The portion was small but reasonably filling (although we did order a burrata salad and truffle fries to fill our tummies before the mains came and I would suggest you do the same!) The scallops were super well executed; the pork was tender and tasty although not mindblowing. All in all - worth the price I think, especially given the great service!
Part of the four course degustation menu. Great Ambience, reasonably priced fine dining experience at the National museum outlet.
Part of the 4- course degustation menu that we had for our birthday celebration. Ordered the medium done steak and it was juicy and chewy. Certainly will recommend flutes to someone who would want to bring their special one on a date night out. Lovely Ambience of the colonial style interior and quality food that is priced reasonably.
The easy-to-cut toast had the warm, comforting fluffiness of a loyal ungroomed Chow Chow, whilst elsewhere little flourishes such as salt on the banana slices provided tasteful surprises and the bewitchingly addictive peanut butter and doughy ice cream formed a sinful, unholy union worthy of dietician damnation. 4.1/5
The aglio olio dish conducted itself with a boarding school, violin lesson-esque refined poshness, with the essence of the cod being fully absorbed by the herby, firm spaghettini. 4/5
The meat rod played it like a really socialite and Greenwood Avenue-resident Sausage McMuffin patty whilst elsewhere the beans kept things Zumba tight and the salty bacon provided a crisp chew. 4/5
Totally loved the texture of the bread that was covered with nuts and seeds. The olive oil and vinegar added an extra fragrance and increased the moisture of the bread without turning soggy.
Served with Truffle Mash, Asparagus, Black Pepper Sauce.
A thick cut of prime beef striploin, I had the luxury of choosing medium rare. Although the chunk of beef was delicious to taste, cutting through it was as difficult as sawing a wooden bench with a penknife. The beef would have tasted better if thoroughly soaked in the black pepper sauce.
Every chunk and bite is a delight. More at www.littletinysun.com/
Sweet citrusy flavour combined with the savoury smoked salmon. Tastefully done!
Mixed herbs that were not overpowering but a great delight for any gastronome. It melts in your mouth!
Haven't you heard? It's hip to be historical and Flutes at the stately National Museum is a great place to mark your history-making day! The restaurant's cuisine emphasizes fresh seasonal ingredients, creatively cooked to bring out the best flavors. Choose to dine indoors in the Jubilee or Sir Henry McCallum Rooms, or outdoors on the terrace- it's up to you!
Seats up to 150 guests.
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The vegetarian meal started with this almond and pumpkin puff pastry, goat cheese, dukkah and heritage carrots. The pastry flakes were so crisp and crunchy. The dukka goes so well with the goat cheese. First time I'm having the two together like this. The carrots had that wholesome flavour with each bite. Very satisfying.
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Dinner at Flutes
One of the more popular fine dining in Singapore. We first went to this restaurant when it was still at Fort Canning hill and we were impressed with the ambience and food.
Now for the past years after the Museum is opened it has move to the level 1 of our main museum.
The good is still very good. we had the main course of beef which is cooked to fairly soft and juicy. The appetizer and dessert are excellent too.
We rate this place 8/10. Good to try if you have not tried yet.
leongvic
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leongvic
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