Flutes At The Fort

8

8

8

8

9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor

Setting:

The restaurant resides in a colonial black-and-white house on Fort Canning Hill. There is a choice of alfresco or indoor dining, and pre-dinner cocktails at the terrace that faces lush vegetation.

Food:

The modern Australian cuisine is a blend of East and West, and the seared Hokkaido scallop and belly pork with chilli oil and carrot caramel is a shining example of this successful marriage. As for the star starter, every morsel of the Wagyu beef carpaccio decorated with slivers of black truffles is a melt-in-the-mouth moment. Of the mains, the Otway pork with poached quail breast, white radish and sautéed mushroom is exceptional. The winning combination of this dish comes from strong flavours and succulent meat interlaced with creamy fat. The pavlova – strawberries and mango slices between layers of meringue paired with aged balsamic lemon sorbet – is an outstanding dessert, as is the coconut and pandan parfait with fresh raspberries and jelly.

Wine:

Labels from Australia and New Zealand form the bulk of wines available by the bottle. There is also a good selection served by the glass.

Service:

The service is efficient, excellent and always comes with a smile despite the occasional full house.

Price:

Dinner for two costs about $200.

Signature dishes:

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