News

With 20 years of history, the award-winning and iconic FLUTES embarks on a new chapter with its relocation to Midtown House, the historic former Beach Road Station. The new space is elegant with a brand of timeless charm, and the design pays homage to the building’s colonial history, including thoughtful touches such as louvred panel windows. FLUTES's culinary direction is guided by Australian Executive Chef Peter Rollinson. The menu is European at heart, but it uses fresh Australian native ingredients and some local influences. Snacks 4.2/5 We were welcomed with a pink panther guava mocktail, a cheeky reference to Midtown House's police station history. Snacks followed, consisting of three delectable bites: a smokey grilled skewer of BBQ Yumbah Abalone and kombu butter topped with shaved truffle, a warm and moreish Potato Croquette with Bafun Uni and Oscietra Caviar , and a more adventurous Kangaroo Tartare with beetroot and goat's cheese. Sald of Alaskan King Crab 4.8/5 The first course was a beautiful Salad of Alaskan King Crab , rolled within delicate layers of velvety avocado, topped with a row of Ikura pearls and accented with horseradish and dill. Light, fresh and exquisitely balanced, this was an absolute pleasure to eat. Aquna Murray Cod 4.5/5 The second course was also something from the sea — an excellent piece of Aquna Murray Cod with firm yet pleasingly flaky flesh. The skin was very crispy to contrast with the flesh, and the fish was served with a medley of spring vegetables and some smoked mussel butter. Celeriac & Manjimup Truffle 4.5/5 The third course, Celeriac & Manjimup Truffle , was unique. The presentation reminds me of Kouign Amann! Incredibly, they managed to slice such thin layers of celeriac without breaking it. The entire roll of celeriac is made from a single unbroken long slice. The edges are crispy for a slight crunch and coated with a bit of sweetness. It is served with langoustine on the side, and Manjimup truffle shavings. I loved that vegetables were the highlight here, and the langoustine was a complement. Gin & Tonic Granita 4.5/5 As a palate cleanser, we were served a Gin & Tonic Granita with kiwi & apple. As you probably already guessed, this was icy, sparkly and refreshing. The botanical flavours of the gin and tonic granita go well with the zesty fruitiness of kiwi and apple. BBQ Zabuton Satsuma Gyu Skewer 5/5 The fourth course was a melt-in-your-mouth tender and flavourful BBQ Zabuton Satsuma Gyu Skewer . Slices of buttery, well-marbled beef are threaded onto a skewer and grilled to perfection. It was served with a light sauce that enhances the flavour of the wagyu and some beetroot slices for balance. There is also a welcome addition of some spice in the form of chilli padi! This creation is delicious and a convincing highlight of the tasting menu. Jerusalem Artichoke Ice Cream 4.2/5 For the pre-dessert, I was excited to try the Jerusalem Artichoke Ice Cream . I have only had artichoke ice cream once before in Copenhagen, and I was happy to taste this unique confection again. With Manjimup black truffle and caramelised milk crumbs, it is subtly sweet yet also savoury, nutty, and earthy at the same time. It is certainly a departure from the usual ice cream experience, offering diners something more exploratory. Strawberry & Lime Pavlova 4.2/5 Dessert was a bright summer treat of Strawberry & Lime Pavlova with Mascarpone and Calamansi Sorbet. There is a light and airy meringue, fluffy whipped mascarpone cream and lots of fresh strawberry cubes to balance the tartness of the calamansi sorbet. Sweet Treats 4/5 Post-dinner, we were presented with Sweet Treats in a very cute box that looked like a fairytale book. Inside, there were Kaya Soy Bonbons, Yuzu Jube, and Rojak Flower Macarons. Playful local flavours rounded off the evening, and we finished everything even though we were stuffed! The Degustation Dinner Menu is priced at $178++ per person, a showcase of Chef Peter's artistry and the season's finest produce. It takes diners through a repertoire of classic, harmonious flavours that delight the palate, executed with seasonal ingredients and skilful technique. However, Chef Peter also introduces a few more unique and innovative items to surprise and intrigue diners, adding an element of creativity to the dining experience — a delightful dinner that I will remember. Wine lovers will also be pleased to know that FLUTES's wine list has been expanded to include a selection of sustainable and biodynamic wines. The wine list spans over 300 excellent wines and supports environmentally responsible vineyards. With a knowledgeable in-house sommelier, guests can be assured of a perfect wine pairing to complete the dining experience. Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting. FLUTES Guoco Midtown 120 Beach Road #01-02 Singapore 189769 Tel: +65 63388770 Facebook Instagram Website Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line) Opening Hours: Daily: 1130am - 3pm, 6pm - 1030pm Direction: 1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [ Map ] 2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [ Map ]