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Las Palmas at Courtyard by Marriott Singapore Novena

After undergoing a facelift that began in early 2022, Courtyard by Marriott Singapore Novena has officially unveiled its new rooftop poolside bar — Las Palmas.

The new F&B concept is a modern interpretation of mid-century modernism in California. It will be open to the public on 29 October 2022.

With elements influenced by Palm Springs and downtown LA, the bar presents a unique escape from the hustle and bustle of the daily grind. Located on level 33 of the Courtyard by Marriott Singapore Novena hotel, the poolside bar offers a breezy respite with breathtaking views of the surrounding cityscape.

“The triple threat of a rooftop-poolside venue, a strong F&B selection, and a uniquely vibrant theme is not a dining concept that we have previously seen in Singapore,” said Mr Peter Khong, General Manager at Courtyard by Marriott Singapore Novena.

“With every element carefully curated to reflect the luxury of the mid-twentieth century, Courtyard by Marriott Singapore Novena looks forward to welcoming guests to our paradise in the skies.”

Ready to delight, the one-of-a-kind Palm Springs-inspired Las Palmas will offer Singaporeans a quick escape to the famed destination without needing to travel out of the country. A robust addition to the landscape, Las Palmas will further elevate the country’s dynamic bar scene.”

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Reminiscent of the exuberant 1960s, Las Palmas is designed by Emma Maxwell, a specialist designer in luxury food and beverage concepts.

Featuring a rose quartz bar counter that seamlessly straddles the indoor and outdoor space, pastel terrazzo finishings, and iconic pieces from renowned photographer Slim Aarons, Las Palmas aims to create a sense of wonder for all who set foot into the venue.

Working closely with spirit distributor Proof & Company, Las Palmas offers an all-day menu built around classic Americana, Mexican, and Southern Californian dishes. Be it a celebratory dinner, mid-afternoon snack, or tasty bar bites to accompany evening drinks, guests will find traditional western favourites like smokey bourbon-barbecued baby back ribs, juicy angus beef brisket, and cheesy tacos, albeit with an Asian twist.

On the menu is the CLOCK OUT CLUCK IN taco which features tender chicken marinated in buttermilk and served with fragrant grilled onions and creamy salted egg yolk. Meanwhile, the decadent churros at Las Palmas don’t come served with regular sugar. Instead, you’ll find savoury salted peanut butter and a quintessential Singaporean kaya dip to accompany the fried and crispy pastry.

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Reinforcing the West Coast vibes, the drink options at Las Palmas are also decidedly familiar and yet somehow different. Its rendition of the classic Cosmopolitan comes in the form of a refreshingly tart cocktail called NOT-A-POPPY which uses a house-made raspberry syrup instead of the usual cranberry and is topped with toasted sesame seeds for an added crunch.

And as more people start looking for dairy alternatives, Las Palmas thas put a new spin on its irish coffee, LET’S IRISH UP THAT COFFEE, replacing cream with oat milk in its malty cold brew concoction.

“A vibrant and glamorous escapism bar concept isn’t something that is readily available in Singapore so we were thrilled when asked to create a fun and bright menu to match the venue’s proposition,” said Jason Williams, Creative Director at Proof & Company.

Although we’ve made subtle nods to the Asian palate with the inclusion of ingredients like hot sauce and five spice, we’ve ensured that the West Coast influence comes through in the dishes.”

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With other cocktails named after award-winning films (L.A. CONFIDENTIAL), famous paintings (NIGHTHAWKS), and popular locations (CHEESECAKE FACTORY), diners sipping their drinks at Las Palmas will be transported to the desert saloons and cocktail lounges of 1960s Palm Springs.

Las Palmas is led by award-winning Head Bartender, Ron Aransay, who most recently spent six years leading the team at the Macallan Whisky Bar and Lounge in Macau, and Head Chef, John Chye, who brings with him more than two decades worth of culinary experience.