Meet Your farmer

By Chef Isaac Henry

& Chef Wendy Kuek

CHEF DE CUISINE | STELLAR AT 1-ALTITUDE

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HEAD CHEF | THE SUMMERHOUSE

"The philosophy behind our concept is to showcase some French traditional techniques and how it accentuates the flavour profiles that the Asian cultures have grown to love." - Chef Isaac Henry & Chef Wendy Kuek

Come meet your farmer⁠—Daniel Wee from Seafood Culture⁠at this dock-to-table dining experience set against a stunning backdrop of the open sea. Sharing his best kept creations of the freshest seafood, diners can expect unrivalled freshness and flavour of locally farmed Asian Sea Bass, Sri Lankan Crab and more. Presenting a series of French & Pan-Asian creations, this concept by Chef Isaac and Chef Wendy amalgamates familiar flavours of Asia with time-honoured culinary techniques from France.

Hot Coal Grilled Bread | Homemade Butter

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The Fish Skin

Soy | Honey | Egg Yolk | Macadamia

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Bass & Caviar 

Asian Sea Bass | Beetroot | XO Sauce | Avocado | Coriander | Sesame | Lumpfish Caviar

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Tiger Prawn Takes A Dip

“Tom Yum” Broth | Tiger Prawn | Lemongrass | Ginger

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Textures of A Squid

By Resident Chef Ace Tan

Prik Bon | Shiso | Nasturtium | Galangal | Lime

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Fish On A Vine 

Red Snapper | Okra | Baby Eggplant | Cherry Tomato | Laksa

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Snap Crack and Pod

Itajuka Chocolate | Yoghurt | Passionfruit | Coconut | Cardamom 

98++

5-COURSE MENU

Hot Coal Grilled Bread | Homemade Butter

-

The Fish Skin

Soy | Honey | Egg Yolk | Macadamia

The Scallop

Calamansi | Leek | Ash

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Bass & Caviar 

Asian Sea Bass | Beetroot | XO Sauce | Avocado | Coriander | Sesame | Lumpfish Caviar

-

Crab Meets Egg

Sri Lankan Mud Crab | Egg | Vadouvan Spice

-

Tiger Prawn Takes A Dip

“Tom Yum” Broth | Tiger Prawn | Lemongrass | Ginger

-

Textures of A Squid

By Resident Chef Ace Tan

Prik Bon | Shiso | Nasturtium | Galangal | Lime

-

Fish On A Vine 

Red Snapper | Okra | Baby Eggplant | Cherry Tomato | Laksa

-

Snap Crack and Pod

Itajuka Chocolate | Yoghurt | Passionfruit | Coconut | Cardamom 

128++

6-COURSE MENU

SNAG A TABLE

To make a reservation, kindly fill up this form or contact us at chefsdayoff@1-group.sg.

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BEFORE YOU BOOK

Terms & Conditions

  • Each booking requires a minimum of 10 pax, up to a maximum of 20 pax.

  • A minimum spend of $1250++ is required for all bookings.

  • The location of the dinner will be revealed upon confirmation of the booking. (Hint: South of Singapore)

  • All reservations have to be confirmed at least 7 days in advance and a 50% deposit is required to confirm the booking.

  • Any customisations, allergies or dietary requirements must also be finalised at least 7 days in advance.

  • Kindly note that all cancellations should be made at least 3 days before the booking, otherwise the following charges apply:

    • Cancellation within 2 Days - 50% of deposit
    • Cancellation within 1 Day - 100% of deposit

  • Corkage fees will be WAIVED (BYOW).

  • Adults-only policy: Children below 12 are not allowed at this adults-only property.

 

For further enquiries, please contact chefsdayoff@1-group.sg

An intimate culinary experience created by 1-GROUP

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