Tablescape is a Modern European restaurant and bar located within the luxurious Grand Park City Hall. The restaurant is lead by the new Executive Chef Armando Aristarco who rooted in the European classics but finely calibrated for contemporary palates.
Before our meals, diners will be served with four types of bread ( from a rotation of 14 types) along with the choice of salted or unsalted butter. The service staff will showcase the freshly homemade bread selection using their signature bread trolley. The breads include Black Sesame Brioche, Brioche, Ciabatta, Cheese Focaccia, Coriander, Flaxseed, Onion Bread, Polenta, Potato Roll, Rye, Shio Pan, Sour Dough Mini Baguette, Squid Ink Brioche and Sun-dried Tomato. Totally in love with the breads! I ate up all the four types of breads even before we start our dinner.
Here are the highlight dishes we had during the dinner session:
Black Angus Beef Tataki, Pumpkin and White Pepper S$20.00++
The Black Angus striploin is seasoned with salt and pepper, then seared on all four sides. It is served with a dressing made with shallots, pommery mustard and raspberry vinaigrette, roasted cubes and puree and white pepper foam then garnished with green mustard cress. What a great way to start the dinner!
Raw Scallops, Cucumbers, Red Onion and Salmon Roe S$20.00++
Scallops seasoned with a little olive oil, salt, lemon zest and pastley served with croutons, salmon roe, pickled onions and cucumber gazpacho and garnished with borage. Refreshing and tangy flavour before the mains are served.
62deg Egg, Asparagus, Parmigiano and Black Truffle S$28.00++
The egg is slow-cooked at 62deg and covered with a Parmeson fondue and served with two textures of asparagus and slices of black summer truffle from Umbria, Italy and garnished with alffila cress. It is a delicate presentation with aroma of truffles and sensual taste indeed.
Organic chicken, Baby Romaine, Bacon, Parmigiano and Cardini Dressing S$28.00++
Organic chicken from France is prepared using sous-vide at 75deg for 45minutes, then roasted until crispy with oil, salt, rosemary and garlic. The dish is completed with housemade lettuce coulis, housemade chicken jus and a side of baby romaine lettuce with housemade cardini dressing, housemade baked bacon bits, and finished off with Parmigiano Reggiano-aged 24months. Thus, this explains the juicy, tender chicken meat that pairs well with the housemade ingredients. The aged cheese gives the perfect balance of sweet taste and flavour and matches well with the greens.
Carnaroli Risotto, Cauliflower, Smoked Duck and Foie Gras S$38.00++
The risotto is slowly cooked with a housemade light duck stock with slowly added in scoop by scoop until the starch from the rice is release to produce a risotto that is creamy without need to use actual cream. A lot of preparation work going on and added in 2 scoops of cauliflower cream and olive oil.
Fish ( To be advise)
Wild, line-caught fish by Chef’s personal fisherman from Lombok and it is subject to availability. The fish is cleaned, rubbed with salt and oil to marinate, and then stuffed with lemons and parsley. It is lightly salted once more, then grilled in the Josper oven and served with a lemon dressing. The fish is served with mashed potatoes, sautéed broccoli and baby carrots, and confit cherry tomatoes. The Chef helped us to debone the fish before serving it. I enjoyed the flavour of the fresh fish and it was simply delicious.
Lastly, we ended the dinner with dessert selection from the dessert trolley. We had the Champagne Jelly and Coconut Raspberry Mouse from the dessert selection.
We also had Chocolate Souffle S$16.00++ with choice of Varlhona Chocolate and Crème Anglaise. I enjoyed the rich chocolate flavoured and yet featherlight dessert.
The service staffs here are friendly and interactive with diners too. The staff is seen interacting with diners from other tables to ensure that everything is in order. I would be back for more and of course for the breads too!
Tablescape Restaurant & Bar
Address: 10 Coleman Street, Level 3,
Grand Park City Hall
Lunch 12:00PM – 2:30PM
Dinner 6:00PM – 10:30PM
Bar 5:30PM – 12:30AM
Tel: +65 6432 5618