Step into a world of gastronomic indulgence at Artemis Grill. With vast, calming and relaxing cityscape overlooking the bay and the monumental Marina Bay Sands, surrounded by towering skyscrapers makes Artemis Grill a stellar figure in fine dining when it comes to good food and drinks within a central location.

Located on the 40th floor of CapitaGreen at Raffles Place, Artemis Grill serves the finest from its Mediterranean kitchen. Chef Fernando Arevalo puts magic into his creation where ingredients are sourced from the best sustainable produce ensuring that the best is served on the table.

To begin, Chef Fernando served wholesome bread, made from scratch best taken by dipping in Treurer’s olive oil and dusting with a mixture of unique Dukkah spice giving it a touch of middle-eastern personality. Sprinkles of rosemary adds herbal aroma to this dish on top of reaping its antioxidant benefit.

Freshly shucked oysters from the raw bar is a must order. Living up to the restaurant’s pride for using only quality and premium ingredients and catch, the sweet mollusc of Tsarskaya oysters is bedecked with sturia caviar and tomato jelly (adding a hue of sweetness to the oyster brininess). Served on a bowl of crushed ice to keep the crustacean lusciously cold. One can squeeze lemon to add some zest to the already perfect appetiser.

Highly popular is Japanese Hamachi presented on the table in stylish fashion, best paired with a light-bodied white wine. The sliced raw amberjack is complimented with dulcet tomato jelly and avocado mousse.  Paprika shavings add a distinct flair in balancing the raw taste of the melt in your mouth hamachi and rice crisp gives an added texture.

The next number keeps getting better with Seasonal Heirloom Beetroot. Known to be helpful in improving blood circulation, the plump and juicy variety of beetroot served varies in taste and colour. Starting from the white beetroot that is the lightest and sweetest, it moves down the colour palette and intensity to a mix of bitterness and sour. The beetroot is served with horseradish ice cream and walnut to balance the flavour tones while those who has even stronger palates try the beetroots with Shropshire blue cheese.

In the seafood realm, Alaskan King Crab is scarce due to seasonal changes. However, Artemis Grill has managed to keep this signature dish since it’s first menu. The sweet and succulent Alaskan King Crab was delivered decoratively with sliced, soft avocado that is to be eaten with the combination of grilled pimento peppers and tomato petals.

On the mains, Dorper Lamb Rack imported from the land down under Australia was presented delectably making it a treat for meat lovers. The Australian lamb rack lies above a thin layer of celeriac puree. To jazz the medium seared meat, it is finished with roasted fennel that gives an interesting crunchy touch and Sollies figs for added sweetness.

Grilled Zucchini, a must-try for those who love greens using Greek yoghurt that has been perfectly concentrated to become a piquant dip and dressing. Adorned with dukkha, peanuts, dill and mint, it will definitely freshen up anyone who had just had slumber day’s work.

Ending well is Tiramisu with coffee marshmallow in espresso ice cream and coconut foam, sprinkled with bitter chocolate crumble. Accompanied with a large biscotti made of various nuts and fruits such as pistachios and cranberries.

Artemis Grill is indeed the refuge pithy for the well-heeled who seeks to dine for entertainment or business.

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