Petra, The Newest Mediterranean Destination at Dempsey Serves up Eastern Mediterranean Experience

Petra, The Newest Mediterranean Destination at Dempsey Serves up Eastern Mediterranean Experience to Singapore

Celebrating the Mediterranean's diverse culinary traditions, vibrant flavours and spirit of living

(Singapore, 23 October 2026) I went with great anticipation to a media tasting at the newly opened Petra in Dempsy that serves Eastern Mediterranean cuisine. Having lived in the region I have great memories of dining near the shore of the historic sea. The décor sets the stage with its low ceilings, soft colours and extensive windows looking out to the patio where meals can be enjoyed and where children and pets are welcome.

When the three Chefs introduced themselves to the media their extensive experience indicated that a quality venue was being added to Singapore’s dining scene. Petra is a collaboration between Mission Group (formerly Ebb & Flow Group) and Chef Antonio Miscellaneo, (centre) an Italian self-taught chef and pizzaiolo now based in Singapore. He is founder of La Bottega Enoteca, known for his artisanal pizza innovations and in-house crafted Italian cuisine.

A weekly rotation of seasonal salads, curated by Chef Dawid Nowosadzki, (left) brings further colour and variety to the table. Drawing on his experience as Head Chef of Ottolenghi and Co-Founder of KOMA Japan, his presentations celebrate market fresh produce through vibrant combinations, contrasting textures and balanced, house-made dressings. “My time at Ottolenghi taught me to let ingredients speak for themselves. At Petra, this means celebrating seasonal produce through colour, texture and flavour, creating salads that are vibrant and full of character,” says Chef Dawid.

Executive Chef Anas Shami, (right) formerly Executive Chef of Aniba Singapore, leads the kitchen, drawing on more than 12 years of experience in Berlin, Kyiv and Singapore. Through fresh seasonal produce, dishes cooked over fire and flavours inspired by his Middle Eastern heritage, he brings a personal perspective to Petra’s evolving expression of Mediterranean cooking.

“Every kitchen I’ve worked in has taught me something different, but the flavours of home, especially the food I grew up eating with my mother and grandmother, have always stayed with me. At Petra, I bring those memories together with what I’ve learnt around the world, creating honest, flavourful food with great ingredients, made to bring people together,” says the Executive Chef.

Opened on 24 October 2026, Petra brings a dynamic and sophisticated expression of Eastern Mediterranean dining to Dempsey, celebrating the region’s diverse culinary traditions, vibrant flavours and culture of coming together over food. Conceived as a destination that extends beyond the plate, Petra brings together open food showcases, a lively bar, a welcoming dining room and a pet-friendly outdoor terrace inspired by the ease of Mediterranean living.

Rooted in quality produce, wholesome cooking and authentic flavours, Petra is designed to be enjoyed from day to night, whether over a leisurely meal, drinks at the bar or an impromptu visit to its fresh salad showcase.

A Celebration 0f Mediterranean Flavours

Petra explores the breadth of Eastern Mediterranean and Levantine cooking with ingredients and culinary traditions of a region shaped by centuries of cultural exchange. From mezze and freshly baked Middle Eastern breads to seafood, seasonal produce and charcoal-grilled meats, the menu draws on diverse influences while celebrating the pleasure of eating well. Greek olive oil, fresh herbs and fragrant spices feature alongside techniques such as grilling, charring and slow cooking, allowing the natural character of each ingredient to shine.

The meal begins with house-made mouth-watering mezze dips and freshly baked breads, from creamy hummus and smoky whipped eggplant to tangy labneh and rich taramasalata, complemented by herbs, spices and thoughtfully chosen accompaniments. Fresh from the oven, Sangak-style bread with za’atar and sesame-topped Barbari are made for tearing and dipping and savouring, while Sangak “pizzas” offer a contemporary interpretation of a Middle Eastern staple.

Cold starters present bright flavours and contrasting textures. Hamachi tartare is paired with beetroot horseradish and green gazpacho, while bluefin tuna sashimi is served with yuzu labneh and pistachio. Smoky eggplant carpaccio combines feta with date molasses for an interplay of earthy, tangy and sweet notes. Smashed burrata with grilled peach, yuzu ponzu and tarragon offers a fresh balance of creaminess, fruit and citrus.

Warm starters balance crisp textures with savoury flavours and bright, aromatic accompaniments. Eggplant and zucchini chips are served with cool tzatziki, saffron honey and crunchy dukkah nuts, bringing together freshness, sweetness and spice. Golden halloumi is drizzled with honey and paired with ezme tomatoes and olives for a contrast of sweet, tangy and savoury notes. Meanwhile, crispy falafelis complemented by ponzu edamame, creamy toum and a hint of arak, adding a distinctive finish.

At the heart of the mains is a selection of seafood cooked over the grill. Whole grilled lavrak (Mediterranean seabass), marinated with rosemary and finished with parsley and crispy capers, showcases the simplicity of well-prepared seafood. Your eyes will go wide when they see the giant tiger prawns served with chimichurri and charred lemon, while chargrilled Japanese mackerel is paired with sumac vinaigrette and fennel to balance its richness with bright, herbaceous notes. Portuguese octopus with orzo and oregano salmoriglio draws inspiration from the region’s coastal cooking.

Beyond seafood, the grill features MBS6/7 Wagyu striploin skewer with demi-glace sauce and chicken shawarma skewer seasoned with fragrant hawaij spices and served with capsicum sauce. For a plant-based option, grilled cauliflower is paired with parsley pesto, tahini, aromatic curry oil and crispy kale for a combination of earthy flavours, creamy richness and contrasting textures.

The menu reflects the breadth of Mediterranean cooking, bringing fresh produce, vibrant flavours and regional influences to the table, with grilling and fire adding depth and character throughout.

Desserts draw on the rich flavours and textures of Mediterranean and Middle Eastern sweets. Kunafah combines gooey akkawi cheese with fragrant syrup and caramelised pistachio, while yogurt ice cream pairs tangy coolness with saffron honey and crunchy dukkah crumble. Muhallabia baklava cream layers silky cream, juicy mixed berries and crisp phyllo, while the Dubai chocolate tart combines white chocolate and pistachio with crunchy kataifi for a decadent finish.

An invitation to Mediterranean Living

At Petra, dining is as much about the experience as it is about what is on the plate. Guests can take their time deciding what appeals, whether enjoying the selection at the table or taking it away. Nearby, the bread oven turns out freshly baked Middle Eastern breads enhancing the space with their warmth and aroma.

At the bar, the drinks program sets the tone for everything from pre-dinner aperitifs to relaxed evenings over good company. Curated by Group Wine Director Roberto Durán MS, the wines highlight Mediterranean regions including Lebanon, Greece and Southern Europe, alongside classic Old-World selections from Burgundy, Bordeaux and Italy.

Petra’s cocktail menu, crafted by Matthew Anthony, Senior Bar Supervisor, draws on Mediterranean influences, featuring signatures such as Labneh Soufflé, that combines vanilla Greek yoghurt-infused orange blossom gin, cold-brew chamomile tea and limoncello with a dash of lemon for a citrus lift. Soleil Merin offers a sparkling take on the classic dry martini with Prosecco, house-made olive brine and Mediterranean tonic, while Tomatini blends fresh cherry tomatoes, lemon, white wine vinegar, dry vermouth and vodka. Clarified with milk over three hours for a smooth finish, it is topped with drops of house-made chilli oil for a gentle kick.

Every space at Petra is designed around the many ways people come together for a meal. The main dining room, softened by natural materials and greenery, feels warm and convivial, suited to long lunches, intimate dinners and tables that grow livelier as the evening unfolds. The private dining room offers a more intimate setting for celebrations and business gatherings, while the outdoor terrace brings the pleasures of Mediterranean outdoor living to Dempsey, from relaxed afternoon catch-ups to drinks as the sun sets.

A New Mediterranean Expression

Set within Dempsey, Petra takes its name from the ancient city of Petra in southern Jordan, a historic crossroads shaped by the exchange of goods, ideas and influences. The name reflects the restaurant’s own approach: bringing diverse culinary perspectives together through food, drinks and a welcoming setting.

Chef Antonio Miscellaneo told me that Petra means stone which seems more than appropriate for a restaurant that is solid in service, strong in concept and enduring in tradition and experimentation.