Db Bistro & Oyster Bar is set to whisk diners off on a culinary adventure to the sunny coasts of the Mediterranean with its first-ever pop-up from 1 September to 31 October. An ode to Chef Daniel Boulud’s love for the rich cultures embodied in Mediterranean cooking, the Boulud Sud pop-up at Marina Bay Sands will present a bright and bold dinner menu specially composed by Chef Boulud and Executive Chef Jonathan Kinsella.

Based in New York and Miami, Boulud Sud is Chef Boulud’s Mediterranean-inspired dining concept, offering a veritable culinary travelogue of the entire Mediterranean from the shores of Southern France, Italy, Spain, and the Greek islands, to spice influences from Turkey and the North African coast. To quote a review in The New York Times, “Boulud Sud is the Manhattan equivalent of a private yacht anchored off Monaco, serving the food of Sardinia, Greece, Tunisia, Gibraltar, and Beirut. And you are invited along.”

Each week, the menu will be updated to allow guests to savour their way through the diverse cuisines of the Mediterranean. During this period, fans of db Bistro’s classic French cuisine can continue to enjoy the restaurant’s award-winning dishes and impeccable hospitality.

The Boulud Sud pop-up menu is set to showcase the distinctive nature of Mediterranean cuisine, characterised by the bold use of herbs and spices and inspired by fresh produce. Commence the evening with sharing starters such as the smoky octopus à la plancha with Marcona almonds, the Turkish “PIDE” flatbread with herb spiced beef, roasted peppers and ricotta salata, and the flavourful saffron tagliolini with clams, seppia and bottarga.

Regional Mediterranean flavours featuring the finest ingredients from land and sea shine through in a selection of mains. Enjoy pure oceanic flavours in the salt-baked branzino and db Bistro’s hearty signature bouillabaisse, alongside the spice-laden Moroccan chicken tagine. Other highlights include the grilled Australian wagyu strip for two, served with an appetising salsa verde, and spicy little neck clams with chorizo sausage in tomato broth.

Conclude the epicurean journey with sweet delights by executive pastry chef Mandy Pan. Herbs, spices and indigenous fruits of the Mediterranean are wonderfully incorporated in desserts such as the apricot and star anise crème brulée, grapefruit givré with sesame halva, rose loukoum, and Tunisian mint chocolate with pine nuts, jasmine flower and chocolate sorbet.

Mediterranean inspirations will also make their way to the limited-time cocktail menu, with summery offerings such as the tequila-based Costa Brava featuring fresh melon with a touch of herbaceous cilantro, as well as the Le Provençal, a nectarous concoction of lavender honey-infused gin with Ver-Jus, and champagne spritz. Guests can also pick from a fine selection of Mediterranean wines, ranging from French rosés and Italian reds to more unique expressions from Lebanon, Morocco, Spain and other coastal regions.