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Dishing out contemporary Basque cuisine fine-dining-style and picturesque vistas of Singapore River, Basque Kitchen by Aitor returns from its two-month hiatus to the Fullerton Waterboat House. Reopened on 28 April 2021, Basque Kitchen by Aitor features Chef-Patron Aitor Jeronimo Orive’s take on this celebrated cuisine, a combination of the homecooked fare he grew up on, influenced by global tastes and cooking techniques.
Under the leadership of Chef Aitor, the team prides themselves on their particularity on produce. Their persistence in quality has earned them their first Michelin Star in the 2019 edition of Michelin Guide Singapore. Their Pintxos Bar and Lounge invites diners to luxuriate over Cuvee champagne and small bites presented in their a la carte menu. Revel in rich and deep flavours in Artisanal Sanfilipino anchovies with tomatoes atop curasao flatbread, a recipe by a Cantabrian family that has been perfected over 125 years, across five generations. By any chance, if you’re craving for a sarnie, the “Le Bernardin” Style Smoked Salmon Bikini would be an unforgettable assault on your palate, of smoked salmon, crème faiche and caviar on a toasted brioche sandwich. Also, relish in the oysters served four ways, or caviar by the tin, before moving on to the star of the show.
An exclusive tasting menu for lunch (S$158++) and dinner ($248++) is available, curated with specially sourced Basque produce, premium seasonal ingredients flown from Japan, and house-aged beef. Transplanting the culinary styles of Basque County to Basque Kitchen, they uphold the practice of sourcing beef from mature livestock about eight years of age.
The star of the show is indeed their charcoal-grilled mains, for the essence of Basque cuisine lies in the grilling of ingredients over hot coals. Its Blackspot Bream and Razor Clams, smoked with plenty of grill action, is donned with a quintessential Basque Donostiarra sauce, which elevates the smoked protein number. An Old Beef Loin is paired with a smoked garlic mousseline and topped with a tad of truffle jus.
One of the finer things in life may just be finding the right glass of wine to savour your main with. This is also what the General Manager of Basque Kitchen Vincent Jaureguiberry sees to, as he personally curates the extensive beverage menu, promising an impeccable, well-rounded experience for diners. Over 600 wines make up the collection they amassed, specially picked up from both renowned and small producers.
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