Singapore Restaurant Week 2011 Lunch @ The Knolls, Capella Singapore
The 3rd instalment of the bi-annual Singapore Restaurant Week ended on 16 October 2011. Thanks to YR who did the booking, a few of us managed to enjoy a Singapore Restaurant Week 2011 set lunch for S$25++ at The Knolls in Capella Singapore.Bread & Breadsticks (1 missing breadstick as YR was hungry)
The Knolls is a Mediterranean restaurant helmed by Spanish Chef Cristia Nou Picart. Located within the pristine grounds of the Capella Singapore hotel in Sentosa island, getting there felt like a getaway from the hustle and bustle of city living in Singapore.Hummus
The restaurant was not very crowded when we arrived but in any case, the layout seemed to create a row of private-ish sections so the six of us were able to enjoy lunch and laughter without worrying about bothering the other guests too much. We nibbled on bread and Hummus whilst waiting for lunch to be served. I love Hummus and can eat that everyday for breakfast. Even my guide was amazed by my love for Hummus during my trip to Jordan. The Hummus served at The Knolls is absolutely delicious, rich and creamy without being excessively heavy. This is a Must-Try!Restaurant Week Set Lunch Menu @ S$25++ ESCALIVADA Roasted bell pepper and aubergine caviar, tomato marmalade and crispy quinoa OCEAN TROUT Sautéed spinach, beluga lentil salad "Provençal" LEMON TART Grapefruit with mint, orange and cava sorbet
Admittedly, I was not too keen on the set menu as I generally prefer beef or chicken to seafood as a main course but decided to give this a try anyway because the company was bound to be loads of fun!ESCALIVADA Roasted bell pepper and aubergine caviar, tomato marmalade and crispy quinoa
My misgivings melted away when we were served the Escalivada. The smoky flavours of roasted bell pepper and roasted aubergine purée complemented each other perfectly and was enlivened with the tart flavour of the tomato marmalade. The golden-brown deep-fried ball of quinoa, a protein-rich grain that I love for its crunch, was crisp on the outside and moist on the inside without being soaked in oil. For the health conscious, you'll be pleased to know that quinoa is packed with nutritional goodness as it contains all 8 essential amino acids and is gluten-free. Served with a breadstick with seasalt crystals and reduced balsamic vinegar, this was an excellent appetizer that whetted our appetites for more.OCEAN TROUT Sautéed spinach, beluga lentil salad "Provençal"
The skin of the Ocean Trout (a fish that belongs to the salmonid family) was crisp and barely had a hint of oil, the seasoning was sufficient to bring out the subtle flavour of the fish without being excessively salty or overpowering. Nestled atop a bed of sautéed spinach and orzo (rice-like pasta) that was punctuated with dabs of fresh mayonnaise and lentils, the rich juices of the fish trickled down onto the orzo and spinach when cut into. The creaminess of the fresh mayonnaise heightened the richness of the dish. Though fish is generally not my favourite choice for a main course, I was a convert that afternoon. If this is available on the a la carte menu, this is a Must-Try!LEMON TART Grapefruit with mint, orange and cava sorbet
By the time the dessert was served, we were pretty full. The 2 dishes though seemingly innocent had filled us up quite adequately. However, we had to try the dessert. Though the lemon curd was fragrant and sweet without being too sour, I didn't like that it was so firm because of the amount of gelatine used in this dessert. The others liked the flavours too but agreed that it would have been nicer if the curd was a little softer. I felt it was a pity as it tasted as if Meyer Lemons had been used in this dessert because the lemon flavour was not very acidic. The orange and cava sorbet was tangy and served as a nice end to the meal.
In all, we were very impressed with the food here. Fairly simple dishes that were well-executed, perhaps we'd have a better dessert experience when we return. The Knolls at Capella Singapore is on my list of places to visit when I return to Sentosa.The Knolls restaurant Capella Singapore 1 The Knolls Sentosa Island, Singapore 098297 Telephone: +65 6591-5046 Operating Hours: Daily: 7 am to 11 pm Special Lunch and Dinner Entrance Fee to Sentosa (Monday to Friday) Noon - 2 pm : $2 per car 5 pm onwards : $2 per car