The Lighthouse Restaurant And Bar, The Fullerton Hotel, SingaporeView from The Lighthouse Bar, The Fullerton Hotel, Singapore
The Lighthouse Restaurant and Bar, The Fullerton Hotel Singapore
You’d expect a lighthouse to boast some of the best water vistas on an island and that is exactly what you find at The Lighthouse Restaurant and Bar at The Fullerton Hotel Singapore. Located on the exact spot where a beacon formerly guided mariners to the protection of Singapore’s port in the eighteenth century, it’s a delightful perch to pass an evening. Overlooking the Marina Bay waterfront with dreamy views of the dazzling skyline, it’s an exclusive and much sought after location for the city’s spectacular New Year’s Eve fireworks, but also nightly for the Marina Bay Light Show.
A cozy dining room offers an intimate atmosphere for dining on authentic Southern Italian cuisine. Featuring specialties from Campania, Sardinia and Sicily expect to see lots of fresh regional produce put together simply in a celebration of the flavours and textures that individual components bring to each dish.
Table with a ViewWith the blessing of fine weather however, the rooftop bar directly above the restaurant, is a laudable location for an aperitif or sundowner before dinner. We start with a signature cocktail, the Heritage ($26 SGD). Composed of Martini Bianco, topped up with prosecco and flavoured with an Amarena cherry, it’s a fizzy pink concoction and gently sweet, making a jolly beginning.
Heritage CocktailFrom our roost we see the sun setting over Singapore city, but too enjoy vistas of the magnificent Marina Bay with its futuristic constructions in direct contrast to the heritage building of The Fullerton Hotel. Hunger pangs twang so we head downstairs to our white clothed table for a sumptuous Italian five-course menu.
A brown paper cone filled with freshly baked breads arrives to our table. Plain and olive chewy ciabatta, crunchy grissini sticks and, plaits of white rolls dotted with anchovies, round the cone. The bread by itself has a salty finish, which balances well with the dip of olive oil and balsamic vinegar.
Bread BasketAn amuse bouche of tartare of tuna with caviar and capers is delivered in a petite bowl. A skinny crisp bread base supplies just the right amount of crunch to support the creamy mix of fish and eggs.
Amuse BoucheLa Tunella Sauvignon Blanc 2012, Conti Attems, Friuli Venezia Giulia DOC ($98 SGD bottle) is the pairing for our first plate. Its honeysuckle aromas and crisp finish serve our antipasti well.
La Tunella Sauvignon Blanc 2012The Lighthouse Signature Antipasti Platter ($29SGD) brings a selection of small bites. The plate is centered with three fried pieces of mixed seafood, which are coated with a fine crumb made from breadsticks and a touch of digestive biscuit. Smoked pepper sauce has a hint of chili, which lingers on the tongue long after swallowing.
Boston Lobster, dressed with two-coloured pepper sauce, proves firm to the bite and later melts in the mouth. The red and yellow capsicum accompaniment is roasted, adding a touch of sweetness, while micro-greens provide a sharp ending. The sauvignon blanc is made even better with this crustacean.
A tangle of bitter rocket serves as a verdant bed for Creamy Burrata Cheese. A light drizzle of oil provides a hint of lubrication bridging the two ingredients.
A trio of colours makes up the Heirloom Tomato Salad. Ripe tomatoes are dressed with olive oil and sweet basil. For hubby it’s a mild dish, but I appreciate the subtle difference in flavours between the yellow, rose red and deep crimson tomatoes.
Eggplant preserved with extra virgin olive oil, conveys a taste of spring. Super soft 18 month-aged Langhirano ham with grilled smoked scamorza cheese completes the trio producing a delicious appetizer. If ordering the platter, be sure to eat this one first as the melted cheese is best when hot and leaves a gorgeous smokiness in the palate. The sauvignon blanc elevates the flavours of this magnificent mouthful.
While my favourite is the eggplant, ham and scamorza, hubby adores the Wagyu Beef Carpaccio. Arranged with a drizzle of truffle oil, shaved aged Reggiano cheese, rocket leaves, and meaty mushrooms, it’s a wallop of taste, filling the middle of the mouth, leaving a touch of sweetness on the roof, and a hint of tang on the sides of the tongue.
Appetizer PlatterPinot Grigio 2012, Mongris, Marco Felluga, Friuli DOC ($28 SGD per glass) readies us for the next plate. A light flower petal aroma tickles my nose and I feel a hint of pear and an inkling of metals on the tongue. It’s a clean finish, partnering nicely with our next pasta dish.
Mongris Pinot Grigio 2012An oval boat holds Taglionlini al Limone ($28 SGD), which is housemade pasta with Amalfi lemon sauce and lightly spiced prawns. A raveled mesh of string thin pasta in a delicate cream sauce bases the firm salty crustaceans. Each strand of pasta is detected on the tongue, I believe as a result of the lemon sauce forcing the textures to be individual rather than blend together with the cream. The legs of the shrimp are fried crisp, adding texture to the dish if you choose to indulge. This turns out to be our most-liked course of the evening.
Taglionlini al Limone A change in wines signifies the next course and we take a few minutes to admire the traditional, yet thoughtful food and wine pairings. Each drop has increased in flavour and body, along with the meal. Chardonnay, La Fuga, Donnafugata, Sicily DOC 2012 ($SGD 28) brings a mineral aroma to the nose and a distinct taste of pineapple and banana to the palate for our next seafood match.
Chardonnay, La Fuga, Donnafugata 2012A long rectangle plate carries Tonno in Salsa Finta ($48SGD). A lightly seared round of tuna coated with black and white sesame seeds is the centrepiece. A modern vegetable caponata grounds the fish, while mint scented calamari sides it. A petite jumble of greens adds garden crispness. Fresh herbs enhance the ocean’s catch and the sauce is a rich intense accompaniment. I think it’s worthy of a reorder even though I have no tummy capacity left to finish the last bite. Hubby in opposition, cleans his plate but is undecided of its repeat appeal.
Tonno in Salsa Finta A Col di Sasso, Sangiovese and Cabernet Sauvignon, Castello Banfi, Toscana DOCG 2013 ($28SGD) indicates a switch to red meat. Classified as a super Tuscan wine, its strength is in the nose, which grows stronger with airing. This standard drop with long sexy legs has a medium body with ripe stone fruit and mild tannins detected in the mouth.
Sangiovese and Cabernet Sauvignon, Col di SassoAn olive crusted rack of lamb, fatty and full flavoured, is our main course, Agnello Alle Olive ($56 SGD). The richness of the meat is sliced through with the mildly tart black olives. A slim section of potato acts as a cushion and, deep fried artichokes and grape mustard add appeal in the flanks. A zig-zag of balsamic stripes the plate and, tender pink lamb is implanted in the memory as the last delicious bite.
Agnello Alle Olive Dessert is upon us and we’re excited to see a platter of three tasters. I smell the sweet rich aroma of chocolate as the plate is set down. Tortino al Cioccolato is a classic for many restaurants, however we’ve only discovered a few that execute the lava cake expertly. This is one such case and, upon breaking, a steady stream of velvety rich cacao sauce flows out. Even hubby, who is not traditionally a chocolate lover, licks up the sauce with satisfied groans. Cassata brings an icy coolness to the offering and proves slightly sticky with a generous portion of raisins mixed in. Zabaione, a traditional dessert from Naples, is the last on the plate. I’m taken more however with the accompanying marinated strawberries. Sugar, limoncello and marsala wine enhance the berries’ flavour and juiciness. I could eat a plate of these on their own.
Trio of DessertsOur final pairing of Passito, Ben Rye 2011,Donnafugata ($30 SGD per glass) substantiates a syrupy finish. If we weren’t so full we might insist on finishing the bottle.
Passito, Ben Rye 2011Not wanting to leave this magical setting, we return to The Lighthouse Bar to conclude the evening with a sense of exclusivity and feeling that the bay is for our enjoyment alone. A cocktail, the Beacon, is suggested by Jay, the mixologist, who declares it a bestseller. Vodka, green apple syrup and cucumber syrup are shaken with pineapple juice to produce a refreshing concoction. Taken from the highest point of the hotel, The Beacon serves its home well, with tropical appeal and colonial refinement.
Mixologist Jay Preparing One of His Signature CocktailsNight View from The Lighthouse BarReasons to visit: spectacular views; friendly yet professional service; expertly paired wine dinners; traditional Italian cuisine.
The Lighthouse Restaurant and BarThe Fullerton Hotel Singapore1 Fullerton SquareSingapore 049178+65 6877 [email protected]ys: Lunch: 12pm – 2:30pm
Daily Dinner: 6:30pm – 10:30pm
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