Complemented by the modern European innovative dishes imagined by Chef de Cuisine, Davide Bizzarri and his team.
💕Canapes
💕Veal Tartare (Table 65's signature dish) pair with Wine: Movia Lunar 2017
💕Rainbow Trout, Quinoa, Cauliflower, Tomato pair with Movia Veliko Belo White 2016 / 2017
💕Wild Squid, Tatsoi, Chilli, Potato pair with Movia Sivi Pinot Grigio Ambra 2021.
💕Foie, Apple, Hazelnut Crumble, Citrus pair with Movia Lunar 2017
💕Berkshire Pork Cheek, Polenta, Fava Beans, Pickled Mustard pair with Movia Carbenet Sauvignon 2020
💕Blood Orange, “Clementini” Sorbet Pearls, Raspberry pair with Movia Puro 2016/2017.

The overall experience was excellent.
All dishes well executed, the flavour balance and delicate, and the pairing is complement the flavour of every dish, and the service was amazing.
My fav dishes will be the wild squid and the Berkshire pork cheek.
Sautéed Fresh wild-caught squid, marinated in white balsamic, yuzu zest and fresh
Italian parsley, served with wild puffed rice, sauteéd tatsoi leaves and chilli strips.
This dish looks simple but has very complex flavour and texture, but all balanced well.
Meanwhile for the Pork cheek, it’s really tender and juicy, using black pork from Berkshire that brines overnight, served with the au jus that prepped 3 days in advance and 2 ways cooked polenta

💰$476++ per person

📍Table65
8 Sentosa Gateway #01-104/105