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Staying true to its name, ANTI:DOTE features a progressive selection of non-conventional concoctions cleverly disguised as ‘cure-alls’. The cocktail menu features a plethora of cocktails that take their inspiration from ancient and modern remedies.
Our Cure-All menu consists of three sections: Long Long Time Ago is inspired by ancient remedies from around the world; Grandma Says celebrates cures inherited through the generations and Modern Times showcases the innovative mixtures of today.
Alongside the drinks menu are a selection of tapas offerings that elevates your experience. Indulge in the Joselito Paleta Ham with Spanish crystal bread for a rich, buttery flavour and crunchy texture. The Hokkaido Scallop Dumpling, with peanut tofu, Kristal caviar, and Irish Oysters No3 lends a subtle taste of the ocean. Vegans can relish the Smoked Baby Aubergine, served with red pepper mascarpone, macadamia nuts, and Japanese pentas flowers grown in the hotel’s very own on-site Aquaponics farm.
Known for serving high tea in our iconic chest of drawers, diners can also indulge in monthly-themed sweet treats and bite-sized sandwiches. Amuse Bouche and specially curated cocktails are available to complement your high tea at ANTI:DOTE. Those seeking a central location for a business lunch or a satisfying meal to go with their cocktails will have their pick from our A La Carte and Set Menus.
Jacky Lai developed a passion for cooking while growing up in Malaysia, where he was exposed to a variety of cuisines. After completing his culinary education at Cilantro Culinary Academy, he moved to Singapore to refine his skills. Throughout his career, Chef Jacky has achieved several notable milestones, including winning a gold medal at Food and Hotel Asia 2014 and collaborating on successful brand partnerships such as the Hello Kitty High Tea with Sanrio and the Vincent van Gogh-inspired Season of Impressionists.
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