Situated in the heart of Singapore’s bustling CBD, Middle Eastern fusion restaurant Aniba has just relaunched its menu with a line-up of new ingredient-focused cocktails and vibrant seafood-and vegetable-forward creations.

A visit to Aniba begins with a journey up the lift at 6th Battery Road. Once on level 5, enter pass walls covered in bronze, scale-like tiles, and you'll find yourself tucked away in a enigmatic, buzzy space with expansive views of the Singapore skyline. 

From casual drinks and tapas at the bar to elaborate sharing plates and chef's selections, the venue is designed to caters to every occasion and group size - whether you're looking for a quick after-work pick me up, slow date nights, or a fun night out with friends. 

Inventive Cocktails Where Ingredients Take Centre Stage: Sipping Through Aniba's Drinks Menu

Aniba's newly launched drinks menu, titled HERE WE GO, features thirteen freshly designed cocktails by Bar Manager Edwin Tan (formerly of Sago House). Each cocktail is named after a hero ingredient from Middle Eastern & Asian cuisines, such as the Chili ($25), a spicy highball made with Glenlivet 12 Scotch Whiskey, chilli capsicum cordial, and grapefruit, or the Coffee ($25), which blends Tamboo Rum, Mr. Black Coffee Liqueur, and brown butter syrup for warmth and depth. 

Rice ($25)

We kicked the night off with the Rice ($25), a whisky based highball that combined Glenfiddich 12 whisky, rice porridge syrup, coconut, black pepper, and bay leaf. This had a delicious milky tart-sweetness with a touch of spice accents from the whisky, which made for very easy-drinking. The bay leaf garnish was a nice touch too - infusing a subtle menthol freshness to the aroma that added contrast to the earthy undertone of the rice and coconut. 

Cucumber ($25)

Another great thirst quencher is the Cucumber ($25), which had a crisp tartness and twang from the infusion of cucumber-dill syrup with Prohibition gin. The use of a spicy pickles offered a great flavour contrast to the gentler flavours of the cucumber, giving the drink a nice kick of savoriness brininess. 

Pumpkin ($25)

Sometimes, you just want something rich, creamy and decadent for liquid dessert, and the Pumpkin ($25) cocktail hit the mark. Served in a massive martini glass, it blends Matusalem Solera 7 Rum with tumeric-raisin-cinnamon syrup, topped with a generous dollop of pumpkin cream foam. This was really delicious, though leaning slightly sweet. On first sips, it would remind you of a Pumpkin spice latte, but as the drink sits, we teased out further notes of sarsaparilla, cinnamon and taro, akin to a grown-up's Root Beer Float with more spice and earthy complexity. 

Middle Eastern Cuisines with Soul-Satisfying Flavours: Taste Testing Aniba's Food Menu

Pani Puri ($9 per piece)

Brimming with Asian influences, Middle Eastern and European flair, Aniba's new menu showcases an balance of classical and inventive techniques. Presenting market-fresh seafood to vegetable-forward creations, each plate is thoughtfully composed to present vibrant and soul-satisfying flavours.

The Cone ($7 per piece)

Begin your meal with an inspired rendition of Pani Puri ($9 per piece) – a crisp shell is filled with a refreshing yoghurt-yuzu foam and crowned with seasonal candied mandarin peel and a pristine slice of Hamachi. The Cone ($7 per piece) was a delicate spring roll pastry of ocean trout tartare and quail’s egg yolk, with a savoury tanginess and creamy richness. 

Clockwise from top: The Kubaneh ($18), The Eggplant ($29), and the Tabuleh ($28). 

A must-order is the Kubaneh ($18), a traditional braided bread studded with sesame seeds and served with two accompaniments; crushed tomatoes and zesty schug, a hot sauce made with green chillies and coriander. The bread is decidedly fluffy and melt-in-your-mouth, making a great base for the Tabuleh ($28), a deliciously zesty and savoury salad of yellowtail ceviche, bulgur, fresh herbs, pomegranate, yoghurt, and tahini.

Bluefin ($37)

Another stand-out dish was the Bluefin ($37), which comprised of finely-chopped cucumber salad with almonds, turmeric, and grated horseradish, yoghurt foam, and a crown of light and crisp housemade Kataifi, served on the side of a bluefin tuna tartare. Diners are recommended to use a fork to crack into the Kataifi and mix the various components together, and the result was this great textural contrast in every bite! The bluefin tuna tartare offered a refreshingly zestiness that cut through a heavier blend of creamy, salty and savoury flavours beautifully. 

Our Thoughts

Wow! Aniba really impressed us! The food was really absolutely delicious, with every dish well-constructed to deliver fresh, punchy, and cohesive flavors in texturally vibrant ways. 

We also loved the ingredient-focused approach Aniba's bar team, led by Edwin Tan, takes towards the drinks menu. There's a clear intentionality towards the choice of spirit and garnishes that were used to bring out and accentuate the essence of each hero ingredient - and a good mix of spirit-forward classics, refreshing zingy highballs and rich, decadent full-bodied dessert drinks leaving something for everyone. 

It also should be noted that the atmosphere at Aniba was impeccable! Stunning interiors, amazing skyline views and a well-curated music playlist and lightings that had a lot of versatility - setting the mood for a convivial group dining occasions as well as it would intimate date nights! 

@lotusroot518