I make it a habit to return to places that I like and thus, this is not my first visit to Olivia Cassivelaun Fancourt. The restaurant is located on the second floor of one of Singapore’s most historically significant buildings, The Arts House.
The building was a Court House during the colonial years and then used for other official purposes in the years thereafter. It was only in 2004, that the building was transformed into The Arts House.
We started our meal with Le Veloute de Topinambour. Jerusalem artichoke veloute with parmesan emulsion and truffle. The artichoke is a pretty popular ingredient with restaurants at this time of the year as it is harvested from October to March.
Le Poulet Jaune d’Origine Francaise. Corn fed chicken from Landes, served with green peppers, cumin and carrots. The serving size was pretty measly. The chicken thigh and breast while tender, were as small as the mushroom that came with the dish.
Le Chocolat. Single vintage bitter chocolate tart, served with sea salt and vanilla ice cream. Fortunately the dinner ended on a high note with this chocolate tart.
Olivia Cassivelaun Fancourt
The Arts House
1 Old Parliament Lane, #02-02
Tel: 6333 9312
Lunch: Monday to Friday, 1200-1430hrs
Dinner: Monday to Saturday, 1800-2230hrs.
Nearest MRT: Clarke Quay Station (North East Line)
The next restaurant I tried was Buona Terra, located at Chateau TCC, along Scotts Road. As soon as I stepped into the restaurant, I felt as if I was dining at a friend’s house. The dining room was simple and small but very cozy.
One of the more generous bread baskets in terms of variety. The buns still had the aroma of being just toasted as they arrived at the table.
Amuse Bouche. Prawn in potato cream.
Pappardelle Verdi ai Funghi Porcini. Green rucola pappardelle with porcini mushrooms. The pasta was slightly chewier and more bouncy in texture compared to the usual pastas.
Pancia di Maiale, Mais e Mele. Seared pork belly with corn, apple and red cabbage. Beautifully plated and equally delicious. I loved how the sweetness of the corn and apple as well as the piquancy of the red cabbage complimented the fatty pork.
Trota Salmonata con Arance, Olive e Pelle Croccante. Poached ocean trout with capers, orange, olive powder and crispy skin. I am personally not a fan of trout, so I found this dish a bit too fishy for my liking. However, that had more to do with the type of fish, rather than the cooking style.
Semifreddo al Torroncino e Salsa al Passito. Nougat parfait with passito sauce. This reminded me more of white nougats, which are usually made with beaten egg whites and honey. A sweet ending to the meal.
29 Scotts Road
Tel: 6733 0209
Monday to Friday 1200-1430hrs and 1830-2230hrs
Closed on Sundays.
Nearest MRT: Newton Station (North South Line)