The Summerhouse

Review

The charm of The Summerhouse is that it’s far removed from our urban landscape, housed in a black-and-white bungalow in the former Seletar airbase. This elegant farm-to-table restaurant has taken an additional step to up the romance factor by adding three garden domes in its sprawling garden, which act as private rooms for groups of up to eight who want to dine under the stars. The concept of the restaurant has moved from fine dining to a more casual, communal-style experience. Menu-wise, food is categorised by the farms from which the ingredients are sustainably sourced, mostly locally or from Johor, Malaysia, with a handful from Australia and France. The star dish is the flavourful and tender smoked butter-poached red snapper fillet from a local kelong, Seafood Culture, served with grilled asparagus and seaweed beurre blanc. You’ll also do well to order the fresh mud crab and shallots cooked in an omelette and topped with herbs from the restaurant’s own garden.

TATLER TIP

The garden domes are worth the experience. If you’re booking a quiet dinner for two, request the one furthest from the Wildseed Bar, as there are live bands in the evening.

SIGNATURE DISHES

1. Fresh mud crab and shallot omelette
2. Smoked butter-poached red snapper fillet
3. Wood-fired Mayura full-blood Wagyu flank MBS 8-9
4. Moroccan eggplant with goat cheese