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1 T H E K N O L L S , S E N T O S A I S L A N D S I N G A P O R E 0 9 8 2 9 7C A P E L L A S I N G A P O R E

— I N S P I R E D B Y C A P E L L A S I N G A P O R E ’ S D I S T I N C T I V E O L D W O R L D C H A R M —

BOB,S BAR

WELCOME TO THE TROPICAL ESCAPE

[YELLOW ADMIRAL, 22] Enjoy this nutty, bready twist on the classic Manhattan cocktail with Navegante rum. Ingredients: Navegante Capella Rum, Martini Rosso, Amontillado Sherry

[BOB’S OLD FASHIONED, 22] The flavour of Navegante rum gives depth and character to a well-known classic, to make it a perfect digestif. Ingredients: Navegante Capella Rum, Allspice Dram, Angostura Bitters, Cigar Tincture and Sugar Syrup

OR IN COCKTAILS:

...takes its cue from the relationship between rum and seafarers on their

long voyages through the sea.

NAVEGANTE

“NAVIGATOR”

IN SPANISH

Bob’s Bar has partnered with Richard Seale from the Foursquare distillery in Barbados to create a bespoke rum called “Navegante”.

These aged cocktails are easier on the palate, have a tinge of vanilla notes and

are softened by the wood.

NAVEGANTE CLASSICS

[NEAT, 18] Savour the full flavour of a spicy and woody taste with a touch of creamy vanilla and raisin. The rum is aged for 3 years in an ex-Bourbon American Oak, followed by 5 years in an ex-Cognac French oak.

I LIKE IT: [BARREL-AGED EL PRESIDENTE, 24] This is an all-time bartender favourite and timeless classic Cuban cocktail. Soak in the beauty of a mesmerising sunset while delighting in the rich flavours of this concoction. Ingredients: Navegante Capella Rum, Mancino Bianco Vermouth, Pierre Ferrand Dry Curacao, Pomegranate Syrup

[BARREL-AGED NEGRONI, 24] Navegante’s strong character profile is perfectly enhanced by a compelling combination of Campari and Mancino Rosso Vermouth. Ingredients: Navegante Capella Rum, Campari, Mancino Rosso Vermouth

[BARREL-AGED PIÑA COLADA, 24] Gentle twist on well-known classic Piña Colada with barrel-aged infused pineapple rum combined with coconut cream, fresh orange juice, and a touch of aromatic spices such as cinnamon, star anise and many others. Ingredients: Barrel Aged Pineapple Rum, Coconut, Triple Citrus, Fresh Pineapple soaked in Rum, Aromatic Spices

The Royal Navy played a significant role for the British East India Company during their presence across Southeast Asia.

They established and helped to develop several important and strategic trading settlements in Singapore and parts of the region.

At Bob’s Bar, we are located on the grounds of the once-British Royal Artillery, which further inspires us to celebrate the past and our rich history.

Please enjoy the journey through our delightful beverages and scrumptious bar snacks!

BOB’S BAR CELEBRATES

jan jureckaHEAD BARTENDER

Yours sincerely,

Jan Jurecka, our head bartender invites you to join us at our daily Bosun’s Call – a ceremony practised in the navies signifying “all hands on deck’’ .

[Bosun’s Call, 24] Bacardi 8 Years Old Rum infused with fresh pineapple, selection of Southeast Asian spice and barrel-aged.

Monday to Saturday - 6:30pm

Sunday - 5pm

BOSUN’S C A L L

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This grass, called Sugar Cane, is often used in this region. He saw a great value in it and brought it back to Spain and Carribean, where he established sugar cane plantations. During the sugar production, people discovered a by-product called ‘molasses’ and realised it can also be used for the production of beer and the spirit that we now know as Rum.

THE JOURNAL OF SUGAR CANE AND RUM

Sugar Cane, a raw material for sugar.

SEN TOSA COCKTAILS[MILLER, 22] Paying homage to Ernest Hemingway, this sweet and sour tipple is a unique blend of rum and absinthe. Ingredients: Bacardi 8 Years Old Rum, Fresh Grapefruit Juice, Lime Juice, Maraschino Liqueur, Pernod and Perrier Water

[FRAPI-O, 23] A twist on classic Espresso Martini. A fresh and aromatic infusion with Tequila. Ingredients: Cimarron Blanco Tequila, Agave Syrup, Espresso

[TREASURE TIPPLE, 24] A refreshing and light Japanese-inspired cocktail with a hint of Sencha green tea flavour and chocolate cherry finish. Ingredients: Hendricks Gin, Sencha Tea, Fresh Lime Juice, Sugar Syrup, Maraschino Liqueur

[NORMAN, 24] Complex yet refreshing with a gentle touch of spices and lingering pandan. Ingredients: Monkey Shoulder Blended Malt Whisky, Sailor Jerry Spiced Rum, Pandan Orgeat, Fresh Lemon Juice with a touch of Smoked Bitters

[HEI SEN LIN, 22] Unique twist on Aperol Spritz with housemade berry gin – a mixture of sweet vermouth, and berries. Gentle and fruity flavours with taste of champagne. Ingredients: Berry - infused Gin, Martini Rosso, Luxardo Maraschino and Billecart - Salmon Brut Réserve, Perrier Water

[CLEAR ‘N’ SUNNY, 22] The perfect afternoon companion for every occasion, a combination of light floral gin with fresh grapefruit is just a perfect match. Ingredients: Bombay Sapphire Gin, Fresh Grapefruit Cordial finished with a touch of Perrier Water

[S’MULE, 23] Light and refreshing, yet fruity and complex. Combination of vodka, pineapple and homemade allspice spirit. Ingredients: Grey Goose Vodka, Fresh Ginger Juice, Pineapple Fruit, Fresh Lemon, Sugar Syrup topped up with Perrier Water

[OHBA, 24] Enhanced take on a classic mojito with a touch of Ohba leaf to lighten and refresh your palate. Ingredients: Ohba Leaves, Banks 5 Island Rum, Cana Brava Rum, Umeshu, Fresh Lime Juice, Sugar Syrup

[“DEAN LAH”, 22] Whisky-based cocktail with citrusy flavour and round finish. Ingredients: Monkey Shoulder Blended Malt Scotch Whisky, Lillet Blanc, Yuzu Honey

[ALCHEMY OF THE EAST, 23] Classic whisky sour complemented with homemade Five-Spice Bitters. Ingredients: Johnnie Walker Black, Fresh Lemon Juice, Sugar, Egg White, Homemade Five-Spice Bitters

[COCORONI, 22] Tropical take on a classic Negroni. Ingredients: Coconut infused Rum, Campari, Mancino Rosso Vermouth

[BASIL SPRITZ, 22] Light and refreshing, Gin-based beverage. Ingredients: Bombay Sapphire Gin, Fresh Basil, Lemon Juice, Sugar Syrup topped up with Soda

GR O GS & PUNCH

[ISLA DE LA JUVENTUD, 75] A sweet and spicy creation with rich flavour of black cherries paired with spicy notes from homemade ginger syrup. Ingredients Brugal Añejo, Fresh Lemon Juice, Black Cherries, Black Cherry Syrup, Homemade Ginger syrup.

[EL MALECON, 85] With delicate floral and caramel flavours, this refreshing drink will transport you to a seaside stroll along the Malecon, the signature boulevard of Havana. Ingredients: Diplomatico Reserva Exclusiva 12 Years Rum, Luxardo Apricot Liqueur, Fresh Lemon Juice, Fresh Apple Juice, Homemade Lavender Syrup, St-Germain and Perrier Water

[FOG CUTTER PUNCH, 75] Sip on unique combinations of gin, brandy and rum – a complex concoction with fruity and nutty flavour profiles. . Ingredients: Caña Brava 3 Year Old Rum, Bombay Sapphire, Pierre Ferrand 1840 Original Formula Cognac, Fresh Orange Juice, Fresh Lime Juice, Almond Syrup and Amontillado Sherry

[BUMBOO GROG, 75] Bumboo was popular in the Caribbean during the era of piracy, mainly by pirates and merchants. Ingredients: Diplomatico Mantuano, Fresh Orange & Lime Juice, Grenadine and Nutmeg splashed with Perrier Water

[“BLAKANG MATI”, 75] To celebrate the location of our hotel and the rich history. Indulge yourself with a blend of fresh citruses and our Navegante Rum. Ingredients: Navegante Capella Rum, Fresh Pineapple & Orange Juice, Fresh Lime Juice, Angostura Bitters, Hibiscus and Perrier Water

Grog

The word originally referred to a drink made with water and rum, which British Vice Admiral Edward Vernon introduced into the naval squadron he commanded in the West Indies back in 21st August 1740. Vernon wore a grogram coat and for that was nicknamed Old Grogram or

Old Grog.

Punch

Punch is an alcoholic or non-alcoholic beverage generally containing fruit or fruit juice. The drink was introduced from India to the United Kingdom in

the early 17th century.

WHAT’S THE DIFFERENCE?

When Christopher Columbus arrived in Southern Asia for the first time, he learnt about a type of grass, from which he could extract a sweetener and use instead of honey.

B O B,Sfavourites

MOJITO 24

Fresh, naturally sweetened premium mojito using high quality rum, making it a notch better than

traditional Spanish-style rums.

INGREDIENTSBanks 5 Island Rum, Navegante Capella Rum, Fresh Lime Juice, Sugar Syrup and

Fresh Aromatic Mint

DARK ‘N’ STORMY 24

Enjoy this delicious re-imagined national drink of Bermuda, a fiercely protected recipe created by the

Gosling Family in 1806.

INGREDIENTSSailor Jerry Spiced Rum, Fresh Lime Juice, Ginger Beer and Homemade

Lemongrass Syrup

MURNI MURNI 25

Perfect marriage of sweet and sour with delicate Asian flavours.

INGREDIENTSIngredients: Bob’s Bar blend of Blanco Rums, Homemade Lychee Purée, Fresh Lime Juice,

Coconut Milk and Sugar Syrup

EXOTIC PARADISE 26

Refreshing cocktail that combines fresh passion fruit and ginger to represent the best of sour and spicy.

INGREDIENTSNavegante Capella Rum, Homemade Ginger Syrup, Fresh Lime Juice, Fresh Passion Fruit

and Agave Nectar

MONKEY BUSINESS 26

Make the most of your island experience with our creamy piña colada-inspired concoction. Taste this fruity drink topped with delicious coconut flavour and a decadent

serving of Baileys Irish Cream.

INGREDIENTSIngredients: Baileys Irish Cream, Diplomatico Reserva Exclusiva Rum, Fresh Banana, Fresh

Pineapple Juice, Coconut Cream

BOB’S ZOMBIE 29

A variation of Don the Beachcombers, this vibrant Tiki cocktail is a perfect

summer tipple.

INGREDIENTSIngredients: Plantation Jamaica 2002 Single Island Rum, Ron Abuelo 12 years, Spiced Grapefruit Syrup, Fresh Grapefruit Juice, Fresh Lime juice, St. George Absinthe and

Angostura Bitters

THE PREMIUM

G R APE JOURNALchampagne GLS / BTL

Billecart - Salmon Brut Réserve NV, Champagne, France [32 / 150]

Billecart - Salmon Brut Rosé NV, Champagne, France [42 / 200]

white GLS / BTL

Fritz Haag, Riesling, Feinherb, Mosel, Germany, 2017 [25 / 115]

Twins Island Sauvignon Blanc, Marlborough, New Zealand, 2017 [24 / 110]

Louis Jadot, Mâcon-Villages “Grange Magnien”, Burgundy, France, 2016 [26 / 120]

Pighin, Pinot Grigio, Friuli, Italy, 2017 [24 / 110]

E. Guigal, Côtes-du-Rhône Blanc, France, 2016 [24 / 110]

rose GLS / BTL

M. Chapoutier, Côtes-du-Rhône Belleruche Rosé, France, 2017 [22 / 105]

red GLS / BTL

Chateau L’Escadre, Grande Reserve, Bordeaux, France, 2015 [24 / 110]

Trapiche Oak Cask Malbec, Mendoza, Argentina, 2015 [22 / 105]

Domaine Chanson, Le Bourgogne Pinot Noir, Burgundy, France, 2015 [26 / 120]

Katnook Founder’s Block, Shiraz, Coonawarra, Australia, 2016 [25 / 115]

Ruffino, Chianti DOCG, Chianti, Italy, 2017 [24 / 110]

WHAT,S COOKING

IN THE KITCHEN? [STICKY TOFFEE PUDDING, 9]

A classic British dessert consisting of a Moist Sponge Cake,

with Finely Chopped Dates and covered with Toffee Sauce

[BREAD AND BUTTER

PUDDING, 9] With Raisins soaked in

English Breakfast Tea and topped with Custard

[SAGO PEARL GULA MELAKA AND

COCONUT LIGHT CREAM, 9 ]

Tapioca Pearls flavoured with Gula Melaka Syrup and topped

with Coconut Cream

[NAVEGANTE GOURMAND

DELIGHT, 13 ] Navegante Canelé and 4 pieces of

Navegante Chocolate

there will always

be room for

[BABY ROMAINE SALAD WITH SMOKED CHICKEN, 20] With

Parmesan cheese, signature Bob’s Bar Apple, Rum

and Honey dressing, croutons, grilled asparagus and

poached egg

[VEGETARIAN LAYERED CURRY PUFF, 15] Banana and Tomato Chutney,

Plantain Crisps

[WHITEBAIT FISH AND CHIPS, 20] Mild Spicy Mashed Green Peas, Laksa Mayonnaise

[CHICKEN SATAY SKEWER — 3 PCS, 20] Classic Peanut Sauce,

Mulligatawny Cream

[WAGYU BEEF SATAY SKEWER – 3 PCS, 24] Classic Peanut Sauce,

Mulligatawny Cream

[LAPSANG TEA MARINATED BEEF SANDWICH, 28] Lapsang Tea Marinated Beef

on English Muffin, Asian Pickles, Piccalilli Sauce and

French Fries

[CHILI CRAB TARTELETTE, 24] On Refreshing Leaves and Mango Chutney

[CHICKEN TIKKA MASALA SANDWICH, 18] With Mixed Pickles Sauce,

French Fries

[SLOW COOKED PORK PANCETTA MANTOU SLIDERS, 20] With Horseradish

Papaya Salad, Root Chips

selection

The British, living across Colonial Asia told the local staff how to cook their traditional foods which they missed from home during the era of the British Empire.

Rum is traditionally made out of molasses or sugar cane juice. The Spirit is first fermented, distilled, and then barrel-aged. Lastly it is the blending of different age eau de vieux together to create complex and delicate rums such as the Navegante. During the aging process, distilled eau de vieux are extracting flavours and aromas from wooden barrels that complement the mother spirit.

The local Malay, Indian and Singapore residents twisted traditional British cuisine and created “colonial food culture” better known as today’s dishes such as curries, stews and many others.

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TIME TO PAR-TEAFusion, 12[RED FRUIT] Fruitily tangy red berries and currants - an infusion just like a homemade red fruits jelly.

[PEPPERMINT] With the cool freshness of menthol.

[PURE CAMOMILE] Whole camomile blossoms for a tartly flowery touch.

[VERVEINE] Lemon Verbena leaves lightly touched with a hint of lemon for that truly refreshing feeling.

[ROOIBOS & LEMON] South Africa’s national beverage melded with the freshness of lemon grass.

THESwill

draughtTiger Beer 16

bottledBob’s Brew 16

A customised infusion for Bob’s Bar- a fruity blend with hints of toffee and sugarcane.

Asahi Super Dry 17

Erdinger Weissbier 17

Guinness Foreign Stout 17

Heineken 16

Little Creatures Pale Ale 22

Little Creatures Pipsqueak Apple Cider 25

Archipelago Singapore Blonde Ale 16

HOUSE M A D E

SODA[LEMON BERRY FIZZ, 18] Rare Tea Cellars Lemon Berry Meritage Tea, Fresh Lemon Juice, Crawleys Vanilla Bean Syrup and East Imperial Ginger Beer

[CALAMANSI LEMONADE, 18] Calamansi Syrup, Fresh Lemon Juice topped up with Perrier Water

[HIBISCUS & LIMEADE, 18] Hibiscus Falermum, Seedlip Garden 108, Lime, Mint topped up with Perrier Water

REGULAR COFFEE 10

ESPRESSO 10

MACCHIATO 10

CAFE LATTE 12

CAPPUCCINO 12

DOUBLE ESPRESSO 12

Beer, one of the oldest and most widely consumed alcoholic beverage in the world, is the third most popular drink after

water and tea.

Black, 12[SPRING DARJEELING] A first plucking from the southern slopes of the Himalayas. Premium tea with a gentle and delicate flowery aroma.

[ASSAM BARI] An extravagant broken tea with a multitude of golden tips and the richest of aromas; strong, spicy and malty.

[ENGLISH BREAKFAST] A gentle Ceylon tea with the unmistakable sparkling and lively flavour of the island.

[DARJEELING EARL GREY] A richly aromatic autumn Darjeeling blended with refreshing citrus aroma of bergamot.

[MASALA CHAI] A strong blend from Assam with its famously exotic and powerfully hot spices.

[NAVEGANTHÉ SOUTH SEA TEA] This Assam blend tea exudes a robust aroma and strong vanilla flavour with hints of caramel inspired by Capella’s bespoke Rum “Navegante”.

Green, 12[FANCY SENCHA] A premium large-leafed Sencha - refined tartness with a breadth of sweetness.

[JASMINE GOLD] Delicate jasmine blossoms diffuse their gentle fragrance over a summer China green tea.

Oolong, 12[MILKY OOLONG] Its special fabrication cares for the wonderful natural creamy taste; the tea leaves are milk streamed and carefully rolled.

House made iced tea

[LEMON, 12] With or without Sugar Syrup made to Your Preference

[EARL GREY PASSION FRUIT, 14] Passion Fruit, Fresh Mint Leaves, Almond Syrup, Fresh Lime and Lemon Juice and Earl Grey Tea

[YUZU & GREEN, 14] Sencha Green Tea, Honey Water and Yuzu Citrus

[SORRELADE, 14] Hibiscus Tea, Cinnamon, Clove, Orange and Honey

[NAVEGANTHÉ ICED TEA, 14] Hot brew Naveganthé Tea, Seedlip Spice 94, Cane Syrup finished with a touch of Fresh Lemon Juice

A unique Rum hailing from Barbados and specially crafted for Capella Singapore by Master Blender Richard Seale.

Navegante, a name which means “Navigator” in Spanish, tells a compelling story of the age old relationship between rum and the sea, where rum was a fundamental part of tiding valiant seafarers through their long voyages.

Naturally aged, the rum’s delightful flavour profile is truly authentic, with no added flavouring, sugar or colour.

INTRIGUE YOUR PALATE WITH NAVEGANTE

East Imperial Mombasa Ginger Beer, 11

East Imperial Superior Thai Ginger Ale, 11

East Imperial Burma Tonic Water, 11

East Imperial Yuzu Tonic, 11

Coca Cola or Coke Light, 9

Daily Selection of Freshly Squeezed Juices, 16

Acqua Panna (500ml), 11

Acqua Panna (700ml), 16

Perrier (200ml), 9

Perrier (750ml), 16

San Pellegrino (500ml), 11

San Pellegrino (750ml), 16

& J U I C E SSoft drinks

Bring your favourite Home

NAVEGANTE RUM (200 ML) 88

NAVEGANTE NEGRONI (200 ML) 98

NAVEGANTE OLD FASHIONED (200 ML) 98

NAVEGANTE CHOCOLATE (BOX OF 9) 27

NAVEGANTHÉ TEA (50 GRAM) 26

MERCHANDISE PRICES SUBJECT TO 7%GST

Beautifully balanced, Navegante has a velvety texture and long satisfying

finish with hints of caramel and honey.

coffeeBUT FIRST,