Transitioning out of the fine dining scene and turning their attention into their own French upscale casual seafood-focused restaurant, Joyce and Bond opened Bar Bleu. The menu reflects the owners’ love for seasonal fresh catches and Champagne, with highlights which include the signature oyster with cucumber and watermelon; king prawn vol-au-vent; Japanese mackerel, horseradish with green apple; Japanese snow crab with souffle omelette and herring caviar; and the Carabineros XL risotto. Bar Bleu is open for lunch, dinner and brunch, but space is intimate so we recommend booking in advance.
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