Opened Oct 24, Petra is a brand new joint bringing Eastern Mediterranean fare to Dempsey in a singular location that features open food showcases, bar, dining room and a pet-friendly outdoor terrace.
The new concept is collaboration between Mission Group (formerly Ebb & Flow Group) and Chef Antonio Miscellaneo, with the long-time partners combined their culinary influences to create a Mediterranean dining destination centered on shared, convivial dining.
Petra’s menu highlights Eastern Mediterranean and Levantine cuisine using Greek olive oil, fresh herbs, and fragrant spices. Through techniques like charcoal-grilling, charring, and slow cooking, the kitchen serves a selection of mezze, freshly baked Middle Eastern breads, seafood, seasonal produce, and meats that showcase the region's culinary traditions.
A highlight is the open showcase of rotating seasonal salads layered with varied textures and house-made dressings, and available for dine-in or takeaway. Nearby, a bread oven churns out freshly baked Middle Eastern breads curated by Antonio Miscellaneo.
Meals begin with house-made mezze dips and freshly baked breads, from creamy hummus and smoky whipped eggplant to tangy labneh and rich taramasalata, complemented by herbs, spices and thoughtfully chosen accompaniments. Fresh from the oven, Sangak-style bread with za’atar and sesame-topped Barbari are made for tearing and dipping, while Sangak “pizzas” offer a contemporary interpretation of a Levantine staple.
There will also be a series of cold starters available, aimed at bringing together bright flavours and contrasting textures. Hamachi tartare is paired with beetroot horseradish and green gazpacho, while bluefin tuna sashimi is served with yuzu labneh and pistachio.
Smoky eggplant carpaccio combines feta with date molasses for an interplay of earthy, tangy and sweet notes. Smashed burrata with grilled peach, yuzu ponzu and tarragon offers a fresh balance of creaminess, fruit and citrus.
Crispy, savory warm starters are also paired with bright, aromatic accompaniments. Eggplant and zucchini chips are served with cool tzatziki, saffron honey and crunchy dukkah nuts, bringing together freshness, sweetness and spice.
Golden halloumi is drizzled with honey and paired with ezme tomatoes and olives for a contrast of sweet, tangy and savoury notes. Meanwhile, crispy falafel is complemented by ponzu edamame, creamy toum and a hint of arak.
Chef Dawid Nowosadzki draws on his experience at Ottolenghi to curate a weekly rotation of seasonal salads, featuring vibrant produce, contrasting textures, and house-made dressings.
At the heart of the mains is a selection of grilled seafood. Whole grilled lavrak (Mediterranean seabass), marinated with rosemary and finished with parsley and crispy capers, showcases the simplicity of well-prepared seafood. Giant tiger prawns are served with chimichurri and charred lemon, while chargrilled Japanese mackerel is paired with sumac vinaigrette and fennel to balance its richness with bright, herbaceous notes. Portuguese octopus with orzo and oregano salmoriglio draws inspiration from the region’s coastal cooking.
Beyond seafood, the grill features MBS6/7 Wagyu striploin skewer with demi-glace sauce and chicken shawarma skewer seasoned with fragrant hawaij spices and served with capsicum sauce. For a plant-based option, grilled cauliflower is paired with parsley pesto, tahini, aromatic curry oil and crispy kale for a combination of earthy flavours, creamy richness and contrasting textures.
Desserts draw on the rich flavours and textures of Mediterranean and Middle Eastern sweets. Kunafah combines gooey akkawi cheese with fragrant syrup and caramelised pistachio, while yogurt ice cream pairs tangy coolness with saffron honey and crunchy dukkah crumble.
Muhallabia baklava cream layers silky cream, juicy mixed berries and crisp phyllo, while the Dubai chocolate tart combines white chocolate and pistachio with crunchy kataifi for a decadent finish.
Led by Group Wine Director Roberto Durán MS, Petra’s bar program features pre-dinner aperitifs and a wine list spanning Lebanon, Greece, Southern Europe, Burgundy, Bordeaux, and Italy.
Crafted by Matthew Anthony, Senior Bar Supervisor, Petra’s cocktail menu draws on Mediterranean influences, featuring signatures such as Labneh Soufflé, which combines vanilla Greek yoghurt-infused orange blossom gin, cold-brew chamomile tea and limoncello with a dash of lemon for a citrus lift.
The Soleil Merini offers a sparkling take on the classic dry martini with Prosecco, house-made olive brine and Mediterranean tonic, while Tomatini blends fresh cherry tomatoes, lemon, white wine vinegar, dry vermouth and vodka. Clarified with milk over three hours for a smooth finish, it is topped with drops of house-made chilli oil for a gentle kick.
Petra Singapore
40C Harding Road, Dempsey Hill, Singapore 249548
Mondays, Wednesdays & Thursdays: 11:30 – 15:00 · 17:30 – 22:30
Fridays & Saturdays: 11:30 – 15:00 · 17:30 – 23:00
Sundays: 11:30 – 15:00 · 17:30 – 22:30
Kanpai
88 Bamboo Editorial Team
