eggs on Eggs with Cured Salmon. Essentially a beautifully poached egg nestled atop some runny creamy scrambled eggs with slices of cured salmon, this made an excellent start to the meal and reminded me of something I would certainly order for brunch!

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Next was a Sweet Corn Velouté, Aged Parmesan Emulsion, Candid Bacon which had a nice frothy overlay, thanks to the emulsion. Gorgeously thick with sweet accents from the bacon and corn, this buttery concoction was surprisingly light and airy but rich in flavour all at the same time. Too cool.

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We added a supplement of $15 for our final entree of Hokkaido Sea Scallops, Capellini Pasta, Truffle Fragrance. No regrets because those succulent and fresh scallops were bursting with sweetness while the pasta cooked al dente, was tossed in seaweed and perfumed with truffle.

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From the mains, we had the Iberian Pork Cheeks, Carrot Puree, Roasting Jus, which was a vibrant display of colours. Lean and moist, the fillets of pork were meaty with a good bite. I simply adored the carrot puree which was so incredibly smooth and enjoyable. Brilliant!

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The Orecchiette Pasta, Seafood Fricassée, Leek Emulsion turned out way better than expected because I had initially only ordered it out of variety sake (everyone was too enamoured by the pork cheeks to pick anything else). Brimming with bits of uberly fresh seafood and delightfully fragrant, this was a refreshing choice of main for me and those ‘ear-shaped’ pasta were plain adorable- apart from tasting good as well.

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There were no choices for desserts so all of us had Textures of Valrhona Chocolate, P125 Sorbet to end. Clean and nothing too complicated, this chocolate dessert tied up the meal beautifully with some bitter notes, crunchy bits and intense cocoa bean crassness.

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While I do not usually blog about a place so quickly after a visit, I thought I’d share about this hidden gem before Restaurant Week ends on Sunday so that you can get a reservation in time and enjoy the bargain of $25++ for a 3-course Set Lunch and $35++ for Set Dinner. I think OCF Singapore is really worth a visit.

P.S. They are closed for Saturday lunch and the whole of Sunday!

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The Arts House
#02-02
1 Old Parliament Lane
Singapore 179429
Tel: (65) 6333 9312

Opening hrs:
Mon-Fri 12pm-2.30pm, 6pm-10.30pm
Sat 6pm-10.30pm

Singapore

5 Responses to Restaurant Week ’14: Olivia Cassivelaun Fancourt (OCF) Singapore

  1. xinyas says:

    Regret going to Boathouse. OCF sounds/looks so much better! >< Service at Boathouse wasn't too good. My starter (a potato soup) was cold. When the waiter asked how was everything; he obviously regretted doing so when we commented that the soup was cold. After mumbling a "Oh, let me check with the manager", he never returned but instead hovered in another corner of the room.

    • admin says:

      Oh no.. I am sorry to hear that :( But it’s okay, I will bring you to OCF one day for their regular set lunches!

  2. […] had a supplement of $15++ while set dinners were an additional $20++. As I mentioned before in my Olivia Cassivelaun Fancourt (OCF) Restaurant Week entry that I was initially not planning on taking part this round, the lure of an available table which […]

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