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Boathouse Introduces Multi-Course Menus

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It’s hard to miss the quaint heritage building that sits slightly awkwardly at the end of Anderson Bridge and adjacent to the majestic Fullerton Hotel. Situated in the ever-bustling Boat Quay enclave, the Fullerton Waterboat House is a stark contrast to the characterful Boat Quay, with its unassuming exteriors and quiet, almost stoic appearance.

But what was once the base from which the Port of Singapore Authorities supplied water to ships anchored offshore, the Fullerton Waterboat House is now home to a number of chi-chi restaurants, including the one-year-old Boathouse which recently celebrated its anniversary with the launch of a series of multi-course menus that showcase the restaurant’s flair for modern European cuisine.

The new three-course business set lunch ($32++) in particular, is a new offering perfect for the ravenous office crowd that throng the area once lunch time rolls around. Allowing guests to mix and match their own courses, the set lunch presents Boathouse’s honest and imaginative take on European cuisine with a focus on fresh seasonal ingredients, and shows off executive chef Jonathan Koh’s classical French training and passion for inventive cooking – the result is an uncomplicated and unfussy affair that showcases the freshness of ingredients.

Amuse Bouche

Amuse Bouche

The amuse bouche is a delightful start to the meal, featuring fresh cherry tomatoes, goat cheese sablee and a pot of edible “soil”, a concoction comprising of flour, butter, sugar and Japanese charcoal powder sugar that looks intimidatingly realistic. But once you get past its less than appealing appearance, its grainy texture and slightly briny taste makes for a lovely complement to the sweetness of the tomatoes and richness of the sablee – very (pun unintended) amusing indeed.

Boathouse Introduces Multi-Course Menus

Giant Norwegian Scallops

The giant Norwegian scallops, baked in shell in tomato chive butter and topped off with fennel shavings, is a symphony of flavours. The tomato chive butter sauce is surprisingly light and delicate, infused with the sweetness of tomatoes that make for an excellent accompaniment to the mild taste of the firm scallops.

Landes Poulet

St. Pierre

The quality of seafood used at Boathouse is evident in the St. Pierre. Slow roasted and accompanied by a creamy buerre noisette (hazelnut butter sauce) and seafood bearnaise, the dory flesh is light and tender underneath crackling skin. Equally memorable is the Landes Poulet, roasted free-range yellow chicken of Francaise origin with shallot confit and potato couscous which is juicy and flavourful, the natural taste of the chicken lightly enhanced by the sweetness of the shallot confit.

Enjoy the same exquisite creations during dinner with either the three-course Menu Inspiration ($68++), or the six-course Menu Gourmand ($128++). Boathouse also serves a Dessert Degustation Menu Patisserie ($78++), featuring items like Roasted Philipbon Melon with berries compression, citrus fruits & lemongrass sabayon, and Almalfi Lemon Parfait with glazed financier, clear jelly & lemonmellows to cater to the hardcore sweet-tooths, as well as an all-new French-style Sunday bistro brunch menu.

Boathouse
The Waterboat House, #03-01
3 Fullerton Road, Singapore 029415
Tel: +65 6538 9038

(Source by MSN)


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