C.O.T.U. is the ultimate blend of mixology, music, and modern dining

From David Beckham-induced pandemonium at Pangaea to parties with larger-than-life plushies at Bang Bang, nightlife maven Sarissa Rodriguez-Schwartz has been through it all with some of the industry’s most outrageous moments. 

The Singapore-based New Yorker began her hospitality journey at just 14, and has since worn many hats in the industry, from bartending to working in bottle service to managing the coveted nightclub door in the United States. 

The launch of the now-defunct ultralounge Pangaea brought her to Singapore in 2011, where she quickly identified a significant industry gap, tailoring the role of VIP Guest Relations Director for herself. In the decade since, she has owned and operated iconic venues such as cocktail bar Employees Only and Bang Bang nightclub with her company SJS Group, co-founded with her husband Joshua Schwartz. 

She now brings her expertise to the table as the co-founder of C.O.T.U. (Centre Of The Universe), an ambitious lifestyle and entertainment destination atop CapitaGreen, slated to open in mid- to late-November.

The audacious $12-million project is a first-of-its-kind venue, housing five unique concepts across 18,000 square feet set high above Singapore’s Central Business District. Together with SJS Group, C.O.T.U. is co-owned by a team of industry veterans from homegrown nightspots, including Phillip Poon and Cedric Chong (Filter, Mink), Cher Ng (Amber Lounge) and Mikey M.S (Attica).

The skytower’s five signature experiences on the 38th and 39th levels of CapitaGreen comprises Enso, a high-end steakhouse, Little Birdie, an intimate cocktail nook, Whisper Room, a jazzy New York-style watering hole, Dashi Sky Pool, an elevated ‘beach club’ and Dashi Go Go, a high-energy ultralounge.

A seamless night out 

In September, we were granted exclusive access to the sprawling duplex venue, which was in the midst of construction. The space used to house Gravity, an exclusive luxury gym aimed at C-suite executives. A welcome afternoon breeze wafts through as we survey the captivating view of Marina Bay from the 38th floor lap pool, soon to transform into Dashi Sky Pool. Described as an Okinawan-inspired pool cabana, it will host leisurely brunches, cocktails at sunset and floating film festivals. 

A set of stairs with a mid-level landing (vaguely reminiscent of the invite-only club Filter) next to the pool will guide guests to C.O.T.U.’s boutique ultralounge Dashi Go Go, a sophisticated, neon-lit space serving up bold, vibrant cocktails and premium bottle service.

According to Rodriguez-Schwartz, what sets C.O.T.U. apart from other nightlife spots in Asia are the five distinct concepts that it houses under one roof which encourage guests to seamlessly move from one spot to the next in a long night out. 

She says: “As a consumer, if I’m out with friends, and the restaurant’s closing, I have to think about whether I want to grab a ride and go to the next place. Here, you’re not forced to make those decisions.”

To power the nightlife behemoth, the group is not only harnessing the talents of acclaimed chefs and mixologists, but collaborating with other club owners who are former competitors. Could this be the future of nightlife in Singapore? She says: “I think it’s certainly the smart approach. People are starting to tap into the talent around them and collaborate more openly. Iron sharpens iron — If you have no ego, or just enough to push yourself, then being open to feedback can only make the project stronger. It’s like having a board of directors for your business. You want their input and advice.” 

One night, different experiences 

The design of the spatial flow in C.O.T.U. is more evident indoors, where the lifts open up straight into Little Birdie, an experiential cocktail bar led by mixologist Elliot Pascoe of Sydney’s Bulletin Palace and Singapore’s 28 Hong Kong Street. 

“I picture entering Little Birdie as though you’re walking into a warmly ambient, almost futuristic airport lounge,” describes the Australian bartender. “You’re politely greeted by the host and escorted around the back of the room to your table, where a striking black origami-stylised menu unfolds in your hands and your adventure begins. Experiential, rather than experimental, this drinking experience is meant to be engaging, thought-provoking, and eschews the gaudy and superfluous for the sake of storytelling.” 

An instance of Pascoe’s imaginative cocktails is the Supermassive Black Hole, a cosmic blend of rum, rye, and salted raspberry inspired by the actual scent of space, served in the unlikeliest of vessels – a textured black ceramic mug.

Past Little Birdie’s elegant circular bar, the road leads to Enso Steakhouse, a modern Japanese grill. “We’re doing American cuts with a Japanese sensibility,” notes Rodriguez-Schwartz. “You’ll get a ribeye, a tomahawk, but with Japanese products and techniques, under the guidance of the very talented Chef Alex Craciun.” The Romanian chef, who sharpened his craft with culinary greats like Gordon Ramsay and Jason Atherton in London and Kikunoi’s Yoshihiro Murata in Kyoto, is raring to have a go at the restaurant’s own dry ager. “We’ll be exploring how to develop more flavour,” he shares. “Besides beef and pork, we’ll be aging fish such as tuna as well. And we’re going to dry-age a beautiful piece of beef with koji (a mould used in sake brewing), which will give it a totally different flavour.”

While succulent steaks take centre stage, look out for another signature, the innovative Tableside Pressed Sushi. “My pressed sushi is totally unique from the classic oshizushi technique, a result of years of self-experimenting. I also played with nigiri shapes; by mixing these two styles, I’ve created something entirely new, fun, and, most importantly, delicious.”

The idea of stacking concept on concept to encourage guests to flow between bar and club and restaurant was inspired by Rodriguez-Schwartz’s time running Lulu’s Lounge, a cheeky, winking venue built on live jazz, cocktails and burlesque. 

“We had Lulu’s and Bang Bang, connected by a hallway but with totally different entrances,” recalls the club veteran. “We had an idea of what it might be before we opened, but it evolved into something we couldn’t have anticipated. At Lulu’s, we’d host 60th birthday parties and 30-year wedding anniversaries with an older crowd, but we also had 25-year-olds and bachelorette parties. What we noticed was that the 60th birthday parties would end up at Bang Bang. They never would have said, ‘Let’s celebrate my 60th at Bang Bang,’ but because they were already there, they found themselves having fun in both spaces.” 

Fun for all ages 

If C.O.T.U. seems to skew towards an older demographic, it’s no accident. “We are targeting the 35 and above crowd,” she shares. But what of the new-generation spenders, particularly the Gen Z set that came of age during the pandemic when clubs were closed? “I know there’s a generation that’s very unfamiliar with clubbing. For them, the most important thing is to offer an experience that’s accessible, fun, and feels safe. It’s about guiding them through the whole process—making a reservation, being welcomed at the lobby, and how they’re treated throughout the night. We want to make it effortless, so they feel comfortable, not having to worry about the logistics or social cues.”

She reckons all-day cocktail parlour Whisper Room would be an ideal starting point. “The music direction is ‘throwbacks’, so that’ll be good. We have our sunset jazz, and a DJ will come on. There’ll be sophisticated cocktails – twists on New York classics. It’ll be kind of reminiscent of classic New York hotel bars like The Carlisle, The Pierre – all those amazing hotel lobbies that pioneered the culture you see happening now.”

For members only 

For those that prefer a more curated, rarefied experience, there’s an exclusive private membership program, with only 30 Platinum memberships priced at $50,000 each available. The privileges include exclusive access to a hidden room, personal concierge, complimentary yacht charter and global access invitations to special events. 

“In this world of elite service, I’ve learned that true luxury lies in the ability to relax and enjoy experiences without the stress of logistics. The Private Member’s program embodies this philosophy perfectly,” Rodriguez-Schwartz shares. 

She reveals exclusively to The Peak: “One of the privileges we’ve tailored is personalized dry-aged beef, where each member enjoys their own exclusive cut, expertly prepared for them during every visit. In addition to this, members receive a customized robe for the pool lounge, adding an extra layer of comfort and personalization. 

“Along with priority reservations and tailored travel benefits, these little touches reflect our commitment to creating unforgettable moments. It’s about forging connections and feeling valued and assures our members that they’re not just guests; they’re part of a select network that understands and appreciates the art of living.”

This article was originally published in The Peak.