The Freshest Catch at Quayside Fish Bar & Bistro
- Written by Jackson
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Sentosa has no lack of fun and activities for visitors, but tucked away in Sentosa Cove is Quayside Isle – a gem of an enclave. The cluster is perfect for indulging in a long lunch or a lazy brunch, and to savour the the freshest catch of the day, paired with innovative tastes and textures, there’s no better place than Quayside Fish Bar & Bistro.
The Visitors.sg team was invited down to Quayside Fish Bar & Bistro (or qsfb for short) to try out their new set lunch menu that showcases the freshest items available, and we’re so excited to tell you all about it! The set lunch gives you a choice of two or three courses for $29++ or $39++ respectively. This menu is available from noon to 2.30pm, Tuesdays to Fridays (they’re closed on Mondays).
Taking the name of Quayside Isle where it’s located, qsfb is a laidback Australian-style outfit that serves up everything from good ol’ beer battered fish and chips to freshly shucked oysters. The interior is inviting, with chalkboards showing the prices of the seafood available and glassboards for weekly and monthly promotions as well as dishes du jour. You can take your pick of the available seafood, have it cooked however you like and served with a side dish of your choice.
There’s a nice selection of drinks available at qsfb. We had the Rekorderlig Premium Strawberry-Lime and Wild Berries Ciders, which were served up with matching cut fruits in the pint glasses. The fresh fruits added to the refreshing flavours of the ciders and – let’s face it – made the whole experience delightfully pretty, more akin to drinking cocktails than beers. We also had an extra dry Prosecco at the lovely staff’s recommendation, which made a very nice aperitif.
We started out with the soup of the day, a Parsnip Potato Veloute that was deliciously smooth and creamy with rich lobster taste. The toasted bread had the texture of croutons, and was the perfect accompaniment to the soup.
We proceeded with the Almond-crusted Hokkaido Scallops with Grilled Asparagus, Apple Mint and Honey Mustard salad. The grilled scallops were slightly smoky, plump and fresh, with the almonds adding some crunch and a difference. The asparagus had a sprinkling of salt that provide little bursts of flavour.
The Tuna Tataki small plate from the a la carte menu consists of seared tuna cubs on pear crumble with wakame and avruga caviar. The tuna was slightly smoky, and paired well with the slight sweetness of the pear crumble. As with the previous dishes, the edible flowers were a beautiful addition.
On to the mains! The signature Tiger Beer Battered Halibut was served with fragrant truffle shoestring fries. The batter was wonderfully crispy and light, and the fish was flakey and fresh. The side salad came with raspberry vinaigrette and balanced out the rest of the deep fried goodness. Served with the usual wedge of lemon and tartar sauce, it also comes with a fantastic yuzu shoyu that’s good enough to drink.
We also had the Lobster Risotto with Asparagus, Arugva Caviar and Mascarpone Cheese. This is definitely not a dish for the lactose intolerant! This risotto comes with a lobster claw that qsfb has obligingly de-shelled for easy eating with the firm, creamy rice. There are also chunks of fresh lobster meat hiding within the risotto.
For those who want some fusion cuisine, qsfb’s Signature Chilli Crab Linguine is an excellent choice. It marries the spicy essence of Singapore’s famous chilli crab dish with linguine cooked al dente, so you get to have chilli crab without the trouble of having to break open the shells. Instead, enjoy the soft shell crab tempura and roe.
qsfb claims their Homemade Tiramisu is “The best in Sentosa, some say Singapore” – and it very well might be for those with a sweet tooth. The tiramisu melts in your mouth, and there is a generous topping of chocolate flakes.
The less conventional dessert of the day was the Avocado Mascarpone Cheese with Coffee Jelly and Chocolate Pearls. The avocado blended with mascarpone cheese creates a mousse-like top that covers the espresso-strength coffee jelly. Don’t expect weak and watery coffee flavours here! Of special note is the dehydrated lychee that sits on top of the avocado mascarpone – it retains the full, sweet flavour of ripe lychees with a unique crunch and texture.
Quayside Fish Bar & Bistro
Monday: fishing day!
Tuesday: 9am - midnight
Wednesday & Thursday: noon - midnight
Friday: noon - 1am
Saturday: 9am - 1am (brunch menu till 5.30pm)
Sunday: 9am - midnight (brunch menu till 5.30pm)
Eve of public holidays: open till 1am
Public Holidays: open from 9am