Nestled in a historic black and white bungalow, the Summerhouse is a multi-concept F&B icon located near the Seletar Airport. With a cafe and bar downstairs, the recent $300,000 renovated Whimsical gardens plays host to Garden Domes, perfect for weddings and parties.
Au Balcon, previously the French Dining Room, is on the second floor at the Summerhouse. As I stepped into that cozy space, it was love at first sight. The welcoming cottage style white wooden table and chairs, the gentle breeze from the ceiling fan and the lush green decorative plants totally relaxed me!Â
It was such a lovely ambience, one with natural light which gave the effect of actually being on the balcony. Though sheltered and air-conditioned, a plus as no need to worry about the heat or rain.
Sat at a table of 12, I noticed how speedily we started warning up to each other. The atmosphere was so chill, it lent credence to conversation. We were getting into the groove.Â
Looking through the menu, Au Balcon showcased classic French flavours with a twist, using quality produce seasonally available. Immersed in the relaxing conversations that ensued, the charred seafood aroma wafted through the air, as Nicoise Salad was served.Â
The smoky charred octopus and local farmed prawns gave this French all-time favourite a new look and taste! I must say this twist makes the dish more interesting in flavours, tender juicy octopus and prawns complementing the salad so well. Personally I preferred this over traditional tuna.Â
Seared Atlantic scallops cooked to perfection paired with romesco sauce followed. The nutty goodness from toasted almond and unique sweetness from roasted red peppers, enhanced the oceanic taste. Balanced well with buttery flavour this dish brought such delight to my palate.
For vegetarian and/or truffle lovers, the Florentine 65°C Organic Egg, a simple yet charming starter to go for. As I poked through the perfectly cooked egg, the dark orange-coloured yolk ran through the smooth cauliflower purée and garlicky sautéed spinach. Freshly shaved truffles atop made this a vegetarian deluxe meal which combined healthy, creamy, and luxury elements in one bite.
Moving onto mains, seared Kuhlbarra Barramundi, an excellent light main. Earthy flavours and firm, juicy textured fish spoke for the quality barramundi. The creamy polenta and roasted heirloom carrots added wonderful sweetness, combining well with the intense savoury bisque reduction. One thing worth mentioning was the carrot stems were distinctively tasty, which came as a bonus surprise!
For meat lovers, Wagyu Striploin and Inka Grilled iberico Pluma were definitely the hearty choices to die for. Wagyu was cooked more towards rare to keep the aged flavour and melt-in-the-mouth texture.Â
The young girl who sat across me raved about how much she loved this dish. Beef was not usually her thing. She had the last piece on the plate! Â My favourite was the Iberico pork. A number one choice from the mains menu!Â
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On rare occasions did pork outshine beef. This was definitely one of them. Pork with such quality seared to perfection shined on its own though I must say the apple celeriac purée and garlicky crunchy brussels sprouts made the most amazing companions to the dish.Â
I loved every bit of it and ended up polishing off more from other plates. Â I still had space for dessert despite stuffing my tummy with dishes that preceded. After all we were in a French dining room. How could I possibly walk out without?Â
We were spoiled with Citrus Creme Brulee and Paris Brest for a perfect sweet ending. Creme Brulee, on the lighter side with citrus-infused compared to traditional flavours.Â
Paris Brest wowed me most as it was not only beautiful to look at, the rich and nutty praline creme layered between two crisp fluffy choux pastries were just divine. I’m never a big fan of hazelnut but this praline creme really worked for me. It was like a deluxe version of Japanese cream puff which was fine tuned to every detail! Yum!
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I was utterly amazed at how the chef at Au Balcon managed to twist traditional French dining into something modern, seasonal and fun for the palate. The effort behind the scene in matching prime ingredients with excellent sides, adding unconventional elements, really shined in each creation.Â
A beautiful twist evoking excitement, without taking away the good old concept and leaving me light, unlike the usually heavy feeling of traditional French cuisine.Â
The best part of coming out to Seletar was that it gave me the feeling of a getaway, not surrounded by tourists like in other parts of Singapore. The tranquil atmosphere, lush greenery and beautiful garden domes were incredibly soothing for my soul.Â
A perfect spot for families to hang out on weekends and even dinner dates on weeknights. Put it on your checklist for the upcoming weekends and come experience it yourself.
Au Balcon at The Summerhouse’s new dinner menu is available daily except Tuesdays from 1 February, alongside a refreshed brunch menu that is served on the weekend.
a. 3 Park Ln, Singapore 798387
s. www.facebook.com/thesummerhousesg
t. +65 8809 5840
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