Air CCCC Menu with Starters Mains and Desserts
The Air CCCC Menu presents modern food prepared with seasonal produce, responsible sourcing and low-waste cooking methods. Located at Dempsey Hill in Singapore, AIR CCCC operated as more than a restaurant. It combined a dining room, garden, research space, cooking school and community gathering place within one large green campus.
AIR means Awareness, Impact and Responsibility, while CCCC means Circular Campus and Cooking Club. Like the Bomul Samgyetang Menu, its seasonal selection introduced diners to distinctive Asian flavours through seafood, vegetables, grilled meat, creative starters and desserts. However, AIR CCCC ended service on 19 July 2026 and is currently closed for renovations. Its management expects to introduce a new cha
What Is Air CCCC Menu?
The Air CCCC Menu focused on responsible and inspiring cuisine prepared with ingredients from Singapore and nearby countries. Many vegetables, fruits and herbs came directly from the restaurant’s garden. The chefs also used overlooked parts of ingredients to reduce waste and create new flavours.
Guests could choose seasonal lunch sets, dinner dishes and à la carte selections. Some popular offerings included purple potato flatbread, sweet corn ribs, local mahi-mahi ceviche, crispy oyster mushrooms, tiger prawns, charred Spanish mackerel and grilled kampong chicken. Vegetarian, vegan and gluten-free choices were also available.
Who Owns Air CCCC?
Celebrated chefs Matthew Orlando and Will Goldfarb developed AIR CCCC with hospitality entrepreneur Ronald Akili, the founder of the Potato Head hospitality brand.
| Detail | Information |
|---|---|
| Restaurant name | AIR CCCC |
| Founders | Matthew Orlando, Will Goldfarb and Ronald Akili |
| Culinary concept | Sustainable and responsible cooking |
| Head chef in 2025 | Part Nongnuch |
| Opened | 2024 |
| Current position | Temporarily closed for renovations |
| Planned return | Q4 2026 |
Matthew Orlando brought experience from Amass, his former sustainable restaurant in Copenhagen. Will Goldfarb contributed his expertise in pastry and experimental desserts, while Ronald Akili helped develop the campus, hospitality concept and environmental mission.
Air CCCC Location
AIR CCCC occupies a spacious green site in the Dempsey Hill dining district. Its grounds include a restaurant, outdoor lawn, productive garden, cooking club and research area.
| Detail | Information |
|---|---|
| Address | 25B Dempsey Road, Singapore 249918 |
| Area | Dempsey Hill |
| Nearest MRT station | Napier MRT |
| Parking | Available near 25 and 25B Dempsey Road |
| Current status | Closed for renovations |
The restaurant’s former clubhouse building was surrounded by greenery and connected to the entrance through a long garden walkway. This quiet location created a relaxing atmosphere away from Singapore’s busy commercial areas.
Opening and Closing Hours
The following schedule shows AIR CCCC’s former operating hours before its renovation closure. Lunch and dinner were available daily, with a two-hour break between the dining sessions. The restaurant is currently closed, and new hours may be announced for its planned return in Q4 2026.
| Day | Opening Time | Closing Time |
|---|---|---|
| Monday | 11:00 AM | 11:00 PM |
| Tuesday | 11:00 AM | 11:00 PM |
| Wednesday | 11:00 AM | 11:00 PM |
| Thursday | 11:00 AM | 11:00 PM |
| Friday | 11:00 AM | 11:00 PM |
| Saturday | 11:00 AM | 11:00 PM |
| Sunday | 11:00 AM | 11:00 PM |
Dining Sessions
| Session | Opening Time | Closing Time | Last Order |
|---|---|---|---|
| Lunch | 11:00 AM | 3:00 PM | 2:30 PM |
| Dinner | 5:00 PM | 11:00 PM | 9:30 PM |
| Current Status | Closed | Closed | Unavailable |
Chef’s Choice Menu
The Chef’s Choice experience included five courses selected by the restaurant’s culinary team. It allowed guests to discover seasonal dishes without choosing every item separately. A three-glass wine pairing was also available for an additional charge.
| Menu Option | Price |
|---|---|
| Five-Course Chef’s Choice | S$98 |
| Three-Glass Wine Pairing | S$59 |
Starters Menu
The starters combined seasonal vegetables, locally sourced seafood and bold Asian flavours. These dishes were suitable for sharing before the main course. Options ranged from purple potato flatbread to tiger prawns prepared with Assam Pedas flavours.
| Starter Item | Price |
|---|---|
| Purple Potato Flatbread with Mushroom XO Butter | S$16 |
| Tomato Salad with Avocado Emulsion | S$22 |
| Sweet Corn Ribs with Garlic Chilli Butter | S$24 |
| Crispy Oyster Mushrooms with Satay Sauce | S$30 |
| Local Mahi-Mahi Ceviche | S$35 |
| Tiger Prawn Assam Pedas | S$44 |
Main Course Menu
The main courses included fish, chicken, duck, Wagyu beef and a vegetarian barley risotto. Each dish combined modern cooking with familiar Asian sauces and locally inspired ingredients. Some options were available in different sizes for individual dining or sharing.
| Main Course Item | Price |
|---|---|
| Charred Spanish Mackerel | S$40 |
| Portioned Grouper with Tom Kha and Dabu-Dabu Flavours | S$42 |
| Whole Grouper with Tom Kha and Dabu-Dabu Flavours | S$65 |
| Kampong Chicken with Honey Dark Soy Glaze | S$44 |
| Glazed Duck Breast with Sambal Ijo | S$48 |
| Stockyard Wagyu Ribeye 260g | S$88 |
| Stockyard Wagyu Ribeye 350g | S$128 |
| Creamy Barley Risotto | S$36 |
Side Dishes Menu
The side dishes helped guests add rice, vegetables, fries or extra spice to their meals. Several selections featured fermented ingredients, grilled coconut and homemade sambal. These items were designed to complement both seafood and meat dishes.
| Side Item | Price |
|---|---|
| Black Heirloom Rice with Roasted Koji Vinegar | S$14 |
| AIR Fries with Sambal Yoghurt | S$14 |
| A Little Wild Jungle Hot Sauce | S$4 |
| Savoury Salad with Eggplant Ginger Vinaigrette | S$16 |
| Wok Hei Garlic Shoots with Sambal Ulam | S$16 |
Desserts Menu
The dessert selection transformed familiar fruits and regional flavours into modern sweet dishes. Customers could choose refreshing sorbet, heritage-rice gelato or a creative version of Eton Mess. Each dessert was formerly available at the same price.
| Dessert Item | Price |
|---|---|
| Bubur Hitam Gelato with Heritage Rice and Rosella | S$15 |
| Watermelon Sorbet with Yoghurt and Candied Cashew | S$15 |
| Eton Mess with Strawberry Gelato and Lime Meringue | S$15 |
Set Lunch Menu
The set lunch gave customers a choice between two and three courses. The two-course option usually included a starter and main dish, while the three-course selection added dessert. Available dishes changed according to the season and ingredient supply.
| Set Lunch Option | Price |
|---|---|
| Two-Course Set Lunch | S$58++ |
| Three-Course Set Lunch | S$68++ |
Customer Reviews
| Customer Name | Rating | Review Summary |
|---|---|---|
| Jen K | 5/5 | Praised the beautiful setting, attentive staff and creative sustainable dishes |
| Darius Katinas | 5/5 | Enjoyed the food, skilled chefs, garden atmosphere and non-alcoholic drinks |
| Ashley W. | 5/5 | Complimented the excellent service and bar team |
| Minh P | 4/5 | Felt the meal was expensive and criticised the food quality and service |
| Sze T | 3.8/5 | Liked the setting but considered the food and service disappointing |
Online ratings varied between platforms. One dining platform previously displayed an overall rating of approximately 4.2/5, while another travel platform showed 3.5/5 from a much smaller number of reviews. These differences show how individual expectations, service dates and menu changes affected customer experiences.
What Makes Air CCCC Famous?
AIR CCCC became famous for combining fine dining with environmental responsibility. Instead of treating sustainability as a separate marketing message, the team applied it to ingredient sourcing, cooking methods, architecture, waste reduction and menu development.
Its approximately 40,000-square-foot campus also helped it attract attention. Customers could dine near a wide lawn, explore a productive garden and see the open kitchen. The restaurant became popular on social media because its green surroundings and modern building created a distinctive visual experience.
The chefs used roots, stems, fish bones, cocoa husks and other overlooked ingredients whenever possible. This approach allowed them to reduce food waste while creating attractive and enjoyable dishes. AIR CCCC was therefore known for both its food and its wider educational purpose.
Dining Facilities and Services
AIR CCCC welcomed couples, families, children and groups. High chairs were available, and the restaurant could accommodate selected dietary needs when informed in advance. It also accepted private-event and catering enquiries.
| Facility or Service | Availability Before Closure |
|---|---|
| Indoor dining | Available |
| Outdoor lawn seating | Available during selected hours |
| Reservations | Available |
| Vegetarian dishes | Available |
| Vegan dishes | Available |
| Gluten-free choices | Available |
| Children and high chairs | Welcome |
| Private functions | Available by arrangement |
| Catering | Available by arrangement |
| Regular home delivery | Not clearly advertised |
| Parking | Available nearby |
Important Current Update
AIR CCCC is presently closed for renovations. The restaurant is preparing for a new chapter expected in Q4 2026. Therefore, the listed dishes, prices, opening hours and services represent its previous operation and may change when it returns.
Customers should wait for the official reopening announcement before travelling to Dempsey Hill. The renewed restaurant may introduce a different menu, reservation schedule, pricing structure or dining concept.
Conclusion
The Air CCCC Menu offered an inventive combination of seafood, grilled meat, vegetables and desserts prepared through responsible cooking practices. Its garden, circular food philosophy, research space and striking Dempsey Hill location made it much more than an ordinary restaurant.
AIR CCCC earned recognition for proving that sustainable food could remain creative, attractive and full of flavour. Although the restaurant is currently closed for renovations, its planned Q4 2026 return may introduce another distinctive chapter in Singapore’s dining scene.
