The place is quite nice with live music and baggage storage. Nice view of MBFC outside.
The variety for the restaurant week menu is wide, with some require topup. As the restaurant has a star rating, it costs $40++ per person for the lunch menu.
We start with 2 types of warm bread rolls, served with butter and delicious pate.
The starter of Heirloom Beetroot – Different taste and texture is a very colourful dish with different sauces.
Another starter is Soup D’Onions Gratinee – Traditional rich onion soup With melted gruyere cheese crouton which is filled with the sweetness of onion. It seems that the soup is served in a hurry as the side of the bowl is stained with the soup.
As for the main, the Signature Duck Confit – Truffle potato mousseline, black garlic sautéed broad beans, field greens, which looks plain but tastes great. Especially for the truffle mash accompaniment, which is rich in flavour yet light in the mouth and there was just enough truffle to have it linger on your palate but not too strong that you can’t taste the potato.
For a topup of $12, we have Wagyu Foie Gras Burger with Caramelized Onion Jam and a Slab of Seared Foie Gras – Aged Cheddar or Blue Cheese, Caramelized Onion Jam, a Slab of Seared Foie Gras and Classic Garnished with Truffle Fries.
Great serving with huge slice of foie gras. The foie gras is cooked just nice and soft. But the patty is overcooked and a bit dry. It is served with crispy truffle fries, which remains crispy when cold too.
Followed by Strawberry Consommé – Red berries compote, orange caramel tulip strawberry sorbet for dessert, which is more of a palate cleanser than dessert.
We end the meal with latte which fails in its presentation which I cannot expect for such a restaurant. There is no distinct layer between the coffee, milk and foam. The coffee and milk is blended together and the foam is quite thin.
The plate of petits fours is not served with the lattes. We wait quite awhile and decide to request for it. Guess the staff may have forgotten about it. The serving of petits fours consists of Kueh lapis, macaron (Rose and Orange flavour), and chocolates. It is interesting and goes well with the hot drinks.
Total damages : $108.30
Overall it is a nice and relaxing place to be having a meal. The meal has a great start but ends on a poor note. There is also a discount card given to us.
Address : 80 Collyer Quay, Singapore 049326
Tel : 6597 5288
Operating Hours : 6.30am to 10.30am, 12:00noon – 2:30pm, 6:30pm – 11:00pm
Website : http://www.fullertonbayhotel.com/dining-en.html