The number of awards displayed at the door and along the entrance is testament to Flutes’ stellar reputation—and it certainly lives up to expectations. The amuse-bouche sets the tone for the rest of the evening: fresh, simple and delicious. The parade of dishes that follow are a gastronomic treat. The pan-fried foie gras is perfectly balanced and superbly cooked, garnished with candied pineapples and a smear of chocolate. The seared Japanese scallops are masterfully done and delicately flavoured. The barramundi is light and flaky, with crispy skin. The chocolate matcha tartlet is an obvious choice for dessert; while it may seem like an odd fit in modern European cuisine, it’s not overly sweet, and the matcha ice cream goes perfectly well with the chocolate and the azuki bean paste. The lemon meringue, alternatively, provides a tart and refreshing end to dinner.
Don’t miss out on the pasta with fresh Maine lobster and tender asparagus sautéed in creamy butter. These go perfectly well together, and best enjoyed with a crisp Chianti.
1. Seared Japanese scallops
2. Pan-fried foie gras with candied pineapple and chocolate 3. Pan-roasted fillet of barramundi
4. Chocolate matcha tartlet