Thinking back on this meal, my heart shifts around with the clanking of chain weights following suite.
Who would have known that this would be our last dinner together?
To all those reading the review, don't you worry, I'll write this with the most impartiality I can master. Still, take me with a pinch of salt.
The Boathouse, recently revamped and less than 6 months old; is housed in the standalone building across the road from the Fullerton. Bearing great views of the Marina Bay Area from its al fresco upper deck area, also known as [prel.ude], and donning a rather romantic and intimate ambiance for its diners in the exclusive quarters; I was surprised to see that the boathouse had been rather empty that night. Reservations aside, I was eager to taste the food served up by the kitchen.
We were quick to be seated and attended to upon arrival at the door by a apple-faced, well groomed Chinese lady. That's one tick off the check list for amiable and good-looking staff. After a quick stroll through the menu (to take heed that the menu ain't exactly extensive, so choices can be made simply), we decided to venture off to the wine cellar conveniently located at the corner of the bar area.
Much to our delight, the wine cellar was chock full of hidden treasures. Everything from vintage fine wines from the Bordeaux region to crisp new age wines from the coastal areas of New Zealand. However, stepping into the wine cellar was akin to threading around in murky waters, no doubt the choices of wines were top notch, but unless you had a wallet deep enough to finance your choice, you stood the chance of getting a heart attack upon revealing of the final tab. Worst yet, there were no sommeliers on site to justify our choice as well as the hidden price tag; hence we took the safe option of referring to the less intimidating wine list to choose our poison for the night.
With the passing of the tomato bread and pea soup, which were in my impression, really forgettable; we were served our starters. Well timed I must say. He had the Salad of Asparagus ($16) and I the Scallops($18); we eventually swapped courses in the end because I liked his more though. The asparagus salad was executed perfectly with the crunchy greens providing perfect contrast to the burst of sunshine from the slow poached egg. The Italian Scamorza Italian cow's milk cheese speaking volumes with its creamy contributions of salted lingerings. The scallops, topped with a lime and Mediterranean dressing paled in comparison despite its more gregarious lead character. The winner on the plate would have to be the scattering of toasted pine nuts across the less inspired dish.
The mains arrived soon after the palate cleanser of lemon sorbet was lapped up and cleared by the eager staff. Ever encountered a situation where you try to retain a certain sense of calmness and dignity whilst struggling with getting the food out of its designated container that look like it wasn't designed for it? That's what you get with the lemon sorbet, a bottle necked thin glass and a thick headed spoon. I could not reach the bottom of the vessel, and hell yeh, it sucked.
My main course of Grilled Pork Cheek ($35) was served with a ragout of chestnut, wild mushroom and delicately showered with a truffle emulsion. I was instantly dashed when i got my first bite... nothing compared to the kurobuta pork cheek at Otto Ristorante. Looking at it objectively, the dish was generous in portions, had a fantastic side of chestnut and wild mushroom ragout that almost tasted a bit like the braised mushrooms in dark sauce you get poured over your bak chok mee, don't mean to sound demeaning or anything... The truffle emulsion complimented the pork cheek perfectly and my only qualm was the lack of it that sent me trailing my sliced meat all over the plate in a bid to catch some of the remnant drippings. Pathetic I know.
He had the Angus Beef ($29), a cap of ribeye with sweet carrot puree, onion compote and truffle jus. I don't recall much about this dish but vaguely remembered my partner complimenting the innovative and delicious rendition of mash in the form of sweet carrot puree. Complements to the beautiful plating up of the dish though.
Following the bittersweet courses, we ended on a sweet note. Reaching a decision to meet halfway on the desserts. We shared the "Chocolat" essentially a Valrhona Caraibe chocolate bar with vanilla bean ice cream. The dessert was overall quite a success, and won our hearts over with its crunchy feuilletine base and rich chocolate nuances that danced around in our mouths long after.
On a parting note, the boathouse has disappointed with its mediocre standard of food; however with the earnest contention of Kannan the restaurant manager and the entire team, I'm sure the restaurant will make stark improvements in time to come. Still given its swanky location and dashing layout, this warrants a visit for many couples out to get some peace and quiet, a romantic spot indeed.
The Waterboat House
3 Fullerton Rd #03-01
www.boathouse.com.sg
Tel: (65) 65389038
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