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Digest What’s in Store for You at Basque Kitchen’s New Home at Fullerton Waterboat House

What’s in Store for You at Basque Kitchen’s New Home at Fullerton Waterboat House

Chef-patron Aitor Jeronimo Orive
Chef-patron Aitor Jeronimo Orive
By Dudi Aureus
By Dudi Aureus
April 16, 2021
The Michelin-starred restaurant still offers its contemporary Basque fare but in an enhanced space that consists of a bar, lounge and dining room

We have all been patiently waiting for Basque Kitchen to reopen its doors, after it shuttered for a brief period to move to another location. Well, the wait is finally over as the Michelin-starred Basque-centric restaurant by chef-patron Aitor Jeronimo Orive has returned to the scene with a new home at the iconic Fullerton Waterboat House.

The space was envisioned by design agency Grey Matters based on earth, air, wind and fire (the four elements of Basque cooking), thus resulting in a refreshed look that combines rusticism and modern sophistication. Think charcoal-stained floorboards set against plush velvet banquettes, gleaming embossed metal detailing accented by the buttery softness of cream-hued leather, and contoured lines all around to represent Basque coast facing Bay of Biscay. All these features combined create a warm and refined space befitting of any special occasion.

Speaking of occasions, the restaurant now has different pockets of space to suit your agenda—whether it’s catch-up drinks with friends, proper meal with your partner or even an intimate celebration with the family.

(Related: Where In Singapore To Indulge In The Best Burnt Cheesecake)

Anchovies
Gildas
Truffle croqueta
Tuna sashimi
Txaka
 

For snacks and drinks, park yourself at the newly-introduced pintxos bar and lounge that serves up a variety of elevated bites, including the artisanal Sanfilippo anchovies and tomatoes atop crisp curacao flatbread; truffle croquetas; and tuna sashimi crowned with a dollop of caviar.

But if you want to experience Orive’s mastery of produce-driven Basque fare and culinary techniques, he offers inspired lunch and dinner tasting menus at the dining room. Charcoal-grilled produce anchor the menus, with highlights such as charcoal-grilled old beef loin enriched with a smoked garlic mousseline and truffle jus, as well as charcoal-grilled blackspot bream and razor clam dressed in a classic Basque Donostiarra sauce.

(Related: Editors' Picks: The Best Burgers In Singapore)

Tomato
Tomato
Txuleta
Tomato

Complementing the food is general manager Vincent Jaureguiberry's expanded list of over 600 wines. Aside from the usual names, he has also brought in a unique selection of vintage juices, sherries and exclusive wines from the likes of Basque winery Artadi. It’s highly recommended you order the Jean Louis Vergnon Champagne “Conversation”, a refreshing blanc de blanc from Cote des Blanc—home to the oldest and most mineral chardonnay. In the near future, the beverage team will offer weekly vineyard highlights served by the glass.

With the new location at Fullerton Waterboat House, Orive continues to celebrate his Basque heritage. “Every dish is a loving tribute to my own grandmothers, and every bottle marks a personal moment in the wine journey of our sommeliers. We hope not just to intrigue you with an immersive gastronomic experience, but also touch your heart with every drop and morsel presented.”

Basque Kitchen

Restaurant, $$$, Spanish, Duxton

  • Images Basque Kitchen

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Digest basque kitchen basque cuisine aitor jeronimo orive fullerton waterboat house

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