Audace Bar and Restaurant is the epitome of classic French with a twist of modernity. Audace brings you through an epicurean journey of nouveau French cuisine with its delectable menus. Located at the elegantly rare Wanderlust Hotel, diners can be sure their dining needs are satiated any time of the day.
Headed by renowned Chef Jeremy who had a long list of coveted chefs and restaurants in France, you can expect impeccable cuisine with ingredients sought from the finest sources such as herbs brought in directly from France, you can be reassured only the exquisite are served. Infused syrups, vinegars, cocktails, coffees and teas are all produced by Chef Jeremy himself. Diners can be sure, the best are chosen to uphold his pride in quality and as the creator of true ‘Bistronomy. Perfect example is the Smoked Duck Breast, Marinated Eggplant and Mash, Date, Lemon Paste; tender duck breast slow cooked at fifty five degrees celsius before being smoked, an age old process of cooking and preserving meats giving a delightful aroma to the dish together with eggplant first baked and then mashed with curry powder and olive oil for that touch of spice, finished with zesty lemon paste made from baby local lemons confited in syrup with salt.
Audace as the name suggests, comes from the word Audacity which bears the essences of boldness, daring and courage. This holds true for the quaint restaurant that offers walk in buffet style all you can eat hearty breakfast, yet serves a custom fruit and smoothie bar. Diners can take all the time they need to get sated in the morning as lunch menu are made simplified for the busy hour through the option of course meal and signatures. Indeed, Audace is adventurous to live by big breakfast and light lunch. Its dinner menu sure puts diners to a good night’s sleep with its hearty dishes such as Braised Octopus, Grilled Onion Salad, Roasted Hazelnut and Basil; braised for three hours and pan seared building the flavours yet soft to the bite served with onion mash made from mild brown local onions, grilled spring onions and grilled as well as pan seared pearl onions topped up roasted hazelnuts for added texture, basil oil and a sprinkle of basil.
Outstanding main course is Lamb Saddle, Grilled Cucumber, Baked and Pickled Coccinia, Roasted Almond; interestingly three parts of the lamb saddle are used in this dish with different cooking methods adding that exciting experience of taste to diners. The belly is confited and braised. The fillet is pan seared and the tenderloin is marinated in ortie before being pan seared. Dish comes with a side of creamy squid ink polenta that compliments the lamb very well balancing the overall richness of this delightful course.
Lavish on the tongue, modest to the eyes, Audace bar and restaurant accessories does not intimidate. With an open concept, and a welcoming ambiance that energizes the space, diners can eat with glee and keep coming back for more.