Well known chef Mark Sargeant (who helms three restaurants in the UK) is set to launch a new British gastrobar Oxwell & Co (5 Ann Siang Hill) in Chinatown.
The establishment will have a restaurant (set to open in September) and a bar (set to launch in August). The bar will be the first in Singapore to keg craft cocktails (think G&Ts, sangrias, Pimms and rotating seasonal cocktails), and will also be the first to have an entirely self-sustainable supply of herbs for the kitchen and bar (from its rooftop gardens).
Plus, they’ll be pioneers in distilling their own house gin (with nutmeg and cloves foraged locally in the Ann Siang area). The eatery will also debut the Slayer Espresso machine in the CBD (and be the first bar in the world to serve bottle-fermented cold drip coffee). Expect to order meals at all times of day: simple breakfasts (from 8am), lunches at midday, mid-afternoon cakes, and dinner in the evenings.
