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Telephone
6338 8770
Introduction
Flutes made history in 2004 when Flutes at the Fort was set up in the Fire Chief's House behind the historical Hill Street Fire Station and the Singapore Philatelic Museum. It took over premises that no other restaurateur at that time thought would work. It has been associated for the past 9 years with good food, good wines and good service. It brought into the Singapore food and beverage scene an Australian vineyard inspired smart casual dining experience which has been well received by diners. continue reading
Opening Hours
Today
11:30 - 14:00
18:30 - 22:00
Mon - Thu
11:30 - 14:00
18:30 - 22:00
Fri
11:30 - 14:00
15:00 - 17:00
18:30 - 22:00
Sat - Sun
10:00 - 14:30
15:00 - 17:00
18:30 - 22:30
Payment Methods
Cash
Other Info
Venue Rental
Alcoholic Drinks Available
Alfresco / Outdoor Seats
Takes Reservations
Restaurant Website
http://www.flutes.com.sg
Review (8)
Level4 2016-04-11
104 views
See pictures @ http://thehungrybunnie.blogspot.sg/2016/04/flutes-at-national-museum.htmlThe cuisine at Flutes is modern Australian, occasionally fused with a touch of Asian elements. Its elegant and sophisticated fare is reflected in the posh and swanky setting. That said, the vibe is relaxed, with nary a whiff of stuffy pretentiousness. We liked the service too, attentive but discreet, knowledgeable without being overbearing.We had:1) Queen Victoria's Green Pea Soup ($18): with a block of sockeye salmon mi cuit, creme fraiche to add creaminess, and lemon to lend a bright accent - loveliest green pea soup I've ever had. Velvety smooth, and amazingly complex, this, together with the next 3 mains, made it to the must-try list.2) Twice Cooked Spanish Suckling Piglet ($46): Skin had a satisfyingly crackling crunch, and the flesh was lusciously fork-tender. This was contrasted with a dollop of caramelised apple compote, toasted grains, radish, and cup of sherry jus.3) Chilli Crab Pasta ($38): with oodles of freshly shredded king crabmeat weaved into a roll of angel hair, and crowned with a gargantuan crab leg, was subtly spiced, redolent of crab essence, was fantastic.4) Pan Roasted Fillet of Barramundi ($42): incredibly crisp skin and moist flaky meat. This was set on a mashed potato bed, and served with rainbow heirloom tomatoes, rocket leaves, and a drizzling of olive emulsion.5) Grilled Margaret River Wagyu Striploin ($120 500gm for 2 to share): done to a medium-rareness as requested, and sided by a crisp peppery watercress salad and red wine jus - the only weak link of dinner. We didn't like the meat, which we thought too full bodied and this was quite forgettable.We opted for the accompanying sides of a beautifully caramelised casserole of Sweet Potato Dauphinoise ($12 ala carte price but complimentary with the striploin) and Roasted Broccoli ($12 ala carte price) sliced with a flavoursome sesame sauce and decadently plaited with smoked bacon lardons continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
We were especially enamoured with the French toast during our previous visit and made a conscious effort to drop by Flutes for brunch again one Saturday morning.I still love the classic colonial look of the interior, finished with wooden floors, ceiling fans and arched windows. On this particular visit, a wedding reception was ongoing in the lawn outside and it was nice to witness such a joyous occasion.Jar of Confit Duck Rillette, Smoked Duck Ham, Ginger and Pear Chutney, Toast - The duck rillette was a tad too moist this time round but on the upside, our wait staff generously offered more slices of piping hot toast to go alongside. Coupled with the deliciously tender smoked duck and mildly sweet yet tart pear chutney, it made for a pretty decent starter.Grilled Asparagus, Parma Ham, Soft Boiled Quail Egg and Croutons - Although the parma ham came across as a tad bland, this dish was still very decent; Topped with crunchy grilled asparagus spears, a soft quail egg and razor thin, crisp crouton sheets.Prawn Aglio Olio, Spagetthini, Garlic and Sesame Crumbs - As with our previous trip, the pasta was a little too soft for my liking but I appreciate how the garlic and sesame crumbs imbued this dish with a rather pronounced flavour that ended off with a mildly spicy flair. Served with acceptably fresh and crunchy prawns.Wagyu Beef Burger, Smoked Bacon, Egg and Truffle Shoestring Fries - The beef patty seemed a little on the soft side and the doneness bordered on well done instead of the requested medium. But on the upside, at least it was still juicy. Consistency was also an issue here, with the buns crisp but very unevenly spread with a layer of butter (some areas had lots, some had zilch). I didn't think too much of the fries this time round as well; A couple of burnt ends and an almost non existent truffle oil taste. Pretty disappointing if you ask me.French Toast, Berries, White Chocolate and Pistachio - One of the main reasons why we decided to return to Flutes, the humble French toast. Aesthetics wise, it paled in comparison to our previous visit (where's the flowers?) but to be fair, it was still rather pleasing. The toast still sported a crisp exterior and a pillowy interior but unfortunately, the chocolate sauce this time round was rather inadequate, resulting in an uneven distribution of the sweet creaminess. Mildly disappointing.In a nutshell, service was good but quality hovered around the average mark in general. I can't believe how much standards have fallen in the course of just a few months or did we just catch the restaurant on a bad day? I guess I won't be that eager to find out, not at almost $90 for 2.See all my pictures at http://www.timelessfacade.com/2015/04/flutes-part-iv-were-our-expectations.html continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-05-14
88 views
The restaurant is first located at the Fire Chief's House behind the historical Hill Street Fire Station and the Singapore Philatelic Museum in 2004. In 2013 it is relocated to the National Museum. The restaurant’s comprehensive wine list contains over 150 wine labels. The staff are proficient and attentive. The restaurant has 3 private dining rooms with one which seats up to 30 people. Today I am invited to an event by OpenRice. The tables are simply decorated and light up by the bright flower displays on the tables.We start the meal with Sun Dried Tomato Focaccia, served with olive oil dip. There is a light cheese taste in the bread which makes the bread feels a bit dense. Smoked Salmon RosettesBlinis, Citrus, Bottarga, Creme FraicheFor appetizer, we have Smoked Salmon Rosettes which is made of Blinis, Citrus, Bottarga, and Creme Fraiche. It is a simple and great combination with balance of the saltness of the salmon and the sweetness of the sliced orange. Cream Of MushroomTruffle Oil & ChivesThis is follows by the soup which is Cream Of Mushroom With Truffle Oil & Chives. It smells great of the truffle oil. Tastes quite thick and smooth.For main courses, there is a choice between Grilled Beef Striploin and Seared Fillet of Barramundi.Grilled Beef Striploin Truffle Mash, Asparagus, Black Pepper SauceThe beef is served medium cooked and is a bit tough to slice through.Seared Fillet of BarramundiWhite Bean Ragout, Mixed HerbsThe fish fares better as it is quite juicy.Dark Chocolate CakeCaramelised Walnut, Anglaise SauceThe cake is quite firm and chocolaty.Tropical ColadaPineapple, CreamAnd I end the meal with a glass of mockail called Tropical Colada, which made of pineapple and cream. It tastes creamy and refreshing.Overall it is quite an enjoyable meal, thank to OpenRice. Nice place, with great service. Still water is refilled regularly and plates is cleared smoothly. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2014-05-01
47 views
The appetizer of Smoked Salmon Rosettes with Blinis, Citrus, Bottarga, Creme Fraiche was a delightful start, being a photogenic dish with an ensemble of tastes to complement. I love how the smoked salmon were sliced into ribbons and folded, this was very well cured. The little pikelets were fluffy without an overdose of baking soda. The citrus touch and mustard cress creates an added dimension to the platter, and sets the tone for the meal ahead. Both food presentation and taste hit the spot.The cream of mushroom soup doesn't appear outstanding, but the richness and consistency of the mushroom soup with a dash of chives, pepper, and truffle oil made for a quality mushroom soup.There was a choice of grilled beef striploin (Shermaine's!) for main course. The slab of beef was drizzled in black pepper sauce. Although it was difficult to slice, the beef was actually quite springy to bite and flavourful.The other choice of main course was the seared fillet of barramundi, which was perched in a ragout of white beans and carrots. The fish was really fresh, tender and savoury for barramundi, though I wasn't too excited about the ragout which was rather flat to me - perhaps the previous dishes were much too strong in flavours.Of course, the one that I've always been waiting for eagerly is the dessert, dark chocolate cake. It is a common dessert that can almost be found in every restaurant, but the way they craft it is always different. Some love to do it in a molten lava cake with ice-cream, others rich velvety dark chocolate. Flutes's rendition is non-cloying and mildly sweet, decorated with caramelised walnut and blueberries, dipped in sweet creme anglaise. The cake was well-done in that it wasn't overpowering... I could almost hear it say - "Heh, admit that I'm good. You can't say anything else." Yes, it was, and I polished it off the plate. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Full Flutes Restaurant Bar review here: http://ivanteh-runningman.blogspot.sg/2014/04/flutes-restaurant-bar-tasting-session.htmlSince 2004, Flutes Restaurant Bar has been associated with old world / colonial elegance, offering a smart casual dining experience with great food and wine in historic settings. And yes, they do hold events, with weddings beings especially popular.Framed by the white walls of the National Museum, Flutes Restaurant Bar exudes a charming and elegant sophistication. Large windows allow the interior to be lighted naturally, while the artistic touches along the ceiling draw the eye. Furniture is thoughtfully laid out, comfortable and allows for excellent dining conversation.Service at Flutes Restaurant Bar is friendly and discrete, you almost don't notice that staff are there serving you! I liked that they check politely for meal choices, as well as offering more drinks when they notice you're almost out. I also liked that they check on your meal, and take feedback well.Food at Flutes Restaurant Bar revolves around British English and Australian inspired cuisine. Dishes are generally tasty and well portioned for one, presented beautifully and feature fresh, quality ingredients. Not surprisingly, prices reflect the fine dining standards here. Flutes Restaurant Bar is also known for their extensive list of mostly Australian wines.We started with an Italian inspired Sun-Dried Tomato Bread with olive oil and vinegar dip. Freshly baked in-house, this was fragrant and soft, lovely to eat!Loved the Smoked Salmon Rosettes appetizer! The salmon was nicely smoked and meaty, and the beautifully crafted blinis were soft and fluffy. Paired with micro greens, zesty grapefruit, salty bottarga (cured fish roe) and thick creme fraiche, this went down a treat.The Cream Of Mushroom With Truffle Oil And Chives soup is extremely satisfying. The fragrance of truffle oil lends a rich earthness, while the mushroom soup is thick in texture and rich with mushroom flavour.The Grilled Beef Striploin features a thick cut of prime beef striploin, done till medium rare. Despite the tasty, moist interior, the meat was tough and difficult to cut, let alone chew. Would have been slightly better with a thinner cut of beef. The asparagus was fresh and crunchy, and paired well with the fragrant and smooth truffled mashed potato. Overall a tasty dish, but disappointing in the texture of the meat.In contrast, the Seared Fillet Of Barramundi was excellent. The fish was soft, flaky and meaty, perfectly done. The white bean ragout was fragrant with herbs, onions, tomatoes and pepper. Lovely dish, I highly recommend it! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)