At Apéro, every hour is aperitivo hour. The French wine bistro is set in a shophouse, offering a quiet haven amidst the bustle of Circular Road. Monochrome frames depicting aperitivo lifestyle hang on the off-white walls while tan furnishing and gold fittings complete the look and feel of the 20-seater space. Outside is an alfresco garden that offers a change of environment for those who enjoy people-watching with a glass in hand.
Opened by Belgian restauranteur and sommelier Pierre Bolly, who has over 20 years of experience in the restaurant business, guests are invited to unwind after a long day of hustle over lunch and dinner or just drinks. Oenophiles can look forward to a curated wine list that features accessible pocket-friendly labels, organic wines from independent boutique wineries and even some of the finest French vintages to tickle your taste buds.
And of course, plating up charcuterie and cheese boards just won’t cut it at this wine bistro. Start with European classics such as duck rillettes ($16), baked camembert filled with truffle ($25) and sauteed baby squids ($21). The highlight of Piedmontese-inspired vitello tonnato ($23) – elegant slices of veal with accompaniments of anchovy mayo, arugula and capers – leaves us wanting for more.
In the mains, simple yet comforting nosh takes centre stage. For poultry, succulent French yellow chicken ($25) is grilled to perfection redolent of thyme and paired with velvety mash. Fish is served fresh from the market daily with a classic white wine lemon caper sauce while red meat comes as a Great Southern Hereeford beef ribeye ($88, 600g) that is best shared.
While Apéro doesn’t have any signatures, we think the decadent slow-braised oxtail pappardelle ($28) takes the cake. Think luscious strands of pappardelle and melt-in-your-mouth chunks of oxtail swimming in a robust reduction perfumed with garlic and black pepper. It is best paired with a light-bodied glass of burgundy red.
The wine bar also does gourmet salads that are perfect over a quick lunch or to share before heartier mains for dinner. The tossed greens are paired with a variety of premium produce such as creamy burrata from Puglia, fresh yellowfin tuna tataki, grass-fed black Angus carpaccio and New Zealand Arakoa smoked salmon.
