Maritime Malt x Treasures of the Sea

Old Pulteney Whisky with NUDE Seafood


Cocktails + Canapes, 4 courses + 4 whiskies to pair + A whole bottle of Pulteney 15 Years to bring home, with 4 whisky drams.

JUST at $198 nett!

We'll be showcasing our family's reserve of the finest seafood, those rare wild-caught stuff that you can't buy with money, but only with wholesale relationships

Tickets here:

We're so proud to be working together with La Maison du Whisky!


Weddings, Team Dinners, Client Cocktails, Birthdays & more


We throw great parties—great food, warm hospitality, inspiring spaces, convenient locations, good vibes.

With NUDE Seafood (~60 seats), NUDE Grill (~80 seats), and NUDE Chill (~40 seats, can be combined with Grill to make ~120 seats), we're able to offer the right space for your event, large and small.

JP Morgan, BCG, Barclays, DBS, Temasek, Singapore Airlines, and many others have been happy clients of ours. And our capabilities span multiple occasions: weddings, celebrations, birthdays, team building, networking cocktails, and more

Our weddings, especially, are wonderful: much more delicious, cosy, fun, and affordable than a typical hotel wedding

We also have a full bar, great bartenders, and beautiful drinks at very fair prices

Our minimum spend for private usage/book-outs are as follows (subject to service charge and GST):

  • NUDE Seafood, our restaurant (~60 seats): $5000 on Monday to Thursday, $6000 on Friday, $7800 on weekends and public holidays

  • NUDE Chill, our bar (~40 seats): $4000 on Monday to Thursday, $5000 on Friday

  • NUDE Grill, our restaurant (~80 seats): $8000 on Monday to Thursday, $10000 on Friday, weekends, and public holidays

  • NUDE Grill + Chill (~120 seats): $12000 on Monday to Thursday, $15000 on Friday, weekends, and public holidays


Contact Us for Events

(+65) 6443 1167


For smaller parties, we are able to offer portions of our restaurant, without a need for a book-out. If budget is limited, we also suggest ordering from our core dinner menu

For larger parties, we are able to customise menus for your events.

Here's a sampling of the events we've hosted:



For a wedding celebration, we pulled out the stops and cooked our largest feast yet. With champagne, we served salmon rillettes on tomato cones, pulled beef and avacaodo toasties, and a "ma haw" of caramelised beef on crispy rice petals with passionfruit gel and compressed pineapple. For dinner proper, we served French White Asparagus in a floral bouquet with shio-kombu emulsion and dashi caviar, Tobiwo (flying fish) with honeydew-sorrel and potato strings, Threadfin Fish with variations of purple cauliflower, candy-striped beets and hazelnut praline, Kagoshima Kurobuta Pork Trio. A gorgeous cheese board of New Zealand's finest brie, port wine cheddar and blue cheese was the intermezzo, before we served superlative Japanese fruits: Kyoho grapes from Yamanashi, Dalaware grapes from Shimane, Muscat King grapes from Okayama, Musk Melon from Shizuoka. So many people got drunk that night.



At a private birthday celebration, we threw a big party with a Botanist Gin Cucumber Drops cocktail, Live Irish Oysters under a Calamansi Veil, Tomato & Strawberry in Tomato Jelly, Squid a la Plancha, Lamb in Red Wine, Chestnut-stuffed Poussin, and Raspberry Mille Feuille. It was spring, so we did everything with a light, bright touch, and celebrated the season of renewal and rejuvenation.


Winter feast

For Christmas Eve and New Year's Eve, we celebrated a great year by embarking on a big labour of love over 9 lavish courses. Starting with an Angus Short Rib "ma haw", we progressed through Hokkaido Scallop Carpaccio, Handmade Foie Gras & Mushroom Ravioli, Smoked Eel & Winter Root Vegetables, Lamb Rack & Wolfberries Yoghurt, Kibinago & Brussels Sprouts, Poussin stuffed with Chestnut and Marrow, to end on a high with Eggnog and then Pecan Pie with Salted Caramel Ice Cream and Housemade Marshmallows. This meal was a big breakthrough for us. It was unified despite its depth and breadth, a reflection of the team we've built.



In autumn, we took the finest produce in season and created a feast for 2 large corporate events. Hokkaido Scallops, Turkish Figs, Japanese Pumpkin, Wild-caught King Prawns, Rare-seared Duck, Dark Chocolate, Blackcurrant-Red Wine Sorbet... our guests and our team all had a magnificent time.