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電話號碼
6224 2232
開飯介紹
餐廳展示由廚師兼贊助人 Aitor Jeronimo Orive 重新詮釋的當代巴斯克美食。包括一間 38 座的餐廳和一間享有海濱美景的私人包間。 Aitor 的 Basque Kitchen 餐廳供應午餐和晚餐，並為每個時段提供獨家品嚐菜單。
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獎項殊榮
米其林一星餐廳 (2022)
特色
Fine Dining
營業時間
今日營業
12:00 - 14:30
18:00 - 23:00
星期一
全日休息
星期二至五
12:00 - 14:30
18:00 - 23:00
星期六
18:00 - 23:30
星期日
全日休息
*午餐
週二 : 休息
以上資料只供參考, 請與餐廳確認詳情
招牌菜
Visited the restaurant for its popup event 4 hands collaboration with One Michelin-starred Chef Oldřich Sahajdák of One Michelin-starred La Degustation Bohême Bourgeoise from Czech Republic, priced at S$180++/ pax.The meal started with 4 snacks : Anchovy from the Basque Country, with tomato and olive oil caviar This dish was by Chef Aitor.Beef Tartare By Chef Oldřich Served in a thin crispy sandwich, it was light.Potato Patty By Chef OldřichFried Oyster By Chef Aitor Light and crispy which balanced with a slight tart sauceAccompanied with freshly baked pipping hot crushy sourdough and butter 1st course: Ankimo By Chef AitorMonkfish liver adorned with escabetxe, carrot gel, and crowned with glistening spheres of Yarra Valley trout roe.The texture was very rich and creamy, although could be a bit overpowering for some.2nd course : Smoked TroutBy Chef Oldřich, with dill, apple, pancake, and white wine foam. 3rd course : Oxtail "Bomba" Rice Chef Aitor's version of Gyu-Don. Inspired by the Gyu Don which he had in Japan. Angus oxtail was used along with confit quail egg yolk and chive aioli. Just mixed in the raw egg yolk before eating. Kind of like risotto with tender pieces of meat inside.4th course : PorkBy Chef OldřichPork Neck, Apple juice, Apple Gel, Dijon MustardTender piece of meat which paired well with the sauces.5th course : Beef TongueBy Chef Oldřich, with vegetable glaze, thyme oil, and forest berries. Interesting fact that the chef discovered this unique taste of meat after discovered cows who fed on blueberries, which led him to this dish. Firm texture with an unique taste.6th course/ Dessert : ChocolateBy Chef AitorMade up of various textures of chocolate, from chocolate meringue to sponge and cocoa nibs to chipsLike the meringue which was thin and melt in the mouth while not too sweet.Finished the meal with complimentary petite four which consisted of Matcha Meringue and Passionfruit Jelly.
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