Where ships entering the harbour of Singapore came for fresh water, now gastronomes flock to for a fresh new dining experience. Introducing Basque Kitchen, back after a brief hiatus in its new home at the historic Fullerton Waterboat House.
The second home marks the beginning of a new chapter for Basque Kitchen. Established in October 2018 as Singapore’s first Basque-centric restaurant celebrating the country’s indigenous culture and produce, Basque Kitchen was awarded its first Michelin Star in the 2019 edition of Michelin Guide Singapore.
Chef-Patron Aitor Jeronimo Orive - alumni of the Michelin-starred kitchens of The Fat Duck in London, Mugaritz in San Sebastián and Neura in Bilbao - and his team continue to stay true to the produce-driven culinary philosophy that their customers love, executed with even greater finesse while remaining approachable.
The Basque gastronomic experience is also more immersive, with a pintxos bar and lounge welcoming diners to unwind over a flute of cuvee champagne created especially for the restaurant and to tease the tastebuds with the diverse range of light bite.
In the semi-open kitchen, a duo of handsome Josper grills, custom-designed for the restaurant, anchor the space, offering diners a glimpse of the deliciousness to come. Within the 38-seat main dining hall of the new Basque Kitchen, a private dining room that seats eight makes a perfect venue for small, discreet gatherings.
Think the juxtaposition of charcoal stained oak floorboards against plush velvet banquettes; the cool of gleaming embossed metal detailing balanced by the buttery softness of cream-hued leather; rippled glass creating a dance of light as water does; contoured lines all around, reminiscent of the coast of the Basque country, facing the Bay of Biscay.
The pinxtos bar and lounge that seats 33 persons sets the tone for enjoyment. From the a la carte menu comes exquisite offerings such as artisanal Sanfilippo anchovies, perfected over 125 years by five generations of a Cantabrian family and exclusively available in Singapore at Basque Kitchen, served simply with tomatoes atop crisp curasao flatbread; a classic dish of goose barnacle slivers served with tender nuggets of sous vide abalone, piparras olives, piquillo peppers; and a moreish wagyu burger with amera tomato, pickled cucumber, caramelised onions and epoisses cheese.
Apart from the authentic light bites served on bar plates made by Catalan tableware design studio Luesma & Vega, patrons can also indulge in oysters served four ways, or caviar by the tin before moving on to the main meal.
In the dining room, a tasting menu is offered exclusively for lunch and dinner (from $158++ for lunch to $248++ for dinner). Crafted using painstakingly sourced Basque produce, complimented by premium seasonal ingredients from Japan - such as deep sea fish, uni and scallops, the menus also showcase house-aged beef. In the aging fridge - two to three times bigger than before - prime cuts such as Australian and Japanese wagyu are meticulously dry-aged for a minimum of 45 days.
Complementing the food is an expanded beverage list personally selected by General Manager Vincent Jaureguiberry. The industry veteran who has passed through the doors of Pierre Gagnaire in France and Saint Pierre Restaurant in Singapore looks beyond prized vintages and awards to find the true merit in good wines.
He sees wines as expressions of the people behind each bottle, and takes the effort to meet the winemakers. As such, Basque Kitchen’s list of over 600 wines is a unique collection comprising of fine and rare wines from both prestigious houses and small producers. Each bottle also represents a moment in Vincent’s wine journey — and that of the restaurant’s wine service team.
Some highlights from the collection include a vintage juice made from an apple variety native to the Basque country, commissioned by the restaurant, a terroir-driven French Basque natural cider from Domaine Bordatto, exclusive to Basque Kitchen; and an exclusive vintage collection from Basque winery Artadi.
Of note is also the Jean Louis Vergnon Champagne “Conversation”, a blanc de blanc produced especially for Basque Kitchen in the renowned Cote des Blanc, the homeland of the oldest and most mineral Chardonnay. Patrons can also look forward to weekly vineyard highlights, with wines offered by the glass, to be introduced at a later stage.
a. 3 Fullerton Rd, #02-01/02/03 The Fullerton waterboat house, Singapore 049215
e. info@basquekitchenbyaitor.com
w. www.basquekitchenbyaitor.com
s. www.facebook.com/basquekitchenbyaitor
t. +65 6224 2232
