AIR CCCC

From our garden to your plate, taste the freshness of our Sawtooth Coriander in action with our Grilled Tiger Prawns. Not to be confused with its close relative, leaf coriander. Sawtooth brings the dish to a whole new level.

Unlock the potential of flavor with our Re-Incarnated "Chocolate" Sorbet! Crafted from a blend of cocoa husks, cascara, and coconut flesh – ingredients often discarded. Experience the rich, roasty flavors of "chocolate" in a whole new way, all while minimizing waste and maximizing taste.

Meet our head chef, Kris - one of the friendly faces behind the scenes at AIR! Interested in joining our team? We're currently hiring passionate individuals who share our love for delicious food. Apply now and become part of the AIR team!

Get ready to sprout into action with City Sprouts' Market on the Lawn! See you there on Sunday, 19th May, 10am to 2pm!

Ready to be part of the sizzle? Bring your unique spark to our dynamic team!

Bring forth the “greens” of our labor.

Roselle: Nature's Jewel

From seed to table to bring you the freshest flavors.

Weekends at AIR with Chef's Choice Brunch menu, featuring five satisfying servings. Bottomless AIR Mimosas are also available, naturally. Every Saturday and Sunday, 11:30am to 3pm. See you there!

This is the Garden Herb Oil. Freshly harvested from AIR's garden, its flavors vary with each harvest. Some days, a hint of mint; others, a burst of basil. Used in signature dishes like The Whole Grouper for Two and The Whole Papaya. Taste the garden in every drop!

Behold the Rainbow Chili Pepper – nature's vibrant palette transformed into fiery flavor. These colorful chili peppers are transformed into our smoked chili oil, adding heat to our Citrus Glazed Duck Breast.

We are making a meal out of our Cassava Bread! Here’s a sneak preview of our Cassava Bread Brunch this weekend (13 & 14 April), 11.30am till 3pm. Reservations can be made at our link in bio. See you there!

No "waste".

Walk the line.

A bit of skin contact always makes us glow from within. Get a sip of the gorgeous, fruity Frederic Cossard Skin-Contact Zizifredo.

Just a few finishing touches.

We like ‘em wild. A couple of reds from the Jura that we’re really into right now.

Join our front-of-house team. Be the oxygen in our AIR.

The Whole Papaya.
Papaya seed panna cotta with papaya jam and a frozen granite of the fruit’s sweet skin, topped with crispy lactic-fermented papaya seeds.

Join the AIR family! We are hiring at the front of house.

Thank you, amazing people! Our Lawn Party is sold out.
We can’t wait to see you.

On the menu:
Beef Tongue Sandwich from
Spiced Beef Kofta from .sg
Butter Chicken Kulchette from
Croissant Amazake Soft Serve from .sg
Crispy Duck Leg Sandwich from
Natural wines from

Please provide the QR code in your confirmation email at entry. Each ticket includes a stamp card, which entitles you to a dish from each participating restaurant and 1 free alcoholic or non-alcoholic drink (also expect zero-proof beverages from NON and wines from .cellars).

Proceeds from the Lawn Party go towards World Central Kitchen (), the non-profit organisation founded by chef José Andrés to provide meals to those affected by natural disasters, humanitarian crises, and other emergencies around the world.

Luxe in the ‘hood. Vanilla bean and coconut ice cream drizzled with pandan oil and crowned with gleaming orbs of Kaluga caviar from our friends at T’lur in Tanjung Malim, Malaysia.

Don’t keep us in suspense. What do you think this is?

Our mushroom butter is made from mushrooms grown by our friends at Mushroom Buddies. We make an umami-laden mushroom XO that’s cooked over 12 hours and then whipped into butter.

Grilled corn cobs infused in vinegar and parlayed as seasoning on our sweet corn sauce served with lion’s mane mushrooms.

PARTY WITH A PURPOSE

Join us at The Lawn on 3 March, 12pm to 4pm, where we’ll be dishing out the good stuff with our friends from Le Bon Funk, Burnt Ends, Revolver, RVLT and Le Matin. All proceeds will go to World Central Kitchen, the non-profit organisation founded by chef José Andrés to provide meals to those affected by natural disasters, humanitarian crises, and other emergencies around the world.

Early bird tickets at $98. Book now at www.sevenrooms.com/events/air.

Rosellaboshi on our Grilled Duck Breast. Like umeboshi, but using rosella from our Garden.

Also, check out that gorgeous knife, custom-made for AIR by The Polished Edge who works out of his van in Malaysia. How cool is that?

These stools! Designed for us by Andreu Carulla Studio, who used recycled Styrofoam to form the legs and recycled timber for the seats.