Situated in the lovely vicinity of Quayside Isle @ Sentosa Cove is the new 4100 sq ft outlet of Greenwood Fish Market. A beautiful seafood restaurant that overlooks yachts and the tranquil waterfront of Sentosa Island. The chic and romantic restaurant offers a refreshing dining experience.
Greenwood Fish Market offers a “Sea To Table” philosophy with direct imports of fresh seafood from Koraa, US, Canada, Holland and New Zealand. This wide global offering is subtlely exhibited on the Oyster taster platter.
Our starters followed with hot Smoked Salmon on *Manouri & Honey Cheese Spreadand hot Smoked Mackerel & Smashed Eggs with Avocado both on brioche toast. The salty smoked salmon is mellowed out with the help of the manouri and the honey accentuates the combination of flavours. The smoked mackerel was meaty, moist and coupled with the creamy smashed eggs makes a very tasty dish.
*Manouri is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece.
Our main dish was a Pan Seared John Dory on Sea Lavender, with Truffle & Ponzu butter sauce. The fish was moist and tender with a crispy skin, this was well accompanied with the butter ponzu sauce. With its acidic zing the sauce highlighted the freshness of the fish. The star of the dish surprising was the sea lavender, this velvety and crunchy sea plant was well seasoned and had a unique edamame like flavor that was addictive.
For traditional fans of fish and chips fear not, the fish market offers good old take away Fish & Chips at only $10.99
The Salted Egg Yoke Pasta with Prawn Stock & Sautéed Wild Prawns was a dish still in experimental mode. The prawns were juicy and fresh however the dish became a little too heavy on the palate after a few bites.
Our desert was an interesting combination of ice cream, brownie, fruits and a meringue.
Other than a resultant, the establishment offers freshly baked European breads that are hot out of the oven daily from 1.30pm and also a wide array of wines, sauces, unique vegetables, seafood and smoked delights prepared in house using Apple Wood from California.
4th Oyster Festival
Look out for the 4th Oyster festival 2016 with a fine selection of 20 different Oysters. From the famous Coffin Bay oysters that sparks a briny and sweet flavour to the buttery Irish Oceans with a minerality finish. The lure of the oceans stirs with each slurp of the Gillardeau NO 3 with its hazelnut aroma, each bite is meaty, tender and crunchy.