Impressive new bar evokes the allure of the Golden Age of cocktails with consummate craft bartending & unique on-premise rickhouse

Manhattan Bar-

June 30th, 2014


Taking inspiration from the first Golden Age of cocktails that reached its apogee in 1920’s and 30’s New York, new Singapore bar Manhattan has been impressively realised in the mold of the archetypal New York grand hotel bar. Opened at Regent Singapore in April 2014, the generously proportioned bar exudes a restrained, timeless elegance, and allures a discerning clientele with polished bartending and a thoughtfully constructed selection of handcrafted classic cocktails. Heading up respectively the bar program and culinary team are Head Bartender Ricky Paiva, and Chef Nicholas Trosien, both brought over from the USA to impart their affinity and extensive experience with the American cocktail and culinary heritage.

Differentiating Manhattan within the ever-evolving Singapore bar scene is their unique on-premise rickhouse that prominently showcases an array of over 100 specially imported American oak casks. Combining high quality artisanal spirits with the barrel ageing process imparts a refined depth of character, complexity and balance to cocktails not possible with out-of-the bottle concoctions.  Classic cocktails such as vintage Negroni are barrel aged in single-cask batches, bottled and served at the bar. The adjacent Ingredients Room houses an extraordinary variety of globally sourced herbs, spices and unusual culinary ingredients- providing the raw materials to facilitate the creative flair of both the Manhattan head bartender and chef.

Located on the second level at Regent Singapore, Manhattan opens daily from 5:00 pm, with the popular Violet Hour that offers a special welcome drink and complimentary Raines Law gourmet sandwiches available on weeknights between 5 pm and 7 pm. For the latest updates on new cocktails and special events refer to the Manhattan Facebook Page.

Manhattan interior

Dark and intimate, with flourishes of art-deco glamour, the interior of Manhattan epitomises the under-stated sophistication and luxury of the classic hotel bars found in the grand hotels of New York. Visually the centrepiece of Manhattan, the handsome black marble-topped bar set on a raised level against the far wall, is accessed up a series of sweeping marble stairs. The main floor space features clusters of plush Chesterfield sofas and brown-marble tables, with luxuriant leather banquette seating spanning both sides of the room. Several private rooms open off the main room- the sleek Rockefeller Room seats 16 guests, the plush Private Salon accommodates 10 guests, and the timber paneled The Library holds 7 guests.

Manhattan cocktails

An informatively designed menu features a cartographic depiction of Manhattan’s numerous precincts- with selections of cocktails and suggested bar bites themed around the culinary and cultural heritages of the featured precincts. The main cocktail list highlights a seasonally updated list of 25 featured cocktails- with each list matched to a specific precinct. Standout selections include the sublime solera-aged Negroni and vintage-inspired cocktails like Blood on the Tracks- St. George Terroir Gin, Mancino bianco vermouth, house-made blood-orange pu-erh, Tempus Fugit crème de cacao,and absinthe verte; and the The Princess Cut– G’Vine Floraison Gin, June fleur de vigne liqueur, house-made hibiscus syrup, fresh lemon, rosewater, and champagne.

  • Manhattan Bar
    Remember The Maine- one of the classic cocktails which are barrel-aged in Manhattan's in-hotel rickhouse
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    The Main Stem- Leblon Cachaca, Albiococca apricot brandy, house-made gooseberry syrup and fresh lemon. Inspired by Spanish Harlem
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    Princess Cut- creative take on the Diamond Fizz
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    Solera-aged Negroni

Manhattan- bar snacks & bites

Manhattan Chef Nicholas Trosien has designed a menu of gourmet bar bites inspired by the diverse culinary backgrounds of New York’s multitude neighbourhoods. Re-interpreted classic American dishes include the Maine Lobster Roll– fresh Maine Lobster wrapped around crab meat, avocado, and remoulade sauce; House-made Kettle Chips made from Idaho potatoes, with foie gras and pan-fried onion dip; and The Village Steam Buns– Duroc pork belly, pickled carrot & cucumber and Hoisin sauce.

  • Manhattan Bar
    House-Made Kettle Chips. Idaho potatoes served with a pan-fried onion dip that's topped with grated rum-infused foie gras
  • Manhattan Bar
    Maine Lobster "Roll" - Crab meat, avocado, remoulade sauce
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    Rebellion Burgers- Angus beef, paprika bun, tomato onion jam, artisan Nicasio cheese, butter lettuce
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    Street Style Hot Dogs- Braised tomato onion, pickle relish, Knickerbocker mustard