Introducing AIR – Restaurant, Circular Campus and Cooking Club by acclaimed chefs Will Goldfarb and Matthew Orlando. Coming alive in Q1 2024.
AIR was created with these questions in mind. It is a restaurant, circular campus and cooking club, a multi-hyphenated space with one clear purpose: To inspire thought about food. Established by feted chefs Matthew Orlando and Will Goldfarb, and entrepreneur Ronald Akili, Air is sprawled over a 40,000-sq-ft verdant campus in Dempsey Hill. At its heart is our Restaurant, around which radiates the Lawn, Cooking School, Research Space, and Garden Farm.
Although AIR’s ethos centres around inspiring thoughts about food, there will be neither preaching about the merits of sustainability nor verbose ramblings about the creative process behind each dish. AIR, as they like to say, is the life we breathe.
AIR stands for Awareness, Impact and Responsibility — all actionable traits that they strive to embody in the experiences we deliver. Forget the talk, they are all about action.
Bookings online are open for 31 January 2024 onwards.
Casual and laid-back, but never flippant. The Restaurant is the nexus of Air. It is helmed by Chef Matthew Orlando, founder of Amass in Copenhagen, renowned as one of the most sustainable restaurants in the world. Naturally, Air’s kitchen knows its way around coaxing every last bit of flavour from every piece of produce. More importantly, the food it dishes out is indisputably delicious.
Meals at Air begin with Snacks like Jackfruit and Local Bean “Hummus” served with young cabbage leaves and burnt lemon dukkah ($18) or Crispy Oyster Mushrooms with Sarawak pepper emulsion and pickled chillies ($28). There are Light Bites like White Fish Ceviche with young starfruit and canary nut milk ($24) and Grilled Squid Salad with shaved vegetables and charred coconut ($26).
The Mains are hearty. Think a Whole Coral Grouper For Two ($52), which is nothing like you’d imagine a whole coral grouper might look like. The dish comprises a fish head rillette served with empeng crisps. The fillet is confited and drizzled with a green onion and black garlic vinaigrette, and served alongside a bowl of noodles made from fish bones tossed with mushroom butter.
