<\/a><\/p>\nFrom classic Argentinian asado barbecue to street food favourite empanadas, the menu at Brasero Atl\u00e1ntico\u2019s pop-up in Singapore is simple and concise with a variety of starters as well as mains cooked a las brasas (on the grill).<\/p>\n\n
Our favourite starter has got to be the Aged Provoleta Cheese (S$28). This seemingly simple dish may look unassuming, but it was one of the best-tasting cheeses we\u2019ve ever had.<\/p>\n
The cheese is dry-aged for seven days in-house\u00a0before being baked in the oven. It has just the right amount of cheese pull, and the taste is out of the world. You get a mix of mild and salty, heavy cheeses all in one bite.<\/p>\n\n
The mains from the grill include Tenderloin, Ribeye, Pork Loin, and Whole Baby Spring Chicken. If you are dining in a bigger group, you can go for the T-Bone Steak (S$158, serves 2 and also comes with 2 sides) and order a few dishes to share.<\/p>\n\n
The must-try dish is definitely the Frog Legs \u201cA la Provenzal\u201d featuring frog legs which are air-flown from France. The tender frog legs are meticulously cooked, and are light in flavour, and elevated by an addictive rich and flavourful white wine garlic butter sauce.<\/p>\n
Even the accompanying potatoes are not just an accompaniment; they are crispy on the inside, and so warm and soft on the inside with a slightly earthy taste.<\/p>\n\n
On the sweets side, we absolutely loved the Valrhona chocolate lava cake. Argentinian tea leaves are roasted then used to make the filling. Cut into the chocolate cake, and the tea creme will come flowing out. It\u2019s like matcha, but Argentinian style. This was divine, and best eaten hot.<\/p>\n\n
For those with a passion for exploring cocktails around the world, Florer\u00eda Atl\u00e1ntico is recognized as one of the most thrilling bars in South America. Notably, Florer\u00eda secured the 18th position in the previous year\u2019s World\u2019s 50 Best Bars ranking.<\/p>\n\n
Cocktail highlights include Florer\u00eda Atl\u00e1ntico\u2019s classics such as the Negroni Balestrini (S$27), the classic Italian aperitif made with gin, Campari, Amaro Averna, eucalyptus, and seawater, as well as the El Dorado (S$29), a refreshing and fruity mix of Cacha\u00e7a, Manifest, house-made Mate Terer\u00e9, sugar cane juice and tropical fruits.<\/p>\n
The ladies will love Saint Marthe (S$26)\u2014a sweet cocktail made of ros\u00e9 wine with Lavender and Richard syrup.<\/p>\n
One-Ninety Restaurant x Brasero Atl\u00e1ntico<\/strong>
\n6:00 to 10:30 pm (last order at 10:00 pm)<\/p>\nOne-Ninety Bar x Florer\u00eda Atl\u00e1ntico
\n5:30 pm to 12:00 am (last food order at 10:30 pm, last beverage order at 11:30 pm)<\/p>\n
To make a reservation, call +65 6831 7653 or email dining.singapore@fourseasons.com.<\/p>\n
This post was brought to you by Four Seasons Hotel Singapore.<\/em><\/p>\n\u00a0<\/p>\n
![<\/a><\/p>\nFrom classic Argentinian asado barbecue to street food favourite empanadas, the menu at Brasero Atl\u00e1ntico\u2019s pop-up in Singapore is simple and concise with a variety of starters as well as mains cooked a las brasas (on the grill).<\/p>\n\nOur favourite starter has got to be the Aged Provoleta Cheese (S$28). This seemingly simple dish may look unassuming, but it was one of the best-tasting cheeses we\u2019ve ever had.<\/p>\nThe cheese is dry-aged for seven days in-house\u00a0before being baked in the oven. It has just the right amount of cheese pull, and the taste is out of the world. You get a mix of mild and salty, heavy cheeses all in one bite.<\/p>\n\nThe mains from the grill include Tenderloin, Ribeye, Pork Loin, and Whole Baby Spring Chicken. If you are dining in a bigger group, you can go for the T-Bone Steak (S$158, serves 2 and also comes with 2 sides) and order a few dishes to share.<\/p>\n\nThe must-try dish is definitely the Frog Legs \u201cA la Provenzal\u201d featuring frog legs which are air-flown from France. The tender frog legs are meticulously cooked, and are light in flavour, and elevated by an addictive rich and flavourful white wine garlic butter sauce.<\/p>\nEven the accompanying potatoes are not just an accompaniment; they are crispy on the inside, and so warm and soft on the inside with a slightly earthy taste.<\/p>\n\nOn the sweets side, we absolutely loved the Valrhona chocolate lava cake. Argentinian tea leaves are roasted then used to make the filling. Cut into the chocolate cake, and the tea creme will come flowing out. It\u2019s like matcha, but Argentinian style. This was divine, and best eaten hot.<\/p>\n\nFor those with a passion for exploring cocktails around the world, Florer\u00eda Atl\u00e1ntico is recognized as one of the most thrilling bars in South America. Notably, Florer\u00eda secured the 18th position in the previous year\u2019s World\u2019s 50 Best Bars ranking.<\/p>\n\nCocktail highlights include Florer\u00eda Atl\u00e1ntico\u2019s classics such as the Negroni Balestrini (S$27), the classic Italian aperitif made with gin, Campari, Amaro Averna, eucalyptus, and seawater, as well as the El Dorado (S$29), a refreshing and fruity mix of Cacha\u00e7a, Manifest, house-made Mate Terer\u00e9, sugar cane juice and tropical fruits.<\/p>\nThe ladies will love Saint Marthe (S$26)\u2014a sweet cocktail made of ros\u00e9 wine with Lavender and Richard syrup.<\/p>\nOne-Ninety Restaurant x Brasero Atl\u00e1ntico<\/strong>\n6:00 to 10:30 pm (last order at 10:00 pm)<\/p>\nOne-Ninety Bar x Florer\u00eda Atl\u00e1ntico\n5:30 pm to 12:00 am (last food order at 10:30 pm, last beverage order at 11:30 pm)<\/p>\nTo make a reservation, call +65 6831 7653 or email dining.singapore@fourseasons.com.<\/p>\nThis post was brought to you by Four Seasons Hotel Singapore.<\/em><\/p>\n\u00a0<\/p>\nRead More<\/a><\/p>","protected":false},"excerpt":{"rendered":"Famous\u00a0Argentinian Restaurant and Bar, Brasero Atl\u00e1ntico and Florer\u00eda Atl\u00e1ntico will be having a three-month pop-up at Four Seasons Hotel Singapore. From 1 Aug 2023, award-winning Renato \u201cTato\u201d Giovannoni (widely recognised as one of the top 10 bartenders in the world), and culinary and hospitality maestro Alex Resnik will be bringing a taste of Argentina to […]<\/p>\n","protected":false},"author":0,"featured_media":65962,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[12],"tags":[10],"class_list":["post-65961","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-ladyironchef"],"_links":{"self":[{"href":"https:\/\/www.sg-all-in-1.com\/index.php?rest_route=\/wp\/v2\/posts\/65961","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sg-all-in-1.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sg-all-in-1.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sg-all-in-1.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=65961"}],"version-history":[{"count":0,"href":"https:\/\/www.sg-all-in-1.com\/index.php?rest_route=\/wp\/v2\/posts\/65961\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sg-all-in-1.com\/index.php?rest_route=\/wp\/v2\/media\/65962"}],"wp:attachment":[{"href":"https:\/\/www.sg-all-in-1.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65961"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sg-all-in-1.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=65961"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sg-all-in-1.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=65961"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.ladyironchef.com\/wp-content\/uploads\/2023\/08\/Brasero-Atlantico-Singapore-starters.jpg\"){kind=link}