Food → Oyster Bar

The Oyster Bar

70 Collyer Quay

01-01 Customs House

Singapore 049323

(next to Fullerton Bay Hotel)

Click-To-Call: 65345534

 

Operating Hours:

Thursday 1100hrs - 0100hrs

Friday 1100hrs - 0200hrs

Saturday 1100hrs - 0000hrs

** Public Holiday eve: till 0200hrs

 

It is a fine European seafood bar serving oysters, seafood & liquor (champagne, wines, beers, spirits).

 

We were there at about 9pm and it was not crowded nor noisy. Oyster Bar has a great view of the Marina Bay front. If you do come, the best time for photography is around 6pm, where dusk starts to set in, and lighting changes the color of the whole area from 6 to 730pm giving you a variety of colors. Select your seats and bar stools facing the bay front - so if you do take photos, you get to use a pretty scenic backdrop.
 



Menu

The Marina Bay backdrop

A sea-shell chandelier !

Oysters wrapped in bacon and then baked to perfection. For those who don't eat raw oysters - this is the dish for you. The bacon's juices mix with the oysters. It feels is more bacon flavoured & is without a fishy after taste.

We waited a long time to savour this lobster pot pie !!!



The pot pie was served with this tiny buttery dough/bread.

It was piping hot ! Rich ! OMG - delicious !!! Definitely worth the wait.



After dinner, a stroll around the Marina and Fullerton districts.

 

Thank-you for reading.



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Food → The Clifford

The Clifford

Fullerton Bay Hotel Singapore
80 Collyer Quay S049326
Singapore

Click-To-Call: 65975288

Operating hours: Breakfast → Weekdays 630am to 1030am

Weekends 630am to 1100am 

Lunch → Noon to 1430pm 

Dinner → 1830pm to 2230pm 

Brunch → weekends only Noon to 1500pm 

 

French inspired cuisine. Quiet ambience. Generous spaces separate the tables. Great for intimate dates. A lot of privacy. Is a place for long sweet dinners with your partner.

Menu & table set up

Dim light "romantic"

Wine completes the picture.

Awesome table set up and mood lighting. 

Assorted breads with rillettes
*thumbs up for the paste*
and we surely did ask for more.

Frisee Avec Poitrine → crispy
pork belly top with soft boiled eggs
drizzled with balsamic dressing. The
crispy pork skin mix with the
liquid egg yolk → tasted awesome.

Tuna Escabece → the sweet
& sour pickled onion paired with
the fresh tuna was the highlight
of entire dish. Is totally
refreshing for our taste buds.

Cod in Petit Bouillabaisse → prawns
& mussels in a rich saffron, t
omato broth (the cod is soft and
mussels fresh).

Side dish → Wild Mushroom Ragout 

Desserts → Chocolate, Macaroons &
Kueh Lapis (what an assortment
of east-meets-west fusion.
I feel so complete & content
with how this dessert concluded
our meal)

 

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