Estuary Restaurant & Bar

Returned for a birthday celebration as we really loved the Grilled Cabbage ($16) and the quiet ambience of the restaurant. While the magic of the cabbage was gone we still enjoyed the sweetness of the cabbage elevated by the charred exterior and completed with the outstanding herb cheese buerre blanc & peanut chili.

The waitress then recommended the special which was Layered Potato ($15), a huge cube of stacked potato slices fried and drizzled with some kind of an herb-infused sauce and salmon roe. Loved the potatoes which were crisp on the outside and soft on the inside (it smells so much like potato chips!) althought I would have preferred it in a smaller bite-sized portion. Also, I couldn't wrap my head around the sauce which was really heavy and which I thought didn't really pair well. Wished that the flavour of the potato itself took centrestage.

For mains, we went with the Barramundi Fish & Chips ($28). They weren't kidding about the batter - so light and crispy and none of that oilyness! Barramundi was also fresh and firm, and we couldn't stop dipping it in the capers tatar sauce...soooo good! Wanted to ask for some chilli sauce for the fries but we just kept dipping and dipping into the tartar sauce instead till all the fries were gone. Wanted to ask for a second serving of fries but we were already too full from the earlier dishes as well as our G&T ($14 HH).

Overall, good food and good ambience at a fair price. Total damage was ~$88 for 2 pax. Seeing that they regularly change up their menu, we would definitely return again.

You can’t miss their Sarawak Charred Claypot Rice ($32). Marrying the sweet crustacean flavour with the smokey kiss of the wok, the rice dish was real umami. Putting aside the humble portion size, the crispy Bario rice captured all the beautiful flavours. Served with sauce, shredded crab meat, asparagus, charred rice puffs and popping ikura roe, it is a must-try. Love that it is more of a saucy claypot rice too.

As for the greens, the Brussels sprouts ($20) were charred and paired with their house-made scallop & shrimp XO sauce. Moreish, the saltish sauce had a fragrant shrimp flavour and a pleasantly mild lingering heat. However, I personally would prefer more well-charred crunchy sprouts to really add a stronger hit of smokiness.

Moving to the savouries, the 7-day aged Japanese Hamachi ($36) was lovely. Firm with a very slight flakiness, the fish resembled a meatier protein. The amberjack was well-seasoned and went superbly with the savoury Koji cream. The skin was done perfectly as well, wonderfully thin and crispy.

A boozy midweek with Estuary’s Weekly Special dessert. Spiked with dark rum, the indulgent classic was a little much for me but I am sure those who enjoy a more pronounced, deep liquor taste (and always complain that there is no alcohol kick) would love this. Layered with gooey mascarpone, sprinkled with fun crunchy chocolate pearls and finished with a dusting of rich cocoa, the sponge fingers were nicely soaked and had a well-balanced coffee aroma. Just a sweet (but not cloying), creamy, and decadent number.

(PARTIALLY SPONSORED) We were stuffed to the gills at @estuary.sg, but the beckoning of the Banana Parfait ($18++) was irresistible. Mashed bananas, whipped cream and cocoa power are layered upon one another and covered by the top layer of cookie crumbs. Two little pipettes of whiskey are sticking out alluringly, daring you to inject its alcoholic ambrosia into this sweet treat.⠀
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Banana and chocolate go together like bacon and cheeseburgers, and the sweetness of the chunky banana mash meshed excellently with the cocoa powder. The whipped cream had been beaten until it takes on a texture akin to mousse, and the parfait feels a bit like a cake at times. Inject the whiskey into the dessert for a boozy, oaky and slightly bitter counterbalance to the sweetness of the banana & whipped cream, and you have a so-fish-ticated dessert that’s guaranteed to delight.⠀
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For the last time (for now), thank you for having us @estuary.sg, and thanks to @scalemicroinfluencers for inviting us!