In an authentic colonial ambience Flutes serves fresh and exciting European dishes, layered with a modern twist and complemented with selections of award-winning wines from both the old and new worlds.

PROFILE

Flutes opened its doors in 2004 in a charming old colonial black-and-white bungalow, where it established a name for dining excellence, and then in 2013 made the monumental move into the National Museum of Singapore, whose structure dates back to 1887. The style is European fine dining, and in surroundings that enhance the mood and the food.

MUST TRY

Hokkaido scallops, 1kg roasted tomahawk steak for two and the English afternoon tea.

AMBIENCE

Flutes has three dining areas. The Jubilee Room has high ceilings and tall windows, chandeliers, and an authentic colonial ambience. The Sir Henry McCallum Room overlooks the museum grounds and makes a splendid setting for meetings and presentations. The William Farquhar Terrace is a genteel outdoors venue for pre-dinner drinks and al fresco dining.

SERVICE

The service is every bit as stately as the lovely old premises that the restaurant occupies, and long experience in handling large and prestigious events has given the management team and the staff an extra confidence and expertise.

FOOD

Chef Peter Rollinson is from Sydney and after working in several Melbourne restaurants came to Singapore ten years ago. The menu takes its ingredients from the best sources, and includes items such as Rangers Valley striploin, Spanish suckling piglet, live Maine lobster, and Hokkaido scallops. A staple is the 1kg roasted tomahawk steak for two. There is a five-course tasting menu, with the option of a wine pairing. Most of the wine list is from Australia, New Zealand and France, and as to be expected, the champagne selection is impressive.

PRICING

S$38 to S$68

SUMMARY

For an occasion, any occasion, Flutes is one of the most evocative restaurants in Singapore. The prices are realistic, given the exquisite setting.