Restaurant Week is coming up soon and I’m super excited! For the uninitiated, Restaurant week is when many fine dining restaurants and pricy eateries offer special set lunches and dinners at discounted prices. This March, restaurant week will be from 15-23 March, with 2 weekends for foodies to dine to their hearts content. You can only book via this website; do sign up with Dining City to receive priority booking privileges.
BFF W and I enjoyed a fabulous dinner at Clifford and were very impressed with the offerings. I hope I’am able to book Clifford again this year for lunch. Located at the opulent Fullerton Bay Hotel, Clifford will wow you with their lavish ambience, great food and professional hospitality.
Upon stepping into Clifford, I was blown away! It’s evident that no expense was spared with the décor and furnishings- 10 meter high floor to ceiling windows, Ivory French paneling, huge mirrors, herringbone oak floors and plush chairs. The restaurant overlooks the Clifford Pier, offering diners an enchanting waterfront dining experience.
Considering this is a classy place, I was rather surprised that our table was quite small and the space between tables was not as wide as I would have preferred.
While most restaurants serve a selection of 3 courses, Clifford dishes out 4 courses for $55++.
We kicked start the meal with a basket of warm bread, served with tasty duck rillette and smooth butter.
A bowl of piping hot bowl of flavorsome Onion soup with Melted Gruyere Cheese Crouton arrived. I was glad that the serving was small as the filling soup was rich with a generous amount of caramelized onions. I like how the Gruyere Cheese mellowed down the salty soup.
Our next course was a platter of 3 beautifully presented Hors d’oeuvres prepared using high quality ingredients.
Buffalo and Pissaladiere: Marinated Anchovies, creamy Buffalo Mozzarella and Roasted Tomato Tart sits atop crispy, flaky puff pastry.
Wagyu Beef Carpaccio accompanied with grilled porcini, Arugula, and Parmesan lace. Because I don’t eat raw meat, I passed it to W who was pleased with it. The appetizing parmesan lace hid underneath the meat, waiting to give diners a surprise.
Delectable Confit Ocean Trout, which went very well with black olive dust and sour, zesty lemon cucumber crème fraiche.
W’s main course was Roasted beef with Bordelaise glaze, with cepe mushrooms and fragrant truffle fries. The best part of this dish was the fries. I had great difficulty refraining myself from nipping too many of W’s fries.
Nicely Pan Fried Sea bass with a golden crust atop char grilled zucchini; Mint and fresh tomato relish on the side.
Desserts, petit fours and hot beverages came together. We could select from a range of Fullerton Bay Blend coffee or TWG teas. Since I had to work the next day and didn’t want to have any trouble sleeping that night, I chose chamomile tea, which came with cute jar of honey.
I wasn’t too impressed with the dessert, because of the paltry serving. It has everything I adore-Profiterole filled with crème Chantilly, warm dark chocolate sauce and passion fruit puree. 2 small profiteroles certainly didn’t satisfy me 🙁
We round off our meal with macarons, meringues and Kueh Lapis. Erm….kueh lapis, French restaurant…we don’t understand what’s the link???
In conclusion, it was a lovely dinner, although I wish the sweets fared better. I hope to revisit sometime soon 🙂
The Fullerton Bay Hotel
80 Collyer Quay
Tel: 6597 5288