Celebrate St. Patrick’s Day in Singapore this March with A Taste of Ireland, featuring Irish-inspired dishes and cocktails across top restaurants and bars
Venue: Participating restaurants and bars across Singapore, including:
- Tess Bar & Kitchen
- Magpie
- Carnaby
- Santi’s
- Meatsmith
- Brasserie Astoria
- Quaich Bar Wanderlust
- Cygnet Bar
Date: 4 – 31 March 2026
Admission: Food and drinks charged individually
If you’re looking for a unique way to celebrate St. Patrick’s Day, it’s time to explore Ireland’s rich culinary heritage right here in Singapore. Running throughout the month of March 2026, Bord Bia, also known as the Irish Food Board, brings back the third and largest edition of A Taste of Ireland Singapore 2026.
Explore Exclusive Irish-Inspired Menus Across 8 Venues
Bord Bia (The Irish Food Board) returns with the third and most ambitious edition of A Taste of Ireland to celebrate St. Patrick’s Day by uniting eight of Singapore’s most dynamic venues, including, for the first time, bars, to showcase exclusive creations inspired by Ireland’s world-class produce and craft spirits.
From pasture-raised meats and creamy dairy to hand-dived Atlantic oysters, this year’s largest-ever lineup features Tess Bar & Kitchen, Magpie, Carnaby, Santi’s, Meatsmith, Brasserie Astoria, Quaich Bar Wanderlust, and Cygnet Bar.
Each establishment brings its own creative lens to Ireland’s exceptional ingredients, translating the story of the Emerald Isle into a series of limited-time dishes and drinks.
Taste Creative Dishes Made With Premium Irish Produce at Tessa Bar & Kitchen
Across the participating venues, you’ll find a variety of inventive dishes that highlight Ireland’s renowned ingredients. At Tess Bar & Kitchen, you can share a hearty Crispy Suckling Pig Leg served with aged cheddar mash made with Kerrygold Reserve Cheddar and Avonmore Irish Cream, finished with a spiced mustard jus.
For dessert, indulge in a comforting Brioche Bread & Brown Butter Pudding paired with vanilla gelato and salted whiskey caramel. The experience is perfectly complemented by the Irish Luck, a contemporary twist on the Irish Coffee blending Jameson, a Guinness reduction, and homemade coffee cream liqueur.
Try A Creative Cross-Cultural Take on Irish Duck at Magpie
At Magpie, you’ll find a creative cross-cultural dish with the Silver Hill Irish Duck Sate Mochi. This unique bite features confit Irish duck wrapped in a glutinous rice shell, rolled in sesame seeds, and deep-fried until crispy.
Pair it with The Golden Quack, a sophisticated cocktail crafted with Currach Atlantic Kombu Apple Ice Wine Cask Single Malt Irish Whiskey, rye, sweet vermouth, and sherry, topped with a savoury garnish of duck rillette, green apples, and chives.
Carnaby Serves Premium Irish Duck Breast with Modern British Flair
If you enjoy comforting yet refined flavours, Carnaby presents the Silver Hill Irish Duck Breast, expertly seared and served with crushed roast potatoes and Brussels sprouts. The dish is elevated by a vibrant Mandarin crème fraîche and the deep, fruity sweetness of Guinette cherries, all brought together by a glossy, house-made duck jus. This creation highlights Carnaby’s commitment to bold, comforting flavours, utilising world-class Irish produce to deliver a sophisticated seasonal plate.
Explore a Range of Cocktails at Santi’s
Santi’s brings a relaxed yet refined approach to cocktails, showcasing Irish spirits through four distinct creations for A Taste of Ireland. Highlights include Ben’s Espresso Martini with Teeling Small Batch Irish Whisky and coffee liqueur, as well as the floral Chrysanthemum Fizz featuring chrysanthemum-infused gin, apricot liqueur, and yuzu juice.
Other creative options include the Evergreen Gin & Tonic with pandan and lemongrass syrup, and the Thai Tea Old-Fashioned, made with Thai tea-infused Irish whisky and coconut sugar syrup.
Guinness Fried Oysters with Bold Barbecue Flavours at the Meatsmith
From Burnt Ends Hospitality Group (BEHG), Meatsmith brings its American barbecue expertise to the Guinness Fried Oyster with Bacon Jam. Achill oysters are encased in crisp Guinness batter and finished with smoky, savoury bacon jam. Rich Irish produce meets Meatsmith’s signature wood-fired Southern flavours, delivering a punchy, indulgent bite rooted in craft and heritage.
Brasserie Astoria Refined Duck Frites Made with Irish Poultry
Located within Victoria Theatre, Brasserie Astoria offers its refined Duck Frites, featuring aged Silver Hill Irish duck served with brown butter hollandaise, salad verde, and spicy pommes frites. The dish presents a sophisticated yet approachable showcase of Irish poultry through European-inspired cooking.
Quaich Bar Wanderlust Offers Irish Whisky Cocktails with a Sophisticated Twist
Whisky enthusiasts can visit Quaich Bar Wanderlust for expertly crafted Irish-inspired cocktails. Try Your Tipple, a reimagined Irish classic made with rooibos-steeped Tipperary Watershed layered with vermouth rosso and herbal notes. Another highlight is Currach For Autumn, featuring Currach Atlantic Kombu Cask whisky with chocolate bitters and maple syrup for a savoury and balanced drink.
Cygnet Bar: A Refreshing Irish-Inspired Cocktail to Toast the Season
At Cygnet Bar inside QT Singapore, you can enjoy the refreshing Sláinte Fizz, a vibrant cocktail made with Teeling Whiskey, pineapple juice, lime citrate, house-made tarragon syrup, and soda water. The drink offers a crisp, herb-forward profile that balances the warmth of whiskey with a bright tropical twist.
Celebrate the Flavours of Ireland This March
If you’re looking for a delicious way to celebrate St. Patrick’s Day, don’t miss the opportunity to experience A Taste of Ireland Singapore 2026 across some of Singapore’s popular restaurants and bars this March.
From hearty dishes made with premium Irish produce to inventive cocktails featuring Irish spirits, each participating venue offers its own unique take on Ireland’s rich culinary heritage. Gather your friends, explore the limited-time menus, and raise a toast to a festive month of Irish-inspired dining.
Images credit to Bord Bia.