db Bistro & Oyster Bar Seafood Display - Marina Bay Sandsdb Bistro & Oyster Bar Seafood Display - Marina Bay Sands

DB BISTRO & OYSTER BAR BY DANIEL BOULUD

Casual French cuisine inspired by the seasons and the freshest seafood at the brand new oyster bar

Treat yourself to a satisfying meal served in a stylish setting at db Bistro & Oyster Bar, with seasonal menus created by Chef Daniel Boulud and Executive Chef Jonathan Kinsella. This season, head to the brand new Oyster Bar for a plethora of seafood from all over the world, including oysters from the Atlantic and Pacific Oceans, Boston lobster, Alaskan king crab legs, tuna tartare and more. Pair your selections with hand-crafted cocktails or a bottle of wine from the expansive list.

Adjourn to the comfort of the dining room for bistro favourites like house-made charcuterie, hand-cut steak tartare and classic coq au vin. After your meal, relax at the welcoming bar with a signature Tiki cocktail.

Parking Privileges
Complimentary self-park coupon with min. spend of S$75 (lunch) and S$150 (dinner). Limited to 1 ticket per table only. Terms and conditions apply.

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JUNIOR PASTRY ACADEMY

Junior Pastry Academy

3 December 2016 | 11:30am - 1pm
S$105 per child (including Champagne and canapés for one accompanying adult)

The widely popular Junior Pastry Academy returns this holiday season with a Christmas themed baking session. Enrol your children to pick up basic baking skills on how to make a Chocolate Buche de Noel and have a fun learning experience with Executive Chef Mandy Pan, while you relax with Champagne and canapés.

Email dbReservations@MarinaBaySands.com to book a spot now!

*Child must be between 5 to 10 years old. Limited spots available.

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Bûche de Noël Festive Treat

21 Nov to 25 Dec

db Bistro presents its handcrafted Bûche de Noël Yule log cakes that you can enjoy at home! Priced at S$50, select from the following flavours:
Raspberry Bûche de Noël
raspberry gelée, yogurt mousse, madeleine biscuit

Chocolate Praline Bûche de Noël
guanaja mousse, praline ginger crémeux, hazelnut dacquoise

Pre-order now at 6688 8525 or email dbReservations@MarinaBaySands.com
Orders must be placed at least 24 hours in advance. Price excludes 7% GST.

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Christmas Eve Menu

24 December 

Celebrate Christmas Eve in style with the five-course Christmas Eve menu at S$145 as Executive Chef Jonathan Kinsella showcases the best of the season with exclusive dishes such as Jumbo Fluke Tartare topped with oscietra caviar, Black Truffle and Chestnut Agnolotti, Bacon and Black Truffle Crusted Chilean Sea Bass as well as Petit Filet Mignon with black truffle, bone marrow, potato and horseradish mousseline.

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New Year's Eve Dinner at db Bistro and Oyster Bar

New Year's Eve Dinner

31 December
Tuck into a five-course New Year’s Eve menu at S$198 featuring lavish dishes such as Alaskan King Crab, Dover Sole Dugléré and Chef Daniel Boulud’s “Black Tie” Scallops stuffed with black truffle and baked in a pastry crust. Cap off the meal with a selection of exquisite desserts. 

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1-for-1 White Cosmopolitans at db Bistro & Oyster Bar

1-for-1 White Cosmopolitans at db Bistro & Oyster Bar

Enjoy 1-for-1 White Cosmopolitans, which is a classic cocktail of Restaurant Daniel in New York City – a concoction of vodka, elderflower liquor, white cranberry juice and fresh lime – at db Bistro & Oyster Bar from 6:00 p.m. till late.

Valid on Fridays only from 7 October – 25 November, exclusively at the bar. Reservations not required. This promotion cannot be combined with any other promotion.


Social Hour at Marina Bay Sands

50% off Signature Bonsai Bloom and Tiki Cocktails, Tuesdays 6–9pm

Start your night with the Bonsai Bloom, a refreshing concoction of Sake, gin, yuzu, lychee and fresh cucumber or escape to the Caribbean with half price on three signature Tiki cocktails – The Zombie, the Mai Tai, and the Royal Hawaiian.


Oyster Hour Specials - db Bistro & Oyster Bar

Oyster Hour Specials

3pm – 6pm 

Calling all oyster lovers! Enjoy half-off oysters and 1-for-1 Menabrea draft beer at the bar from 3pm to 6pm daily. Complement your happy hour with bar bite specials such as the House Made Chacuterie and Boston Lobster Sliders!

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Citibank Gourmet Pleasures promotion at db Bistro & Oyster Bar

Citibank Gourmet Pleasures

Valid till 31 July 2017

Citibank Cardmembers enjoy 10% off their total bill with a minimum spend of S$200. In addition, Citibank ULTIMA and Citi Prestige Cardmembers receive a complimentary glass of house Champagne or Prosecco.

Terms and Conditions apply.


Cellar Raid!

Mondays, 5:30pm onwards

Every Monday, we invite you to raid our wine cellar! Select any bottle from our list over S$150 and only pay half price. As a recent recipient of Wine Spectator's 2014 Award of Excellence, db Bistro Moderne's wine lists ranks amongst the top in Singapore. Browse our award-winning list and take advantage of this amazing offer every Monday night.
New England Lobster Roll
King Crab Salad
Tuna Tartare
Prawn Cocktail
db Bistro & Oyster Bar - Oysters on Ice

Daniel Boulud

Daniel Boulud, a native of Lyon, France, is today considered one of America's leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. Daniel is chef-owner of Bar Boulud,Boulud Sud, Café Boulud, db bistro moderne, DBGB Kitchen and Bar, Épicerie Boulud, Maison Boulud and is probably best known for the exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. Outside of New York, Chef's seasonal French-American cooking is found in Florida, London, Singapore, Beijing, Montréal and Toronto. In 2014, Daniel returns to Las Vegas in partnership with the The Venetian® and opens a DBGB Kitchen & Bar in Washington D.C.

Daniel Boulud is the author of eight cookbooks, including the most recent DANIEL: My French Cuisine (Grand Central Publishing, 2013), the recipient of three James Beard Foundation awards  and was named a Chevalier de la Légion d'Honneur by the French government. He is a generous supporter and Co-President of City-meals-on-Wheels and is also co-founder and Chairman of the Bocuse d'Or USA Foundation.
 

Jonathan Kinsella

Jonathan Kinsella

Jonathan Kinsella began his career in food at the age of 22 when he ventured to Seattle as chef de partie under Chef Daisley Gordon at the French restaurant, Campagne. After a stint in Cincinnati where he attended the two-year program at The Midwest Culinary Institute, Jonathan moved to Chicago in 2005 to work as chef de partie at Tru. In 2007, the Chicago’s Mobile Five Star Peninsula Hotel hired Kinsella as chef de cuisine.

In August 2010, Kinsella joined Bar Boulud in New York City as executive sous chef, fulfilling a lifelong dream of working for Daniel Boulud’s family of restaurants. Barely a year after joining Boulud’s group, Kinsella was promoted to Executive Chef at Épicerie Boulud, next door to Bar Boulud on Manhattan’s Upper West Side. In January 2013, Kinsella took the opportunity within the internationally-expanding Boulud empire to move halfway around the world to lend his talents as Executive Chef of db Bistro & Oyster Bar at Marina Bay Sands. 

Mandy Pan

Mandy Pan

Mandy Pan grew up in a small town in Malaysia and as a young lady always had a deep curiosity for mixing ingredients and studying their reaction. After a stint at the Ritz Carlton Chicago, she began to realize that her true calling was in the kitchen after all. Despite the competitive odds, Mandy fought for a chance to stage at Payard’s New York City patisserie, earning her place as the only female pastry cook on the team.

After two years in New York, Mandy moved to Atlanta to lead the pastry team at the luxurious and award winning St. Regis hotel. Building on the advanced training and management she had learned under Payard, Mandy oversaw all long range planning and development of dessert menus. In July 2016, Mandy was named Executive Pastry Chef at db Bistro & Oyster Bar by Chef Daniel himself, fulfilling her ambition to follow in her mentor Francois Payard’s footsteps of working for a true master of French Cuisine. Chef Mandy looks forward to serving her adopted home town some of the most creative and finest French pastries this side of the world.

Accolades

  • G Restaurant Awards 2016 – Award of Excellence
  • Wine & Dine Singapore’s Top Restaurants 2016 - Most Outstanding Dining Experience
  • Wine & Dine Singapore’s Top Restaurants 2016 - Wine List Award, Gold Winner
  • Wine & Dine Singapore’s Top Restaurants 2016 - House of Stars (Awarded Two stars)
  • Wine Spectator’s 2016 Best of Award of Excellence
  • Wine Spectator’s 2015 Best of Award of Excellence
  • Wine Spectator's 2014 Award of Excellence
  • Wine & Dine Singapore’s Top Restaurants 2015 - Wine List Award, Gold Winner
  • Wine & Dine Singapore’s Top Restaurants 2015 - House of Stars(Awarded Two stars)
  • Cuisine & Wine Asia’s Chef of the Month for October 2015 – Jonathan Kinsella (Executive Chef)