Summerlong, a destination dining venue located at Robertson Quay and popular for its unique cuisine that showcases Greek and Mediterranean flavours, announced it will run its final service on Sunday, 10 January 2021, marking the end of their lease term after four years at The Quayside.
Opened in 2017, Summerlong was the third venture by The Dandy Collection, the local hospitality group behind cult favourites like Fat Prince and the recently reopened Neon Pigeon. Following its last day of service, all staff from Summerlong will be reassigned to both of these venues.
“Closing a chapter on a venue, especially one that is as beloved as Summerlong, is never easy for us. We are thankful to all our guests and partners who have been the backbone of our business. On the bright side, this gives us the creative space to introduce exciting new concepts that we plan to roll out in the early part of next year,” shared Rohit Roopchand, Co- Founder of The Dandy Collection.
Before Summerlong bids a fond adieu, diners can still delight in its Greek and Mediterranean delicacies with their festive menus because there is nothing quite like a Christmas meal by the breezy riverfront.
On Christmas Eve 24 December diners can order a six-course dinner set menu at $75++ per person. Start the meal with the Fine de Claire Oysters with Italian Prosecco Foam, followed by an Artichoke Dip. For mains, diners have a choice of Grass-fed Australian Angus Beef with Grilled Asparagus & Jerusalem Artichoke Puree or Mediterranean Coldwater Scampi with Greek Orzo Pasta.
Christmas Day Brunch diners can choose between a $110++ menu designed for three to four persons that comes with a half Turkey, or a $150++ menu for up to five persons with a full Turkey. Both menus comprise specialties like Tzatziki or Cauliflower Hummus served with flatbread, and the 42-hour marinated Slow Roasted Turkey with Minced Chicken & Chestnut Stuffing, served with a side of Roasted Potatoes with Bell Peppers.
For $110++ per person, New Year’s Eve diners can enjoy a glass of sparkling rosé and a four-course menu. Start with the Beef Tartare with marinated feta cheese, basil, crispy capers; and Truffle Risotto featuring a medley of fresh mushrooms and black truffle. For mains, diners have a choice of Grassfed Australian Ribeye with Grilled Asparagus & Jerusalem Artichoke Puree or Australian King Prawns with Corn and Ginger Creme. Wrap up the meal with the Greek Yoghurt Cheesecake with blackberry jam and white chocolate.
Early reservations are highly recommended. Diners can make their enquiries and reservations at [email protected] or call +65 6235 1225
