Taking over the space of the former Prive Grill, the group’s newest restaurant, Bayswater Kitchen is a welcome addition to the Keppel Bay area – and long overdue.
As 2017 Singapore food trends go, seafood has been on the rise for the second half of the year. While there is no shortage of seafood buffets and Asian-style seafood restaurants, western-centric seafood eateries have been a little less common.
Bayswater Kitchen is helmed by chef Jack Allibone, who used to be the sous chef at London seafood restaurant Angler. The restaurant is a perfect fit for the nautical location with its tanks of live lobsters, boat-inspired bar and back-of-house ping pong table.
We recommend making a visit soon. With its backdrop of luxury yachts, ample alfresco dining space, and light ocean breeze, we suspect this will soon be the spot to go to on weekends.
Here are a few items you must order when you head down.
Chargrilled Octopus ($22)
Like Blackwattle, Bayswater Kitchen has nailed its octopus starter. The dish is bouncy and tender with each bite. The best way is to enjoy it is to slather on the handwhipped smoked roe for some creamy goodness with just a knife edge of gremolata (parsley, lemon, garlic and anchovy).
Whipped Cod’s Roe ($9)
One of the stars of the menu, the fluffy cod roe dip is served with crisp flatbread. It is incredibly moreish with a distinct punch of garlic and lemon. You’ll be reaching for this throughout your meal.
Fisherman’s Feast ($35 per person, minimum 2)
This is a must-order, and not just because it contains every conceivable type of seafood (lobster, prawns, mussels, fish, etc.) grilled to perfection. It is served on a bed of hand-rolled linguini that’s been cooked in a punchy seafood stock. While the lobster with its juicy, creamy flavour is the star of the skillet, don’t rule out the mild-tasting cod fish that’s the perfect canvas to savour the rich stock.
Beef Agnolotti ($18)
It seems sacrilegious to recommend a meat-based pasta dish at a seafood restaurant but this is comfort food at its best. The genius lies in the beautifully smoked bone marrow that imparts a saltiness that’s not overpowering. It’s combined with perfectly charred leeks for a touch of sweetness (and texture) and freshly grated parmesan.
Butter Roasted Cauliflower ($10)
This hero vegetable seems to be appearing everywhere. At Bayswater Kitchen, it’s a labour of love. Grilled for 15 minutes, the cauliflower is then festooned with chunks of hazenuts making this a mouthful of nutty goodness with just the right amount of chew and crunch.
Chocolate Bar ($12)
This rich dessert is the perfect ending to your meal. It comprises hazelnut praline topped with a not-too-sweet banana ice cream that’s almost sorbet-like in texture and the perfect foil to the rich cacao.
2 Keppel Bay Vista, tel 6776 0777, bayswaterkitchen.com.sg