Mykonos on the Bay
Beautifully located in Quayside Isle, this Greek resto offers a quiet exclusivity amidst the gorgeous harbour. The backdrop of yachts docked at the bay paints a picturesque setting from wherever you’re seated. Snag a seat outside, as it’s the best spot to peopleand dog-watch (the venue is pet-friendly), or opt for indoor dining if it’s too hot for alfresco dining.
From traditional mezzes to freshly grilled seafood and meats, the extensive food menu will leave you spoilt for choice. We recommend the Mykonos dip platter ($26), a trio of tzatziki (Greek yoghurt with garlic, dill and cucumber), taramosalata (cured fish roe), melitzanosalata (roasted eggplant) and handmade pita bread. Made with chickpeas, sesame paste, lemon juice and garlic, the hummus ($17) is another excellent starter. There’s also the htapodaki ($26) – grilled octopus with pickled octopus terrine – if you’re a seafood lover.
For mains, go for the pita gyros ($27.50), a generous serving of pork belly shaves, tzatziki, hand-cut fries and pita bread. If you’re a fan of lamb, the giaourtlou ($33) will tick all the right boxes with its rich and gamey meat, beautifully offset by the layer of Greek yoghurt slathered on it. There’s also a mixed grilled platter for parties of two ($96), four ($187) or six ($269).
End on a sweet note with the pagoto giaourti ($14.90), a simple yet satisfying combination of Greek yoghurt and honey ice cream, with walnuts and light sponge cake. Another must-try is the iconic baklava ($15.90), pistachio pastry rolls bathed in sticky-sweet honey syrup.
#01-10 Quayside Isle, 31 Ocean Way Sentosa Cove
6334 3818 | mykonosonthebay.com
1. Beat the egg yolks and sugar (20g) until the mixture turns pale. 2. Add the oil and beat until completely incorporated. 3. Combine the pandan juice with the coconut milk. Add to the batter and mix until just combined.
4. Fold in the flour and salt, and set aside.
5. In another mixing bowl, whisk the egg whites until they turn foamy.
6. Add cream of tartar and continue whisking until soft peaks form.
7. Gradually add the sugar (1/3 cup) until firm peaks form.
8. Beat one third of the meringue into the egg yolk batter. 9. Gently fold the remaining meringue in two batches until no white streaks remain.
10. Pour the batter into the ungreased 21cm tube pan. Lift the pan slightly off the kitchen counter and drop it onto the counter a few times to remove air bubbles.
11. Bake at 170°C for 45 minutes.
12. Once baked, invert the pan and cool the cake completely before slicing to serve.