Valentine's At Bayswater Kitchen

By: Darinee Durai posted Feb 13th 2018 07:50PM

Image: The Restaurant During Day

Image: During Night

Bayswater Kitchen, a new dining concept at Keppel Bay, is set to be a gastronomic destination for approachable seafood-centric dishes with a fun, waterfront vibe.The launch of the new restaurant concept marks the 10th year anniversary of The Privé Group, which is also behind renowned local F&B and nightlife outlets including its namesake Privé,with five outlets across Singapore, EMPRESS, Bang Bang, LuLu’s Lounge, Roadhouse and The Green Door.

Image: The kitchen at work

Image: Chef de Cuisine Jack Allibone

Located at the scenic Marina at Keppel Bay, just minutes from the CBD, Bayswater Kitchen brings a laidback seaside experience with its seasonal produce and fun, nautical-inspired open design concept. Food is prepared simply yet creatively, to enhance and celebrate each ingredient’s inherent freshness and flavour. The seafood dishes in particular present grounded yet uplifting flavours that are clean but never fail to deliver mouthfuls of taste. Guests can pair their food with select international wines, including a wide range of crisp rosés and refreshing sparkling wines.

Image: Beef Agnolotti

Image: Fisherman's Feast

Image: Whole Grilled Live Lobster

Image: Whole Grilled Red Snapper

Helming the kitchen, chef de cuisine Jack Allibone has over ten years of experience and most recently worked as sous-chef at award-winning
seafood restaurant Angler in London. His signature dishes at Bayswater Kitchen include Japanese Mackerel Tartare with Oyster and Sea Herbs; chargrilled Octopus with smoked Roe, Gremolata and Borlotti Beans; as well as a Fisherman’s Feast with Lobster, Prawns, Mussels and Seasonal Fish served with handmade Linguine. Although the menu revolves around seafood, Bayswater Kitchen also caters to meat lovers and vegetarians with juicy steaks, tender hormone-free chicken, grilled vegetables and refreshing salads.

Image: Pimm's Lemonade

Image: Drinks at Bayswater Kitchen

Image: Bayswater Piña Colada

Bayswater Kitchen introduces a special 4-course Valentine’s Day menu ($98 per person) highlighting the season’s best produce. With the relaxed ambience and nautical interior design, the restaurant offers a laid-back gourmet experience with high-quality ingredients. The distinctive waterfront
location that overlooks the Marina at Keppel Bay adds to the romantic yet unpretentious atmosphere and is only 10 minutes away from Singapore’s CBD. 

Image:  Baked Eggplant Shakshuka for Brunch

Image: British Sunday Roast - 200-Day Grain-Fed Beef Ribeye for Brunch

Image: Fisherman’s Potluck For Brunch

The Valentine’s Day set menu starts off with a Smoked Halibut Gribiche taster. As a starter, the Cured Salmon with Horseradish, Yoghurt, Apple and Radish, and Crab Agnolotti in Mussel Broth with Lovage and Samphire are served. Main dishes are shared between couples – either a fresh, flavoursome Cod & Salmon Fish Pie with Leek, Mustard and Greens, or wholesome Braised Beef Cheek Pie with Onion, Carrot and Mash. Concluding the gastronomic journey is an all-time favourite classic - Chocolate Mousse served with Brownie, Honeycomb, White Chocolate and Strawberries, the ultimate sweet indulgence. 

The restaurant’s breezy seafront alfresco area is a relaxed setting to start or end the special evening with one of Bayswater Kitchen’s refreshing cocktails. The bar menu contains various progressive concoctions such as Call P For Pleasure (Courvoisier VS Cognac, Prosecco, Passionfruit Puree, Pineapple Juice and Bols Triple Sec – $17) or Bombay & Butterfly (Bombay Sapphire Gin, Lime Juice, Butterfly Pea – $17)

Bayswater Kitchen’s Valentine’s Day dinner menu is available from Friday 9th February until Tuesday 13th February 2018 as an alternative to the a la carte menu. On Wednesday 14th February, the waterfront restaurant will exclusively be serving the Valentine’s Day dinner menu during two seatings: 6-8pm and 8.30pm. As spaces are limited, reservations are recommended and can be made via

Image: Cured salmon, horseradish, yogurt, apple, raddish


Smoked Halibut Gribiche, Garlic Cracker
To Start

Cured Salmon, Horseradish, Yoghurt, Apple, Radish
Crab Agnolotti, Mussel Broth, Lovage, Samphire
To Follow (For Sharing)

Cod & Salmon Fish Pie, Leek, Mustard, Greens
Braised Beef Cheek Pie, Onion, Carrot, Mash
To End
Chocolate Mousse, Brownie, Honeycomb, White Chocolate, Strawberries

Image: Cod-Salmon Pie

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