Bayswater Kitchen, the latest addition to The Privé Group, is giving those in the iconic Marina area a run for their money.
Situated on the tranquil waterfront of Keppel Island, Bayswater Kitchen is just a bridge and a skip away from the flurry of activity at Harbourfront—near enough that it makes for a convenient dining spot, but set far apart for a welcome reprieve from the bustle of the mainland.
From the blue-and-white wicker chairs to the live fish tanks that greet you at the entrance, nautical motifs abound. The adjacent alfresco area is prettily decorated with fairy lights and a neon sign that declares, “Let the sea set you free”, and boasts views of the neighbouring marina. In short, Bayswater promises a laidback casual dining experience that echoes the Mediterranean seaside rather than the scorching tropics.
Headed up by chef de cuisine Jack Allibone, formerly of Angler restaurant in the UK, Bayswater takes the place of the former Privé Grill—which is slated to re-open at The University Club at NUS in the near future—and serves up a British inspired menu centred on fresh, seasonal seafood. The highly recommended house signature Fisherman’s Feast ($35 per pax, minimum order of two) is a hearty example of Bayswater’s seafood-centric menu. Think lobster, prawns, mussels and fish atop chewy hand-rolled linguine and sweet, tangy tomatoes, and bathed in a rich seafood stock.
Be sure to also order the whipped cod roe with crisp flatbread ($9) to start, plus the seaweed ‘shaker’ fries with Sriracha and garlic dip ($9) and butter-roasted cauliflower with hazelnut pesto ($10) to accompany your main course. If you’re feeling particularly decadent, throw in a dozen freshly shucked Irish oysters ($6 each). There are plenty in store for those averse to seafood too: try the beef agnolotti with smoked bone marrow, leeks and parmesan ($18); or the lamb cutlets with housemade lamb sausages, eggplants and anchovy ($38) for an equally delicious meal.
Marina at Keppel Bay, 2 Keppel Bay Vista. Tel: 6776 0777;
This was first published in Wine & Dine’s December 2017 issue – The Festive Issue ‘Restaurants’.