An Exquisite Experience Dining at FLUTES Restaurant

About FLUTES Restaurant

 

Established in 2003, the award-winning restaurant FLUTES has been serving exemplary dining experiences and is well known for its quality and sustainability beliefs. Previously located inside The National Museum for more than a decade, the restaurant has moved to its new home at the heritage Midtown House located at Beach Road. 

A fine dining experience that feels like a work of art begins the moment you step into the restaurant. The ambience is sophisticated, with soft lighting casting a warm glow over the elegantly set tables. The décor is a combination of modern design and classic elegance by a selection of artwork from renowned local and international artists, curated by Singapore-based art curator Michele Righetti.

 

 

The Degustation Menu by Chef Peter Rollingson

 

Led by Executive Chef Peter Rollinson, the menu combines sophisticated European techniques with traditional Singapore culinary. The degustation menu is meticulously crafted and presented like a book of fine literature. Each dish is like poetry, with a story behind. Vibrant colours are feast to the eyes while the textures create a sensory delight.

Let me lead you to the food journey of wonderland……

 

 

 

 

The first dish that was served resembled a labyrinth in the ocean. Each element was meticulously arranged with aesthetic precision. The BBQ Yumbah Abalone, adorned with Kombu Butter and Truffle, was elegantly presented on a metal skewer and placed nicely on the plate. Alongside, the King Crab Crumpet with Finger Lime and the Beef Tartare Kueh Pie Tee with Caviar were artfully positioned atop a bed of mini sea shells and seaweeds. Each item was designed to be enjoyed in a single bite, offering a delightful array of textures. This dish was a true piece of culinary art.

 

 

 

 

 

 

 

 

 

 

FLUTES boasts an extensive wine list featuring over 300 sustainable and biodynamic selections. Wine enthusiasts take note. Our experience began with an Italian Prosecco, perfectly paired with the accompanying snacks.

 

 

 

 

Many ingredients in this dish are specially flown in from Australia. This visually stunning creation features avocado, Yarra Valley Caviar, horseradish, and dill. The prawns are chopped and arranged in a circle, topped with circular crisps and vibrant flowers. Subtle and refreshing. This was one of my favourite dishes of the night.

 

 

 

 

Aquna Murray Cod is a dish that masterfully combines Eastern and Western ingredients, creating a harmonious culinary experience. The sweetcorn is expertly mixed with sambal butter, adding a touch of spice and richness, and is further enhanced with the freshness of coriander. To add a playful and unexpected twist, a handful of popcorn is included, providing a delightful crunch with every bite. This innovative blend of flavours and textures makes the dish truly unique.

 

 

 

 

This is another beautifully curated dish using thinly sliced celeriac that are rolled and topped with fresh sauteed prawns and nicely shaved black truffles. The celeriac has slight bitterness in it but with the sauce added on, it helped to neutralise the bitterness plus the sweetness from the prawns and the savoury, umami notes from the truffle, so this dish is one level up for any food enthusiast.

 

 

 

 

Very thoughtful of having a palate cleanser before the main course is served. The Chef wanted us to really appreciate and enjoy the taste of every dish from the sauce to the texture of the meat. Every bite is happiness in the making.

 

 

 

 

One of the main highlights for tonight’s dinner is this exquisite BBQ Zabuton Satsuma Gyu, hailing from the renowned Satsuma region of Kagoshima. This exceptional beef is well known for its tenderness and rich, complex flavour. With each bite, you will experience a buttery, melt-in-your-mouth sensation that is nothing short of sublime.

The dish is beautifully complemented by the warm hues and earthy tones of beetroot, which provide a perfect balance to the rich aftertaste of the beef. The vibrant colour and subtle sweetness of the beetroot enhance the overall flavour profile, making each mouthful a harmonious blend of tastes and textures.

Throughout the meal, we found ourselves repeatedly exclaiming, “It’s so good!” as we savoured the delicate nuances and luxurious flavours of this remarkable dish. The combination of the tender Zabuton Satsuma Gyu and the perfectly paired beetroot creates an unforgettable dining experience that delights the senses and leaves a lasting impression.

 

 

 

 

To me, beef and red wine are the perfect match. Among the 300 selections of wines in the house, we decided to go with the recommendation and have this Chateau Gros Caillou Grand Cru 2016, Saint Emilion, France. It’s just gorgeous. The wine’s deep, robust flavours – hints of dark berries, oak, and a touch of spice – cut through the richness of the steak, adding a sophisticated balance aftertaste.

 

 

 

 

As we get older, dessert is something we try to avoid or reduce the intake. Not this time round! The first dessert I had was the Jerusalem Artichoke Ice Cream which the main ingredient for the ice cream is artichoke. The way Chef has created this dessert is so well thought of as it combines the slight bitterness from the artichoke with savoury Manjimup truffle and sweetness from the caramelised milk crumbs. They fit together perfectly. This savoury ice cream is an absolute revelation, and I loved every bite!

 

 

 

 

Another visually stunning dessert presented tonight is the Strawberry and Lime Pavlova. This delightful treat balances tangy and sweet flavours, with vibrant red strawberries compote and colourful edible flowers adorning it like a miniature garden fit for a princess.

 

 

 

 

We have not one or two but three desserts served for the night. The last dish comes in a mystery book box where inside presented three types of candies. Yuzu Jube is a chewy candy coated with sugar. Very distinctive yuzu taste and anyone who loves something citric will love this. FLUTES has also collaborated with the renowned chocolate maker, Mr Bucket, to present Mr Bucket Bon Bon. Colourful green and yellow on the outside and creamy milk chocolate in it. Any dessert lover will love to have some chocolate on the menu. Last but not least and also the most unique taste among these is the Rojak Flower Macaron. Yes, you read it right, the filling uses rojak flower as the main ingredient and therefore you get the taste of rojak in this macaron!! How cool is that!

 

 

 

 

It took nearly three hours for us to finish dinner, but we savoured every moment. The ambience, the food, and the wine all came together in perfect harmony. FLUTES radiates a romantic charm, with an elegantly set atmosphere ideal for a couple’s night or an intimate wedding celebration. Dining here is more than just a meal; it’s an experience you’ll cherish.

 

 

Connect with FLUTES

 

Website: https://flutes.com.sg/
Instagram: https://instagram.com/flutes_sg

Opening Hours: Mon – Sun 11am – 3pm, 6pm – 10.30pm

Book Now: https://book.chope.co/booking?rid=flutesrestaurantbar63mmn15a-4&source=rest_www.flutes.com.sg

Address: 120 Beach Road #01-02 Guoco Midtown House Singapore 189769

 

 

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